Units
Scale
Ingredients
Moist Vegan Carrot Cake
- 210 g plain flour
- 152 g grated carrots
- 50 g granulated sugar
- 100 g light brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 64 g oat milk
- 1 tsp apple cider vinegar
- 100 g salted vegan butter
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Brown Butter Cream Cheese Frosting
- 70 g vegan cream cheese
- 50 g vegan salted butter
- 1/2 tsp vanilla extract
- 250 g icing sugar
Instructions
Moist Carrot Cake
- Line a loaf tin with parchment paper. Pre-heat oven to 180C/160C fan.
- To make buttermilk, combine oat milk with apple cider vinegar. Set aside for around 2 minutes.
- Mix the dry ingredients in a bowl – ground cinnamon. plain flour, salt. baking soda and baking powder.
- In another bowl, combine both sugars, melted vegan butter. Mix until most of the sugars dissolved. Then, mix in the buttermilk and vanilla extract and grated carrots. Finally, fold in your dry ingredients into this bowl, mix until everything well-combined.
- Pour batter into the loaf tins. Bake for 45 mins or until a toothpick comes out clean when inserted.
- Allow cake to cool for around 15 minutes in the tin, then transfer onto a wire cooling rack to cool completely.
Brown Butter Cream Cheese Frosting
- Lightly brown the vegan butter by adding it into a skillet, and cook for 1-2 minutes over low-medium heat. Stirring constantly. Pour into a heat-safe bowl. Refrigerate until it resembles softened butter – around 20 minutes. *See notes*
- Mix vegan cream cheese with the browned butter and vanilla extract, with a spatula, mix for around 1-2 minutes or until smooth. Add icing sugar in small amounts (around 2 tbsp at a time), and continue whisking until all icing sugar is incorporated.
Assembly
- Add all the browned butter cream cheese frosting over your loaf cake and create swirls using the back of a spoon or an angled spatula! Top with a few chopped toasted walnuts.
Notes
- If it’s you’re first time browning butter I’d edge on under browning the butter, rather than burning it!
- Transfer into a heat-proof bowl, and pop into the fridge until it resembles softened butter. If you forget to check your butter or for whatever reason it becomes hard, you can pop it in the microwave for 10-15 seconds or until it looks like softened butter.