Vegan carrot cake
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 8 Mar 23
- Updated: 18 Mar 24
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.
Ingredients
- 3 tbsp flaxseed meal
- 200g self-raising flour
- ½ tsp bicarbonate of soda
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- Finely grated zest ½ orange
- 110g carrots, finely grated
- 110g walnuts, chopped
- 180ml sunflower oil
- 170g soft light brown sugar
Specialist kit
- 900g loaf tin
For the icing
- 35g coconut yogurt
- 200g icing sugar
- Finely grated zest ½ orange
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.
- Recipe from April 2023 Issue
Nutrition
- Calories
- 556kcals
- Fat
- 28.8g (3.6g saturated)
- Protein
- 6.2g
- Carbohydrates
- 66.2g (46.8g sugars)
- Fibre
- 3.6g
- Salt
- 0.7g
delicious. tips
Don’t waste it: There’s no need to peel the carrots, just give them a good scrub with a vegetable brush.
Freeze un-iced for up to 3 months
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Save recipe
Chocolate cake recipes
Vegan chocolate cake
Our vegan chocolate cake is dairy-free and egg-free and comes...
-
Easy
Save recipe
Vegan dessert recipes
Vegan Victoria sponge cake
Light, springy and seriously moreish, this vegan Victoria sponge is...
-
Easy
Save recipe
Carrot cake recipes
Paul Hollywood’s ultimate carrot cake
Paul Hollywood’s carrot cake recipe uses pecan nuts for crunch...
-
Easy
Save recipe
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
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.