Mimi's Organic Eats » Cake & Cupcake Recipes » Vegan Strawberry Carrot Cake

Vegan Strawberry Carrot Cake

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.

vegan strawberry carrot cake

Why You'll Love This Recipe

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!

vegan strawberry carrot cake

How to Make Vegan Strawberry Carrot Cake

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!

vegan strawberry carrot cake

Tips for Vegan Strawberry Carrot Cake

• 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.

vegan strawberry carrot cake

Ingredients for Vegan Strawberry Carrot Cake

Organic Carrots

Organic Strawberries

Wholesome Organic Cane Sugar

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 Baking Powder

Frontier Co-Op Fine Sea Salt

Frontier Co-Op Organic Korintje Cinnamon

Florida Crystals Organic Powdered Sugar

Spectrum Organic Vegetable Shortening

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

vegan strawberry carrot cake

Vegan Strawberry Carrot Cake

Recipe by MimiDifficulty: Easy
Makes

1

six-inch cake

This Strawberry Carrot Cake is so good, even if you aren't vegan you wouldn't know the difference! This light and sweet carrot cake is one you'll want to make when strawberries are in season.

Ingredients

  • Batter
  • 4 ounces organic strawberries, de-stemmed

  • 226 grams (1 cup) organic cane sugar

  • 4 ounces organic carrots, finely grated

  • 1/2 cup organic canola oil

  • 1/2 cup organic coconut milk

  • 1 teaspoon organic vanilla extract

  • 191 grams (1 1/2 cups) organic all purpose flour

  • 1 tablespoon organic cornstarch

  • 1 teaspoon baking powder

  • 1 teaspoon fine sea salt

  • 1/2 teaspoon organic cinnamon

  • Frosting
  • 8 ounces organic vegetable shortening

  • 454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted

  • 3 tablespoons organic coconut milk

  • 1 teaspoon organic vanilla extract

  • 1/4 teaspoon fine sea salt

  • Topping
  • organic strawberries

Directions

  • 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.

Recipe Video

Notes

  • Gluten Fee — Replace the all purpose flour with 191 grams (scant 1 1/4 cups) organic gluten free flour blend.
  • High Altitude — Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.

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Did you like this post?

Make sure to check out my Orange Ginger Carrot Cake recipe, which I'm sure you'll love too! And, share it with someone who you think will like it too!

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  1. Pingback: Easy Vegan Vanilla Layer Cake | Mimi's Organic Eats

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