Vegan Carrot Cake with a Cream Cheese Frosting

I’ve got back my love for baking and I forgot how much I love carrot cake! This is the perfect afternoon snack with a cup of tea and makes me feel so homely!


  • 6 carrots, grated (250g)
  • 3 flax eggs
  • 250g sugar (1.5 cups)
  • 230ml sunflower oil (1 cup)
  • 1 tsp vanilla extract
  • 350g plain flour (2 cups)
  • 3 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 200ml plant mylk
  • Optional extras: 100g sultanas and 50g chopped walnuts
  • 100g vegan cream cheese
  • 100g vegan butter
  • 250g icing sugar


  1. Preheat your oven to 180 Celsius and grease a baking tray
  2. In a bowl, mix together the flax eggs, sugar, sunflower oil and vanilla extract
  3. Sift in the flour, cinnamon, baking powder and baking soda and mix well
  4. Now add the milk stir well, until the mixture thins out then add the carrots, sultanas and walnuts
  5. Bake for 1 hour, remove from the oven and allow to cool completely before taking out of the pan
  6. Cream together the vegan cheese, butter and sift in the icing sugar. refrigerate to harden a bit then pour onto your cake
  7. Cut the cake into slices and enjoy!

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