Easy and Moist Carrot Cake

Incredibly Moist and Easy Carrot Cake

I’ve always loved carrot cake. I love it plain. With or without frosting. With or without walnuts and raisins. You can’t go wrong!
This is an easy and deliciously moist cake that I think you’ll love. I added a delicious second layer along with the frosting between the cakes – a marmalade made with blood orange! 

Carrot Cake with Blood orange Jam
A delicious and moist cake with jam and frosting!

Blood orange jam
I loved marmalade growing up I didn’t realize just how much sugar there is in commercial jam on the shelves! Making jam is SO easy. Doing this particular jam recipe takes a bit of prep and will require a day and half to prep. Everyone that ate this cake loved it so much so I do insist on not skipping this step! But if you’re in a pinch, you could always buy a store bought one!

Blood orange Jam
Blood orange jam

Making the Carrot cake

This post is sponsored by Anima Mundi Herbals and the secret ingredient is cordyceps for the cake batter and mangosteen hibiscus for the blood orange cake. 

Carrot Cake with a slice
Cut Carrot slice


I LOVE adding all the delicious cordyceps into everything I can. 


This cake was used with all purpose flour. It’s a goal to switch to gluten free baking. For now you could switch 1:1 gluten free flour!


You could also substitute coconut sugar rather than use granulated sugar. 

Apple sauce

This is a great substitution in lieu of eggs. You could also use crushed pineapples. I don’t believe it would take away from the recipe and in fact, probably heighten the recipe a little bit! 

Flax egg

This is such a simple and healthy swap! All you need is 1 tbsp of flax meal and mix it with 2.5 tablespoons of water. Leave it on the counter and wait a few minutes until it resembles a globby egg like mixture. 

Coconut Oil

I love using coconut oil. I use a neutral oil that doesn’t smell quite coconut-y You could also use a vegan butter that you like. 

Purple carrot

You could use conventional orange carrots but if you know me, I LOVE blues and purples. It really added a nice pop of colour in the cake. All you need is two medium carrots. 

Pouring purple carrot shreds into the bowl
Adding some colour with purple carrots

Nuts and Raisins

This is just your preference. If you’d rather pecans you can add that. I sometimes plump the raisins before adding them to batter. This is easily down by putting them in a bowl of water for an hour. After, drain the water and pat them down.

Frosting the Cake

You can use vegan butter and icing sugar. Alternatively, you could vegan cream cheese too! 

slice of carrot cake
A delicious slice of carrot cake
Carrot cake with flower decoration

Easy and Delicious Purple Carrot Cake with Blood Orange Jam

A delicious combination of citrus and carrot with this delicious cake
Prep Time 1 d 1 hr 20 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 12
Calories 562 kcal


  • stove top
  • Oven


Carrot cake

  • 2 1/2 flour all purpose flour or 1:1 gluten free
  • 1 tsp Cordyceps Anima Mundi Herbals
  • 1 tsp cinnamon powder
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 1/2 cup sugar coconut sugar
  • 1/2 cup apple sauce
  • 3/4 cup plant based milk
  • 1 tsp apple cider vinegar
  • 1 flax egg
  • 1/3 cup coconut oil
  • 2 medium carrots grated
  • 1/4 cup chopped walnuts
  • 1/4 cup blood orange marmalade jam home made or store bought

Blood orange jam

  • 4 blood oranges
  • 2 1/2 cups sugar
  • 1 tsp mangosteen hibiscus Anima Mundi Herbals
  • 1 L water

Butter cream Frosting

  • 1 cup vegan butter
  • 3 cups icing sugar


Blood Orange Jam

  • Place cut oranges in a large pot and cover it with the water and leave overnight.
  • The next day, bring this pot to a boil and add in your sugar.
  • Let it boil for an hour or until the mixture becomes thick
  • Let it cool and place in the fridge overnight

Carrot Cake

  • Preheat your oven to 350F. Grease 2 or 3  8 x 12 inch baking pan and set aside.
  • Shred your carrots and keep aside
  • Make buttermilk by mixing apple cider vinegar with your milk
  • Create your flax egg and keep aside.
  • Combine your dry ingredients together in a bowl
  • Whip your coconut oil, sugar, apple sauce together in a separate bowl
  • Add in flax egg and buttermilk and mix well with your wet ingredients bowl
  • Slowly add in your flour mixture and mix.
  • Fold in your grated carrots and walnuts
  • Divide batter between 2-3 cake pans.
  • Bake for 45-55 minutes depending on thickness of cake. Check with a toothpick
  • Let it cool completely and place into the fridge overnight or for two hours. This always frosting to be smooth and not break the cake.

Buttercream frosting

  • Add in your ingredients for this and beat until fluffy. You may need to add more sugar or a tsp of plant based milk in order for it to be the consistency you desire.


  • Remove your chilled cakes and place them on a table
  • Smear a thin layer of your blood orange marmalade on to each  layer
  • Follow this with a layer of butter cream
  • Carefully stack all layers on your cake plate/stand
  • Finally, cover the entire cake with frosting
  • Decorate with your carrot ribbons, dried blood orange slices, and flowers
  • Serve immediately. Left overs can be put in the fridge up to 5 days.


Calories: 562kcalCarbohydrates: 99gProtein: 1gFat: 20gSaturated Fat: 8gTrans Fat: 1gSodium: 381mgPotassium: 41mgFiber: 1gSugar: 97gVitamin A: 733IUVitamin C: 2mgCalcium: 51mgIron: 1mg

2 thoughts on “Easy and Moist Carrot Cake”

  1. Hi- where’s the actual recipe for the carrot cake- I can’t see it 🤪
    Looks incredible. Well done !!


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