Carrot Cake vegans can enjoy


I love carrot cake!! It is by far my favourite among all cakes and something that I pine over every time we go anywhere near a cafe since becoming a vegan.  When I was just avoiding gluten and diary I had a great recipe, or I’d just scoff some regular cake knowing the upcoming consequences, though as it has eggs in it this is sadly no longer an option.


Hitting the road and avoiding the rain for the weekend.

Thankfully I have the Flying Apron’s cookbook (by Jennifer Katzinger), with has loads of vegan/GF recipes, which includes a carrot cake recipe.  It is such a delicious version of carrot cake that even the non-vegan on the bus have given it a seal of approval by declaring ‘it almost tastes like real carrot cake’! 🙂 I have tried this recipe both using just walnuts and also using a mixed nut selection (cashews, brazil, hazelnut, almond and walnut) with equal success.  I don’t tend to ice the finished cake though as it is so sweet with all that maple syrup, however I guess that it just personal taste, and I usually don’t want to wait that long to get munching

I confess though that while I made two cakes in short succession last week (a taster cake and then a cake for Infant Massage) I completely forgot to take any photos of either of the cakes!  My dilemma for what to do was short lived as I quickly decided to make another one, all in the name of work of course :), however once started I realized that we actually didn’t have enough maple syrup and I really couldn’t be bothered driving all the way into town to get some.  So ……. I thought I’d just give it a whirl without the sweetner.


My new favourite dessert.

While it was certainly sweet enough for us it was a bit on the dry side without the maple syrup.  Having a motto of ‘waste not, want not’  we did come up with a good remedy for our dry, unsweetened version, which was to have it as a dessert with a blob of Coconut Yoghurt.  It was actually really delicious I can tell you, so much so that I plan to make it again and have it warm as an actual planned dessert.  Now to think of more opportunities to make it as I’m pretty certain this will quickly be my new favourite dessert.   So I’ll share with you the recipe as found in Flying Apron’s cookbook (by Jennifer Katzinger) and let you decided how much sweet syrup you wish to put in ……… Good to have options in life 🙂

Vegan Carrot Cake

(slightly altered from the original in Flying Apron’s cookbook )

  • 1 Cup of brown rice flour
  • 1/2 Cup Buckwheat flour
  • 1/2 tsp baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 Cup Olive oil
  • 3/4 Cup water
  • 2 tsp vanilla essence
  • 1 Cup maple syrup (or reduce as you wish)
  • 3/4 Cup Grated carrot
  • 3/4 Cup desiccated coconut
  • 1 Cup of chopped walnuts (or other nuts)
  • 1/2 Cup of raisins

-Mix all the dry ingredients in a large bowl – including carrot, nuts, coconut and raisins

-Add in the wet ingredients and mix well

-Pour into a baking paper lined tin and bake at 190C for around 40 – 45 mins or until a cake tester comes out clean.

-Remove from tin and cool before enjoying  ……. if you can wait that long.

Hope this finds you happy, healthy and enjoying life to the fullest.



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