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  • Carrots 225g
  • Sultanas 170g
  • SR Flour 280g
  • FairTrade Sugar 170g
  • Ground Cinnamon 1tsp
  • Ground Ginger 1 tsp
  • Fresh nutmeg 1 tsp
  • Vegan Margarine 200g
  • Orange juice 200ml
  • Orange Zest 1 tsp
  • Vanilla Ext 1/2 tsp
  • pinch of salt
  • For the Icing
  • Vegan Margarine 115g
  • Icing sugar 170g
  • Vanilla Extract 1/2 tsp
Vegan Carrot Cake

In Brief

Carrot Cake (Vegan)

Get yourself prepared by preheating the oven to 170 Degrees Celsius, lining the tin, weighing out all the ingredients and getting all the utensils out your going to need.

1. Mix the sugar and margarine together in a mixing bowl until light and fluffy.
2. Grate the Carrots and add to the mix.
3. Add the sultanas to the mix
4. Add the Orange juice and zest to the mix
5. Sift the flour, salt, spices and vanilla into the mix and stir well.
6. Spread out in the baking tin and place in the oven for 20 minutes until nice and brown on the top and cooked in the middle.

Always poke a knife or a cocktail stick into the middle of the cake just before you think it is ready to see if it is cooked in the middle as it might need longer in the oven.

Once cooled you can make some of the vanilla icing below to go on top for that perfect finish.