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 an eggless cake recipe for vegan carrot cake on Channel 4’s Sunday Brunch last week. I couldn’t wait to try it.
I found myself adapting the 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.
Vegan Carrot Cake: Dairy & eggless 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