Name: Jamie Oliver Vegan Carrot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: British
Ingredients: 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.; 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.

Jamie Oliver Vegan Carrot Cake

Print Recipe

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.

Author: Ekani Ella
Prep Time: 20
Cook Time: 40
Total Time: 1 hour
Yield: 8 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

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.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-vegan-carrot-cake/