Mini Vegan Carrot Cakes

Want to bake these soft, melt-in-your-mouth mini vegan carrot cakes with a tangy and delicious vegan cream cheese frosting? You're in the right place. This vegan recipe is SO easy to make and contains cupboard staples only!

Prep Time
15-20 min
Cook Time
20 min
Check out the baker

This recipe was created by the talented baker Kimberly Espinel who can make anything vegan and delicious!

Ingredients for the Sponge
  • Coconut oil for greasing the 12-cup mini cake tin
  • 75g white spelt flour + 75g plain flour
  • 1tsp bicarbonate of soda
  • 1.5 tsp ground cinnamon
  • A pinch of salt
  • 1.5 tbs ground flax seeds + 4 tbs water
  • 90ml olive oil
  • 90ml unsweetened plant based milk (we used oat milk)
  • 180ml Lyle Golden Syrup
  • 50g grated carrots
  • 50g roughly chopped walnuts
Ingredients for the Frosting
  • 60ml vegan cream cheese
  • 1tbs Lyle Golden Syrup


1. Firstly, start by preheating the oven temperature to 180C/350F.

2. In a large bowl, mix together the dry ingredients: the flours, bicarbonate of soda, cinnamon, and salt, using a spoon.

3. In a separate bowl mix together the ground flaxseeds and the water and let the mixture stand for 2-3 minutes.

4. In another large bowl mix together all the wet ingredients: the oil, milk, grated carrot and Lyle's Golden Syrup. Stir with a spoon to combine. When ready, add the ground flaxseed mixture to the wet mix, stir briefly to combine.

5. Grease a 12-cup mini cake tin (6.5cm each) or 12-cup muffin tin.

6. Combine the wet and dry ingredients and the chopped walnuts.

7. Next, spoon the batter into the prepared cake tin and bake in the oven for about 20min or until risen and golden.

8. Whilst the mini cakes are in the oven combine the frosting ingredients with a spoon in a little bowl. Place in the fridge until the mini cakes are ready to be frosted.

9. When the mini carrot cakes are ready, remove them from the oven and allow them to cool completely.

10. Carefully trim off the rounded top of the mini cakes to create even, flat mini cake layers (we placed them in the freezer for 30 minutes prior, to make this process easier).

11. Next spread about 1 tablespoon of frosting on one of the mini cakes, top with a second, frost again and decorate to your liking with nuts, edible flours or seasonal fruit.