Lively Carrot Cake

This week I made a carrot cake for Celestine to take to her daycare’s Hallowe’en party. I used a lemon icing recipe I like and tried Nora Cooks’ “1 Bowl Vegan Carrot Cake“. This cake is enriched by pineapple for binding and a lemon icing.

Lively Carrot Cake

Recipe by Apollo LemmonCourse: DessertCuisine: VeganDifficulty: Easy


Prep time


Cooking time


Total time





This cake is enriched by pineapple for binding and a lemon icing.


  • 2½ cups all purpose flour

  • 2 cups brown sugar

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 2 tsp cinnamon

  • ½ tsp ground ginger

  • ¼ tsp nutmeg

  • 1 tsp salt

  • ½ cup vegetable oil

  • 1 cup crushed pineapple

  • ¾ cup almond milk

  • 1 tsp vanilla extract

  • 3 cups grated carrots

  • 3¾ cups powdered sugar

  • 3 tbsp margarine

  • 1 tsp vanilla extract

  • 2 tsp apple cider vinegar

  • ¾ tbsp lemon juice


  • Preheat oven to 350°F and prepare a non-stick pan, oiling if appropriate (I used 12″ square)
  • Add dry ingredients (flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt) in a large bowl and whisk.
  • Mix in oil, pineapple, almond milk and vanilla.
  • Fold in carrots and do not overmix.
  • Pour the cake batter into your pan, and cook for 35-45 minutes, checking with a toothpick to determine when the cake is finished (it will come out clean if so). Remove from the oven and allow to cool.
  • While the cake is cooling, put the powdered sugar in a mixing bowl.
  • Add margarine, vanilla extract, vinegar and lemon juice and mix thoroughly.
  • Once the cake has cooled, ice it.

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