Easy Vegan Carrot Cake

Name: Easy Vegan Carrot Cake
Total time: 3300 s
Yield: 12 servings
Cuisine: British
Ingredients: 135 g carrot, peeled and grated; 1 lemon, zest only; 67 g walnuts, chopped; 35 g sultanas; 35 g chopped pitted dates; 200 g plain flour; 120 g light brown sugar; 1/4 tsp ground/grated nutmeg; 1/2 tsp ground cinnamon; 1 tsp baking powder; 1 tsp bicarbonate of soda; 200 ml almond milk; 80 ml flavourless oil or melted dairy-free butter; 7 tbsp Icing sugar; 1.5 Tbsp lemon juice

Jodie Mann @MannBakes

Scotland

So my mum has found out she has a dairy and egg intolerance, and as a result, I’ve had to turn my hand to a lot more vegan baking! Something I’m not used to but I swear it makes baking so much quicker! Just put everything into a bowl, mix and bake! This carrot cake is gorgeously moist, packed with flavour and has that warming effect from any spiced cake. I’m dead impressed with this.
Tip: you can use orange zest in the cake and orange juice in the icing instead of lemon! #carrotcake #vegan #vegancake

Jodie Mann @MannBakes

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Ingredients

55 minutes

12 servings

For the cake
135 gcarrot, peeled and grated
1lemon, zest only
67 gwalnuts, chopped
35 gsultanas
35 gchopped pitted dates
200 gplain flour
120 glight brown sugar
1/4 tspground/grated nutmeg
1/2 tspground cinnamon
1 tspbaking powder
1 tspbicarbonate of soda
200 mlalmond milk
80 mlflavourless oil or melted dairy-free butter
Lemon drizzle icing
7 tbspIcing sugar
1.5 Tbsplemon juice

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Steps

55 minutes

1

Grease and line with baking parchment a loaf tin and preheat your oven to 180 degrees fan.
2

Place the flour, sugar, baking powder, bicarb, nutmeg, cinnamon in a large mixing bowl. Pour in the almond milk and mix gently until smooth. Pour in the oil and mix until just incorporated.
3

Tip in the carrot, walnuts, zest, raisins and chopped dates and fold in gently. Pour into the prepared loaf tin and bake in the centre of the oven for 40-50 minutes, or until a skewer inserted comes out clean.
4

Leave to cool completely on a wire rack. When cool, remove from the tin, mix together the icing sugar and lemon juice until you have a thick, but dribbly icing and drizzle over the top. Grate over some extra zest for decoration.