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Mini Vegan Carrot Cakes

Prep

20 min

Bake

20 mins

Serves

5 to 10

Difficulty

Easy

About

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!

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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How to make Mini Vegan Carrot Cakes

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 6

Combine the wet and dry ingredients and the chopped walnuts.

Step 7

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

Step 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.

Step 9

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

Step 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).

Step 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.

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

Ingredients

Serving

1

Ingredients for the Sponge

Coconut-butter

Coconut oil

for greasing

Flour

White spelt flour

75 g
Flour

Plain flour

75 g
Baking-soda

Bicarbonate soda

1 tsp
Cinnamon

Ground Cinnamon

1.5 tsp
Salt-table

Pinch fine table salt

Flour

Flax seed

1.5tbsp
Water

Water

4 tbs

Light olive oil

90 ml
Almond-milk

Almond milk or other plant milk

90 ml
Lyle's-golden-syrup

Lyle’s Golden Syrup

180 ml
Carrots

Grated Carrot

50 g
Walnuts

Roughly chopped walnuts

50 g

Ingredients for the Frosting

Cream-cheese

Vegan cream cheese

60 ml
Lyle's-golden-syrup

Lyle’s Golden Syrup

1 tbsp

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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