Dec 15, 2015

Vegan & Fabulous Carrot Cake

Let's  face it, part of the appeal of the holidays is the food.  It may be difficult if you're vegan to fit in to a non-vegan holiday celebration.  I've modified many recipes – for the better – for vegans. This recipe is no exception. It's a simple carrot cake that when dressed with icing, cranberries, and nuts, is appealing to just about everyone. 


  • 8 oz grated carrot 
  • 6 oz sultanas or raisins 
  • 1 1/4 c unbleached flour 
  • 1 1/4 c wholemeal flour 
  • 1 cup sugar - I use organic cane
  • 1 tsp cinnamon 
  • 1 tsp ginger 
  • 2/3 cup vegetable oil of your choice - not olive since it gives the wrong flavor (I often use applesauce instead, and decrease flour so the cake isn't too heavy)
  • 2/3 cup water 
  • pinch of salt 
  • dash of vinegar 
  • 1/2 tsp vanilla extract 


  • 6 oz confectioners or icing sugar 
  • 1/2 tsp vanilla extract
  • 3 oz vegan margarine 
  • Ground Cashews or sunflower seeds - optional for topping 
  • Shredded coconut - optional 1/4 - 1/2 cup


  1. Preheat the oven to 375F
  2. To make the cake, stir all the dry ingredients together and then mix the wet ones in.
  3. Bake for 45 minutes, then reduce oven to 325F and cook for another 30 minutes. Cool in tin.
  4. To make the icing mash the sugar and vanilla into the margarine with a fork.
  5. Ice the cake once it is cold. 
  6. Optional: top with chopped cashew nuts or sunflower seeds, and press shredded coconut onto the sides