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10 irresistible recipes for you to test

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The vegan carrot cake has everything to be a success on your table. Free of animal ingredients and with an irresistible taste, this is a sweet that matches with various moments of your day. Choose the best recipe for you in the list below:

1. Vegan carrot cake mug

Ingredients

Pasta

  • A piece of carrot of approximately 3 fingers
  • Water
  • 4 tablespoons of wheat flour
  • 2 tablespoons sugar
  • 1 teaspoon of baking powder
  • 2 tablespoons oil

Topping

  • 2 tablespoons sugar
  • 1 tablespoon cocoa or vegan chocolate drink
  • 1 tablespoon water
  • 1 dessert spoon oil

Directions

Pasta

  1. Chop the carrot piece, place it in a glass and cover it with water. Microwave for 4 to 6 minutes. If it looks like the water will spill out, pause the appliance, wait a bit, and turn it on again;
  2. Mash the carrot well until it has a pureed texture. Set aside;
  3. In a cup, add the flour, sugar and baking powder. Mix well;
  4. Incorporate the oil, 2 tablespoons of the carrot puree, and 8 tablespoons of the carrot cooking;
  5. Microwave for 3 minutes on power 70.

Syrup

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  1. In a cup, mix together the sugar, cocoa powder, water, and oil;
  2. Microwave for 1 minute;
  3. Cover the dough with the syrup.

2. Vegan carrot cake with chocolate drops

Ingredients

  • 300 g chopped carrots
  • ½ cup oil
  • ½ cup water
  • ⅔ cup sugar
  • ¼ teaspoon salt
  • 2 cups wheat flour
  • 1 tablespoon baking powder
  • ½ cup dairy free chocolate chips

Directions

  1. Turn on the oven to 180 degrees C;
  2. Beat in a blender the carrot, oil, water, sugar and salt until smooth;
  3. Put the flour in a bowl and add the mixture from the blender until the dough is very smooth;
  4. Next, add the yeast and stir gently;
  5. Transfer half the dough to a greased and floured pan. Add half of the chocolate drops. Cover with the remaining dough and finish with the remaining chocolate;
  6. Bake for 20 to 30 minutes.

3. Vegan carrot cake with orange juice

Ingredients

Pasta

  • 1 ½ cup wheat flour
  • ¾ cup demerara sugar
  • 1 pinch of salt
  • 1 medium carrot
  • ¼ cup oil
  • ¾ cup orange juice
  • 1 tablespoon baking powder

Topping

  • 100 g chocolate
  • ½ cup nut milk

Directions

Pasta

  1. In a bowl, mix together the flour, sugar and salt. Set aside;
  2. In a blender, beat the carrots, oil, and orange juice until smooth;
  3. Transfer the blender mixture to the bowl with the dry ingredients. Stir well;
  4. Add the baking powder and mix gently;
  5. Pour the dough into a greased and floured pan;
  6. Bake in preheated oven 180º C for approximately 40 minutes;
  7. Then remove the cake from the pan.

Topping

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  1. Melt the chocolate in a water bath or in the microwave;
  2. Gradually incorporate the milk until a ganache is obtained;
  3. Cover the unmolded pastry with the topping.

4. Vegan carrot cake with vegetable milk

Ingredients

Pasta

  • 1 large carrot
  • ½ cup oil
  • 1 ½ cup vegetable milk
  • 3 cups wheat flour
  • 2 cups sugar
  • 1 pinch of salt
  • 2 tablespoons baking powder

Topping

  • 15 tablespoons of sugar
  • 9 tablespoons cocoa or chocolate powder
  • 6 tablespoons oil
  • 3 tablespoons vegetable milk

Directions

Pasta

  1. Beat in a blender the carrot, oil and milk until smooth;
  2. Transfer the blender mixture to a bowl. Incorporate the flour, sugar, and salt;
  3. Add the yeast and mix gently;
  4. Transfer the dough to a greased and floured baking pan. Tap the pan to remove the bubbles;
  5. Bake in preheated medium oven for 30 to 40 minutes.

Topping

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  1. Add in a saucepan the sugar, chocolate powder, oil and vegetable milk. Mix well;
  2. Bring to a simmer over low heat until the sugar and chocolate are melted. Do not stir;
  3. Cover the dough with the icing.

5. Healthy vegan carrot pan cake

Ingredients

  • 2 tablespoons of sweet polvilho
  • 4 tablespoons gluten free oatmeal
  • 2 tablespoons demerara sugar
  • 1 tablespoon flaxseed or linseed meal
  • 2 tablespoons grated carrot
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon coconut oil
  • 2 tablespoons water
  • ½ teaspoon baking powder

Directions

  1. In a bowl, mix the sweet cornmeal, oat flour, demerara sugar and flaxseed;
  2. Add the carrot, apple cider vinegar, coconut oil and water. Stir well;
  3. Next, gently incorporate the baking powder;
  4. Transfer batter to a 13- to 15-inch diameter pan;
  5. Place one stovetop griddle on top of another. Then bring the pan to a boil with the lid on;
  6. Let it cook for 12 to 14 minutes.

6. Vegan carrot cake with bicarbonate

Ingredients

Pasta

  • 300 ml vegetable milk or water
  • 80 ml oil
  • 100 g chopped carrot
  • ¾ cup sugar
  • 1 tablespoon apple cider vinegar
  • 1 ½ cup wheat flour
  • 1 teaspoon baking powder
  • ½ tablespoon baking soda
  • Chocolate drops (optional)

Topping

  • 150 g semi-sweet chocolate, chopped
  • 80 ml vegetable milk

Directions

Pasta

  1. In a blender, beat the milk, oil, carrot, sugar and apple cider vinegar for 1 minute or until the texture is smooth;
  2. In a bowl, mix together the flour, baking powder, and baking soda;
  3. Add the liquid mixture to the bowl with the dry materials. Stir gently until all is incorporated;
  4. Transfer dough to a greased baking pan. Cover with chocolate drops;
  5. Bake in preheated oven for about 40 minutes.

Topping

  1. Place the chocolate and milk in a bowl. Microwave for 40 seconds;
  2. Stir well and cover the cake with the icing.

7. Vegan carrot cake with flaxseed

Ingredients

Pasta

  • 200 g chopped carrots
  • 3/4 cup sunflower or coconut oil
  • 3/4 cup demerara or brown sugar
  • 2 tablespoons ground flaxseed
  • 8 tablespoons of water
  • 1 cup brown rice flour
  • 1 cup sweet cornstarch
  • 1 1/2 teaspoon baking powder

Topping

  • 200 ml coconut milk
  • 300g bitter chocolate without milk, chopped
  • 2 tablespoons honey or cane molasses

Directions

Pasta

  1. In a blender, beat the carrot, oil and sugar until smooth. Set aside;
  2. In a bowl, mix the flaxseed and water. Let rest until a gel forms;
  3. Transfer mixture from blender to bowl with flaxseed gel;
  4. Incorporate the brown rice flour and sweet cornmeal. Then add the yeast and stir gently;
  5. Transfer the dough to two greased and waxed paper-lined baking pans;
  6. Bake in preheated oven at 180 g for about 30 minutes.

Topping

  1. Begin by boiling the coconut milk. Next, pour it into a pot with the chocolate. Let it rest for a while and mix well;
  2. Let it rest from one day to the next;
  3. Use some of the ganache to form truffles to decorate the cake;
  4. The rest of the ganache, beat in the mixer until the texture is well aerated;
  5. Use the ganache to fill and cover the pastry when cold;
  6. Decorate with the truffles.

8. Vegan carrot cake without gluten

Ingredients

  • 2 cups chopped carrots
  • ½ cup oil
  • 1 cup water
  • 1 cup brown sugar
  • 1 cup brown rice flour
  • 1 cup chickpea flour or oat flour
  • ½ cup sweet cornstarch
  • 1 pinch of cinnamon
  • 1 pinch of nutmeg
  • 1 tablespoon baking powder

Directions

  1. Place in a blender the carrot, oil, water and sugar. Beat until the texture is very smooth;
  2. Transfer the mixture to a bowl. Incorporate the rice flour, chickpea flour, sweet cornmeal, cinnamon and nutmeg;
  3. Add the baking powder and stir gently;
  4. Pour the batter into a greased hole-in-the-middle baking pan;
  5. Bake in preheated oven at 180 degrees C for about 40 minutes.

9. Vegan carrot cake with quinoa flour

Ingredients

  • 130 g chopped carrot
  • ½ cup demerara sugar
  • ⅓ cup oil
  • 1 pinch of salt
  • 1 tablespoon apple cider vinegar
  • ½ cup quinoa flour
  • ½ cup almond flour
  • ½ cup sweet cornmeal
  • 1 tablespoon baking powder

Directions

  1. Turn on the oven to 180º C and separate 8 silicone baking pans;
  2. Blend the carrot, sugar, oil, salt and apple cider vinegar until smooth. Set aside;
  3. In a bowl, mix together the quinoa flour, almond flour, sprinkles, and baking powder;
  4. Next, incorporate the blender mixture into the dry ingredients;
  5. Place the dough in the molds and bake for about 25 minutes.

10. Vegan carrot volcano cake

Ingredients

Pasta

  • 2 cups wheat flour
  • 1 tablespoon baking powder
  • 200 g chopped carrot
  • ⅔ cup of water
  • ⅓ cup oil
  • 1 teaspoon vinegar
  • 1 pinch of salt
  • 1 cup demerara sugar

Topping

  • 1 liter of almond milk
  • ½ cup sugar
  • 80 g vegan dark chocolate
  • Vegan granulated chocolate

Directions

Pasta

  1. Turn oven on to 180°C. Then grease and flour a baking pan with a hole in the middle;
  2. In a bowl, mix together flour and baking powder. Set aside;
  3. Beat in a blender the carrot, water, oil, vinegar, salt and sugar until the mixture is smooth;
  4. Transfer the mixture from the blender to the bowl with the dry goods. Stir gently;
  5. Pour batter into baking pan and bake for approximately 40 minutes;
  6. When the cake is cold, run a knife around the sides of the pan. Unmold the dough.

Topping

  1. Mix the milk, sugar and chocolate in a saucepan;
  2. Bring to cook over medium heat and stir from time to time;
  3. Once the texture thickens, which takes about 50 minutes, stir more frequently until the syrup is thick;
  4. Cover the cake with the syrup and decorate with the granulated chocolate.

See how many delicious options you can try? And to vary in the menu, also worth checking recipes vegan brownie. This is a type of cake with a dense texture and strong chocolate flavor, which will conquer.

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