Best vegan carrot cake
Serves 8-10 and takes about 10 mins to prepare plus 20-30 mins to cook
For the cake:
3 cups of flour (either plain or mix of wholemeal & plain)
3 tbs baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
1 cup of walnut halves (optional)
300ml cup vegetable oil – such as sunflower oil
2 cup sugar (preferably unrefined)
1 cup non dairy milk – such soy, rice or oat milk (or you could use dairy milk if you prefer)
¼ tsp salt
2 cups of grated carrot
½ cup raisins or sultanas
For the icing:
75g vegetable margarine
75g icing sugar
1/8 – ¼ tsp tumeric powder
1. Preheat the oven to 350F, 180c or gm 4. Oil a 9 inch cake pan or spring form pan and line the bottom with greaseproof paper.
2.Sift the flour, baking powder, cinnamon and nutmeg into a large mixing bowl.
3. In a separate mixing bowl whisk together the oil, sugar and milk until they are well combined.
4.Pour the ‘wet’ ingredients onto the ‘dry’ and stir together until well combined then mix in the walnuts (if using), raisins and carrot until well combined, the mixture will be quite thick.
5. Pour or spoon this mixture into the tin and bake in the oven for around 20 – 30 minutes until cooked through, check by placing a toothpick or small sharp knife into the centre of the cake and if it comes out wet with bits stuck on it then keep cooking, if the top starts to brown then just cover it with some foil to prevent this happening. The cake is cooked through when a toothpick or similar comes out clean. Remove the cake form the oven and cool on a wire rack.
6. To make the icing, bring the margarine to room temperature and then whisk in the icing sugar and tumeric until well combined and then spread onto the cooled cake, you can then chill this but its not essential – what is essential is to cut and serve!
