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This Christmas Carrot Cake pairs brandy-soaked fruit, cranberries and warm spices with the moist perfection of a classic carrot cake. It can be made on Christmas Eve, delivering all of the festive flavour of a traditional fruit cake but no months of prep required!
Looking for a show-stopping Christmas dessert without the stress?
This boozy Christmas Carrot Cake combines the festive flavours of brandy-infused fruit, warm spices and juicy cranberries with the moist, tender texture of a carrot cake. It has all the richness of a classic Christmas cake but skips the months of prep it requires to age and feed a traditional fruit cake with alcohol.
Worried about a soggy middle or dry cake? This well-tested recipe is reliable, with a perfectly balanced batter that bakes evenly and stays deliciously moist. This Christmas carrot cake is vegan, dairy-free and eggless, plus, it’s surprisingly simple to make – no complex steps, just festive magic in every bite.
Ready to impress your holiday guests on Christmas day? Let’s dive into the ultimate Christmas Carrot Cake that’ll steal the show!
Quick Links:
- The full recipe
- Why you’ll love this recipe
- Ingredients needed
- Step-by-step instructions with photos
- How to serve and store
- Success tips
- FAQs
- Other delicious recipes like this one
Top this Carrot Christmas Cake with my silky smooth Cinnamon Orange Tofu Icing, toasted pecans, sugared cranberries and orange zest for a show-stopping centrepiece for your Christmas table.
For the ultimate vegan Christmas dessert spread, serve it alongside my 2-Ingredient Whipped Vegan Fruit Dip, 5 Ingredient Chocolate Orange Fudge and Easy Vegan Biscoff Tiramisu!
Looking to grab yourself a box of vegan mince pies? Wait! Before you do, check out my blog ‘Top 3 Best Vegan Mince Pies in UK Supermarkets’; we’re revealing which are the best and which to avoid.
Why you’ll love this Christmas Carrot Cake
Rich, festive and flavoursome. This delightful carrot cake is bursting with festive flavours, from the warmth of brandy and aromatic spices to the bright tang of cranberries and zesty orange. Studded throughout with juicy raisins and crunchy toasted pecans, every bite is a celebration of the season. Described as the ‘best carrot cake I’ve ever had’ by several of our taste testers!
A unique twist on the traditional cakes. This carrot cake offers a lighter, moister alternative to the traditional heavy fruit cake. With its soft crumb and seasonal flavours, it’s perfect for those seeking something unique that still captures the holiday spirit.
Easy to make. Unlike traditional Christmas cake that requires months of preparation and regular feeding with alcohol, this Christmas Carrot Cake recipe is a straightforward Christmas Eve bake. It’s the perfect solution if you’ve left your Christmas cake to the last minute – no need to panic!
No special equipment needed. This straightforward bake requires no special equipment. All you’ll need is a saucepan, mixing bowls, a 20cm (8”) Round Deep Springform Cake Tin and basic baking utensils.
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How to make this Christmas Carrot Cake
Ingredients
You’ll need the following ingredients to make this beautifully spiced Christmas Carrot Cake recipe:
Soft Light Brown Sugar. This is a brown sugar carrot cake, which means we use brown sugar to add moisture and a caramel flavour to the cake. You can sub for caster sugar, but the result will not be as rich.
Brandy. Brandy adds that classic Christmas Cake flavour. We have also tested this recipe with rum, which is delicious too, but brandy is our preference for this recipe.
Dried fruit. You’ll need raisins (or sultanas) and dried cranberries for this recipe.
Fresh orange. You’ll need both orange zest and juice for this recipe.
Carrots. Of course! Use a fine grater to grate the raw carrot.
Ground flaxseed. Also known as flax meal.
Vanilla extract. Ideally opt for vanilla extract (a natural product) rather than vanilla essence.
Self raising flour and baking powder. This recipe calls for 350g self-raising flour plus 1.25 tsp of baking powder. If you don’t have access to self raising flour you could try using 350g all purpose flour (plain flour) plus a total of 4.75 tsp baking powder.
Spices. You’ll need ground cinnamon, allspice and ground nutmeg.
Nuts. You’ll need toasted pecan nuts and ground almonds for this recipe. If your pecans are not already toasted when you buy them, just dry fry them in a pan (no oil) for 5-10 minutes until aromatic.
Substitutions and Variations
Swapping or omitting the brandy. If you don’t have a bottle of brandy open, you can also use rum to make a tasty rum carrot cake! We have tried this in one of our tests and the result is still delicious, however, we did miss the classic Christmas flavour that brandy adds. If you’re alcohol-free, you can swap the brandy for orange juice 1:1 (in addition to the 60ml orange juice already in the recipe).
Swapping out the dried fruit. You can use sultanas instead of raisins. We like the tang that the dried cranberries add, but if you don’t have them, you could try chopped dried apricots instead.
Using other nuts. We use toasted pecans in this recipe but you could also try chopped walnuts, hazelnuts or pistachios. Toast your nuts until golden brown for extra flavour.
Adding pineapple? Pineapple is sometimes added to carrot cake but we don’t recommend adding it to this recipe. This is already a tender and moist carrot cake so the extra moisture from the pineapple would likely overwhelm it and could make it soggy.
Equipment
You don’t need any special equipment for this recipe. You’ll need a medium saucepan, two large mixing bowls, a 20cm (8”) round deep springform cake tin, mixing spoons and a fine grater.
If you’d like to make our Cinnamon Orange Tofu Icing to top this cake, you’ll need a blender or food processor (it’s super simple to make!).
Step-By-Step Instructions
Make sure to head to the recipe card below for the full recipe and instructions on how to make this 8″ carrot cake!
INFUSE THE FRUIT
1. Add the sugar, brandy, dried fruit, orange zest and orange juice to a small or medium saucepan. Bring the mixture to a boil and then simmer over medium heat for 5 minutes.
2. Add the coconut oil and stir until the oil has melted. Set the pan aside to cool for at least 15 minutes.
MAKE THE CAKE
3. Mix the wet ingredients in a large bowl (grated carrot, flax egg, vanilla and brandy-infused fruit mixture).
4. In a separate bowl, mix the dry ingredients together (flour, baking powder, spices and nuts).
5. Add the dry ingredients to the wet ingredients and stir together gently with a wooden spoon, until just combined.
Tip: Don’t overmix or beat the carrot cake batter, use a light touch.
6. Line a 20cm/8″ springform cake tin with parchment paper and preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5).
Tip: In our tests, we found it beneficial to over-line the base of the cake tin to prevent the cake from sticking. By this, we mean cut the parchment paper larger than the base of the cake tin and secure it in place with the sides of the springform pan (so that the paper sticks out around the edges). As shown in the photos here.
7. Transfer the cake mixture into the prepared tin and bake in the preheated oven for 55-65 minutes until cooked through.
Tip: Be careful not to take the cake out too soon. Test it in 3 or 4 places by inserting a small, sharp knife or skewer. If you see any wet cake batter on the knife/skewer, bake the cake for a further 5 minutes before testing again. The cake should be ready when the knife/skewer comes out clean or with just a few dry crumbs on it.
DECORATE
8. Let the cake cool for 30 minutes in the tin before removing it and placing it on a wire rack to cool completely.
9. Once the cake is completely cool it’s time to decorate. To decorate, we recommend topping this 1 layer carrot cake with a batch of our 5-minute Cinnamon Orange Tofu Icing, a sprinkling of toasted pecans, sugared cranberries and fresh orange zest. So delicious!
Tip: Refrigerate the cake for an hour or two to make sure it’s completely cold before decorating. This also firms the cake, which makes it easier to decorate.
Decoration alternative: If you would prefer a multi-layered cake, you can cut this carrot cake in half horizontally to make a 2 layer cake. Just make sure the cake has been refrigerated for a couple of hours before you try and slice it. Then spread a vegan cream cheese icing in between the cake layers and decorate as desired.
How to Serve this Christmas Carrot Cake
At room temperature. Serve this cake at room temperature for a beautifully tender texture. Don’t attempt to cut it when it’s still warm otherwise, it could fall apart. If it has been decorated with frosting, we recommend storing it in the refrigerator in an airtight container and then bringing it out of the fridge one hour before serving.
What flavours pair well with this Christmas Carrot Cake? The flavours of this carrot cake pair beautifully with orange, cinnamon and maple syrup, making our cinnamon and orange icing the perfect pairing. This carrot cake would also pair well with flavours such as ginger, pecans and cream, so as an alternative, you could serve it in generous slices topped with dairy-free ginger whipped cream and a sprinkling of toasted pecans.
Adorned with festive decorations. A simple but effective decoration is to add frosting to the top of the cake (like our 5-minute festive icing or a vegan cream cheese frosting) and then sprinkle toasted nuts, fresh cranberries and orange zest in a wreath shape on the top. A beautiful carrot cake decorated for Christmas!
Alternatively, keep it simple with a dusting of icing sugar and a festive ribbon tied around the outside.
How to Store this Christmas Carrot Cake
To store without frosting. Wrap the uniced cake in eco plastic wrap or aluminium foil and place it in an airtight container. For best results, the uniced cake can be stored in a cool, dry place for up to 2 days, or in the refrigerator for up to 4 days.
To store with frosting. Store the iced cake in an airtight container in the fridge for up to 2 days.
To freeze. Wrap the uniced cake tightly in eco cling film and place it in an airtight container. Freeze for up to 1 month and thaw in the refrigerator before use.
Success Tips
Here are our top tips for making the Christmas Carrot cake recipe:
1. Cool the infused fruit before mixing. Mixing hot liquid with flour can result in textural issues in a cake so give the brandy-infused fruit mixture plenty of time to cool before mixing it with the other ingredients.
2. Grate the carrot finely. Be sure to use the fine plate of your grater rather than the coarse plate to get nice thin strands of grated carrot.
3. Mix the wet and dry ingredients in separate bowls. It’s important to ensure the spices and dry ingredients are evenly combined before adding them to the wet ingredients, for a consistent batter and even distribution of flavours.
4. Don’t overmix. Once you’ve added the last of the dry ingredients to the wet ingredients, mix gently until just combined (i.e. the last streaks of flour have just disappeared). This prevents over-mixing, which can cause a tough cake.
5. Checking the cake is done. To avoid underbaking and a claggy texture, it’s important to test if the cake is baked through, rather than just relying on timings. The cake should take approximately 55-65 minutes, however oven times can vary.
To test if the cake is baked, at 55 minutes baking time insert a small sharp knife or skewer into 3-4 places in the cake, including the centre. If it comes out with any wet batter on it, bake for another 5 minutes before testing again. If the knife/skewer comes out clean or with a few dry crumbs on it then it’s likely baked. When in doubt, give it another couple of minutes.
FAQs
How do I avoid a soggy middle in my cake?
Ensure the cake is baked through before removing it from the oven. To do this, always test the cake in several places, rather than relying on timings because bake time can vary from oven to oven.
To test if a cake is baked, insert a small sharp knife or skewer into 3-4 places in the cake, including the centre. If it comes out with any wet batter on it, bake for another 5 minutes before testing again. If the knife/skewer comes out clean or with a few dry crumbs on it then it’s likely baked.
How do you keep carrot cake moist overnight?
This carrot cake stays wonderfully moist overnight! To maintain its moist texture and tender crumb, simply wrap it tightly in eco cling film or aluminium foil (if not frosted), or store it in an airtight container (if frosted). This will keep it fresh and prevent it from drying out.
Should I refrigerate carrot cake before frosting?
Not necessarily. If the carrot cake is completely cold, it’ll be fine to frost at room temperature as long as you get it straight in the fridge afterwards.
However, if you’ve got time to refrigerate this cake before frosting, it helps to firm up the cake and prevent the frosting from melting or moving. Always refrigerate the cake after frosting it and store it in an airtight container.
Can I make this cake alcohol free?
Of course! Feel free to swap the brandy for orange juice if you prefer a non-alcoholic cake. The cake will still be delicious.
If you’re looking for an alcoholic substitute for brandy, you can use rum instead.
More Vegan Christmas Recipes
If you’re looking for a festive dessert, this carrot cake Christmas recipe is a great alternative to the traditional fruit cake. With its warm spices and brandy-soaked fruit, this carrot cake for Christmas offers all of the holiday flavours in a moist and delicious cake that everyone will love.
I hope you LOVE this recipe! Please share it with someone you think will love it because it’s our goal to encourage as many people as possible to try plant based eating.
Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I absolutely love seeing your re-creations! Enjoy 🙂 x
If you make this recipe, please leave a comment and star rating below – this provides helpful feedback to both me and other readers. If you want more delicious vegan recipes be sure to subscribe to the A Vegan Visit newsletter. We’d also love for you to join the AVV community on Youtube, Tiktok, Instagram, Pinterest and Facebook.
The Full Recipe:
Boozy Christmas Carrot Cake (Easy Vegan Recipe)
Ingredients
- 280 g soft light brown sugar
- 155 ml brandy
- 130 g raisins
- 75 g dried cranberries
- Zest of 2 oranges (2 tbsp)
- Juice of 1 orange (approx 60 ml)
- 215 g coconut oil
- 375 g carrots (peeled and finely grated (peeled weight, approx 4 carrots))
- 2.5 tbsp ground flaxseed (sometimes called ‘flax meal’)
- 1.5 tsp vanilla extract
Dry ingredients:
- 350 g self raising flour
- 1.25 tsp baking powder
- 1.75 tsp ground cinnamon
- 1.75 tsp allspice
- 0.75 tsp nutmeg
- 0.75 tsp salt
- 110 g toasted pecans* (roughly chopped or crumbled into pieces)
- 60 g ground almonds
Toppings and decoration:
- A batch of our Cinnamon Orange Tofu Icing
- A sprinkling of festive decorations such as finely chopped toasted pecans, orange zest, fresh or sugared cranberries or pomegranate seeds
Instructions
- IMPORTANT NOTE. Please use a scale when making this recipe, do not rely on cup measurements as they will not be accurate enough.
- INFUSE THE FRUIT by adding the brown sugar, brandy, raisins, cranberries, orange zest and orange juice to a small saucepan and setting it over medium heat. Bring the mixture to a boil and then simmer gently for 5 minutes.280 g soft light brown sugar, 155 ml brandy, 130 g raisins, 75 g dried cranberries, Zest of 2 oranges, Juice of 1 orange
- After 5 minutes, leave the pan on the heat and add the coconut oil. Stir in the coconut oil until it has fully melted.215 g coconut oil
- Set the pan aside, off the heat, to cool for at least 15 minutes. Whilst you are waiting for the fruit mixture to cool, you can carry on with the next few steps.
- PREHEAT THE OVEN to 170°C fan (190°C conventional / 375°F / gas mark 5) and line a 20cm (8”) round springform cake tin with parchment paper on the bottom and sides *(*see our tip below in the notes).
- PREP INGREDIENTS. Make a ‘flax egg’ by combining the ground flaxseed with 5 tbsp water in a small dish and setting it aside for 2 minutes. This allows the mixture to thicken.2.5 tbsp ground flaxseed
- Peel, trim and then finely grate the carrots. Add the grated carrot to a large mixing bowl.375 g carrots
- MIX THE WET INGREDIENTS by adding the cooled brandy-infused fruit mixture, flax egg and vanilla extract to the mixing bowl with the grated carrot and stirring together.1.5 tsp vanilla extract
- MIX THE DRY INGREDIENTS together in a separate mixing bowl.350 g self raising flour, 1.25 tsp baking powder, 1.75 tsp ground cinnamon, 1.75 tsp allspice, 0.75 tsp nutmeg, 0.75 tsp salt, 110 g toasted pecans*, 60 g ground almonds
- COMBINE DRY AND WET INGREDIENTS. Add the mixed dry ingredients to the bowl with the wet ingredients and stir everything together gently until just combined. Don’t beat the mixture.
- BAKE. Transfer the mixture into to the prepared cake tin and put in the preheated oven to bake for around 55-65 minutes.Tip: At 55 minutes, insert a small sharp knife or skewer into the cake in 3 or 4 places (including the centre). If you see any wet batter on the knife/skewer, bake for a further 5 minutes before testing again. When the knife is coming out clean, or with just a few dry crumbs on it, then your cake is baked.
- COOL. Once baked, set the cake aside in the tin to cool for 30 minutes before removing it from the tin and placing it on a cooling rack to finish cooling fully.
- DECORATE. Once the cake is completely cold, it’s time to decorate! Try topping with our Cinnamon Orange Tofu Icing (which takes just 5 minutes to make) and a sprinkling of festive ingredients such as toasted pecans, fresh or sugared cranberries, orange zest and pomegranate seeds.A batch of our Cinnamon Orange Tofu Icing, A sprinkling of festive decorations such as finely chopped toasted pecans, orange zest, fresh or sugared cranberries or pomegranate seeds
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
