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 this cake away from children and pets due to nuts (and spices like nutmeg, unsafe near animal friends). Read more on food safety for people and 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 margarine (Flora is free from 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.
Tips for Good Carrot Cake
- Never over-mix the batter, fold gently.
- Use an oven thermometer, for best results
- Measure baking soda carefully, to avoid bitter taste.
- A frosted cake will keep in a sealed container in the fridge for a few days. Bring slices to room temperature, before serving.
- Nice served with a drizzle of maple syrup, and a cup of tea!
