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.