Vegan Carrot Cake

Vegan Carrot Cake

This wholefood Cake is full of carrots, fruit, nuts and wholegrain.

Free from: gluten, oil, wheat, yeast

Nut free: use suitable plant milk and omit walnuts

Soya free: use suitable milk

This is a vegan recipe

Vegan Carrot Cake
Wet ingredients:
  • 4 medjool dates (pitted and chopped)
  • 3 tbsp raisins
  • 1 ripe banana (chopped)
  • 1.5 cup plant milk (unsweetened cashew or soya work well)
  • 1 tbsp milled chia or linseed
Dry ingredients:
  • 1 cup porridge oats
  • 3/4 cup buckwheat flour (or more oats)
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • 150 g grated carrot (about 3 carrots, peeled)
  • 1/2 cup walnuts (optional, chopped)
  1. Mix your wet ingredients together and allow to soak for 15 minutes or so.

  2. In a food processor add the dry ingredients and blitz to a flour.

  3. Tip the dry ingredients into a bowl and stir in the carrots and walnuts (if using).

  4. Add the wet ingredients to the food processor and blitz to make a chunky milkshake. Pour the milkshake into the dry ingredients and stir through.

  5. Pour the mixture into a lined 2lb loaf tin and bake at 170C for about 40-45 minutes, or until the top is golden and springy. Cool on a wire rack.