Hamdi Saidani This Jamie Oliver Vegan Carrot Cake is one of the best and most delicious vegan cake recipes that you’ll ever try. Here, Jamie uses vegan butter instead of traditional dairy butter and replaces the eggs with flax eggs, which are a fantastic plant-based alternative.
This vegan carrot cake is also gluten-free and packed with flavors from natural ingredients like ginger, cinnamon, and fresh orange zest.
Jamie Oliver Vegan Carrot Cake Ingredients
- Vegan butter for greasing
- 225g gluten-free self-raising flour, plus extra for dusting
- 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
- 125g soft brown sugar
- 125ml sunflower oil
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- 1 apple
- 200g carrots
- 1 orange, zest and juice
- A handful of raisins
- 50g walnuts (optional)
Ingredients For the Icing:
- 75g vegan butter, softened
- 100g powdered sugar
- 1 orange, zest only
- 75g vegan cream cheese
- 50g walnuts
How To Make Jamie Oliver Vegan Carrot Cake
- Prep the Oven and Tin: Preheat your oven to 375°F (190°C). Grease a 20cm cake tin with vegan butter, line the bottom with parchment paper, and dust the sides with some gluten-free flour.
- Mix Wet Ingredients: In a big bowl, lightly whisk the flax eggs. Add brown sugar and sunflower oil, and mix well.
- Add Dry Ingredients: Sift in the flour, ginger, and cinnamon. Stir until everything is well combined.
- Add Fruits and Veggies: Peel and grate the apples and carrots. Add them to the bowl along with the orange zest, juice, and raisins. If you’re using walnuts, chop them up and toss them in.
- Bake and Cool: Pour the batter into the prepared tin and bake for 30-35 minutes. Check with a toothpick; it should come out clean. Let the cake cool for 5 minutes in the tin, then move it to a wire rack to cool completely.
- Make the Icing: In a separate bowl, beat the vegan butter, powdered sugar, and orange zest until smooth. Add the vegan cream cheese and mix until just combined.
- Decorate: Once the cake is cool, spread the icing on top. Crush the walnuts and sprinkle them over the icing. Add a final touch of orange zest before serving.
What to Do If You Can’t Find Vegan Cream Cheese?
If you can’t find vegan cream cheese, you can use coconut cream as a substitute. Take 1 cup of coconut cream and thicken it with 2 tablespoons of cornstarch. Mix well and use it in place of the 75g of vegan cream cheese in the icing recipe. This will give you a creamy and delicious topping that pairs wonderfully with the vegan carrot cake.
What to Do If You Can’t Find Vegan Butter?
No worries! Use the same amount, which is approximately 5 tablespoons of coconut oil or vegetable shortening. This covers both the icing and greasing the tin.
How Long Does Vegan Carrot Cake Last in the Fridge?
This Vegan Carrot Cake stays fresh and delicious for up to 5 days when stored in the fridge. Just make sure to keep it in an airtight container to maintain its moisture and flavor.
Can I Freeze This Vegan Carrot Cake?
Absolutely, you can freeze this Vegan Carrot Cake! If you want to enjoy it later, simply wrap the cake tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to 3 months.
When you’re ready to eat it, thaw it in the fridge overnight before serving.
Jamie Oliver Vegan Carrot Cake Nutrition Facts
- Calories: 389
- Fat: 24.5g
- Saturated Fat: 6.5g
- Sugars: 25.1g
- Protein: 4.2g
- Carbs: 40g
Try More Jamie’s Recipes:
- Jamie Oliver Beetroot Brownies
- Jamie Oliver Date And Walnut Cake
- Jamie Oliver Plum Upside Down Cake
- Jamie Oliver Mars Bar Cake Recipe
- Jamie Oliver Chocolate Mandarin Cake
Jamie Oliver Vegan Carrot Cake
Description
This Jamie Oliver Vegan Carrot Cake is one of the best and most delicious vegan cake recipes that you’ll ever try. Here, Jamie uses vegan butter instead of traditional dairy butter and replaces the eggs with flax eggs, which are a fantastic plant-based alternative.
This vegan carrot cake is also gluten-free and packed with flavors from natural ingredients like ginger, cinnamon, and fresh orange zest.
Jamie Oliver Vegan Carrot Cake Ingredients
Ingredients For the Icing:
How To Make Jamie Oliver Vegan Carrot Cake
- Preheat your oven to 375°F (190°C). Grease a 20cm cake tin with vegan butter, line the bottom with parchment paper, and dust the sides with some gluten-free flour.
- In a big bowl, lightly whisk the flax eggs. Add brown sugar and sunflower oil, and mix well.
- Sift in the flour, ginger, and cinnamon. Stir until everything is well combined.
- Peel and grate the apples and carrots. Add them to the bowl along with the orange zest, juice, and raisins. If you’re using walnuts, chop them up and toss them in.
- Pour the batter into the prepared tin and bake for 30-35 minutes. Check with a toothpick; it should come out clean. Let the cake cool for 5 minutes in the tin, then move it to a wire rack to cool completely.
- In a separate bowl, beat the vegan butter, powdered sugar, and orange zest until smooth. Add the vegan cream cheese and mix until just combined.
- Once the cake is cool, spread the icing on top. Crush the walnuts and sprinkle them over the icing. Add a final touch of orange zest before serving.
