Vegan carrot cake

Cooking carrots helps to release all the good nutrients, so carrot cake is definitely on the menu! We promised you this vegan recipe in our seasonal eating story this issue – so here it is from UK-based Deri Reed, better known as The Ethical Chef.


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This vegan carrot cake recipe is absolutely scrumptious as well as very low in fat. Try it out on your vegan skeptics, I guarantee they wont notice the eggs and butter missing!

Preparation Time: 10 Minutes
Cooking Time: 20-25 Minutes
Serves: 9

Shopping list:

Carrots 225g
Sultanas 170g
SR Flour 280g
FairTrade Sugar 170g
Ground Cinnamon 1tsp
Ground Ginger 1 tsp
Fresh nutmeg 1 tsp
Vegan Margarine 200g
Orange juice 200ml
Orange Zest 1 tsp
Vanilla Ext 1/2 tsp
pinch of salt

For the Icing:
Vegan Margarine 115g
Icing sugar 170g
Vanilla Extract 1/2 tsp


Get yourself prepared by preheating the oven to 170 Degrees Celsius, lining the tin, weighing out all the ingredients and getting all the utensils out your going to need.

1. Mix the sugar and margarine together in a mixing bowl until light and fluffy.
2. Grate the Carrots and add to the mix.
3. Add the sultanas to the mix
4. Add the Orange juice and zest to the mix
5. Sift the flour, salt, spices and vanilla into the mix and stir well.
6. Spread out in the baking tin and place in the oven for 20-25 minutes until nice and brown on the top and cooked in the middle.

Always poke a knife or a cocktail stick into the middle of the cake just before you think it is ready to see if it is cooked in the middle as it might need longer in the oven.

Once cooled you can make some of the vanilla icing below to go on top for that perfect finish!