Carrot cake


For sponge:

  • 1 flax egg (1tbsp ground flaxseed plus 3 tbsp water)

  • 100ml soya milk

  • 1 tbsp apple cider vinegar or lemon juice

  • 300g grated carrot

  • 120ml vegetable oil

  • 150g golden caster sugar

  • 2 tsp vanilla

  • 250g self-raising flour

  • 1 tsp bicarbonate soda

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1 tsp nutmeg

  • ½ tsp salt

For cream cheese icing

  • 150g vegan cream cheese

  • 1 tsp vanilla paste

  • 350g icing sugar


  1. Preheat the oven to 180 C.

  2. Make up your flax egg.

  3. Combine the apple cider vinegar or lemon juice with the soya milk and stir.

  4. In a bowl mix together the grated carrot, vegetable oil, sugar, vanilla, plus the flax egg and soya milk mixture. Stir together.

  5. Then fold in the flour, bicarbonate, baking powder, cinnamon, nutmeg and salt.

  6. Pour the mixture evenly between two 8-9in greased cake tins and bake for 20-25 minutes.

  7. Once the cakes are cool make the icing. Combine the cream cheese and vanilla and add the icing a little at time. Decorate as per your preference- nuts work well or you could do a piping decoration!

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