How do I make the flax eggs for this vegan carrot cake?

Whisk 3 tablespoons ground flax seeds with 9 tablespoons water, stir until well combined, and then refrigerate for 15 minutes until thickened.

Can I use only all-purpose flour instead of the whole wheat blend?

Yes, the recipe indicates that all-purpose flour can be used as an alternative to whole wheat pastry flour, suggesting you could use all all-purpose flour.

How do I prepare the bundt pan for this Easy Vegan Carrot Cake?

You should either spray the inside of the bundt pan or grease it well before pouring in the batter to prevent the cake from sticking.

What optional add-ins can I include in this carrot cake?

The recipe suggests adding 1/2 cup chopped walnuts or pecans, zest of 1 orange, or 1/3 cup raisins to the batter before baking.

How long should I let the carrot cake cool in the pan before removing it?

After baking, let the cake cool in the bundt pan for 15 minutes on a wire rack before running a knife around the edges and removing it completely.

7 years ago

Easy Carrot Cake
[Vegan]

AP By: Angelina Papanikolaou

Author Bio

My name is Angelina, and I am a recipe creator, food photographer, pastry chef, and... Read More

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A beautifully baked vegan carrot cake, removed from a bundt pan, drizzled with a smooth white glaze and topped with toasted coconut flakes and chopped walnuts.

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Discover more recipes with these ingredients

Carrot Recipes

Easy Carrot Cake [Vegan]

Dairy Free

Vegan

The best carrot cake is moist and sweet with just the right amount of spice, and this vegan version definitely hits the spot! It's also incredibly easy!

Ingredients You Need for Easy Carrot Cake [Vegan]

Cake:

2 cups whole wheat pastry flour (all purpose flour)
1 cup whole wheat flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 pound carrots (grated)
2/3 cups shredded coconut
3 flax eggs (3 tablespoons ground flaxseeds + 1/2 plus 1 tablespoon water)
1 cup sugar
1 cup light brown sugar
3/4 cup oil (coconut oil, olive oil, canola oil)
2/3 cups almond milk (or orange juice)
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans, optional
add ins: zest of 1 orange, 1/3 cup raisins

Toppings:

1/2 cup powdered sugar
1–2 tablespoon water, almond milk, or orange juice
toasted coconut flakes
chopped walnuts

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How to Prepare Easy Carrot Cake [Vegan]

Prepare the flax eggs first by whisking together 3 tablespoons ground flax seeds with 9 tablespoons water. Stir until well combined and refrigerate 15 minutes.
Preheat oven to 350°F. Prepare bundt pan by either spraying it or greasing the inside well.
In a large bowl, whisk flours, cinnamon, baking powder, baking soda, and salt.
Mix in grated carrots and shredded coconut.
In a separate bowl, beat together the sugar, brown sugar, and flax eggs. Add oil, almond milk, and vanilla. Beat well, until mixture lightens in color.
Transfer the wet ingredients to the flour mixture. Using a rubber spatular, mix until thoroughly combined. If using nuts or other add ins, stir them in until combined.
Pour batter into prepared bundt pan and bake 50 min-1 hour.
Remove pan from oven and let cake cool 15 minutes in the pan, on a wire rack.
Run a knife around the edges of the cake and remove cake from pan. Cool cake completely on the wire rack.
To make the topping, whisk together the powdered sugar, and liquid of choice until smooth. Drizzle over cake. Top with toasted coconut flakes and chopped walnuts.