• Prep Time: 30 min
  • Cooking Time: 60 min
  • Serves: 2 lb cake

Vegan Carrot Cake

  • Recipe Submitted by on

 Ingredients List

  • Wet ingredients
  • 1½ cup / 120 g carrots, coarsely grated
  • 1/2 + 1/8 cup / 120 g brown sugar
  • ½ cup + 1 heaped tablespoon apple sauce*
  • 1/4 + 1/8 cup / 90 ml olive oil
  • Dry ingredients
  • 1½ cup / 165 g wholemeal flour, sifted
  • 1 level tsp baking soda
  • 1 level tsp baking powder
  • pinch of salt
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 75 g cashews, soaked overnight
  • 6 tbsp silken tofu
  • 1 orange (you’ll need 5 tbsp juice + zest of ½ orange)
  • 4 tsp coconut oil, melted
  • 1½ tbsp maple syrup or other liquid sweetener
  • ½ vanilla pod, seeds scraped
  • chopped pistachios, for decoration


Set the oven to 180° C. Line a 2lb cake tin (dimensions: 18,5cm x 8cm x 6cm) with a piece of baking parchment or grease it.
In a bowl mix together all wet ingredients. In another bowl, mix together all dry ingredients.
Slowly tip the dry ingredients into the wet ingredients and incorporate everything together but, like with all batters, be careful not to over mix.
Spoon the batter (yes, it’s meant to be that thick) into a baking tin. Bake for 50-60 mins depending on your oven. It’s done when a toothpick comes out fairly clean.

Drain and rinse soaked cashews. Put them into a food processor to grind into a smooth paste.
Add in silken tofu and all other ingredients. Process some more.
Put the icing into the fridge for a few hours so that it thickens. It won’t be as thick as an icing made with margarine and icing sugar, but it will stay on the cake.

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