Easy Vegan Carrot Walnut Cake

Veganopoulous_Easy Vegan Carrot Walnut Cake

My grandmother used to make a carrot cake I loved. I remember her calling my mum and telling us to go over after she’d baked a cake. When my grandmother died, we found the recipe written, in Greek, on a scrap of paper. This is that recipe though there are a few changes. The original calls for four eggs and 1.5 cups of oil so I had to both veganise it and cut way down on that oil!

My past experiments involved going all out with aquafaba, using the liquid from canned chickpeas but while the cake tasted fine it was kinda a bit too delicate. My grandmother’s cake was really hearty and that’s what I wanted to keep. I also wanted to stay true to her recipe as much as possible but in the end I decided to go with two bananas and using a little oil. I anticipated having to call this cake Carrot Banana Walnut Cake but I was surprised that it still tasted far more walnutty and carrot cakey than banana. My bananas were only slightly ripe though so if you use very ripe bananas the banana flavour will likely be stronger.

I rarely ice cakes at home so this cake lacks a traditional frosting plus my grandmother never iced cakes either. I really prefer this cake plain but of course feel free to frost away with your favourite plant based cream cheese style top!

You can reduce the sugar if you like and I would be happy dropping it by a quarter next time I make this. I especially love the walnuts though and was happy to see the toasty walnut taste came through brilliantly.

A common theme on my blog is how I start mixing up ingredients before realising I’m all out of something halfway through. That’s what happened with this cake, I thought I had enough white spelt flour but ran out and used wholemeal spelt for the rest. The result was actually pretty great so here’s the recipe, mistakes and all!

Veganopoulous_Easy Vegan Carrot Walnut Cake

 

Easy Vegan Carrot Walnut Cake
Print Recipe
A vegan carrot walnut cake using bananas and aquafaba in place of eggs and lots-of-oil. The cake is plain with no icing but feel free to add your own if you prefer. Cooking times may vary due to your oven and size of your cake tin.
Servings Prep Time
12 slices 15 minutes
Cook Time
60 minutes
Servings Prep Time
12 slices 15 minutes
Cook Time
60 minutes
Easy Vegan Carrot Walnut Cake
Print Recipe
A vegan carrot walnut cake using bananas and aquafaba in place of eggs and lots-of-oil. The cake is plain with no icing but feel free to add your own if you prefer. Cooking times may vary due to your oven and size of your cake tin.
Servings Prep Time
12 slices 15 minutes
Cook Time
60 minutes
Servings Prep Time
12 slices 15 minutes
Cook Time
60 minutes
Ingredients
Servings: slices
Instructions
  1. Preheat your oven to moderate (about 180C). Prepare your favourite cake tin. I used a round 23cm cake tin.
  2. In a large bowl, sift all the dry ingredients (not the carrot).
  3. In a blender, whiz up the bananas, aquafaba and oil until well blended.
  4. Add the blender contents to the dry ingredients and combine without over mixing. Gently fold through the carrots. The batter will be quite thick.
  5. Pour in to your prepared cake tin and bake for approximately one hour, checking at the 45 minute mark. Cooking times may vary so please keep an eye out for the cake browning too much.
  6. Remove when done and leave to cool a bit before turning the cake out on to a cooling rack. Best served once it has cooled down completely.
Share this Recipe
 
Powered byWP Ultimate Recipe

15 thoughts on “Easy Vegan Carrot Walnut Cake

  1. That’s really sweet that you had your grandma’s handwritten recipe card and that you were able to veganize it. I can tell just from the pictures that the cake is very moist and dense. I’d love to take a bite!

    • When I ran out of white spelt flour halfway through I was prepared for a rubbishy result but it probably turned out better with the half-half!

  2. I love the idea of calling family or friends up just cause I baked a carrot cake I want to share, it’s sweet and pretty classy too. Did you translate it from the Greek or did your mom do it?

    • I did it, I can read and write Greek but not kinda fluently. I can speak conversationally but can’t understand a Greek tv show (they speak too fast!)

  3. This is amazing. I was serving it to a group of non vegans, one of whom is known for being pretty, er, sceptical about vegan food, so I was lot more nervous and careful than I would be normally, and wanted a recipe to convince doubters.

    Having said that, the unreliable local shops had me needing to make a few subs, so I can happily report it works perfectly with self raising white wheat flour with an additional teaspoon of bicarb added. (I was super careful not to overmix, though, mindful of the effect of the extra rubberiness potential in using wheat rather than spelt) I also subbed brown sugar for white, and put the sugar in the blender with the banana-aquafaba mix.

    There is no cream cheese option where I live, so I used a lemony nuttelex icing subtly spiked with the vegan lactic acid Ikeep on hand for vegan cheeses (basically this recipe: http://www.veganbaking.net/recipes/cake-decorating/frostings/cream-cheeese-frosting, but with nuttelex instead of the shortening, milk and salt, and lactic acid instead of the vinegar)

    It worked brilliantly. One person went back for thirds, and I had people asking me for the recipe. Nice baketivism by proxy, Veganopolous! Thank you!

Commentsopoulous