Carrot cake (v)

Carrot cake with cream cheese icing

Adapted from The 100 Best Vegan Baking Recipes (Kris Holechek)


Makes 1 square cake

Original post (with pictures) here


For the carrot cake

2 1/2 cups plain flour

2 tsp baking powder

1 tsp baking soda

2 tsp mixed spice

1/2 - 1 tsp cinnamon (I used 1/2 tsp)

1/4 tsp ginger

1/4 tsp salt

1/2 cup oil

1 cup apple sauce

1/3 cup non-dairy milk, or milk of choice (I used soy)

1 tsp vanilla

1/2 cup packed brown sugar

1/2 cup white sugar

3 large carrots, grated

1/3 cup sultanas (small raisins)

For the icing

125g soy cream cheese

1 tbsp non-dairy spread, margarine or butter

1 cup icing sugar

1 tsp vanilla


1. Preheat the oven to 180'C and prepare a square baking tin.

2. Combine the dry ingredients (flour, baking powder, baking soda, mixed spice, cinnamon, ginger, salt) in a small bowl.

3. Combine the brown sugar, white sugar and oil in a large bowl. Add the apple sauce, milk, vanilla and carrots and mix well. Add in the dry ingredients gradually, stirring to combine. Add the sultanas and stir through.

4. Bake for 30 minutes until golden and a toothpick comes out clean. Cool in the pan for 10 - 20 minutes before transferring to a cooling rack.

5. To make the icing, beat the cream cheese, non-dairy spread, icing sugar and vanilla until smooth.