Jamie Oliver’s Vegan Carrot Cake is a deliciously moist, dairy-free, and egg-free twist on the classic carrot cake. Packed with fresh carrots, warm spices, and a creamy vegan frosting, this cake is a crowd-pleaser that’s perfect for any occasion. With simple, wholesome ingredients, it’s easy to make and tastes just as rich and flavorful as the original.
What Is Jamie Oliver’s Vegan Carrot Cake?
Jamie Oliver’s Vegan Carrot Cake is a plant-based version of traditional carrot cake, made without eggs or dairy. Freshly grated carrots add moisture, while spices like cinnamon and ginger bring warmth and depth. This vegan cake is topped with a creamy, dairy-free frosting that’s just as delicious as cream cheese frosting, making it a perfect treat for both vegans and non-vegans alike.
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Why You’ll Love This Recipe
- Moist and Flavorful: Carrots and applesauce keep the cake soft and naturally sweet.
- Wholesome Ingredients: Made with simple, plant-based ingredients.
- Perfectly Spiced: Warm spices bring out the best flavors.
- Easy to Make: Simple steps make this cake accessible for all skill levels.
- Great for All Occasions: Perfect as a dessert, snack, or even a special breakfast treat.
Ingredients Needed to Make Jamie Oliver’s Vegan Carrot Cake
For the Cake
- 250g self-raising flour – Provides structure and helps the cake rise.
- 1 tsp baking powder – Adds lift and fluffiness to the cake.
- 1 tsp baking soda – Helps create a light, airy texture.
- 1 tsp ground cinnamon – Adds warmth and depth of flavor.
- ½ tsp ground ginger – Enhances the spiced flavor of the cake.
- 150g light brown sugar – Sweetens the cake and adds a hint of caramel flavor.
- 100ml vegetable oil – Keeps the cake moist and tender.
- 100ml applesauce – Acts as an egg substitute for binding and moisture.
- 2 tbsp plant-based milk – Adds extra moisture to the batter.
- 1 tsp vanilla extract – Enhances the flavor of the cake.
- 200g carrots (grated) – Adds natural sweetness and texture.
- 50g walnuts or pecans (chopped, optional) – Adds a crunchy texture.
For the Vegan Frosting
- 100g vegan cream cheese – Creates a creamy, tangy frosting.
- 50g vegan butter (softened) – Adds smoothness and structure to the frosting.
- 200g icing sugar – Sweetens and thickens the frosting.
- 1 tsp vanilla extract – Adds a hint of flavor to the frosting.
Equipment Needed
- Mixing bowls – For combining ingredients.
- Whisk – For mixing the batter and frosting.
- 20cm (8-inch) round cake tin – Ideal size for this cake.
- Spatula – For spreading the frosting.
- Parchment paper – To line the cake tin for easy removal.
Instructions to Make Jamie Oliver’s Vegan Carrot Cake
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin and line the bottom with parchment paper for easy removal.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, sift together the self-raising flour, baking powder, baking soda, cinnamon, and ginger. Stir to combine.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the light brown sugar, vegetable oil, applesauce, plant-based milk, and vanilla extract until well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients, folding gently until just combined. Avoid overmixing to keep the cake tender.
Step 5: Fold in the Carrots and Nuts
Gently fold the grated carrots and chopped nuts (if using) into the batter until evenly distributed.
Step 6: Pour into the Tin and Smooth the Top
Pour the batter into the prepared cake tin and smooth the top with a spatula to ensure even baking.
Step 7: Bake the Cake
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown, and the cake should feel springy to the touch.
Step 8: Cool the Cake
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
Step 9: Prepare the Vegan Frosting
In a mixing bowl, beat the vegan cream cheese and vegan butter together until smooth. Gradually add the icing sugar and vanilla extract, mixing until the frosting is creamy and well combined.
Step 10: Frost the Cake
Once the cake is completely cool, spread the vegan frosting evenly over the top. Use a spatula to create swirls for a decorative finish.
Step 11: Serve and Enjoy
Slice and serve the cake as is, or garnish with extra chopped nuts or a sprinkle of cinnamon for added flavor.
What Goes Well with Jamie Oliver’s Vegan Carrot Cake
- Fresh Berries: Adds a burst of fresh flavor to each slice.
- Chopped Nuts: Sprinkle walnuts or pecans on top for extra crunch.
- Coconut Flakes: Adds a subtle tropical flavor.
- Whipped Coconut Cream: Light and fluffy, perfect for adding a creamy touch.
- Fruit Compote: A spoonful of berry or apple compote complements the cake’s flavors.
Expert Tips for the Best Vegan Carrot Cake
- Use Freshly Grated Carrots: Freshly grated carrots add moisture and better texture.
- Don’t Overmix: Overmixing can make the cake dense, so fold ingredients gently.
- Cool Completely Before Frosting: Allow the cake to cool fully to prevent the frosting from melting.
- Store Properly: This cake keeps well for a few days in the fridge, making it great for make-ahead baking.
- Add Extra Spice: For more warmth, add a pinch of nutmeg or cloves.
Easy Variations of Jamie Oliver’s Vegan Carrot Cake
- Add Pineapple: Fold in crushed pineapple for extra moisture and tropical flavor.
- Coconut Carrot Cake: Add shredded coconut to the batter for a unique twist.
- Lemon Frosting: Use lemon zest in the frosting for a citrusy zing.
- Chocolate Chip Carrot Cake: Fold in vegan chocolate chips for a sweet surprise.
- Zucchini Carrot Cake: Add grated zucchini along with the carrots for a super-moist texture.
Best Practices to Store Jamie Oliver’s Vegan Carrot Cake
- Room Temperature: Store in an airtight container at room temperature for up to 1 day.
- Refrigerate for Longer Storage: Keeps well in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freeze for Future Enjoyment: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
How Can I Make Jamie Oliver’s Vegan Carrot Cake Healthier?
- Reduce Sugar: Use less sugar or replace some with maple syrup or coconut sugar.
- Whole Wheat Flour: Substitute part of the self-raising flour with whole wheat flour for added fiber.
- Limit Oil: Use half oil and half applesauce for a lighter option.
- Add Extra Fruit: Add raisins or crushed pineapple for natural sweetness.
Nutrition Value (Per Serving)
- Calories: 250 kcal
- Fat: 12g
- Carbohydrates: 30g
- Protein: 3g
- Fiber: 2g
FAQs
Can I Substitute Applesauce in Vegan Carrot Cake?
Yes, you can substitute applesauce with mashed bananas or a flaxseed “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a similar texture. These options help bind the cake while keeping it moist.
How Do I Make Vegan Carrot Cake Extra Moist?
To keep vegan carrot cake moist, use freshly grated carrots and avoid overbaking. Adding a little extra applesauce or plant-based yogurt to the batter can help enhance the cake’s moisture and tenderness.
Can I Freeze Jamie Oliver’s Vegan Carrot Cake?
Yes, you can freeze this vegan carrot cake. Allow it to cool completely, wrap individual slices in plastic wrap, and place in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
What’s the Best Frosting for Vegan Carrot Cake?
Vegan cream cheese frosting is a popular choice, but you can also use coconut whipped cream or a simple icing made from powdered sugar and plant-based milk for a lighter option. Each adds a different texture and complements the cake’s flavor well.
Final Words
Jamie Oliver’s Vegan Carrot Cake is a delightful plant-based dessert that’s moist, flavorful, and easy to make. With the perfect balance of spices, carrots, and a creamy vegan frosting, this cake is a great choice for anyone looking for a vegan twist on a classic. Serve it up for dessert, or enjoy a slice with a cup of tea for a cozy treat!
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Jamie Oliver Vegan Carrot Cake
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Vegan Carrot Cake is a plant-based version of traditional carrot cake, made without eggs or dairy. Freshly grated carrots add moisture, while spices like cinnamon and ginger bring warmth and depth. This vegan cake is topped with a creamy, dairy-free frosting that’s just as delicious as cream cheese frosting, making it a perfect treat for both vegans and non-vegans alike.
Ingredients
For the Cake
- 250g self-raising flour – Provides structure and helps the cake rise.
- 1 tsp baking powder – Adds lift and fluffiness to the cake.
- 1 tsp baking soda – Helps create a light, airy texture.
- 1 tsp ground cinnamon – Adds warmth and depth of flavor.
- ½ tsp ground ginger – Enhances the spiced flavor of the cake.
- 150g light brown sugar – Sweetens the cake and adds a hint of caramel flavor.
- 100ml vegetable oil – Keeps the cake moist and tender.
- 100ml applesauce – Acts as an egg substitute for binding and moisture.
- 2 tbsp plant-based milk – Adds extra moisture to the batter.
- 1 tsp vanilla extract – Enhances the flavor of the cake.
- 200g carrots (grated) – Adds natural sweetness and texture.
- 50g walnuts or pecans (chopped, optional) – Adds a crunchy texture.
For the Vegan Frosting
- 100g vegan cream cheese – Creates a creamy, tangy frosting.
- 50g vegan butter (softened) – Adds smoothness and structure to the frosting.
- 200g icing sugar – Sweetens and thickens the frosting.
- 1 tsp vanilla extract – Adds a hint of flavor to the frosting.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin and line the bottom with parchment paper for easy removal.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, sift together the self-raising flour, baking powder, baking soda, cinnamon, and ginger. Stir to combine.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the light brown sugar, vegetable oil, applesauce, plant-based milk, and vanilla extract until well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients, folding gently until just combined. Avoid overmixing to keep the cake tender.
Step 5: Fold in the Carrots and Nuts
Gently fold the grated carrots and chopped nuts (if using) into the batter until evenly distributed.
Step 6: Pour into the Tin and Smooth the Top
Pour the batter into the prepared cake tin and smooth the top with a spatula to ensure even baking.
Step 7: Bake the Cake
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown, and the cake should feel springy to the touch.
Step 8: Cool the Cake
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
Step 9: Prepare the Vegan Frosting
In a mixing bowl, beat the vegan cream cheese and vegan butter together until smooth. Gradually add the icing sugar and vanilla extract, mixing until the frosting is creamy and well combined.
Step 10: Frost the Cake
Once the cake is completely cool, spread the vegan frosting evenly over the top. Use a spatula to create swirls for a decorative finish.
Step 11: Serve and Enjoy
Slice and serve the cake as is, or garnish with extra chopped nuts or a sprinkle of cinnamon for added flavor.
