Carrot Cake is one of my favorite desserts (I know, it’s hard to choose just one). It’s delicious, not dry, and easy to make. It’s a crowd-pleaser at parties and for picky eaters because it sneaks in veggies and is delicious but no sickly-sweet. I like adding salt, caramel, and tons of spices to my icing so it’s extra flavorful.
Baking cakes, especially layers cakes is so fun, but cleaning up afterwards? Not so much. Especially with a layer cake, there are so many dirty pans, bowls, and utensils that it takes another hour to put the dishes away. By mixing all the ingredients in one bowl and baking one layer at a time, you save time and elbow grease.
When will I know the cake fully baked?
Because this carrot cake uses freshly-diced carrots and flag egg, make sure the cake is fully baked– it should be firm but not dry.
You’ll know this cake is fully baked if a toothpick or fork comes out of the center of the cake clean, with no batter or crumbs sticking to it. The top of the cake should be evenly light-brown, and the edges slightly crisped.
A fully-baked cake is very important for easy icing, so it doesn’t fall apart or get weighed down.
How do I ice a layered cake?
First, place a dollop of icing on the center under-side of a cooled cake. It’s important that the cake is not hot, even in the inner layers, so the icing doesn’t melt and stick less strongly.
If you really care about presentation (like I did when I was taking these photos) you can place the edges of the cake under parchment paper and gently slide them out when you’re done decorating the sides. Any excess icing will fall on the paper rather than your plate.
Carrot Cake with Salted Caramel Icing
Details
12 slices
45 minutes
30 minutes – 1 hours
Ingredients:
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Ingredients
- Cake
2.5 cups flour
2 cups sugar (1 cup maple syrup if substituting)
2 medium carrots, washed and grated
1 flax egg
3/4 cup oil
2 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon vanilla
2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon clove
1 teaspoon ginger
- Icing
2 cups powdered sugar
1/2 cup melted vegan butter
2 tablespoon caramel
splash dairy-free milk
2 teaspoons sea salt
2 teaspoons nutmeg
1 teaspoon turmeric
Directions
- Preheat oven to 350° F. Using a cloth, lightly grease the pan with vegan butter or oil.
- Next, prepare flax egg in a large mixing mixing bowl by combining 3/4 cup of water to 1/4 cup ground flaxseed. Wait about 3 minutes for it to form a gel-like consistency.
- Add the wet ingredients (sugar/maple syrup, oil, and vanilla) to flaxseed mixture.
- Wash and finely chop or grate carrots, then stir into mixing bowl.
- Now for the dry ingredients: mix flour, baking powder, baking soda and spices. Combine in separate bowl before pouring into wet ingredients.
- Once well-mixed (no visible dry ingredients), pour half the batter evenly into pan. Bake in the oven for 30-45 minutes. If you have enough pans, bake simultaneously.
- In the meantime, prepare icing by creaming powdered sugar with vegan butter. Add caramel, sea salt, nutmeg and turmeric. Only use dairy-free milk if it needs thinned.
- After cake #1 is baked, take it out of the pan, clean with the same cloth and oil as in Step 1.
- Repeat baking process with cake #2 while cake #1 cools. Place icing in center bottom of the first cake and its top layer.
- Place cake #2 on top and ice sides and decorate as desired.
Salty and sweet, this carrot cake is simple and surprisingly vegan. It’s moist with tons of flavor, and best of all can be made quickly and mess-free! Let me know if you try this recipe and how it turns out in the comments below!
[…] Are you a sweet or savory dessert person? If you’re looking for more treats that satisfy your sweet tooth without going overboard on the sugar, try my Banana Spiced Rum Cake or Vegan Carrot Cake with Salted Caramel Icing! […]