Vegan Carrot Cake

vegan carrot cake

Vegan Carrot Cake with Lemon Glaze


1½ cups finely grated carrot

½ cup maple syrup

¾ cup non-dairy almond milk

1/3 cup light extra virgin olive oil or other oil

1½ teaspoon pure vanilla extract

½ teaspoon apple cider vinegar

2 teaspoon freshly grated lemon zest

1½ cups whole grain spelt flour or whole wheat flour

1 teaspoon ground cinnamon

½ teaspoon ground ginger

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup raisins, soaked for 10 minutes in warm water and drained

¼ cup chopped walnuts

Lemon Glaze Ingredients

½ cup Tofutti cream cheese

1 tablespoon freshly squeezed lemon juice

Icing sugar to reach a thick pouring consistency (about 1 cup)

How to do it

1. Preheat oven to 180°C (350°F) and line a small loaf pan (20cm x11cm x 6cm) with baking paper and spray with non-stick spray.

2. In a medium-sized bowl, mix together the carrot, maple syrup, milk, oil, vanilla, vinegar, and lemon zest.

3. Add the dry ingredients – flour, cinnamon, ginger, baking powder, baking soda and salt. Stir until just combined. Fold in the raisins and chopped walnuts – do not overmix.

4. Pour into the loaf pan and bake for 45 minutes or until a toothpick comes out clean.

5. Cool for 10 minutes in the pan, and then transfer the loaf to a wire rack to cool completely.

6. For the glaze, mix the Tofutti cream cheese and the lemon juice in a small bowl till combined well. Add the powdered sugar and mix until smooth, and a thick pouring consistency. Drizzle over the cake by pouring it across teh top and letting it pour over the sides.

Serves 10.