Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Carrot Cake with Chocolate and Cream Cheese Topping

by Jérôme Eckmeier, Daniela Lais from Vegan Cakes and Other Bakes

A lovely vegan recipe for carrot cake with an irresistible white chocolate and cream cheese topping and sprinkled with chopped pistachios, perfect for bakers looking to build up their vegan baking repertoire.

From the book

Jérôme Eckmeier, Daniela Lais


Here, the carrots go beautifully with the sweet white chocolate and cream cheese in the topping. Pistachios add the perfect finishing touch to the whole combination.

Read more Read less


For the cake:
400g (14oz) plain flour
2 tsp bicarbonate of soda
350g (12oz) fine cane sugar
Seeds scraped from 1 vanilla pod
1 tsp salt
2 tsp ground cinnamon (slightly heaped)
2 tsp baking powder
400g (14oz) soya yogurt
200ml (7fl oz) corn oil
400g (14oz) carrots, very finely grated
For the topping:
100g (3½ oz) vegan white chocolate
80g (2¾ oz) soft vegan margarine
125g (4½ oz) vegan cream cheese
50g (1¾ oz) icing sugar
Grated zest of 1 organic lemon
100g (3½ oz) pistachios, chopped

Essential kit

You will need: a 24 cm (9 ½ inch) springform tin.


1. Preheat the oven to 180°C (350°F/Gas 4). To make the cake, combine the flour, bicarbonate of soda, cane sugar, vanilla seeds, salt, and cinnamon in a medium-sized bowl. Sift in the baking powder and stir everything together again.

2. In a separate larger bowl, use a balloon whisk to mix the soya yogurt and corn oil, then vigorously stir in the grated carrot using a spoon. Add the dry ingredients in two stages, using a large spoon to mix everything to an even consistency and only stirring as much as required to combine the carrot mixture with the flour.

3. Line the spring form tin with baking paper. Transfer the cake mixture into the tin and smooth the surface. Bake the cake in the centre of the oven for 65 minutes. Remove and leave to cool completely.

4. To make the topping, melt the white chocolate in a bainmarie then leave to cool to room temperature. Use an electric whisk on its fastest setting to beat the margarine and the cream cheese. Sift over the icing sugar and mix this in along with the lemon zest, using the whisk on a moderate setting. Gradually pour in the chocolate, incorporating it into the mixture with the whisk on a low setting. The result should be a smooth, creamy, soft topping, which will firm up in the fridge. Spread the topping over the carrot cake and smooth the surface. Scatter with the chopped pistachios and chill the carrot cake until ready to serve.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Vegan Cakes and Other Bakes

Close menu