Traditional Carrot Cake

by Edward Daniel

Carrot Cake

Traditional Carrot Cake
Prep time
Cook time
Total time
This recipe – is delicious with a capital “D”! I made this and couldn’t stop going back for seconds. My flat mate and I managed to polish half the cake in 12 hours. In order to prevent any further eating, I invited some friends over for a dinner party – fortunately, (or unfortunately), the cake was finished within a 24 hour period stretch. I guess I will just have to make more....
Recipe type: Dessert
Cuisine: Vegan, Vegetarian, Gluten Free
Serves: 8
  • For cake
  • 200ml vegetable oil
  • 50g coconut oil
  • 200g unrefined raw cane sugar
  • 1 orange juice
  • 250g plain flour, gluten free
  • 1tsp bicarbonate of soda
  • ½ tsp salt
  • 2 cardamom pods, seeds, grounded
  • 1tsp ground cinnamon
  • 1inch ginger, grated
  • ½ nutmeg, grated
  • 300g carrots, grated
  • 100g raisins
  • 100g walnut pieces
  • For cream for serving
  • 250g-vegan cream
  • 75g icing sugar
  • 1 orange, zest
  1. Pre-heat oven to 180 degrees.
  2. Line a 9-inch round cake tin with butter and greaseproof paper. (Alternatively, you could use a rectangular cake tin by 8 inch by 10 inches).
  3. In a food mixer, beat the butter into the sugar until smooth.
  4. Sift in the flour and the bicarbonate of soda and salt. Continuing whizzing for a couple of minutes until combined. Then add the oil and orange zest and whizz until well combined
  5. Finally, add the remaining ingredients and whizz for about a minute.
  6. Place the carrot mixture into the tin and cook and cook for about 30 minutes until a knife in the centre comes out clean.
  7. Use a knife around the side of the cake tin. Gently remove and place on a wire wrack. Allow to cool.
  8. When ready to eat, combine the cream with the icing sugar and zest and it is ready to eat.




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