Vegan Carrot Bundt Cake

Tosca
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Carrot cake is tradition around Spring in my family and I always loved making it with my mom, although she would always ask me to grate the carrots (haha). This recipe is the plant-based version of my childhood recipe. It’s super fluffy, perfectly moist and the velvety coconut frosting just gives it that extra kick.

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Vegan Carrot Bundt Cake and Coconut Frosting

Course Breakfast, Dessert
Cuisine American, vegan
Keyword Breakfast, Cake, Dessert, Sweet, Vegan
Prep Time 30 minutes
Cook Time 45 minutes
Resting time 2 hours
Total Time 3 hours 15 minutes

Equipment

  • Oven
  • Cake mould, preferably a Bundt cake mould

Ingredients

For the cake

Dry Ingredients

  • 280 g All-purpose flour
  • 160 g Raw sugar
  • 4 g Cinnamon
  • 10 g Baking powder
  • 2 g Baking soda
  • 1 g Salt
  • 50 g Chopped walnuts

Wet Ingredients

  • 2 Large carrots About 300g
  • 100 g Neutral oil such as rapeseed oil
  • 300 g Vegan milk Such as oat or rice
  • 70 g Coconut milk Full fat
  • 70 g Applesauce

For the frosting

  • 100 g Raw cashews Soaked
  • 15 g Lemon juice
  • 50 g Coconut oil
  • 30 g Coconut milk Full fat
  • 10 g White Sugar

For the Bundt Pan

  • Vegan Butter Margarine works too
  • Flour

Instructions

For the cake

  • Preheat oven to 350°F (180°C).
  • Peel and grate the carrots and set aside.
  • Brush a large Bundt pan with melted vegan butter, then dust it with flour.
  • In a bowl, sift together the dry ingredients except for the the walnuts.
  • In another bowl, add all wet ingredients. Whisk until well combined.
  • Slowly pour the wet ingredients in the dry ingredients while whisking gently. Continue until well combined. Make sure not to overmix.
  • Gently fold the chopped walnuts in the batter with a spatula.
  • Pour the batter into the baking pan and bake for 45 minutes, or until a toothpick inserted into the middle of the cake comes out almost clean.
  • Allow to cool for 10-15 minutes in the pan. Then invert it onto a plate and remove the pan carefully and let cool completely.

For the coconut frosting

  • Soak cashews as long as possible. Try overnight, if not, let them sit in hot water for at least 20 minutes while you prepare the cake.
  • Place all ingredients in a high-speed blender. Blend until smooth.
  • Place in the refrigerator to set for at least 1 hour.
  • Spread the frosting on top of the cake and sprinkle your favorite toppings. Enjoy!

Notes

Make this recipe without the frosting for a prefect on-the-go breakfast option.