top of page

My Favorite Vegan Moist Carrot Cake

Nick and I are not into cakes, but since yesterday was my Birthday, and today is Valentine’s Day, I made us my favorite Carrot Cake. It’s so delicious, moist and the icing… Oh my, the icing is simply mind-blowing.

If you have the time, bake the cake the day before, as it tastes even better after having the time to rest in the fridge.

🕘 1h 10 minutes


  • ½ cup aquafaba

  • 1 cup brown sugar

  • ¾ cup vegetable oil

  • 2 cups grated carrots (2 medium carrots)

  • 1/2 cup walnuts (chopped)

  • 1/2 cup apple (roughly diced) 1 medium apple

  • 1 cup plain flour

  • ½ tsp baking powder

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • Big pinch of salt


  • ¾ cup vegan cream cheese @angel.foodnz

  • ¼ cup soft vegan butter (I used Olivani)

  • ½ cup icing sugar

  • 1/4 tsp vanilla essence


  • ¼ cup walnuts

  • 2 Tbsp butterscotch sauce @naturescharm

  • 1/4 cup grated carrot 🥕


  1. Prepare all the ingredients: grate the carrots, dice the apple, chop the walnuts, measure all the ingredients, put the butter out of the fridge to soften.

  2. In a mixing bowl, combine aquafaba with brown sugar. Use a whisk/ blender/cake mixer. Once well combined, slowly incorporate oil while mixing.

  3. Add carrots, apple, and walnuts. Set aside.

  4. Preheat the oven to 160’C.

  5. In a separate bowl, sift the flour, add baking powder, baking soda, salt, and cinnamon.

  6. Gently incorporate the dry mixture into the wet.

  7. Pour onto a baking tray and bake for 50 min.

  8. In a food processor place cream cheese with icing sugar butter and vanilla essence. Blend until smooth and place in the fridge for the time being.

  9. Remove the cake from the oven. Let it cool down.

  10. Once cool, spread the icing on top.

  11. In a small bowl combine walnuts and grated carrot with butterscotch sauce and place on top of the icing. Place the cake in the fridge and chill for minimum 2 hours.

  12. Enjoy! 💚


bottom of page