I love wallowing in a good cooking show on a lazy weekend and they are a great place for inspiration. So I was excited to see a vegan carrot cake recipe on Channel 4’s Sunday Brunch last week. It’s something I love as a treat with a cup of tea and I couldn’t wait to try it.
How to make vegan carrot cake
I found myself adapting the vegan carrot cake recipe, as usual, even though the original was delicious and perfectly safe for J. I halved the mixture as I wanted to turn it into individual cakes rather than one big one. I also halved the sugar as it was a bit too sticky and sweet. I have also used dried spices for ease and cut the quantities a little bit to appeal better to small tastebuds.
It worked really well and is good for adults and kids to enjoy. It’s a very adaptable recipe so you could substitute the pineapple juice for orange juice if it’s easier, leave out the raisins if you don’t like them or add a bit of orange or lemon zest to the icing to perk it up.
You might also enjoy my vegan chocolate cake
Vegan Carrot Cake: Dairy & egg free cake recipe
1 tsp Bicarbonate of soda
1 tsp baking powder
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 tsp ground cinnamon
2 large carrots, grated
1 courgette, grated
75g golden raisins
90ml pineapple juice
125g veg oil
60g golden syrup
60g maple syrup
125g soft light brown sugar
250g vegan cream cheese (I use Violife)
1tsp vanilla essence
200g icing sugar
Mix together the dry ingredients. In a separate bowl whisk together the wet ingredients and then mix with dry ingredients until just combined.
Spoon into a 12” loose bottomed cake tin and bake at 180c.
Bake for 30mins until a skewer comes out clear.
Once the cake has cooled, whisk the cream cheese, vanilla and icing sugar together and spread on top.
Check out this and more great recipes at Tasty Tuesdays