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Close up of vegan carrot cake
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4.6 from 15 votes

Vegan Carrot Cake made with Aquafaba

This light and fluffy carrot cake recipe is perfectly moist with lovely spices. Made with aquafaba instead of eggs so this recipe is 100% vegan!
Prep Time15 mins
Cook Time40 mins
Course: Afternoon Tea, birthday cake, Dessert
Cuisine: cake, Vegan
Keyword: aquafaba, cake with aquafaba, Carrot cake
Servings: 10 Slices
Author: Louise-Claire Cayzer


For the cake

  • 150 ml sunflower oil (or other neutral oil such as light olive oil)
  • 15 Tbs Aquafaba (chickpea water) unbeaten
  • 225 g light muscovado sugar
  • 200 g carrots , coarsly grated
  • 300 g general purpose flour
  • 3 teaspoon baking powder
  • 1 teaspoon all spice
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 75 g pumpkin seeds , roughly chopped (optional. Or use walnuts or pecans)

For the Icing

  • Juice half lemon
  • ½ cup icing sugar (powdered sugar)


  • Preheat the oven to 180C/fan 160C/gas 4.
  • Grease one 23cm round sandwich tin and line the basesof the cake tin with baking parchment.
  • Whisk the oil, aquafaba, and sugar until the mixture is well combined, lighter, and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, baking powder,spices and pumpkin seeds.
  • Pop in the oven and bake for 35-40 mins. Test with a skewer to see if it is cooked through. If it comes out clean, it's ready to take out of the oven. If it comes out a little gooey, leave the cake in for another 5 mins.
  • Cool the cake in it's tin for 10 mins, then turn out onto a cake rack.
  • Meanwhile, whisk together the icing and lemon juice. Add more icing sugar if necessary, you want a thickish yet drizzable mix.
  • Once cool, turn the cake onto a serving plate and drizzle with the icing.


This cake keeps well for at least 5 days in an airtight container. Probably longer but it was gone before I could test it!
Adapted from Mary Berry