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Vegan Carrot Cake

Now you can have your cake and eat it! This scrumptious carrot cake is dairy free and delicious. Use gluten free flour for gluten free version.
  • Cooking time1 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Vegan Carrot Cake


  • 125g Stork vegan block
  • 1 tablespoon lemon juice
  • 100ml soya milk
  • 250g soft brown sugar
  • 225 self raising flour sieved together with half a level teaspoon of baking powder and half a level teaspoon of cinnamon
  • 175g carrots peeled and finely grated
  • 50g walnuts, roughly chopped
  • Icing
  • 225g vegan cream cheese
  • 350g - 450g icing sugar
  • 1 tablespoon vanilla extract
  • Zest of 1 orange (optional)
  • Walnuts to decorate

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 180 degrees, 160 degrees fan or gas mark 4
  2. Add the lemon juice to soya milk and set aside
  3. Cream together Stork and sugar for 2-3 minutes
  4. Add the sieved flour mixture alternately with the soya milk and mix well
  5. Stir in the grated carrots and walnuts and blend well
  6. Pour into a greased and lined 900g (2lb) loaf tin and bake in a preheated oven for 1-11/4 hours until a skewer inserted into the centre comes out clean
  7. Allow to cool for 5 minutes in the tin before turning out and cooling on a wire tray.
  8. For the icing, beat together the block and vegan cheese. Gradually beat in the icing sugar until light and smooth. Beat in the vanilla and zest if using and spread over the cake
  9. Decorate with walnut halves or chopped if you prefer.