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Carrot Cake

Flora Freedom

Vegan carrot cake

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. 100 ml soya milk
  3. 125 g dairy-free margarine
  4. 250 g soft brown sugar
  5. 225 g self-raising flour
  6. ½ level teaspoon baking powder
  7. ½ teaspoon mixed spice
  8. 175 g carrots, peeled and finely chopped
  9. 50 g sultanas
  10. 100 g dairy-free cream cheese
  11. 1 tablespoon lemon juice
  12. 75 g icing sugar

Recipe serves: 12

Prep Time: 20 min

Cook Time: 75 min

  • Preheat oven to 180° C, 160° C fan, Gas mark 4.
  • Add lemon juice to soya milk and set aside.
  • Cream together Flora and sugar for 2-3 minutes.
  • Sieve together the self-raising flour, baking powder and mixed spice.
  • Gradually mix the soya milk into the flour mixture until it’s smooth.
  • Stir in the grated carrots and sultanas and blend well.
  • Pour into a greased and lined 900g (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 centre.
  • If it comes out clean, allow 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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