Vegan Carrot Cake

Carrot cake with a slice in the background and cup of coffee

This yummy warmly spiced vegan carrot cake is delicious. Full of spices, sultanas and grated carrot, it's so moist you'll definitely want another slice.

Course cake, Snack

Cuisine British

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 327kcal

Author Corina Blum

Ingredients

225 g carrot grated
170 g raisins or sultanas
280 g self-raising flour you can use a mixture of white and wholemeal
1 teaspoon baking powder
170 g caster sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 tablespoon chia seeds
Pinch of salt
200 ml vegetable oil
200 ml water
1 teaspoon Dash of vinegar
1 teaspoon vanilla extract
A little vegan margarine for greasing the cake tin

For the Icing

170 g icing sugar
½ teaspoon vanilla extract
85 g vegan margarine

Instructions

Preheat the oven to 160C.
Grease and line a 20cm cake tin.
Put the first 9 ingredients in a large bowl and stir together.
Add in all the other ingredients and then stir them together till there are no dry bits.
Put the mixture in the cake tin and bake in the oven for 60-70 minutes.
Let the cake cool for a short while in the tin then transfer it to a wire rack.
To make the icing, beat the icing sugar, plant based butter and vanilla extract together in a food mixer. Or just beat them together with a fork then spread it onto the cake. It is hard to get it as smooth using this method though.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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