Adan Kendric Jamie Oliver’s Vegan Carrot Cake is a moist, flavorful dessert that’s completely dairy and egg-free, making it a perfect treat for vegans and non-vegans alike. Packed with shredded carrots, warming spices, and a rich, creamy dairy-free frosting, this carrot cake is ideal for any occasion, from birthdays to simple family gatherings.
Why This Recipe Is a Must-Try
- Vegan-Friendly: Completely free from animal products, this cake is ideal for vegans or those with dietary restrictions.
- Moist and Fluffy: Despite being egg-free, this carrot cake has a wonderfully moist and fluffy texture.
- Simple Ingredients: Uses basic pantry staples and easily accessible vegan alternatives.
- Packed with Flavor: Warming spices and fresh carrots make this cake rich and flavorful.
- Great for Any Occasion: Perfect for birthdays, holidays, or any time you crave a delicious dessert.
What is Jamie Oliver’s Vegan Carrot Cake?
Jamie Oliver’s Vegan Carrot Cake is a plant-based version of the classic carrot cake, made without eggs or dairy. This cake uses simple substitutions and is topped with a smooth, dairy-free frosting, offering all the flavor and texture of a traditional carrot cake.
Other Jamie Oliver Recipes
Ingredients for Jamie Oliver’s Vegan Carrot Cake
For the Cake
- 200g plain flour
- 150g caster sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 200ml almond milk (or any plant-based milk)
- 100ml vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 200g carrots, grated
- Optional: 50g chopped walnuts or raisins
For the Frosting
- 150g vegan cream cheese
- 50g vegan butter, softened
- 200g icing sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Step-by-Step Instructions to Prepare Jamie Oliver’s Vegan Carrot Cake
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together the flour, caster sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir to combine.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the almond milk, vegetable oil, and vanilla extract until well combined.
Step 4: Mix the Batter
Add the wet ingredients to the dry ingredients, stirring gently until just combined. Fold in the grated carrots and optional walnuts or raisins, being careful not to overmix.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
Step 7: Prepare the Frosting
In a mixing bowl, beat together the vegan cream cheese, vegan butter, icing sugar, vanilla extract, and lemon zest (if using) until smooth and creamy.
Step 8: Frost the Cake
Once the cake is completely cooled, spread the frosting evenly over the top of the cake. Decorate with extra chopped walnuts or a sprinkle of cinnamon if desired.
Step 9: Serve
Slice and serve your vegan carrot cake as a delicious dessert or snack.
What to Serve with Jamie Oliver’s Vegan Carrot Cake
- Fresh Berries: Serve with fresh raspberries or strawberries for a fruity touch.
- Dairy-Free Ice Cream: A scoop of vanilla or cinnamon-flavored vegan ice cream pairs wonderfully with this cake.
- Cup of Tea or Coffee: A warm drink balances the sweetness of the cake.
- Fruit Compote: A side of apple or berry compote adds a tart contrast.
- Dusting of Cinnamon: Sprinkle extra cinnamon on top for an aromatic touch.
Expert Tips for Mastering Jamie Oliver’s Vegan Carrot Cake
- Grate Carrots Finely: Finely grated carrots blend into the batter and keep the cake moist.
- Avoid Overmixing: Mix just until ingredients are combined to prevent a dense texture.
- Use Fresh Baking Soda: Fresh baking soda ensures the cake rises well.
- Cool Completely Before Frosting: Wait until the cake is fully cooled to keep the frosting from melting.
- Add Lemon Zest for Freshness: Lemon zest in the frosting adds a bright, fresh flavor.
Variations of Jamie Oliver’s Vegan Carrot Cake
- Add Pineapple: Mix in crushed pineapple for a tropical flavor and added moisture.
- Use Coconut Milk: Coconut milk adds richness and complements the flavor of the carrots.
- Spice it Up: Add ginger or allspice for extra warmth.
- Top with Coconut Flakes: Sprinkle shredded coconut on the frosting for added texture.
- Make Muffins Instead: Use a muffin tin and reduce baking time to 20-25 minutes for vegan carrot muffins.
How to Store Leftover Jamie Oliver’s Vegan Carrot Cake
Store leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped individually.
How to Reheat Jamie Oliver’s Vegan Carrot Cake
- At Room Temperature: Let the cake sit out for a few minutes to bring it back to room temperature.
- In the Microwave: Heat individual slices for 10-15 seconds if you prefer it warm.
- Avoid Reheating Frosting: If the frosting is already on the cake, avoid excessive reheating to keep the frosting intact.
- Enjoy Cold: This cake tastes great chilled straight from the fridge.
Nutrition Value (Per Serving)
- Calories: 250 kcal
- Protein: 3g
- Fat: 12g
- Carbohydrates: 34g
- Fiber: 2g
FAQs
Can I substitute almond milk in Jamie Oliver’s Vegan Carrot Cake?
Yes, you can use any plant-based milk, such as soy, oat, or coconut milk, as a substitute for almond milk. Each will add a slightly different flavor, but they all work well.
How do I make the vegan frosting thicker for Jamie Oliver’s Vegan Carrot Cake?
To make the frosting thicker, chill it in the refrigerator for 15-20 minutes before spreading it on the cake. You can also add a bit more icing sugar to achieve a thicker consistency.
Can I make Jamie Oliver’s Vegan Carrot Cake gluten-free?
Yes, substitute the plain flour with a gluten-free flour blend to make this cake gluten-free. Check that the blend includes xanthan gum for structure, or add 1/2 teaspoon yourself.
How should I store Jamie Oliver’s Vegan Carrot Cake to keep it fresh?
Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices for up to 2 months.
Final Words
Jamie Oliver’s Vegan Carrot Cake is a delightful, plant-based twist on the classic dessert. With a moist, fluffy texture and just the right amount of spice, this cake is a crowd-pleaser for vegans and non-vegans alike. Serve it with your favorite dairy-free accompaniments and enjoy a slice of this comforting, flavorful treat any time of the day.
More Jamie Oliver Recipes
Print
Jamie Oliver Vegan Carrot Cake
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Jamie Oliver’s Vegan Carrot Cake is a plant-based version of the classic carrot cake, made without eggs or dairy. This cake uses simple substitutions and is topped with a smooth, dairy-free frosting, offering all the flavor and texture of a traditional carrot cake.
Ingredients
For the Cake
- 200g plain flour
- 150g caster sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 200ml almond milk (or any plant-based milk)
- 100ml vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 200g carrots, grated
- Optional: 50g chopped walnuts or raisins
For the Frosting
- 150g vegan cream cheese
- 50g vegan butter, softened
- 200g icing sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions
Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, sift together the flour, caster sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir to combine.
In a separate bowl, whisk together the almond milk, vegetable oil, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients, stirring gently until just combined. Fold in the grated carrots and optional walnuts or raisins, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
In a mixing bowl, beat together the vegan cream cheese, vegan butter, icing sugar, vanilla extract, and lemon zest (if using) until smooth and creamy.
Once the cake is completely cooled, spread the frosting evenly over the top of the cake. Decorate with extra chopped walnuts or a sprinkle of cinnamon if desired.
Slice and serve your vegan carrot cake as a delicious dessert or snack.
