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Vegan Carrot Cake Recipe – Good all Year Round, Not Just Veganuary!

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January has been re-branded Veganuary. It’s a time of year when people are making New Year’s Resolutions to lead a healthier lifestyle, whether that’s through fitness activities, dieting or a combination of both. In a bid to help combat climate change, many people are also incorporating meat-free days into their week and plant-based food is becoming increasingly more mainstream.

If you haven’t experimented with vegan food before, you may feel slightly daunted. But if you do the right research you’ll find a diverse range of vegan recipes out there that are full of flavour. Veganuary doesn’t need to be dull!

Here’s a recipe for vegan carrot cake that is sure to become a firm favourite with all those sweet-toothed cake eaters. You should be able to get 8 generous slices out of this one.

Start by setting the oven to 180 C, dig out an 18cm deep, loose-bottomed cake tin and some baking paper and gather your ingredients.

Ingredients

4 medium sized carrots

50g halved or chopped walnuts

75g sultanas

120ml almond, soya or other plant-based milk

250g plain flour

300g brown sugar

2 tbs flaxseeds

6 tbs warm water

1 ½ tsp baking powder

1 ½ tsp bicarbonate of soda

2 tsp ground cinnamon

2 tsp ground nutmeg

1 tsp ground ginger

2tsp vanilla extract

120ml vegetable oil

1 tbs apple cider vinegar

Pinch of salt

Zest of 1 lemon

For the icing:

80g dairy free butter (room temperature) plus extra for greasing

450g icing sugar

½ lemon

3 tsp vanilla extract

Method

  1. Grease the cake tin and lay baking paper in the bottom to stop the cake from sticking.
  2. Mix the flaxseeds and warm water until you have a smooth paste and set aside to thicken for 5 minutes.
  3. Mix the flour, sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg and ginger in a food processor.
  4. Add the milk, vanilla extract, vinegar, vegetable oil, flaxseed paste and salt and mix it all together until you have a smooth batter (this may take a couple of minutes).
  5. Grate the carrots and then, in a large bowl, fold the batter, carrots and sultanas together.
  6. Pour the cake mix into the cake tin and bake in the oven for 50-55 minutes (check that it’s cooked by inserting a skewer into the middle. When the skewer comes out clean, it’s ready to come out of the oven).
  7. Now it’s time to make the icing. Mix the butter, icing sugar and vanilla extract together in the food processor.
  8. Remove any pips from the lemon and squeeze the juice into a bowl. Add it to the icing and mix together until you have a thick, spreadable cream.
  9. Once cooled, cut the cake in half horizontally. Spread about a third of the icing on the bottom half before sandwiching the two halves back together. Spread the remaining icing on top and then decorate with the walnuts and lemon zest.
  10. It’s best to store this cake in the fridge and then eat within 3 days.

Why not bake a few cakes and scones and host a tea party to raise money for GAIN? Get in touch with the team for a tea party kit and help raise awareness of Guillain-Barré Syndrome.

 

 

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