Dessert
Vegan Carrot Cake
Being vegan doesn’t mean you should miss out on tasty treats like this delicious dairy free carrot cake. We’ve also whipped up a special cream cheese frosting, but if you want to make things even easier, you can just dust the top with some icing sugar before cutting into thick slices – go on, be generous.
Being vegan doesn’t mean you should miss out on tasty treats, like this delicious vegan carrot cake. Go on, be generous. Read more here.
Cooking Time
1 hour 15 minutes
Prep Time20 minutes
Servings12 portions
Cake
- 1 tablespoon lemon juice
- 100 ml soya milk
- 125 g Flora Original
- 250 g soft brown sugar
- 225 g self-raising flour
- ½ level teaspoon baking powder
- ½ teaspoon mixed spice
- 175 g carrots, peeled and finely chopped
- 50 g sultanas
Icing
- 100 g dairy-free cream cheese
- 1 tablespoon lemon juice
- 75 g icing sugar
- Preheat oven to 180° C, 160° C fan, Gas mark 4.
- Add lemon juice to soya milk and set aside.
- Cream together Flora Original and sugar for 2-3 minutes.
- Sieve together the self-raising flour, baking powder and mixed spice.
- Gradually mix the soya milk into the flour mixture until it’s smooth.
- Stir in the grated carrots and sultanas and blend well.
- Pour into a greased and lined 900g (2 lb) loaf tin and bake in preheated oven for 1-1 ¼ hours.
- Check to see if your cake is cooked by inserting a skewer into the centre.
- If it comes out clean, allow to cool for 5 minutes in the tin before turning out and cooling on a wire tray.
- Meanwhile, to make the icing beat together all ingredients until smooth.
- When the cake has cooled spread the icing over the top of the cake. Cut into generous slices to serve.
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