This deliciously spiced and beautifully moist mini dairy free carrot cake is proof that you can still treat yourself on while being cautious with the portion size!
With creamy frosting either on top or sandwiched between layers of tender sponge and the satisfying crunch of nuts, this Vegan Mini Carrot Cake recipe is a sumptuous bake perfect for afternoon tea or for when you’re entertaining guests.
Each party guest can enjoy their own individual baked serving. Not only that, but despite a fairly long list of ingredients it’s simple and easy to follow, even for beginner bakers.
Vegan Dairy Free Carrot Cake Batter
This Dairy Free Carrot Cake has a few additions to standard batter ingredients, including cloves, nuts and of course, carrots.
You will want to make sure your carrots are finely shredded so that they will incorporate into the mix and you don’t end up with big vegetable chunks.
It’s easiest to do this in an electric food processor with a shredding disk, but if you don’t have one of those then a standard cheese grater will work just fine.
The spice and nuts are two things that make carrot cake so distinctive, but you can adapt these ingredients to suit your taste.
You can just add a pinch of cinnamon, or if you love those spicy flavors you can also add a hint of mixed spice or ginger. Similarly, while pecans or walnuts are typically found in carrot cake, you can use any other kind of nut or simply omit them altogether.
Vegan Frosting
Cream cheese frosting is a classic accompaniment to carrot cake, giving a tangy sweetness that perfectly complements the rich, spiced flavor. However, since this carrot cake is a vegan carrot cake, the frosting is made differently.
Don’t be tempted to opt for the low-fat stuff as the results just aren’t the same. Another key to perfect, creamy vegan frosting is to make sure you use coconut milk that’s at room temperature.
Simply leave the milk on the counter to come to room temperature before you start to make it, otherwise it will be much harder to achieve that lovely smooth consistency.
As with all kinds of cakes, you will want to wait until your cake is completely cool first to avoid the heat from the cake melting your delicious frosting. If you do not have the ingredients at home to make the frosting, a simple store-bought vegan frosting will work well in its place.
How Long Can I Keep Mini Dairy Free Carrot Cake For?
Don’t expect this delicious mini dairy free carrot cake to stick around for long, but if you do have any leftovers it’s important to store your cake in the fridge (this is due to the coconut frosting).
Covered in plastic wrap or in an airtight cake tin, it will keep for up to 1 week, though it will become drier with each passing day, so it’s best to eat it within the first couple of days.
You will want to bring your cake out of the fridge 1-2 hours before you serve so it can come back up to room temperature.
Frequently Asked Questions (FAQ)
You can make carrot cake vegan by removing the eggs and animal milk.
This vegan carrot cake is best with almond milk that’s unsweetened.
Yes. Be mindful of the amount of olive oil that’s used as you do not want the cake to be dense.
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Vegan Carrot Cake Recipe – Dairy Free
Ingredients
Vegan Carrot Cake
- ½ Cup Canola Oil or you may use vegetable oil
- ½ Cup Brown Sugar packed
- 1 ½ Cup Almond Milk
- 1 Tbsp. Chia Seed
- 1 Tsp. Kosher salt
- 2 ½ Tsp. Baking Powder
- 1 Tsp. Baking Soda
- ½ Tsp. Cloves
- 1 ½ Cups All Purpose Flour
- 2 Carrots shredded; or 1 large carrot will work
- ⅓ Cup Nuts: sliced almond or pecans
Vegan Coconut Frosting
- 1 ½ Cup Powdered Sugar
- ¼ Cup Coconut Milk
Instructions
- Preheat the oven to 350°.spray the mini baking pans with nonstick cooking spray. In a large bowl, mix together the oil and sugar. Then add in the milk, chia seed, salt, baking powder and baking soda, cloves, flour. Stir to combine. Then add in the carrots. Stir to combine. Next, fold in the nuts or raisins (optional).
- Transfer the batter to the baking pans evenly. Bake for 35 to 40 minutes or until toothpick insrted into the center comes out clean. Let the cake cool completely before removing it from the pan. Apply frosting before serving.
Coconut Vegan Frosting
- In a large bowl, mix together the coconut milk and powdered sugar.You may use an electronic whisk to help obtain a smooth consistency. Place in the refrigerator until ready to use.
Amber
Our family absolutely love this cake. It’s so moist and so easy to make. No machine necessary.