Carrot Cake

 
 

Vegan | Serves 12

ingredients

  • 150ml sunflower oil

  • 220ml aquafaba

  • 225g light brown sugar

  • 200g carrots, coarsely grated

  • 300g plain flour

  • 3 tsp baking powder

  • 1 tsp allspice

  • 1 tsp cinnamon

  • 1 tsp ground ginger

  • 75g chopped walnuts

method

  1. Preheat your oven to 180°C (or 160°C fan) and line a 32 x 22cm traybake tin with greaseproof paper.

  2. Add the oil, aquafaba, sugar, and spices to a bowl and whisk until the mixture is noticeably thickened, well combined, and lighter in texture.

  3. Sift in the flour and baking powder and gently mix together until you have a smooth batter with no lumps.

  4. Fold the grated carrot and walnuts into the batter.

  5. Pour the cake batter into the prepared tin and spread it out to form an even layer reaching right to the corners.

  6. Bake for 30-35 minutes. Test with a skewer after 30 minutes - if it comes out clean, you can take your cake out of the oven, or if it’s still gooey, leave the cake to bake for another 5 minutes.

  7. Leave the cake to cool in its tin for 10 minutes before turning out onto a wire rack.

  8. Once the cake is completely cool you can decorate it with icing or dairy-free cream cheese frosting - or just slice and enjoy it as it is!

notes

Storage: This cake will keep for up to 5 days in an airtight container.

Freezing: This cake is suitable for freezing and will keep in the freezer for up to 3 months. We recommend freezing without icing - you can always add this when you defrost the cake to serve.

Variations: for a nut-free version, swap the chopped walnuts for pumpkin seeds.