Carrot Cake (Vegan)
This recipe is pretty forgiving so don’t drive yourself crazy if you have a bit more or less of any ingredient. Also, conveniently, it only requires a couple of bowls and a whisk or wooden spoon to make this beauty. Enjoy!
About 300g of carrots, grated
125ml Vegetable oil
0.25 tsp Apple cider vinegar
170g Light brown sugar
2 tsp vanilla essence
300ml Oat milk
425g Plain flour
2 tsp Baking Powder
1.5 tsp Baking soda
1.5 Tbsp Mixed spices (cinnamon, ginger, nutmeg, etc.)
1tsp Salt
Preheat your oven to 350F / Gas 4
Grease your tin and line the bottom with parchment paper (I used a 9” square but this could also have been made using 2x 8” round or a 9 x 15” pan)
Get to Work
Whisk the the oil, the vinegar, the sugar and the vanilla and the milk in a large bowl
Place a sieve over your bowl and sift in the flour, baking powder, baking soda, the mixed spices and the salt. Mix gently
Fold in the grated carrots
Pour the batter in the pan and bake in the over for 50min or until a toothpick, inserted in the middle, comes our clean
Let the cake cool in the tin for about 10 min before inverting onto a cooling rack
Smoother in icing