Vegan Carrot Cake

Vegan Carrot Cake

If you are looking to make a change for Veganuary or been following the vegan diet all month, this delicious vegan carrot cake is guaranteed not to disappoint!

Ingredients for Cake

• 225g Grated Carrot 
• 170g Sultanas or Raisins 
• 140g Self-Raising White Flour 
• 140g Self-Raising Wholemeal Flour 
• 170g Sugar 
• 1 Tsp Cinnamon 
• 1 Tsp Ginger 
• 200 ml Vegetable Oil 
• 200 ml Water 
• Pinch of salt 
• Dash of vinegar 
• 1/2 Tsp Vanilla Essence

Ingredients for Icing

• 170g Icing Sugar 
• 1/2 Tsp Vanilla Essence 
• 115g Vegan Margarine 
• Cashews or Sunflower Seeds
• Marzipan Carrots (for topping)

1. Preheat the oven to 190C/375F/gas mark 5.
2. To make the cake, stir all the dry ingredients together and then mix the wet ones in.
3. Bake for 45 minutes, then reduce oven to 160C/325F/gas mark 3 and cook for another 30 minutes. Cool in tin.
4. To make the icing mash the sugar and vanilla essence together into the margarine with a fork.
5. Ice the cake once it is cold. Optional: top with very roughly chopped cashew nuts or sunflower seeds.
6. To decorate, top the cake with mini marziapn carrots! Marzipan is made from almonds and sugar, so it's vegan!

We have an assortment of vegan friendly products available to buy direct to your door! Our classic flapjack range includes 8 scrumptious vegan friendly flavours including Apple & Raspberry, Cherry & Coconut, Date & Walnut, Fruit, Ginger Choc Chip, and Original.