Quick and Easy Vegan Carrot Cake
A quick and easy version of the classic cake
Equipment
- 1 7" cake tin, lined, square or round
Ingredients
- 1¼ cups plain flour
- 1 tsp baking powder
- ½ tsp Bicarbonate of soda
- 1 tsp ground cinnamon
- ¼ tsp mixed spice
- ½ tsp salt
- ½ cup vegetable oil
- ¾ cup yogurt - vegan, plain
- ¾ cup brown sugar
- 200 g carrots - grated weight
- ½ cup sultanas
- ¼ cup Walnuts - chopped, optional
Instructions
- Preheat oven to 180c.
- Line or grease and flour a 7" cake tin (square or round).
- Sieve together the flour, spices, bicarbonate of soda and baking powder.
- In a blender, whizz together the vegetable oil, yogurt and sugar until smooth. Stir this into the dry ingredients and mix until just combined.
- Fold in the grated carrot and sultanas and walnuts (if using) until thoroughly amalgamated.
- Pour into your prepared baking tin and bake for 40-50 minutes or a skewer comes out clean.
- Leave to cool for five minutes in the tin, then turn out onto a cooling rack.
- Leave to cool completely before icing.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Quick and Easy Vegan Carrot Cake
Amount per Serving
Calories
464
% Daily Value*
Fat
23
g
35
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
5
g
Cholesterol
4
mg
1
%
Sodium
406
mg
18
%
Potassium
347
mg
10
%
Carbohydrates
63
g
21
%
Fiber
3
g
13
%
Sugar
37
g
41
%
Protein
5
g
10
%
Vitamin A
6347
IU
127
%
Vitamin C
3
mg
4
%
Calcium
131
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.