Dessert / British
Vegan Carrot Walnut Cake
Grated carrots, walnuts and raisins fill a warmly spiced vegan cake. Cool fully, then spread with a lemony vegan cream-cheese topping.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 25 minutes
- Cook
- 40 minutes
- Total
- 1 hours 5 minutes
- Serves
- 12
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in all-purpose flour; check the actual product labels, including any gluten-free replacements.
- Contains oats or oat products. Check labels and choose certified gluten-free products when needed; oats can still be an allergen.
- Contains tree nuts, including any nut milk or nut butter listed.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 180°C (350°F). Line a 23 cm square tin.
Whisk flour, sugar, baking powder, spices and salt. Fold in oil, milk, carrots, walnuts and raisins.
Spread in the tin and bake for 35–40 minutes until a skewer comes out clean. Cool fully.
Beat cream cheese, icing sugar and lemon juice until smooth and spread over the cooled cake.
0 of 4 steps complete
A little kitchen know-how
- Let the cake cool completely so the cream-cheese topping stays thick.
Make it yours & keep it well
Replace walnuts with pumpkin seeds if avoiding tree nuts.
Storage: Refrigerate for 4 days; freeze unfrosted slices for 2 months.
A little more kitchen know-how
Cooking guides for this recipe
- Egg and Dairy Substitutes for Everyday Cooking
Check the form of baking fat and the ingredients of a dairy-free topping.
Estimated nutrition per serving
350 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 4 days; freeze unfrosted slices for 2 months.
Can I adapt this plant-based recipe?
Replace walnuts with pumpkin seeds if avoiding tree nuts.
Keep the good food coming.
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