Moist and Delicious Vegan Carrot Cake
Prep Time
15 mins
Cook Time
40 mins
 
Author: Louise-Claire Cayzer
Ingredients
For the cake
  • 150 ml sunflower oil (or other neutral oil such as light olive oil)
  • 15 Tbs Aquafaba (chickpea water) unbeaten
  • 225 g light muscovado sugar
  • 200 g carrots , coarsly grated
  • 300 g general purpose flour
  • 4 tsp baking powder
  • 1 tsp all spice
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 75 g pumpkin seeds , roughly chopped (optional. Or use walnuts or pecans)
For the Icing
  • Juice half lemon
  • 1/2 cup icing sugar (powdered sugar)
Instructions
  1. Preheat the oven to 180C/fan 160C/gas 4.
  2. Grease one 23cm round sandwich tin and line the basesof the cake tin with baking parchment.
  3. Whisk the oil, aquafaba, and sugar until the mixture is well combined, lighter, and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, baking powder,spices and pumpkin seeds.
  4. Pop in the oven and bake for 35-40 mins. Test with a skewer to see if it is cooked through. If it comes out clean, it's ready to take out of the oven. If it comes out a little gooey, leave the cake in for another 5 mins.
  5. Cool the cake in it's tin for 10 mins, then turn out onto a cake rack.
  6. Meanwhile, whisk together the icing and lemon juice. Add more icing sugar if necessary, you want a thickish yet drizzable mix.
  7. Once cool, turn the cake onto a serving plate and drizzle with the icing.
Recipe Notes

This cake keeps well for at least 5 days in an airtight container. Probably longer but it was gone before I could test it!

Adapted from Mary Berry