Carrot Cake ★★★★★1 review

This carrot cake is moist and delicious, and the topping really makes it. Watch out, you won't be able to stop at one slice!

Recipe by Jo Osborne


  • 225g / 7.9oz self-raising flour
  • 225g / 7.9oz sugar
  • 300g / 10.5oz grated carrots
  • 150ml / 5 floz canola oil
  • 3 tsp egg replacer
  • 6 Tbsp water
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 ground nutmeg
  • 2 tsp vanilla essence
  • 1/4 cup chopped walnuts (optional)



  • 1 tub Tofutti cream ‘cheese’
  • 100g / 3.5oz  vegan margarine
  • 100g / 3.5oz icing sugar
  • 2 tsp vanilla essence


  1. Preheat oven to 180°C / 355°F. Grease and line a 20cm loose bottom cake tin.
  2. Combine egg replacer and water and mix well.
  3. Mix together all cake ingredients including the egg replacer mixture (this should make a fairly wet mixture). Pour into cake tin and bake for 1 1/4 to 1 1/2 hours, until a sharp knife comes out clean.
  4. While cake is cooking, make topping by combining all ingredients until smooth. Refrigerate topping until ready to use.
  5. When cake is cooked remove from oven and cool completely before icing. You can either use the topping to ‘ice’ the cake or to spoon over individual slices when serving.

Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!


Leave a Rating or Comment

  • no rating
  • Kalasyn ★★★★★
    6 August 2018