Description
Jamie Oliver’s vegan carrot cake delivers pure plant-based comfort with rich, spiced layers of moisture and warmth. Packed with grated carrots and topped with creamy cashew frosting, this dessert invites sweet indulgence you’ll savor from first delightful bite.
Ingredients
Scale
Main Ingredients:
- 200 grams (7.05 ounces) carrots
- 1 apple
- 1 orange, zest and juice
- 50 grams (1.76 ounces) walnuts (optional)
- A handful of raisins
Dry Ingredients:
- 225 grams (7.94 ounces) gluten-free self-raising flour, plus extra for dusting
- 125 grams (4.41 ounces) soft brown sugar
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
Liquid and Binding Ingredients:
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
- 125 milliliters (4.23 fluid ounces) sunflower oil
- Vegan butter for greasing
Frosting Ingredients:
- 75 grams (2.65 ounces) vegan butter, softened
- 100 grams (3.53 ounces) powdered sugar
- 75 grams (2.65 ounces) vegan cream cheese
- 1 orange, zest only
- 50 grams (1.76 ounces) walnuts
Instructions
- Prepare the oven by heating to 375°F (190°C). Generously coat a 20-centimeter (8-inch) cake tin with vegan butter, carefully line the bottom with parchment paper, and lightly dust the sides with gluten-free flour to prevent sticking.
- In a spacious mixing bowl, gently whisk the flax eggs until smooth and frothy. Incorporate brown sugar and sunflower oil, stirring until the mixture becomes uniform and slightly glossy.
- Sift the gluten-free flour, ground ginger, and ground cinnamon directly into the wet ingredients. Fold and stir methodically until the dry and wet components merge into a consistent batter without any visible flour pockets.
- Carefully peel and finely grate fresh apples and carrots. Fold the grated vegetables into the batter along with vibrant orange zest, freshly squeezed orange juice, and plump raisins. If desired, roughly chop walnuts and gently fold them into the mixture.
- Transfer the completed batter into the prepared cake tin, ensuring an even distribution. Place in the preheated oven and bake for 30-35 minutes. Test for doneness by inserting a clean toothpick into the center – it should emerge without any raw batter clinging to it.
- Allow the cake to rest in the tin for 5 minutes, then carefully transfer to a wire cooling rack. Let it cool completely to room temperature, which helps set the cake’s structure.
- For the frosting, whip vegan butter in a separate bowl until creamy. Gradually add powdered sugar and orange zest, beating until smooth and light. Gently incorporate vegan cream cheese, mixing just until combined to maintain a silky texture.
- Once the cake has cooled entirely, spread the frosting evenly across the top using a spatula. Garnish by crushing additional walnuts and sprinkling them over the icing. Finish with a delicate dusting of fresh orange zest for an aromatic touch before serving.
Notes
- Preserve cake’s incredible moisture by storing in an airtight container, keeping it fresh for 4 delightful days.
- Enhance nutty richness by toasting walnuts before crushing, transforming their flavor profile dramatically.
- Room temperature ingredients guarantee smoother blending, so remove butter and cream cheese 30 minutes prior to mixing.
- Orange zest delivers a surprising citrusy brightness that perfectly balances the cake’s warm, comforting spices.
- Flax eggs revolutionize vegan baking, creating a tender texture that rivals traditional egg-based recipes.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 12
- Calories: 255 kcal
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg