Carrot Cake

Flora Freedom

Being vegan doesn’t mean you should miss out on tasty treats like this delicious dairy-free carrot cake. We’ve also whipped up a special cream cheese frosting, but if you want to make things even easier, you can just dust the top with some icing sugar before cutting into thick slices – go on, be generous.

  1. 1 tablespoon lemon juice
  2. 1/2 cup soy milk
  3. 4 1/2 oz dairy-free margarine
  4. 1 1/4 cup soft brown sugar
  5. 1 3/4 cup self-rising flour
  6. ½ level teaspoon baking powder
  7. ½ teaspoon mixed spice
  8. 1 1/4 cup carrots, peeled and finely chopped
  9. 1 3/4 oz golden raisins
  10. 4 oz dairy-free cream cheese
  11. 1 tablespoon lemon juice
  12. Heaping 1/2 cup icing sugar

Recipe serves: 12 Prep Time: 20 min Cook Time: 75 min

  • Preheat oven to 350° F.
  • Add lemon juice to soy milk and set aside.
  • Cream together margarine and sugar for 2-3 minutes.
  • Sieve together the self-rising flour, baking powder, and mixed spice.
  • Gradually mix the soy milk into the flour mixture until it’s smooth.
  • Stir in the grated carrots and golden raisins and blend well.
  • Pour into a greased and lined 2 lb loaf tin and bake in preheated oven for 1-1 ¼ hours.
  • Check to see if your cake is cooked by inserting a skewer into the center.
  • If it comes out clean, allow it to cool for 5 minutes in the tin before turning out and cooling on a wire tray.
  • Meanwhile, to make the icing beat together all ingredients until smooth.
  • When the cake has cooled spread the icing over the top of the cake. Cut into generous slices to serve.

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