Don’t waste it: There’s no need to peel the carrots, just give them a good scrub with a vegetable brush.
Baking recipes · British recipes
Vegan carrot cake
This airy vegan carrot cake gets a lift from flaxseed. Topped with luscious coconut yogurt icing, it’s every bit a match for regular versions of the classic cake. Looking for more plant-based bakes? Try our vegan chocolate cake next.
Dairy-freeFreezableVegan
Serves6-8
Hands-on20 min. Oven time 1 hour
Oven1 hour
DifficultyEasy
Method
Put the flaxseed meal in a large bowl, stir in 5 tbsp water and set aside for 15 minutes to thicken. Heat the oven to 160°C fan/gas 4 and grease and line a 900g loaf tin with baking paper.
In a large bowl, stir together the flour, bicarbonate of soda, salt, cinnamon and ginger. Stir through the orange zest, carrots and walnuts.
Mix the oil and sugar into the thickened flaxseed mixture, then fold this into the flour mixture before scraping into the lined tin. Bake in the centre of the oven for 1 hour, or until a skewer inserted into the centre comes out clean.
Leave in the tin on a wire rack to cool for 10 minutes before removing from the tin and allowing to cool completely.
To make the icing, sieve the icing sugar into a bowl then stir through the coconut yogurt, bit by bit (you may not need it all). Spread the icing over the top of the cake then decorate with the orange zest.
Nutrition
| Calories | 556kcals |
|---|---|
| Fat | 28.8g (3.6g saturated) |
| Protein | 6.2g |
| Carbohydrates | 66.2g (46.8g sugars) |
| Fibre | 3.6g |
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Excellent carrot cake – wouldn’t know it was vegan.
I soaked the flaxseed in orange juice, along with some sultanas, to give the cake more orange flavour. Increased cinnamon to 2tsp and reduced sugar to 150g.
Used olive oil spread (instead of oil) which I whisked with the sugar before mixing in other ingredients. Cooked it in a round cake tin for just over 30 minutes.
It was absolutely delicious and almost as good as my normal carrot cake recipe.