Recipe courtesy of Vicki Montague (Free From Fairy) and Canderel. 

Vegan Carrot Cake

Vegan Carrot Cake

(Gluten-Free & Vegan - no gluten, dairy, eggs, soya or nuts)


For the Cake:

  • 2 medium carrots, topped, tailed peeled and grated
  • 3 Medjool dates
  • 175ml rice bran oil or other mild flavoured oil
  • 3 tbsp ground linseeds/flaxseeds
  • 8 tbsp water
  • 70g Canderel Sugarly
  • 175g gluten-free self-raising flour
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1 tsp orange extract
  • 100g sultanas

For the Icing:

  • 100g (unsalted) cashew nuts
  • 30g coconut oil
  • 250g vanilla coconut yoghurt 
  • 2 tsp Canderel Zero
  • Zest 1 lemon
  • Zest 1 clementine


1)      Place the grated carrot, dates, oil, linseeds, water, Canderel Sugarly, flour, spices and orange extract into a food processor and blitz until well combined

2)      Add the sultanas and stir through

3)      Transfer the mixture into a greased round baking tin (18cm/7 inch)

4)      Smooth the top and bake in a pre-heated oven at 180 degrees C/160 degrees C fan/ Gas Mark 4 for around 45 minutes

5)      While the cake is baking, make the icing by placing all the ingredients into a blender and processing until completely smooth

6)      Transfer the icing into a bowl and place in the fridge to set

7)      Remove cake from the oven and allow to cool for five minutes before turning out onto a wire rack

8)      Once the cake has cooled completely and the icing has set, spread the icing on the cake, decorate and serve

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