Vegan carrot cake

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.

Vegan carrot cake

Looking for more plant-based bakes? Try our vegan chocolate cake next.

  • Serves icon Serves 6-8
  • Time icon Hands-on time 20 min. Oven time 1 hour

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.

Nutrition: per serving

Calories
556kcals
Fat
28.8g (3.6g saturated)
Protein
6.2g
Carbohydrates
66.2g (46.8g sugars)
Fibre
3.6g
Salt
0.7g

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
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Method

  1. 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.
  2. In a large bowl, stir together the flour, bicarbonate of soda, salt, cinnamon and ginger. Stir through the orange zest, carrots and walnuts.
  3. 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.
  4. Leave in the tin on a wire rack to cool for 10 minutes before removing from the tin and allowing to cool completely.
  5. 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

Nutrition: per serving
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

  1. Don’t waste it: There’s no need to peel the carrots, just give them a good scrub with a vegetable brush.

  2. Freeze un-iced for up to 3 months

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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Reviews

Read what others say...

  1. 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.

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