Plant-Based Carrot Cake

Plant-Based Carrot Cake

This carrot cake traybake is a real sweet showstopper, if we do say so ourselves.

  • Preheat the oven to 180°C.
  • Peel and grate some carrots – you will need about 250g worth.
  • Mix your dry ingredients in a big bowl: 200g of flour, 100g of brown sugar, ½ teaspoon of ground nutmeg, 1 teaspoon of ground cinnamon, a pinch of salt and 2 teaspoons of baking powder.
  • Add in the wet ingredients: 250g of grated carrots, 75ml of oil, 250g of yoghurt and juice from half a lime. Mix well (nobody likes a lumpy cake).
  • Grease a baking tin and dust with flour. Add the batter and bake for 1 hour. Test by inserting a wooden skewer into the centre of the cake. If cooked, this should come out clean, and it’s almost time for tea (yay).
  • To make the icing: in a food processor, blend 2 tablespoons of coconut oil, 100g of yoghurt, 2 tablespoons of lime juice, a big splash of vanilla essence, 300g of powdered sugar – blend until smooth. Rest in the fridge.
  • Once the cake is cooled, spread with icing and sprinkle it with chopped nuts – with as heavy a hand as you wish.



Carrots offer your body high Vitamin A and C levels. Vitamin A increases your immune responses, particularly the immune cells, that adapt to fighting the ever-changing viruses and bacteria. Vitamin C also delivers many positive effects on building up one's immune system. It is a great antioxidant, and has shown to increase the absorption of Iron from other food sources (like the paprika).