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Vegan Carrot and Walnut Cake with Cream Cheese frosting

by Hari Unterrainer

Sweetly spiced and smothered in cream cheese frosting, this vegan carrot cake will be enjoyed by everyone. Recipe from our friend @sugarhari


For the Carrot Walnut Cake:

  • 480g Wholemeal Flour
  • 20g Baking Powder
  • 10g Baking Soda
  • 1/2 tsp Sea salt
  • 6g Cinnamon powder
  • 2g Nutmeg powder
  • 520g Carrots, grated
  • 550g Light Brown Sugar
  • 75g Ground Flaxseed Meal with 190g Water
  • 250g Vegetable Oil
  • 2 tsp Vanilla Extract
  • 35g Apple Cider Vinegar
  • 250g Walnuts, chopped

For the Buttercream Frosting:

  • 160g Icing Sugar
  • 240g Vegan Butter or Margarine
  • 60g Coconut oil, melted
  • 180g Vegan Cream Cheese
  • 1 Lemon, zested
  • 1 tsp Vanilla Extract


Instructions for Walnut Carrot Cake:

  1. Preheat the oven to 180°C and grease and line a baking tray (size 24x34cm).
  2. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg powder into a mixing bowl.
  3. Add the grated carrots and the light brown sugar.
  4. Mix the flaxseed meal with water and allow to sit for at least one minute.
  5. In the meantime, add the vegetable oil, vanilla extract, chopped walnuts and apple cider vinegar to the mixing bowl.
  6. Add the flax seed mix and mix everything together in the mixing bowl. Have a little patience and let the batter sit for at least 1-2 minutes so that the carrots can release more water into the batter to enable you to mix it all together.
  7. Transfer the cake batter evenly into the prepared cake pan tin.
  8. Place into the oven and bake the cake for at least 30 minutes. To make sure it is cooked, take a toothpick and insert into the centre and when it comes out clean then it is perfect.
  9. Allow the cake to cool down for a few minutes before transferring them to a wire cooling rack to cool completely.

Cream Cheese Frosting:

  1. For the vegan cheese cream frosting add the icing sugar, vegan butter, vanilla, apple cider vinegar, vanilla extract, and lemon juice into an electric mixer bowl.
  2. Start mixing on low speed until well combined and then on high speed!
  3. Transfer the cream cheese frosting into a piping bag and pipe it on top on top of the walnut carrot cake! Keep it in the refrigerator until the frosting is set!
  4. Cut into slices and decorate them with caramelised walnuts on top of the cake and serve it!

If you’d like to learn more about Hari Unterrainer, check out our blog; Five minutes in the Kitchen with Hari Unterrainer


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