Go Back
–+ servings
Vegan carrot cake with a slice cut out and decorated with figs, flowers and sage.
Print Recipe
5 from 1 vote

Vegan Carrot Cake with Lemon Buttercream

This vegan carrot cake is incredibly moist and deliciously flavored with maple syrup and warm spices. It's frosted with a simple vegan lemon buttercream frosting and topped with fresh figs, flowers and sage which are all optional.
Course: Dessert
Cuisine: American
Keyword: vegan carrot cake, vegan lemon buttercream
Servings: 10 servings
Calories: 510kcal
Author: Kaity Farrell

Ingredients

Cake

  • 1-1/2 cup all purpose flour or whole wheat pastry flour
  • 3/4 cups maple sugar or whole cane sugar/coconut palm sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 cup full fat coconut milk
  • 1/2 cup canola oil or olive oil
  • 1/4 cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 1 teaspoon orange zest finely grated, from 1 whole orange
  • 2 cups shredded carrots

Buttercream

  • 1/2 cup vegan butter 113g, 1 stick
  • 1/4 cup full fat coconut milk
  • 1 lb powdered sugar
  • 1/2 teaspoon lemon zest finely grated, from 1 whole lemon
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt omit if the vegan butter is salted

Instructions

Cake

  • Preheat oven to 350˚F.
  • Grease two 6" cake tins with vegan shortening or oil and line the bottoms with cut-out parchment paper rounds.
  • Whisk together flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg in a mixing bowl.
  • Whisk together milk, oil, maple syrup, vinegar, vanilla, and orange zest in a large measuring cup or another mixing bowl. Stir shredded carrots into wet mixture.
  • Add wet mixture to dry mixture and stir with a rubber spatula until just combined. Do not over-mix.
  • Spread batter evenly into the cake pans and bake at 350˚F for 35-40 minutes until golden brown and a toothpick inserted into center of cakes come out clean.
  • Cool in pans for 10 minutes. Run a butter knife along edge of cake to loosen sides if needed. Invert pans onto a cooling rack. Cakes should come right out. Peel away the parchment and allow cakes to cool to room temperature before frosting.
  • Frost cakes with lemon buttercream, (recipe below) and top with fresh figs and flowers.

Frosting

  • Cream shortening or butter in a stand mixer fitted with a beater attachment or with a hand held beater.
  • Add 1/2 of sugar, salt, lemon juice and zest, and vanilla. Beat on low gradually increasing the speed. Add all of coconut milk and continue beating. Then add remainder of sugar and whip until smooth and creamy.
  • If mixture seems too dry add a splash more milk, if it seems to wet add a bit more sugar until you reach the desired consistency.
  • Use an offset spatula to spread buttercream onto bottom layer of cake. then place second cake on top. Spread more buttercream on top and sides of cake. Use edge of offset spatula to scrape away frosting from the sides for the "naked cake" look. Enjoy!

Notes

  • Store leftover in an airtight container and refrigerate for up to 4 days. 

Nutrition

Serving: 1slice | Calories: 510kcal | Carbohydrates: 75g | Protein: 1g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 2g | Sodium: 344mg | Potassium: 202mg | Fiber: 1g | Sugar: 66g | Vitamin A: 4279IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg