If you’re on the lookout for a show-stopping dessert that combines wholesome ingredients with decadent flavors, you’re in for a treat with this Vegan Carrot Cake with Swiss Meringue Buttercream and Candied Walnuts Recipe. This cake beautifully balances moist, spice-infused layers of carrot cake with the light, silky texture of vegan Swiss meringue buttercream, all topped with irresistibly crunchy candied walnuts. Whether you’re a seasoned vegan baker or simply craving something new and luscious, this recipe promises a celebration of textures and flavors that will leave you coming back for more.
Ingredients You’ll Need
Every ingredient in this Vegan Carrot Cake with Swiss Meringue Buttercream and Candied Walnuts Recipe has a simple yet vital role to play. From the vibrant spices that bring warmth to the batter, to the plant-based components that keep it moist and tender, each one contributes to the delightful harmony of textures and flavors you’re about to create.
- Soy milk: Acts as the dairy substitute and creates vegan buttermilk when combined with vinegar, contributing to a tender crumb.
- Apple cider vinegar: Adds acidity which reacts with baking soda to help the cake rise beautifully and gives a subtle tang.
- Olive oil: Keeps the cake moist and adds depth without overpowering the other flavors.
- Vanilla extract: Brings warmth and subtle sweetness that enrich the overall flavor.
- Orange zest: Provides a fresh, citrusy brightness that cuts through the spices and sweetness.
- All-purpose flour: Forms the structure of the cake and ensures a soft yet sturdy texture.
- Granulated sugar: Sweetens and helps create the perfect crumb texture.
- Soft brown sugar: Adds depth and a hint of caramel that complements the spices beautifully.
- Baking powder and baking soda: Leavening agents that give the cake its fluffy rise.
- Ground cinnamon, nutmeg, and ginger: The classic spice trio that creates the signature warmth and aroma of carrot cake.
- Sea salt: Enhances the overall flavors and balances sweetness.
- Freshly grated carrots: Provide natural sweetness, moisture, and vibrant color throughout the cake.
- Chopped walnuts: Offer lovely crunch and nuttiness that pairs perfectly with the tender cake.
- Powdered sugar and vegan butter: Essential for creating the silky, dreamy Swiss meringue buttercream.
- Freeze-dried raspberry powder, turmeric, carrot juice, matcha powder, and vanilla: Natural colorants and subtle flavor boosters for the decorative carrot motifs.
- Granulated sugar and vegan butter (for candied walnuts): Transform walnuts into a crunchy, sweet topping full of delightful texture.
How to Make Vegan Carrot Cake with Swiss Meringue Buttercream and Candied Walnuts Recipe
Step 1: Prepare Your Baking Equipment
Start by preheating your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Take three 6-inch or two 8-inch cake tins, line the base of each with parchment paper, and lightly spray the sides with oil spray. A well-prepared pan ensures your cake layers come out clean and beautifully shaped.
Step 2: Create Vegan Buttermilk
In a medium bowl, combine soy milk and apple cider vinegar, stirring gently. Let this mixture sit for about 10 minutes — this gives you a vegan buttermilk substitute that’s key for the ideal crumb texture and a slight tang that complements the spices.
Step 3: Whisk the Wet Ingredients
Add olive oil, vanilla extract, and orange zest to your vegan buttermilk and whisk thoroughly. This blend brings moisture, depth, and brightness that make your cake layers shine with flavor.
Step 4: Combine the Dry Ingredients
In a separate large bowl, whisk together the all-purpose flour, granulated sugar, soft brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and sea salt. This well-mixed blend distributes leavening agents and spices evenly throughout the batter.
Step 5: Form the Batter
Carefully pour the wet ingredients into the dry mixture and whisk just until combined — overmixing can toughen the glaze texture. Then gently fold in the freshly grated carrots and chopped walnuts with a rubber spatula. This step ensures just the right density with delightful bursts of crunch.
Step 6: Bake the Cake Layers
Divide your batter evenly into the prepared pans. Bake 6-inch cakes for 30-40 minutes or 8-inch cakes for 35-45 minutes. Use a skewer to test doneness; it should come out clean once fully baked. Let the cakes cool in their tins for 10 minutes before transferring to a rack to cool completely.
Step 7: Frost with Swiss Meringue Buttercream
Prepare your vegan Swiss meringue buttercream. Place one cooled cake layer on your cake turntable and spread an even layer of buttercream on top with an offset spatula. Pop it in the freezer for 5 minutes to set, then repeat with the remaining layers. Finish by coating the sides of the cake with the remaining frosting and smooth it out with a cake scraper for a flawless finish.
Step 8: Make Candied Walnuts
In a pan, gently combine walnuts, granulated sugar, and vegan butter. Cook over low heat for 5-7 minutes, tossing continuously until the sugar melts and the walnuts become fragrant and glossy. Transfer to parchment to cool and harden, then roughly chop for garnish.
Step 9: Prepare Vibrant Carrot Decorations
Create two colorful icing mixes: an orange blend with powdered sugar, freeze-dried raspberry powder, turmeric, and carrot juice, and a green blend with powdered sugar, matcha, vanilla, and soy milk. Transfer each into piping bags, snip the tips, and get ready to decorate with charming carrot details.
Step 10: Decorate the Cake
Pipe carrot shapes along the sides of the frosted cake. Press chopped candied walnuts along the bottom and top edges using an offset spatula to help them stick. This finishing touch adds visual appeal and a textural contrast that makes this Vegan Carrot Cake with Swiss Meringue Buttercream and Candied Walnuts Recipe truly irresistible.
How to Serve Vegan Carrot Cake with Swiss Meringue Buttercream and Candied Walnuts Recipe
Garnishes
The candied walnuts provide the perfect crunchy sweetness and can be scattered generously on the platter for extra snacking joy. Freshly grated carrots or a light dusting of cinnamon powder also make lovely subtle garnishes that echo the cake’s core flavors.
Side Dishes
This cake pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. A bright citrus fruit salad or a simple berry compote can refresh the palate and balance the comforting spices.
Creative Ways to Present
Slice your cake into thick wedges and layer on small dessert plates with a drizzle of caramel or a sprig of fresh mint. For parties, create mini versions in cupcake liners, topped with a piped swirl of Swiss meringue buttercream and a single candied walnut for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Store leftover cake layers and frosted cake in an airtight container in the refrigerator for up to 3 days. To keep the moist texture intact, you can wrap individual slices tightly in plastic wrap before refrigerating.
Freezing
You can freeze unfrosted cake layers wrapped well in parchment paper and foil for up to 2 months. Frost the cake only after fully thawing in the refrigerator overnight. If freezing the assembled and frosted cake, use an airtight container and try to consume within a month for best quality.
Reheating
If you want a cozy slice warm, remove a piece of cake from the fridge and let it come to room temperature before gently warming in the microwave for 15-20 seconds. Avoid overheating to keep the frosting from melting.
FAQs
Can I use a different plant milk instead of soy milk?
Absolutely! Almond, oat, or cashew milk are great substitutes. Just ensure the plant milk you use is unsweetened and neutral in flavor for best results.
Is it necessary to use apple cider vinegar?
Apple cider vinegar creates the acidity needed for the baking soda to react properly, giving the cake its lightness. If unavailable, white vinegar or lemon juice can work as alternatives.
Can I make this cake nut-free?
Yes, you can omit the walnuts from the batter and replace the candied walnuts with toasted seeds or coconut flakes if allergies are a concern.
How difficult is Swiss meringue buttercream to make vegan?
With aquafaba or other egg white substitutes, it’s quite achievable with patience and the right temperature control. It yields a silky, light frosting that’s worth the effort.
What is the best way to grate carrots for this cake?
Use a fine or medium grater to ensure the carrots blend seamlessly into the batter, providing moisture and sweetness without large chunks that affect the crumb.
Final Thoughts
This Vegan Carrot Cake with Swiss Meringue Buttercream and Candied Walnuts Recipe is more than just a dessert; it’s a celebration of flavor and texture crafted with care. Whether for a special occasion or a cozy afternoon treat, it’s bound to delight every bite. I encourage you to give this recipe a whirl in your kitchen and watch as it becomes a new favorite among friends and family!
Print
Vegan Carrot Cake with Swiss Meringue Buttercream and Candied Walnuts Recipe
- Prep Time: 120 minutes
- Cook Time: 45 minutes
- Total Time: 165 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Carrot Cake is a moist and flavorful plant-based dessert featuring freshly grated carrots, warm spices, and crunchy walnuts. It is layered and frosted with a creamy vegan Swiss meringue buttercream and decorated with colorful carrot designs and candied walnuts. Perfect for celebrations or any occasion that calls for a delicious dairy-free, egg-free treat.
Ingredients
Cake Batter
- 340 ml soy milk (divided)
- 4 teaspoons apple cider vinegar
- 150 ml olive oil
- 4 teaspoons vanilla extract
- 4 teaspoons orange zest
- 400 g all-purpose flour (sifted)
- 150 g granulated sugar
- 150 g soft brown sugar
- 4 teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 4 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- ¾ teaspoon ground ginger
- ½ teaspoon sea salt
- 280 g carrots (freshly grated)
- 125 g walnuts (finely chopped)
Vegan Swiss Meringue Buttercream
- 1 batch vegan Swiss meringue buttercream (prepared separately)
Candied Walnuts
- 100 g chopped walnuts
- 2 tablespoons granulated sugar
- 1 tablespoon vegan butter
Carrot Decorations
- 90 g powdered sugar (divided: 60 g for orange mix, 30 g for green mix)
- ½ teaspoon freeze-dried raspberry powder (or strawberry/beetroot powder)
- ½ teaspoon ground turmeric
- 1 tablespoon carrot juice
- ½ teaspoon matcha powder
- ¼ teaspoon vanilla extract
- 1 teaspoon soy milk
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line the base of three 6-inch cake tins or two 8-inch cake tins with parchment paper circles and spray the sides with oil spray to prevent sticking.
- Make vegan buttermilk: In a medium bowl, combine the soy milk and apple cider vinegar. Stir well and allow the mixture to sit for 10 minutes so it curdles, creating a vegan buttermilk substitute.
- Mix the wet ingredients: Add olive oil, vanilla extract, and orange zest to the vegan buttermilk. Whisk thoroughly to combine all wet ingredients evenly.
- Mix the dry ingredients: In a separate large bowl, whisk together the sifted flour, granulated sugar, soft brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and sea salt. Set aside.
- Make the batter: Pour the wet ingredient mixture into the dry ingredients bowl. Gently whisk to combine, being careful not to overmix. Using a rubber spatula, fold in the freshly grated carrots and chopped walnuts until just incorporated.
- Bake: Divide the batter evenly among the prepared cake tins. For 6-inch tins, bake for 30-40 minutes; for 8-inch tins, bake for 35-45 minutes. Check doneness by inserting a skewer into the center—it should come out clean. If not, bake for an additional 5-10 minutes as necessary. Allow cakes to cool in the tins for 10 minutes, then turn them out onto a cooling rack to cool completely.
- Frosting: Prepare the vegan Swiss meringue buttercream separately. Place one cake layer on a turntable and use an offset spatula to smooth a layer of frosting on top. Freeze for 5 minutes to set, then repeat with remaining cake layers. Use the leftover frosting to cover the sides and top of the cake evenly, smoothing with a cake scraper for a clean finish.
- Candied walnuts: In a pan over gentle heat, combine walnuts, granulated sugar, and vegan butter. Cook while tossing constantly for 5-7 minutes until the sugar melts and the walnuts are fragrant and caramelized. Remove from heat, spread the walnuts on parchment paper to cool, then roughly chop.
- Carrot decorations: Prepare the orange mix by combining 60 g powdered sugar with raspberry powder, turmeric, and carrot juice until smooth. For the green mix, blend 30 g powdered sugar with matcha powder, vanilla extract, and soy milk. Transfer each mix into separate piping bags and trim the tip when ready to decorate.
- Decorate: Pipe carrot designs along the cake sides using the prepared orange and green icing mixes. Garnish the top and bottom edges of the cake by pressing chopped candied walnuts into the buttercream using an offset spatula for a decorative finish.
Notes
- Allow the vegan buttermilk to sit for the full 10 minutes to achieve proper curdling, essential for the cake’s texture.
- Be careful not to overmix the batter once wet and dry ingredients are combined to avoid a dense cake.
- If you do not have vegan Swiss meringue buttercream prepared, consider using a store-bought vegan frosting as an alternative.
- For best results, use fresh finely grated carrots and chop the walnuts finely for even distribution.
- The candied walnuts can be stored in an airtight container once cooled for up to a week.
- Feel free to substitute orange zest with lemon zest for a slightly different citrus note in the cake.
- Make sure the cake layers are completely cooled before frosting to prevent the buttercream from melting.
