Zesty Carrot Cake (ve)

plant-based carrot cake

Our carrot cake recipe is a hit with parents and children alike. With fresh oranges and sweet, spicy cinnamon, this plant-powered cake is packed full of flavour. It's also very low in saturated fat, and costs online 9p per portion!

  • Preparation Time: 5 minutes
  • Cooking Time: 40 minutes

Ingredients

Servings: 10 children

For the cake

  • 125 ml
    plant-based milk
  • 72 g
    oil
  • 125 g
    golden caster sugar
  • 1 orange
    juice and zest
  • 200 g
    wholemeal spelt flour
  • 1 tsp
    baking powder
  • 0.5 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 50 g
    sultanas
  • 2
    carrots grated

For the icing

  • 75 g
    icing sugar
  • 30 g
    lemon, orange or lime juice add more water to create a glaze

Instructions

  1. Preheat the oven to 180°C.

  2. Grease and line a square cake tin 20cm x 20cm.

  3. Measure the plant-based milk, oil, sugar, orange juice and zest into a medium mixing bowl and gently whisk together.

  4. In another bowl weigh out the flour, baking powder, bicarbonate of soda and cinnamon. Mix the dry ingredients together until they are well combined and there are no lumps.

  5. Add the dry ingredients to the wet and gently combine. Then add the grated carrot and sultanas.

  6. Pour into the prepared tin and bake for 30 minutes or until a skewer comes out clean.

  7. Allow to cool fully before slicing and serving.

  8. If serving with the drizzle, mix the icing sugar and water or juice together until smooth and drizzle over the cooled cake. Slice and serve.

Courses: Dessert
Cuisines: British
Keywords: cake, Carrot cake, Zesty Carrot Cake

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