All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Carrot Cake

kid friendly
2 spoon difficulty rating

80 minutes

This includes baking time

Serves: 8-10

Carrot Cake

A lovely moist and delicious carrot cake

Ingredients: 

  • Oil or low-cal spray for the cake tin plus greaseproof paper OR a cake liner
  • Flax egg: 1 tbsp flax meal (ground up flaxseeds) mixed with 3 tbsp hot water

Dry ingredients

  • 375g/13oz fine wholemeal self-raising flour (If you can't obtain it, use fine plain wholemeal flour with ½ tsp baking powder added)
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 1½ tsp cinnamon
  • 1½ tsp allspice
  • ¼ tsp ground nutmeg
  • 200g/7oz dark brown sugar
  • 4 medium carrots, grated on small holes 
  • 1½ cup raisins or chopped dates

Wet ingredients

  • 80ml plain vegetable oil
  • 200ml/7fl oz soya or other plant milk

Icing

  • 120g mild coconut oil, softened
  • 150g/6oz icing sugar
  • 1/2 tsp vanilla or lemon essence

Method: 

1. Oil or spray a 20cm/8 inch loose-bottomed or spring-form cake tin.

2. Cover the base of the tin with greaseproof paper if using - or use a cake liner that fits inside the tin.

3. Pre-heat the oven to 180ºC/350ºF/Gas Mark 4 - no hotter because the cake needs to cook quite slowly so the middle cooks but it doesn’t get burned on the top. If you have a fan-assisted oven, reduce this temperature by about 20 degrees.

4. Make the flax egg by mixing the flax meal and hot water together. Set aside.

5. Sieve all the dry ingredients into a bowl. Add the grated carrot and raisins.

6. Add the oil, soya milk and flax egg and stir in well into the dry mixture by hand. Beat gently but thoroughly to amalgamate all the ingredients.

7. Pour the cake batter into the tin and place on the top shelf of the oven.

8. Bake for 40-50 minutes. Test after 35 minutes by sticking a toothpick or thin sharp knife into the centre of the cake. If it comes out clean, the cake is done. Otherwise, return the cake to the oven and bake for another 5-10 minutes - if it's starting to look too brown, cover with a bit of baking parchment.

9. Leave the cake to cool properly before placing on a wire rack for about 20 minutes. (a clean rack from a grill pan will do nicely!).

10. Meanwhile, make the icing.

11. Cream the softened coconut oil with the sugar until smooth then stir in the flavouring of choice. Alternatively, whizz everything together in a food processor! Chill, covered, in the fridge until needed. Make sure the cake is completely cooled before icing the cake. Use a rubber spatula to smooth on the icing - or else use a fork to make patterns.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 13 of 13
Vegan 'Steak' & Ale Pie
Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry... what more could you want... well apart...See recipe »
Quick & Healthy Vegan Mac 'n' Cheese
This sauce is really easy to make and sooo cheesy... the main ingredients are potatoes and carrots! There are lots...See recipe »
Vegan Banana Bread & Cashew Cream Icing
This banana bread is very straightforward to make and can be adapted to suit all budgets. For a plain version...See recipe »
Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)
This lovely springtime risotto can be adapted to all levels of taste and ability. Either way it's straightforward but if...See recipe »
Raw 'Oreo' Cheesecake
Have you ever come across someone who does not like cheesecake? If so, do not trust them, they are mad!!...See recipe »
Vegan Cherry Meringue Pie
El, our amazing pastry chef, loves cherries, pies, meringue and blow torches and this recipe uses all of them! At...See recipe »
Broccoli, Lemon & Mint Risotto
Death to the bland, boring, overcooked, undercooked, crappy, token veg option on the menu: risotto. Seriously, how can this dish...See recipe »
Healthy (& very tasty) Vegan Pancakes
These pancakes are not only healthy but they contain protein and provide a great way to use any leftover cooked...See recipe »
10 Minute Tofish
This tofish recipe is a revelation as it really only takes 10 minutes! Lovely chunky tofu wrapped in seaweed and...See recipe »
Simple Vegan Chocolate Fondants
These fondants are a real crowd pleaser and make the perfect dinner party dessert. To be honest you can eat...See recipe »
Butternut Squash and Tofu Rendang Curry
Our version of the classic Indonesian dish. Normally made with meat, we think it’s even more delicious made from plants...See recipe »
Nine Jewel Korma
A delicious, complex vegetable curry which is cooked in India to bring good luck. It is a simple dish to...See recipe »