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Cardamom Ginger Carrot Cake

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  • Cooking time35 min
  • Prep time30 min
  • Servings12
recipe image Cardamom Ginger Carrot Cake


  • CAKE:
  • 3 tablespoons (45 mL) flax meal plus 1/2 cup (125 mL) water
  • 2 cups (500 mL) all-purpose flour
  • 2 teaspoons (10 mL) baking powder
  • 2 teaspoons (10 mL) ground cardamom
  • 1/2 teaspoon (2 mL) salt
  • 1 cup (250 mL) Becel® Unsalted Plant-Based Bricks
  • 1 cup (250 mL) granulated sugar
  • 1 cup (250 mL) packed brown sugar
  • 2 teaspoons (10 mL) vanilla extract
  • 3 cups (750 mL) grated carrot
  • 1 cup (250 mL) shredded unsweetened coconut
  • 1/2 cup (125 mL) chopped crystallised ginger (optional)
  • 1/2 cup (125 mL) oat milk or coconut milk
  • 8 ounces (250 g) vegan cream cheese alternative, softened
  • 1/2 cup (125 mL) Becel® Unsalted Plant-Based Bricks
  • 3 3/4 cups (925 mL) icing sugar
  • 1 teaspoon (5 mL) ground ginger

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. For Cake, preheat oven to 350° F (180° C). Grease two 9-inch (2.5 L) round cake pans and line with parchment; set aside.
  2. To make flax eggs, combine flax meal and water; let stand 5 minutes.
  3. Combine flour, baking powder, cardamom and salt in medium bowl; set aside.
  4. Beat Becel Unsalted Plant-Based Bricks with sugar in large bowl with electric mixer until light and fluffy. Add flax egg mixture, beating well. Beat in vanilla.
  5. Alternately beat in flour mixture and oat milk on low speed until blended. Stir in carrot, coconut and crystallized ginger. Pour batter into prepared pans; smooth tops with spatula.
  6. Bake 35 to 40 minutes until toothpick inserted in centers comes out clean. Cool on wire racks 20 minutes; remove from pans and cool completely.
  7. For Frosting, beat vegan cream cheese in medium bowl with electric mixer until smooth. Add Becel Unsalted Plant-Based Bricks and beat until blended. Beat in icing sugar and ginger on low speed just until blended, then beat on high speed until fluffy, about 30 seconds.
  8. Place 1 cake layer, top side down on serving plate. Frost with about 1 cup (250 mL) frosting.
  9. Top with remaining cake layer, top side up. Frost sides and top with remaining frosting.
Instead of crystallized ginger, you can substitute raisins or chopped nuts. For a thicker cake, use 8-inch cake pans and increase bake time by 5 minutes.

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