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Vegan Carrot and Pumpkin Spice Cake

A soft, moist carrot and pumpkin cake with easy vanilla buttercream on top.
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Prep Time 1 hour 15 minutes
Cooling Time 20 minutes
Total Time 2 hours 15 minutes
Servings: 9 slices
Course: Afternoon Coffee, Dessert
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

For the Pumpkin Carrot Cake:
  • 165 grams Finely grated carrots (1 1/4 cup), this was about three 6-inch carrots for me
  • 340 grams Granulated Sugar (1 1/2 cup)
  • 150 grams Vegan Yogurt or Sour Cream (2/3 cup), alternatively, you can replace this with equal amounts Plant Milk + 1 tsp. Vinegar
  • 150 grams Olive Oil (scant 3/4)
  • 150 grams Pumpkin Puree (1/2 + 1/8 cup)
  • 1 tsp. Vanilla
  • 360 grams All Purpose Flour (3 cups)
  • 2 tsp. Baking Powder
  • 1 1/2 tsp. Baking Soda
  • Pinch of Kosher Salt
+ Spice mix:
  • 1 tsp. Cinnamon
  • 1/8 tsp. Ginger
  • 1/4 tsp. All Spice
  • 1/2 tsp. Nutmeg
  • 1/8 tsp. Cloves
  • 1/2 tsp. Pumpkin Pie Spice
For the Vanilla Buttercream:
  • 113 grams Vegan Butter, room temperature (1/2 cup/ 1 stick)
  • 1/8 cup Coconut Oil room temperature and solid
  • Pinch of Salt this is to taste and depends on if you're using salted butter
  • 227 grams Powdered Sugar (2 cups)
  • 1 tsp. Vanilla Extract
  • A drop of Maple Extract optional
  • A drop of Almond Extract optional
  • Plant milk add 1 tbsp. at a time, if needed

Equipment

  • 1 8x8 Baking Pan
  • 1 Piping Bag and Tip optional, for piping the pumpkins

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit. Line an 8x8-inch baking pan with parchment paper, or grease the tin.
  2. Combine the sugar, flour, baking powder, baking soda, salt, and spice mix in a bowl. Whisk until the flour is well sifted and isn't clumpy.
  3. Grate the carrots on the fine side of the grater. Not the smallest size on the grater, just one above it.
  4. Add the yogurt, olive oil, carrots, and pumpkin puree to the dry ingredients.
  5. With a spatula or wooden spoon, fold the mixture until no dry clumps or streaks remain.
  6. Pour into the pan and spread evenly. Bake for 35-40 minutes, or until a toothpick comes out clean in the center.
  7. Once the cake comes out of the oven, allow it to sit in the tin for at least 30 minutes to cool. Then, transfer to a wire rack to cool completely.
  8. While the cake cools, make the buttercream. In the bowl of a stand mixer or a mixing bowl with a handheld electric mixer, add the Vegan Butter and Coconut Oil. Whip until light and fluffy, at least 3-5 minutes.
  9. Add the vanilla, almond extract (if using), and maple extract (if using), along with a pinch of salt, and mix.
  10. Add the powdered sugar, 1/2 a cup at a time, until you've reached your desired sweetness and consistency. Whip until all clumps are gone and the sugar is fully combined each time you add powdered sugar.
  11. Continue to whip the frosting until light, airy, and fluffy. If the frosting becomes too runny or if your house is warm, you can pop the frosting into the fridge for 5 minutes.
  12. Frost! Once the cake is cool, spread a thick layer of frosting evenly over the top of the cake. Additionally, if you'd like to decorate it like mine, the details are below.
    13. To Pipe the Pumpkins: I used a small Closed-Star Piping tip. Pipe as many pumpkins as you'd like to create your own pumpkin patch. 
    To Pipe the Stems: With the remaining frosting, add a dash of cocoa powder to the orange frosting and whip again. This will turn the frosting a brown color for the stems. Add back into your piping bag with a Small Round Piping tip. Pipe stems by pushing slightly into your pumpkins and pulling up.

Video

Notes

Can I add more spices? Yes, this cake is very subtly spiced, so I would recommend doubling the spices if you want a heavier spiced cake.
Can I half the recipe? Yes, you may half the recipe. The baking time will be slightly shorter, so make sure to watch for when your cakes are ready. 
Should I refrigerate the cake? No! The frosting contains coconut oil, which means it becomes very stiff in cold temperatures. For best results, I recommend leaving the cake in an airtight container out on the counter. It will keep for about 5 days. 
How can I pipe the pumpkins on top? I saved about 1/6 of the frosting recipe and set it aside. I added pumpkin puree to the frosting and whipped it again. I also added some beetroot powder and turmeric to make it a stronger orange color, but the pumpkin puree on its own was a subtle orange color! Add some more powdered sugar and a dash of cinnamon, then whip with the electric mixer again.