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vegan carrot cake recipe with Orange Glaze and Walnut
- Total Time: 125 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
This vegan carrot cake recipe with Orange Glaze and Walnut is a reliable, plant-based treat that promises a moist, tender crumb with warm spices. It is a simple, dairy-free dessert perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 cups shredded carrots, finely grated
- 0.5 cup unsweetened applesauce
- 0.5 cup vegetable oil
- 0.5 cup plant-based milk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 1.5 cups powdered sugar, sifted
- 2–3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- Prep Your Pan: Preheat your oven to 350 F (175 C). Grease and flour an 8×8 inch square pan or a 9-inch round cake pan thoroughly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until light and airy.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the shredded carrots, applesauce, vegetable oil, plant-based milk, and vanilla extract until well combined and fragrant.
- Combine & Fold: Pour the wet ingredients into the dry. Mix with a spatula until just combined, ensuring no dry streaks remain. Gently fold in the chopped walnuts.
- Bake: Pour the batter into your prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
- Cool: Let the cake cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely, about 30-45 minutes.
- Make Glaze: In a small bowl, whisk together the sifted powdered sugar, fresh orange juice, and orange zest until smooth and pourable. Adjust consistency with more juice or powdered sugar as needed.
- Glaze & Serve: Once the cake is completely cool to the touch, drizzle the zesty Orange Glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and enjoying.
Notes
If batter looks dry, add 1-2 tablespoons more plant-based milk for perfect moisture. For a gluten-free option, use a measure-for-measure gluten-free flour blend. For a nut-free option, substitute sunflower seeds or shredded coconut for walnuts. To reduce sugar, decrease granulated sugar by 0.25 cup or use alternatives. For higher fiber, replace up to half of the all-purpose flour with whole wheat pastry flour. Always use fresh, finely grated carrots for best moisture and flavor. Toast walnuts lightly in a dry pan for 5 minutes before adding for enhanced nutty taste. For muffins, bake in a lined muffin tin for 20-25 minutes. For a sheet cake, use a 9×13 inch pan and bake for 25-30 minutes. Avoid overmixing batter to prevent a dense cake. Ensure pan is thoroughly greased and floured to prevent sticking. Store cake at room temperature in an airtight container for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 80 g)
- Calories: 350 calories
- Sugar: 40 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg