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Scrummy Carrot Cake

This is moist, lightly spiced and a real winner for everyone - whether they follow a plant based diet or not. Carrots have been a staple in British diets for centuries, and are available all year round due to techniques used by farmers to make the best of the varying climates, such as protecting with fleece or straw.

Serves 10


240g vegetable oil

200g honey or maple syrup

2 tbsp chia seeds, blended until like flour

1/2 tsp ground allspice

1/2 tsp ground cinnamon

140ml plant based milk

250g plain flour

3 tsp baking powder

200g finely grated carrot

60g chopped walnuts

4 tbsp smooth cashew nut butter

4 tbsp maple or argave syrup

2 tbsp plant based milk


  1. Preheat the oven 180 degrees Celsius.

  2. Line and grease 2 cake tines with oil and baking paper.

  3. Add the oil, honey or syrup, chia seeds, spices and milk to a bowl and mix well.

  4. Add the flour and baking powder, and carefully fold in.

  5. Finally add the carrots and walnuts and again gently incorporate.

  6. Divide the mix between the two tins, and bake in the pre-heated oven for 18-20 minutes, until an inserted skewer comes out clean. Once cooked leave the cakes to cool on a wire rack.

  7. For the icing, mix the cashew butter, syrup and milk together well until smooth.

  8. Spread the icing on one of the cooled cakes, and sandwich the other on top.


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