Hello there Joe
This loaf has a crunchy sugar crust and a kinda caramel vibe to its soft inside, in its sweet stickiness. It’s the kind of stickiness that makes you want to eat one thick slice of this cake after another… and another, and then another. And then, it’s gone! Hmm. Oops. I really had no idea that a vegan cake could taste so good. A while ago, Beulah had sent me a photo of a carrot cake recipe scribbled on a notebook page that she had been given by a friend. I wanted to make her a surprise carrot cake using this recipe. I was asking her if she liked raisins in her carrot cake, before I chucked them in. Didn’t want her to be eating the surprise carrot cake, smiling but feeling sad that there were unwelcome raisins in her cake. The conversation went like this:
Caitlin: If you had a hypothetical carrot cake would you want it with or without raisins?
Beulah: I am an unhypothetical vegan. But I love raisins!
I worked on the un-vegan (non-vegan?) carrot cake recipe she sent me. What I ended up with was a beautiful beautifl lil vegan carrot cake that I’d take any day over one with eggs and butter.
- 175g caster sugar
- 250g plain flour
- 1/2 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 3/4 teaspoon cardamom
- 3/4 teaspoon nutmeg
- 100g water
- 100g vegetable oil
- 50g golden syrup
- 50g black treacle
- 60g chopped walnuts – any nuts are good
- 375g grated carrot – yes, 3 7 5 g
- 60g raisins
- 40g demerara sugar – to sprinkle over the top
Pre heat the oven to 190 / 170 fan. Grease and line a 1kg (2lb) loaf tin.
Grate the carrots and chop the nuts. Set them aside.
Combine sugar, flour, salt, bicarbonate of soda, baking powder and spices in a large bowl. Set this aside.
In a small saucepan, heat the oil, syrup and treacle. When the first bubbles appear, remove from the heat and pour into the dry ingredients. Add the water, carrots, nuts and raisins. Mix everything together until combined.
Pour into the loaf tin. Sprinkle the top of the unbaked loaf with the demerara sugar and bake for 55 mins or until a skewer inserted into the cake comes out with no wet batter on it.
Have a good carrot cake. Caitlin X
2 thoughts on “Vegan Spiced Carrot Cake”
Hi! I’m a big fan of your bakings (and also writing).
I’ve been following your recipes for such a long while and am finally daring to make one by myself.
The vegan carrot cake will be my first try and just had one question while reading the recipe. I’m wondering what the 100g of water is for? Does it get to the mix as well?
I’d be super happy to hear from you!
Greetings from germany xx
Hey Jihye. I am so sorry for such a late responce to your lovely comment! That’s a great spot, I have amended the recipe to include the addition of the 100g water. You are right, it goes into the mix as well! Best of luck, and let me know how it goes. C x