Carrot cake

Carrot cake has got to be hands-down my favourite type of cake (followed closely by a rich chocolate cake). So I had to share this delicious recipe


Dry ingredients: ⁣

- 2 cups of flour (I used cake flour but you can sub for gluten free) ⁣

- 2 teaspoons baking soda ⁣

- 2 teaspoons baking powder⁣

- 2 teaspoons ground cinnamon ⁣

- 1 teaspoon ground nutmeg ⁣

- 1 teaspoon salt ⁣

Wet ingredients: ⁣

- 3 “eggs” (using egg replacer) ⁣

- 3/4 treacle brown sugar ⁣

- 3/4 cup sugar ⁣

- 1 teaspoon vanilla extract ⁣

- 1 cup canola oil ⁣

“Add later” ingredients: ⁣

- 2 cups of grated carrot⁣

- 1 tin crushed pineapple (400g), drained ⁣

- 1/2 cup chopped walnuts ⁣

- 1/2 cup dried cranberries (can swap for any dried fruit you like) ⁣

Icing: (cheat) ⁣

- 2 tubs of Pillsbury premade cream cheese icing ⁣

So yummy and so easy ! (I’m going to test a vegan cream cheese icing and post it soon) ⁣


  1. Preheat the oven to 180°c and grease two round cake tins

  2. In a bowl mix all the dry ingredients (see list above) and mix well

  3. In a electric mixing bowl add the “eggs” and sugar (brown and white) and beat until creamy

  4. Add the oil and vanilla extract to the egg sugar mixture

  5. Add the wet ingredients to the dry ingredients and combine (don’t worry if it looks a little bit dry or too stiff)

  6. Add the grated carrot, pineapple, walnuts and cranberries and stir

  7. Place in the oven and bake for 40-45 min or until a toothpick comes out clean

  8. Place on a cooling rack and once cooled ice and decorate.

If you do try this recipe please be sure to let me know via email or instagram direct message. I would love to know if you and your loved ones enjoyed this recipe. I am always looking to make improvements so any comments would be helpful.

Also if you do post anything on your instagram or instagram story please tag me so that I can see @abiteofvegan_


Georgia, abiteofvegan x

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