Homemade Vegan Carrot Cake Recipe

Carrot cake is one of England’s favourite cakes. It’s actually a quick bread (no yeast). But as carrots are one of nature’s sweetest vegetables, it tastes like dessert! Other quick breads you will know are banana bread and gingerbread.

This vegan carrot cake recipe (The Veg Space) is from a trained chef, but is super-easy to make with affordable everyday ingredients, and tastes just as good (if not better) than cakes made with dairy and eggs. Keep nutmeg away from pets.

The fresh grated carrots are combined with walnuts for a tasty cake batter made with soya milk (to replace the egg) and dairy-free cream cheese and vegan butters with no palm oil for the icing. You can decorate the cake with chopped pistachios like the photos, or use more affordable walnuts or pecans if preferred.

Keep away from pets, as crumbs may contain nutmeg. Before baking, read up on food safety for people and pets. For tinned ingredients, fully remove lid or pop ring-pull over holes (pinch top together) before recycling, to avoid wildlife getting trapped. 

Tips for Good Carrot Cake

• Never over-mix the batter, fold gently.
• Use an oven thermometer, and measure baking soda to avoid bitterness.
• A frosted cake will keep in a sealed container in the fridge for a few days.
• Bring slices to room temperature, before serving. Nice with maple syrup and tea!