Carrot Cake with Cream Cheese Icing

Servings: Makes: 1 cake

Nutritional Information:

Per 100g

Calories 304, Fat 12g, Saturates 1.1g, Carbohydrate 48g, Sugars 37g, Fibre 2g, Protein 2.5g, Salt 0.7g




Preheat the oven to 180°C/350°F/Gas 4 and grease two cake tins. In a large bowl, whisk together the flours, baking powder, bicarbonate of soda, cinnamon, allspice, nutmeg and salt.


In a separate bowl, whisk together the soya milk and apple cider vinegar. Leave to stand for 10 minutes before adding the apple sauce, vanilla, sugar, oil and orange zest and mixing well.


Tip the dry ingredients into the wet ingredients and stir well to combine.


Fold in the carrots and raisins (if using). Then divide the batter between the two cake tins. Bake the cakes in the oven for 30-40 minutes, or until a toothpick inserted into the middle comes out clean.


Whilst the cake is baking, make the frosting by beating the softened butter and Creamy Sheese together until creamy and smooth.


Add the sifted icing sugar to the bowl, 100g (1 cup) at a time, and fold it into the icing until the mixture is thick and spreadable. Then stir through the orange zest before placing the icing in the fridge to firm up.


Once the cake is cooked, let it cool completely before icing. Then decorate to your taste.


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