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Carrot cake

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This classic vegan cake is easy to make, and lovely with a cuppa.


  • 5oz (140g) self-raising white flour
  • 5oz (140g) self-raising whole-meal flour
  • 6oz (170g) sugar
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • pinch of salt
  • 8oz (225g) grated carrot
  • 6oz (170g) sultanas or raisins
  • 7fl oz (200 ml) vegetable oil
  • 7fl oz (200ml) water
  • dash of vinegar
  • 1/2 tsp vanilla essence

For icing

  • 4oz (115g) vegan margarine
  • 6oz (170g) icing sugar
  • 1/2 tsp vanilla essence


  1. Pre-heat oven to 180C/Gas 5. Grease a 9” cake tin.
  2. Sift the flour and add the rest of the dry cake ingredients. Mix well.
  3. In a bowl or jug mix together the wet ingredients.
  4. Add the sultanas, carrots and wet ingredients to the dry and beat for 1 min.
  5. Tap the bowl onto the work surface to stop the raising agents working too quickly – you will see the bubbles pop.*
  6. Pour into the cake tin and tap the tins on the work surface again.
  7. Bake for 45 mins, then reduce oven to 160C/Gas 3 and cook for an-other 20 mins or until a cocktail stick, inserted into the middle of the cake, comes out clean.
  8. Cool in the tin, then turn out to ice.
  9. Make the icing by creaming the margarine and vanilla essence into the icing sugar. Ice the top of the cake.

*This is a fab tip I picked up from Ms Cupcake.