A Lemony Vegan Carrot Cake

For Father’s Day we visited my father’s new home along with my sister’s family and I brought along some carrot cake inspired by Loving It Vegan‘s Vegan Carrot Cake.

Moist, rich vegan carrot cake with a wholesome flavor and gorgeous color. Topped with lemon buttercream frosting and crushed walnuts.

Vegan Carrot Cake



  • 2 cups Whole Wheat All Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Ground Cinnamon
  • 2 1/3 cups Carrot, finely chopped
  • 1 1/2 cups Brown Sugar
  • 2 Vegan Egg Replacer, mixed
  • 1/2 cup Olive Oil
  • 1 tsp Vanilla Extract
  • 1 Tbsp Apple Cider Vinegar
  • 1 cup Walnuts, chopped finely


  • 3 and 3/4 cups Powdered Sugar
  • 3 tbsp Vegan Butter
  • 1 tsp Vanilla Extract
  • 2 tsp Apple Cider Vinegar
  • 3/4 tbsp Lemon Juice, freshly squeezed



  1. Preheat the oven to 350°F.
  2. Coat a glass casserole dish with vegan butter.
  3. Mix the dry ingredients, excluding walnuts, in a large bowl until well blended.
  4. Add the carrot and mix thoroughly.
  5. Add the oil, vanilla and apple cider vinegar to the mixing bowl.
  6. Mix in the egg replacer and let sit for several minutes.
  7. Add the chopped walnuts and mix through.
  8. Pour the mix into the casserole dish.
  9. Bake for 30 minutes or until a fork or toothpick can be inserted and come out clean.
  10. Allow the cake to cool.


  1. Mix the dry ingredients, excluding the walnuts.
  2. Add and mix the wet ingredients.
  3. Mix until uniform.
  4. Ice the cake once it has cooled.
  5. Sprinkly walnuts on top of the icing.

3 comments on “A Lemony Vegan Carrot Cake

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