Vegan Strawberry Carrot Cake
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This moist and fluffy Vegan Strawberry Carrot Cake is frosted naked style and it's topped with fresh strawberries for a beautiful spring cake that will impress!
If you love carrot cake, check out my Brown Sugar Carrot Cupcakes, Orange Carrot Ginger Cake, or my Carrot Cake Baked Donuts.
Table of Contents
I was invited to a dinner party last month, and my friends who were hosting are vegan. Whenever I have vegan desserts, I always try to share with them as they are some of my best vegan taste testers. But, the party was also full of many of our friends – who are all not vegan. So, I wanted to make a cake that would please everyone.
Last time this friend group was together, I brought my Orange Ginger Carrot Cake, and everyone went nuts for that cake! So, if you like that cake you will love this Vegan Strawberry Carrot Cake! It's moist, fluffy, and you can serve it to your friends who aren't even vegan! Delaney even ate an entire piece and said he would have had seconds if it wasn't all gone!
Why You'll Love This Recipe
Vegan: This Vegan Strawberry Carrot Cake is a moist and fluffy vegan cake. I use organic vegetable shortening for the frosting which makes a light and sweet vegan frosting that is very similar to American buttercream.
Easy AF: This easy vegan naked cake is a show stopper and so easy! I love making naked cakes like this because they look so impressive, but they are incredibly easy! And this easy vegan naked cake is no exception. If you have a piping bag and decorating tip, it's so simple to make this beautiful cake.
Spring Flavors: This Vegan Strawberry Carrot Cake is bursting with the flavors of spring. Light and moist carrot cake with a hint of cinnamon also has the addition of sweet strawberries. It's topped with a vegan buttercream, then I add more fresh strawberries on top and the combination of the sweet strawberries with the lightly cinnamon carrot cake is just so good!
Ingredients
Organic Carrots
Organic Strawberries
La Tourangelle Organic Canola Oil
Real Coco Organic Coconut Milk
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Frontier Co-Op Organic Cornstarch
Frontier Co-Op Organic Korintje Cinnamon
Florida Crystals Organic Powdered Sugar
Spectrum Organic Vegetable Shortening
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Tools Needed
6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
To make the batter: Chop the strawberries into small pieces.
In the bowl of a stand mixer fitted with the paddle attachment, add the strawberries, cane sugar, grated carrots, canola oil, coconut milk, and vanilla extract. Mix on low until combined.
Add the flour, cornstarch, baking powder, sea salt, and cinnamon in that order. Mix on low until combined. Transfer to the prepared cake pans, about 269 grams each, and spread evenly.
Step 2
Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pans.
Step 3
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the vegetable shortening, powdered sugar, coconut milk, vanilla extract, and sea salt. Mix on low to combine, then increase speed to high and mix for 1 minute or until light and fluffy. Scrape down the sides of the bowl and mix again until light and fluffy. Transfer to a piping bag with Ateco tip #827.
Step 4
Place the first cake layer on a cake stand or plate. Pipe a spiral, starting at the outer edge and working your way in, to cover the cake layer with frosting completely. Top with the second cake layer, repeat this process with the third layer. Then spiral again on the top to finish the cake. Top with strawberry slices (optional). Watch the video below for exactly how to frost this!
Baker's Tips
- Make sure to use a fine grater for grating the carrots. You don't want to use a grater that is like pizza cheese size, you want smaller than that! This ensure that the moisture in the carrots is evenly distributed throughout the cake.
- Make sure to check to see if the cake is done before removing it from the oven. This carrot cake is very moist, so if you need to bake it a few minutes longer if it doesn't look done, then definitely do that!
- Make sure to allow the cake to cool completely before frosting it. This ensures that the frosting will not melt on the cake.
- Make sure to store leftover cake in an airtight container (like a cake dome or tupperware) to preserve its moist texture. That way when you put in the fridge, it won't dry out.
FAQ's
Yes, feel free to use extra virgin olive oil or sunflower oil if you prefer. I use canola here as it provides the most neutral flavor.
Yes, of course! Feel free to use your favorite vegan butter for the frosting. If I'm using vegan butter, I really like Miyoko's best.
Yes you can. However, with a naked cake it needs to be covered otherwise it will dry out as the sides are not covered in frosting. So, if you do make this the day before, be sure to store it in a cake dome so it doesn't dry out. Alternatively, you could bake the cakes layers the day before and then just assemble the cake the day of your party. And if you do make this ahead of time, don't add the strawberries until right before serving.
Store extra cake in an airtight container in the fridge.
Craving More?
Vegan Strawberry Carrot Cake
Equipment
Ingredients
Batter
- 113 grams strawberries (de-stemmed)
- 226 grams cane sugar
- 113 grams carrots (finely grated)
- ½ cup canola oil
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- 191 grams all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Frosting
- 226 grams vegetable shortening
- 454 grams powdered sugar (sifted)
- 3 tablespoons coconut milk
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Topping
- strawberries
Instructions
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- To make the batter: Chop the strawberries into small pieces.
- In the bowl of a stand mixer fitted with the paddle attachment, add the strawberries, cane sugar, grated carrots, canola oil, coconut milk, and vanilla extract. Mix on low until combined.
- Add the flour, cornstarch, baking powder, sea salt, and cinnamon in that order. Mix on low until combined. Transfer to the prepared cake pans, about 269 grams each, and spread evenly.
- Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the vegetable shortening, powdered sugar, coconut milk, vanilla extract, and sea salt. Mix on low to combine, then increase speed to high and mix for 1 minute or until light and fluffy. Scrape down the sides of the bowl and mix again until light and fluffy. Transfer to a piping bag with Ateco tip #827.
- Place the first cake layer on a cake stand or plate. Pipe a spiral, starting at the outer edge and working your way in, to cover the cake layer with frosting completely. Top with the second cake layer, repeat this process with the third layer. Then spiral again on the top to finish the cake. Top with strawberry slices (optional).
- Store in a cake dome in the fridge for up to 3 days.
Video
Notes
Nutrition
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