Classic Carrot Cake

Classic carrot cake

Wow your friends and family with this deliciously moist carrot cake! It’s really simple to make and perfect with a cup of tea 🙂

Easy recipeEasy Gluten free Wheat freeFreezable recipe Cheap as chickpeasKid recipe
Add to favourites

Click on a star to rate this recipe! You must log in first.

Average rating 5 / 5. Vote count: 8

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

Cook time

Total time

45 minutes




  • vegan-desserts




Dry ingredients 

  • 400g (3 cups plus 2 tbsp) self-raising flour (use GF if required)
  • 2 tsp baking powder
  • 300g/1½ cups soft brown sugar (we used light Muscovado)
  • ½ tsp salt
  • 1½ tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp ground cloves
  • 125g/1¼ cups pecans, roughly chopped (optional), plus a few more for decoration

Wet ingredients 

  • 2 flax eggs (mix 2 tbsp ground flaxseed with 6 tbsp water and set aside)
  • 400ml/1⅔ cup soya milk
  • 1 tbsp cider vinegar
  • 160ml/⅔ cup flavourless oil (eg rapeseed)
  • 250g/2 cups grated carrot (roughly 4 medium-sized carrots)


  • 110g/1½ cups vegan butter
  • 225g/8oz vegan cream cheese
  • 2 tsp lemon juice
  • 600g/6 cups icing sugar, sieved
  • 2 tsp vanilla extract or paste


  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
  2. Line two springform cake tins with baking parchment.

Dry ingredients

  1. Mix them all together thoroughly in a large mixing bowl.

Wet ingredients

  1. In a large jug, mix up the soya milk and cider vinegar and leave for a few minutes.
  2. Add all of the other wet ingredients to the jug, including the flax eggs, and mix well.
  3. Add the wet ingredients to the bowl of dry ingredients and stir through until combined (don’t over-stir).
  4. Immediately pour the mixture evenly into the two lined cake tins. Give each tin a tap on the work surface (this stops the raising agents working too quickly) before placing them into the oven.
  5. Bake the cakes for 20 minutes then test with a skewer or knife and put back in the oven until the knife comes out clean. If the cake is starting to brown too quickly then cover it with foil or baking parchment. Leave to cool before icing.


  1. Mix all the ingredients together using an electric hand whisk and refrigerate until needed.
  2. Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top. Decorate the top of the cake with whole and chopped pecans. Add a drizzle of maple syrup if you’re feeling extra indulgent!

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Hearty Chia Porridge Breakfast Bowl

Add to favourites
This is my breakfast at least three or four times a week. I just can’t get enough of it! It’s delicious and filling, and full of vital vegan nutrients like…

Easy Bakewell Cake

Add to favourites
This cake has all the winning ingredients – super easy to make, delicious and loved by everyone!

Lemon Tart

Add to favourites
A deliciously zingy veganised version of a classic recipe!

Tricolour Posh Plait Bread

Add to favourites
This is one of Tracey’s favourite bread recipes to teach. It looks complicated but it’s dead easy and it pulls all sorts of colourful seasonal veg into play! Feel free…