260g or 2 1/4 cups plain flour (I use 200g white and 60g wholemeal)
3 teaspoons baking powder
1 teaspoon bicarbonate of soda (baking soda)
3 teaspoons cinnamon
½ teaspoon nutmeg
Pinch of ground allspice
1 teaspoon salt
125g or ½ cup apple sauce, mashed banana or 2 whole ‘no-eggs’*
236ml or 1 cup soy or almond milk
2 teaspoons vanilla
225g or 1 cup caster sugar
100g or ½ cup (melted) coconut or sunflower or rapeseed oil
240g or 2 cups grated carrots, medium-packed
1/4 cup of raisins and or 1/4 cup broken pecans or walnuts (optional)
- Preheat the oven to 180c/350°F/Gas Mark 4 and grease a medium sized square baking tin.
- In a large bowl, whisk together the flour, baking powder, bicarb, cinnamon, nutmeg, allspice and salt. If you are using raisins and nuts if add these now and stir them to coat them so they don’t sink to the bottom.
- In a separate bowl, whisk together the apple sauce/banana/noegg, vegan milk, vanilla, sugar and oil.
- Mix the dry ingredients into the bowl with the wet ingredients. Don’t over mix here.
- Fold in the carrots and stir until just combined. Don’t over stir this here either.
- Bake for 35 to 45 minutes or until a toothpick (chopstick, kebab skewer) inserted comes out clean.
- Let cake cool completely before icing. Seriously. Completely. Don’t even remove it from the tin for like 20 mins.
I like to ice it using supermarket brand ‘cream cheese style icing’, as it turns out this is completely vegan. I also know Betty Crocker’s is, so have a look. You could also make your own buttercream using icing sugar, vegan marg (such as vitalite or pure), vegan milk and vanilla. A squeeze of lemon juice in this would give it the acidity of a cream cheese frosting.
*No egg can be bought at supermarkets (usually in the free from aisle) or at Holland and Barrett, or online. It is pretty useful for vegan cakes as it rises and gives structure, like eggs would. I generally use this for making this cake.