The best vegan carrot cake

Last year I shared my all time favourite cake, which has to be Carrot Cake! Growing up it was always my best creation, and if I had a chance I’d make it for someone. This recipe is still the humble carrot cake, but made even better with Nush cream cheese. A complete game changer. When I started adopting a vegan diet, it was hard enough finding vegan meals out. Now there’s new brands and products popping up left right and centre! I really hope you love this recipe just as much, and don’t forget to tag me @oliviafurner on Instagram. Full disclosure, this cake isn’t there to be sugar free, grain free and healthy. It’s a full fat, sugary cake and best enjoyed with a mug of tea! 



  • 300g soft light brown sugar
  • 300 ml coconut oil
  • 4 flax eggs (4 tbsp found flaxseeds + 10 tbsp cold water)
  • 300g carrots, finely grated
  • 100g raisins
  • Grated zest of 1 large orange
  • 300g spelt flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg (freshly grated or ground)

For the icing 

  • 150g vegan butter
  • 45g soft brown sugar
  • 300g Nush cream cheese

To finish 

  • 10-15 walnuts, crushed


  1. Heat the oven to 180 degrees/fan160C. Grease two cake tins, and line with baking paper. Now mix the flaxseeds and water together, and leave in the fridge to set. It’ll make a jelly like consistency.
  2. Tip the sugar, oil and flax eggs into a large mixing bowl. Using a freestanding or handheld mixer, whisk until it’s combined. Now stir in the grated carrots, raisins and orange.
  3. Finally add the dry ingredients, slowly whisk everything together to ensure there’s no hidden pockets of flour.
  4. Pour the mixture into the prepared tins, bake for 40-45 minutes. It should feel firm, and springy when you touch the centre.
  5. Leave in the tins, and transfer to a cooling rack whilst you prepare the icing.
  6. Add the sugar to the mixer, with half of the butter, cream cheese and vanilla. As it starts to come together, increase the speed. You can now add the other half of butter, and mix again. If it’s a little thick, add a splash of milk. Then place this in the fridge to set before icing.
  7. Finish by taking the cake from the tins, and ice each layer at a time. If you have icing left over, you can also do the sides. Then decorate the top, by carefully spreading the crushed walnuts around the edges.

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