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Vegan Carrot Cake

Venetia Falconer

Do vegetables still count as veggies when they're in a cake?

Vegan Carrot Cake


  • 120 grams buckwheat flour

  • 100 grams almond flour

  • 1 teaspoon bicarb soda

  • 1 teaspoon baking powder

  • Salt

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon ginger

  • 100 grams apple sauce

  • 200 milliliters non dairy milk

  • 1 teaspoon vanilla extract

  • 90 milliliters melted coconut oil (and extra for greasing)

  • 120 milliliters maple syrup

  • 1 tablespoon orange zest (and some extra for topping)

  • 1 teaspoon vanilla extract

  • 2 small peeled grated carrots

  • 50 grams raisins

  • 100 grams chopped walnuts (and some extra for topping)

  • Icing ingredients:

  • 70 grams raw cashew nuts, soaked overnight

  • 1 tablespoon maple syrup

  • Juice of 1 small lemon

  • 1 teaspoon vanilla essence

  • 4 tablespoons non-dairy milk

  • Pinch of cinnamon


  1. Mix the dry ingredients in a bowl. Mix the wet ingredients in another bowl. Add the dry to the wet ingredients and mix well.

  2. Pour batter into a lined baking tray loaf tin and place in a pre-heated 180C oven and bake for 30-40 minutes.

  3. In a blender, mix all the icing ingredients together until they are smooth and silky. Place in the fridge while the cake cooks to thicken up.

  4. Once the cake is cool, smooth over the icing and add scatter over more chopped walnuts and orange zest.

Vegan Carrot Cake




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