How great are Mums?!  I’m crazy about mine.  On the weekend she invited me down to her place so we could catch up and watch the latest episodes of Tough Love Miami.  Have you seen this show?  When my Mum, sister and I watched the first season we dubbed it ‘Skanky Town’ because it was non-stop drama, tantrums and cat fights.  The ladies in this season were much better behaved but still so clueless in love that it was just as entertaining.  Steve Ward is a brave, brave man.  Keep fighting for love, Steve!  Make us proud.

We watched the entire season back-to-back.  Oh yes we did, and because she’s the coolest Mum in the world, Mum made sure we watched it in style.  The heater was lit, the French champagne was chilled and she’d made an incredible carrot cake to sustain us through all of the show’s emotional ups and downs.

Vegan or not, this was the best carrot cake I’ve ever tasted.  I took the leftover slices home for two vegan friends and they scoffed it just as fast as I did.  SO.  GOOD.  Mums rock.

Mum's Amazing Vegan Carrot Cake

Rebecca Weller - Vegan Sparkles
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12



  • 1/4 cup applesauce
  • 1/2 cup vegan margarine
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup agave syrup
  • 1 1 /4 cups self-raising flour
  • 1/4 cup soy milk
  • 1 cup grated carrots
  • 1 cup walnuts chopped


  • 1/2 cup vegan margarine
  • 2 cups icing sugar
  • Juice from 1 lemon
  • 1/2 cup walnuts chopped



  • Pre-heat oven to 180C. Grease and flour a 9-inch square baking pan.
  • Combine applesauce, margarine, salt, cinnamon, agave, flour and soy milk until well mixed. Add carrots and walnuts.
  • Spread evenly in baking pan and bake for 45 minutes.


  • Mix icing sugar and margarine with a butter knife.
  • Add lemon juice very slowly - a little at a time - until desired consistency and taste is achieved.
  • Once cake is completely cooled, top with frosting and chopped walnuts.
  • Enjoy with your Mum, a glass of champagne, and much love. x

Mum's Amazing Vegan Carrot Cake!

58 Comments on Mum’s Amazing Vegan Carrot Cake

  1. Annie
    August 7, 2012 at 1:15 am (12 years ago)

    Oh mum!! She sounds absolutely awesome! Please thank her for this recipe – eyeing the carrots in my frige with renewed interest.

    • * Vegan Sparkles *
      August 7, 2012 at 2:03 pm (12 years ago)

      haha, this is definitely the best way to eat carrots! 🙂

  2. Gabby @ the veggie nook
    August 7, 2012 at 4:13 am (12 years ago)

    This sounds all kinds of crazy delicious 🙂 Your mom is so awesome making a vegan carrot cake for you! I love getting vegan-skeptic to try vegan food unknowingly then revealing your secret, so satisfying!

    • * Vegan Sparkles *
      August 7, 2012 at 2:02 pm (12 years ago)

      Absolutely and we were so excited to find it was the best carrot cake we’ve ever had! Vegan rocks, WHOOHOO!! 🙂

  3. Kristy
    August 7, 2012 at 5:16 am (12 years ago)

    Your mom rocks! I like that she made for the cake for the special occasion, but I LOVE that it was vegan! Soooo cool!

    • * Vegan Sparkles *
      August 7, 2012 at 2:02 pm (12 years ago)

      hehe, I know, I was so proud and so excited! 🙂

  4. Alaine @ My GF & DF Living
    August 8, 2012 at 7:23 am (12 years ago)

    This would be the perfect cake to make for my sister! Carrot cake is her favorite and I have been looking for a good recipe! I will have to try the gluten-free version of this asap!

    • * Vegan Sparkles *
      August 8, 2012 at 12:01 pm (12 years ago)

      Oh you will, definitely! She will love you for it! 🙂

    • Jill
      May 2, 2013 at 12:30 pm (11 years ago)

      Hi just happily stumbled onto your site!
      How would I make this gluten free? I am new to baking gluten free and not sure what flour to substitute. I have a basic GF flour from trader joes. Same measurements?
      Thanks from a newbie!

      • * Vegan Sparkles *
        May 2, 2013 at 2:17 pm (11 years ago)

        Hi Jill! It’s so lovely to have you here. 🙂
        You can substitute with the same amount of GF plain flour (1.25 cups) and 1.5 tsp baking powder and a dash of salt.

  5. Reia@TheCrueltyFreeReview
    August 8, 2012 at 9:30 am (12 years ago)

    The first vegan dessert I ever made was carrot cake and my co-workers loved it. But this recipe is even easier. I love the idea of having it with champagne. I swear Bex, you and I are kindred souls 🙂

    • * Vegan Sparkles *
      August 8, 2012 at 12:00 pm (12 years ago)

      haha, YAY, then I really hope we do get to meet someday very soon! 🙂

  6. Sophie
    August 8, 2012 at 4:39 pm (12 years ago)

    MMMMMMMM,…Indeed: what a truly awesome carrot cake: looks so special too! 🙂
    Your mom sounds like a true treasure!

    • * Vegan Sparkles *
      August 8, 2012 at 5:09 pm (12 years ago)

      She sure is. I’m very blessed. 🙂

  7. Sarah @ The Healthy Diva
    August 10, 2012 at 5:33 am (12 years ago)

    Wow this looks great!!! I’ve got some maple syrup on hand that would be a nice substitute for the agave. Thanks for sharing 😀

    • * Vegan Sparkles *
      August 10, 2012 at 10:30 am (12 years ago)

      Oooh, it sure would! Enjoy! 🙂

  8. Kim
    August 13, 2012 at 4:49 am (12 years ago)

    Yummmmmm! Thank you for sharing! One question, do you think almond milk in place of soy would work okay?

    • * Vegan Sparkles *
      August 13, 2012 at 8:43 am (12 years ago)

      Absolutely, Kim. Any non-dairy milk would work. Enjoy! 🙂

  9. Sophie
    August 13, 2012 at 8:59 pm (12 years ago)

    I have made your lovely carrot cake but without the frosting! I loved it so much! So good! xxx

    • * Vegan Sparkles *
      August 14, 2012 at 8:46 am (12 years ago)

      Oh FAB, Sophie, that’s so great to hear! I hope you eat it more slowly than I did! haha 🙂

  10. Andrea DeFino
    August 14, 2012 at 8:20 am (12 years ago)

    This cake was delicious! I made this today, and even my husband who is a chef,(and I have a hard time pleasing when it comes to my cooking) LOVED this cake!!!

    • * Vegan Sparkles *
      August 14, 2012 at 8:44 am (12 years ago)

      Oh YAY, that’s so great to hear, Andrea! Your hubby obviously has great taste – in more ways than one! 🙂

  11. Brandi
    August 17, 2012 at 2:34 pm (12 years ago)

    Looks yummy! You know I’ve never even had carrot cake before!!

    • * Vegan Sparkles *
      August 20, 2012 at 11:07 am (12 years ago)

      Whaaaaaat??!! Oh Brandi – you need to try it immediately! SO GOOD 🙂

  12. Guest
    August 27, 2012 at 6:01 am (12 years ago)

    I just made this cake, its cooling now. I broke off a corner and its indeed the best carrot cake I’ve ever had!! I’m wondering if a touch of nutmeg would make it even better. And maybe raisins. But even with out those things its the best carrot cake I’ve had!!! Thanks for sharing!

    • * Vegan Sparkles *
      August 27, 2012 at 8:31 am (12 years ago)

      Oh fantastic, Jessica! I’ll give my Mum the feedback. 🙂 Nutmeg and raisins could only make it tastier, I’m sure!

  13. Tiffany
    August 27, 2012 at 9:53 pm (12 years ago)

    I think that carrot cake and banana bread are my two favorite things! At least they are a good way to eat your fruits and veggies! 😉

    • * Vegan Sparkles *
      August 28, 2012 at 8:55 am (12 years ago)

      haha, absolutely the best way! 🙂

  14. Hazel Johnson
    December 19, 2012 at 4:55 am (11 years ago)

    Going to make this in the next few days, the recipe looks so simple!! Fingers crossed! 🙂

    • * Vegan Sparkles *
      December 19, 2012 at 4:02 pm (11 years ago)

      Good luck, Hazel! I hope you enjoy it as much as we do! 🙂

  15. Tash
    January 4, 2013 at 10:30 pm (11 years ago)

    Looks amazing!! Think it will work well as little muffins??

  16. tash
    January 7, 2013 at 12:48 am (11 years ago)

    I made them!! here’s how they turned out 🙂 (also featured are my other vegan sweets 🙂 ) thanks for the recipe. Also! with your permission am I am to link your blog and recipe on my blog?


    • * Vegan Sparkles *
      January 7, 2013 at 10:30 am (11 years ago)

      Oh they look ADORABLE, Tash! I was writing back to you yesterday to say I’ve made them in cupcake version before and just to add a little more oil and turn the heat down a little – when my laptop battery died and I was in a WiFi cafe!
      So happy to see you figured it all out and they look delicious!
      I would be honoured to be linked from your blog. 🙂

  17. Tash
    January 8, 2013 at 11:30 am (11 years ago)

    Hey! Do you just put the margarine in cold from the fridge? And mix the hell out of everything with a spoon/whisk so it combines? Or is it melted of softened first?


    • * Vegan Sparkles *
      January 8, 2013 at 1:39 pm (11 years ago)

      Hi Tash! Over here in Perth things heat up pretty quickly so I just leave the margarine out of the fridge for a bit so it’s nice and soft. If it’s a bit chillier over there in NZ, just melt it first. 🙂

  18. Betty
    March 13, 2013 at 10:41 pm (11 years ago)

    Hey luv!

    Instead of vegan margarine, do you reckon maybe coconut oil would work alright? and maybe coconut cream for the icing?

    Sounds delicious, wanna give this one a go!

    Thanks for being lovely,


    • * Vegan Sparkles *
      March 14, 2013 at 12:01 pm (11 years ago)

      Hi Betty! Coconut oil will definitely work in the cake. I’ve used it before and had success – maybe just add a little more oil than you would margarine so that it doesn’t dry out.
      I like the coconut cream idea for the icing! I’d love to hear how it is if you try it. 🙂 xx

  19. Erin Salisbury
    March 28, 2013 at 9:40 pm (11 years ago)

    Hi! I want to make this today for my birthday! But want to make sure I get it right-when you say ‘icing’ sugar, is that granulated sugar, powdered sugar or something else? Thanks!

    • * Vegan Sparkles *
      March 28, 2013 at 9:54 pm (11 years ago)

      Happy Birthday, Erin! 🙂

      ‘Icing’ sugar in Australia is the same as Confectioners or Powdered Sugar in the US. You can find it in the cake baking section of your supermarket.

      Have fun! It’s definitely a birthday-worthy cake!

  20. Lindsay
    March 30, 2013 at 1:39 pm (11 years ago)

    Thanks for this recipe! It looks great. Making a birthday cake for my baby’s 1st! i’ve never used self-raising flour before – how can I substitute the all-purpose flour I have on hand? I imagine some baking powder/soda is in order. Any idea? Thanks in advance!

    • * Vegan Sparkles *
      April 2, 2013 at 6:33 pm (11 years ago)

      Hi Lindsay! You can substitute with the same amount of all-purpose flour and 1.5 tsp baking powder and a dash of salt.

  21. Lisa
    April 12, 2013 at 1:38 pm (11 years ago)

    Can’t wait to try this! It looks amaaaazing!

    Love your blog by the way! It exudes so much positive energy that it’s like a virtual vegan hug!

    Lots of vegan love from Brisbane,


    • * Vegan Sparkles *
      April 14, 2013 at 3:21 pm (11 years ago)

      Nawww, what a beautiful compliment! Thanks so much, Lisa! It’s so lovely to have you here. 🙂 x

  22. Mel
    April 21, 2013 at 6:54 pm (11 years ago)

    I tried this recipe but it turned out heavy and uneatable, I will try it again just in case I did something wrong as usually my cakes turn out lovely. I love carrot cake so have to get it to work for me

    • * Vegan Sparkles *
      April 23, 2013 at 11:50 am (11 years ago)

      Oh dear! Are you sure you’re using self-raising flour, Mel?

  23. Moira
    April 27, 2013 at 9:17 am (11 years ago)

    Would it be possible to use a different type of flour? Not sure I’ve seen self-raising flour? But maybe I haven’t been looking either! Looks great!

    • * Vegan Sparkles *
      April 27, 2013 at 2:33 pm (11 years ago)

      Hi Moira, you should be able to find self-raising flour in your supermarket but if not, you can substitute with the same amount of all-purpose flour and 1.5 tsp baking powder and a dash of salt. 🙂

  24. Hazel
    November 20, 2013 at 1:07 am (10 years ago)

    Hey Rebecca
    I made this a few days ago and it was v.tasty but it didn’t rise very much (I did use self-raising flour). Also, with your recipes, do you use Australian or American measurements? I found several conversion sites that all said different things :/ I live in the UK so always use lbs or grams to measure ingredients.
    Thanks 🙂

    • * Vegan Sparkles *
      November 20, 2013 at 8:27 am (10 years ago)

      Hi Hazel! 🙂 No, this one doesn’t rise very much – it’s more of a ‘slice’ size, really. I use Australian (metric) measurements although I’ve been including US conversions in my latest recipes to try to cover everyone.

  25. angela
    February 10, 2014 at 3:08 am (10 years ago)

    Hi! I can’t wait to try this recipe. Just wondering if you have ever used almond milk in lieu of the soy? I can’t handle too much soy and always have almond milk on hand. Thanks for the wonderful recipe!

    • * Vegan Sparkles *
      February 10, 2014 at 9:35 am (10 years ago)

      Hi Angela! My pleasure. 🙂 Absolutely, you can use almond milk (or any plant-based milk) in lieu of the soy.

  26. Shannon
    March 29, 2014 at 3:48 am (10 years ago)

    Simply amazing! I switched it up a bit and used almond milk, whole wheat flour, hickory nuts and a cashew /honey cream sauce for the topping. So good! Thanks so much for the great recipe!

    • Vegan Sparkles
      March 30, 2014 at 5:36 pm (10 years ago)

      Oh wow, those substitutions sound incredible, Shannon! 🙂 x

  27. cherry
    April 22, 2014 at 9:51 am (10 years ago)

    Hi, I baked this carrot cake 2 days ago and it was awesome. My boyfriend and I loved it.
    I substituted agave syrup with maple syrup as I couldn’t find it in local stores but it still turned out great. My boyfriend said it was the best carrot cake 🙂
    However, how can I best substitute agave syrup? I think using maple syrup is quite unhealthy.

    Thank you for sharing the recipe, I’m going to bake it again this afternoon.

    • Vegan Sparkles
      April 22, 2014 at 2:34 pm (10 years ago)

      Hi Cherry, I’m so glad you guys loved it as much as we do! 🙂
      If you can find pure, organic maple syrup in your health food store (rather than the processed syrup from supermarkets), it’s a great agave substitute. Alternatively you can use coconut sugar which is much lower GI and easily ordered online if you can’t find it locally. x