Carrot cake is arguably one of England’s favourite dessert treats, using naturally sweet but healthy grated carrots that are baked into the batter. Vegan Carrot Cake (The Veg Space) is made with sultanas, walnuts and carrots, and served with a dairy-free cream cheese icing.
Avoid caffeine for pregnancy/nursing and nuts for young children. Keep recipes from pets due to ingredients like nutmeg. Read more on food safety for people & pets.
Packed with beta-carotene, it’s thought the original recipe dates back to 1591, others believe it began as carrot pudding in Europe, when people would use carrots to sweeten desserts, as sugar was still a luxury item not affordable to most people. Likewise during rationining in the Second World War, carrot cake became very popular, and it’s also one of the most popular cake recipes in Switzerland.
Most carrot cakes add nuts (usually walnuts or pecans) into the batter, plus warming spices like cinnamon and ginger. They are then topped with a plant-based cream cheese frosting.
This spicy vegan carrot cake (Carlo Cao) is by an amazingly talented Swiss-Italian chef. As mentioned above, Switzerland is also popular for carrot cake recipes, so learn from the best!