Carrot cake

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Flour, cinnamon and walnuts in a mixing bowl next to a bowl of grated carrots.



  • 8 oz (225g) grated carrot 
  • 6 oz (170g) sultanas or raisins 
  • 5 oz (140g) SR white flour 
  • 5 oz (140g) SR wholemeal flour 
  • 6 oz (170g) sugar 
  • 1 tsp cinnamon 
  • 1 tsp ginger 
  • 7 fl oz (200ml) vegetable oil 
  • 7 fl oz (200ml) water 
  • pinch of salt 
  • dash of vinegar 
  • 1/2 tsp vanilla essence


  • 6 oz (170g) icing sugar 
  • 1/2 tsp vanilla essence 
  • 3 oz (115g) vegan margarine 
  • Cashews or sunflower seeds


  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 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.

Based on a recipe in The Cake Scoffer by Ronny Worsey

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