Search
South Africa
DonateTry Vegan
Menu

Suggested Searches

Donate
Try Vegan
Search
South Africa

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.

Recipe serves: 12

Prep Time: 20 min

Cook Time: 75 min

  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

  • 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.

 

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?

Try Veganuary