Vegan Carrot Cake

Vegan Carrot Cake


  • 1 tablespoon lemon juice
  • 100 ml soya milk
  • 125 g Flora Freedom
  • 250 g soft brown sugar
  • 225 g self-raising flour
  • ½ level teaspoon baking powder
  • ½ teaspoon mixed spice
  • 175 g carrots, peeled and finely chopped
  • 50 g sultanas
  • 100 g dairy-free cream cheese
  • 1 tablespoon lemon juice
  • 75 g icing sugar


  1. Preheat oven to 180° C, 160° C fan, Gas mark 4.
  2. Add lemon juice to soya milk and set aside.
  3. Cream together Flora and sugar for 2-3 minutes.
  4. Sieve together the self-raising flour, baking powder and mixed spice.
  5. Gradually mix the soya milk into the flour mixture until it's smooth.
  6. Stir in the grated carrots and sultanas and blend well.
  7. Pour into a greased and lined 900g (2 lb) loaf tin and bake in preheated oven for 1-1 ¼ hours.
  8. Check to see if your cake is cooked by inserting a skewer into the centre.
  9. If it comes out clean, allow to cool for 5 minutes in the tin before turning out and cooling on a wire tray.
  10. Meanwhile, to make the icing beat together all ingredients until smooth.

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