Winter days, I still love you. Maybe the rain a bit less lately. But hè, that made me decide to spend my days off in the kitchen last week, so no complaining here🥧.

One of the things I made is this delicious carrot cake 😋.

Inspired by Jamie Oliver because I remembered his carrot cake version is made with orange juice. After failing twice in creating my own vegan recipe, the third cake turned out perfect.

I also added a bit more spices, raisins, and cranberries to give the cake some extra flavor. So much sweetness for you and your friends to share 💑. Enjoy!


Carrot cake

Michelle Braakhuis
One of the things I made is this delicious carrot cake 😋. Inspired by Jamie Oliver because I remembered his carrot cake version is made with orange juice.
Prep Time 30 mins
Cook Time 55 mins
soaking cashew nuts 10 mins
Total Time 1 hr 35 mins
Course sweets
Cuisine British
Servings 9 slices
Calories 357 kcal


  • oven
  • baking tin
  • bowls
  • measuring cups & spoons
  • cutlery
  • whisk


Ingredients cake

  • 1 tbsp ground flaxseed mixed with 3 tbsps cold water
  • 80 g applesauce
  • 25 ml melted coconut oil or cooking spray, plant-based butter
  • 20 ml maple syrup
  • 20 ml orange juice + zest of 1 orange
  • 40 g sugar
  • 1 tbsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp ground ginger
  • pinch of nutmeg
  • pinch of salt
  • 200 g grated carrot + extra for decoration
  • 40 ml almond milk
  • 60 g almond flour
  • 60 g buckwheat flour
  • 100 g chopped walnuts
  • 20 g cranberries
  • 20 g raisins
  • 1 tsp baking soda
  • 1 tsp apple vinegar

Ingredients frosting

  • 150 g cashew nuts soaked in boiled water for at least 10 minutes
  • 60 ml water
  • 3 tbsps plant based butter
  • 1 lemon squeezed + lemon zest
  • 3 tbsps maple syrup
  • pinch of salt


  • Mix the flaxseeds with the water in a glass, set aside.
  • Preheat the oven to 180℃/356.℉
  • Take a bowl and mix the apple sauce with the melted coconut oil, maple syrup, orange juice, orange zest, sugar, cinnamon, vanilla, baking powder, ground ginger, nutmeg, and salt.
  • Add the flaxseeds and whisk to combine.
  • Add the grated carrot and stir.
  • Add the almond milk and stir again.
  • Add the almond flour and buckwheat flour by sieving and stir until it becomes a well mixed batter.
  • Add the chopped walnuts, cranberries, and raisins and mix on more time.
  • Lastly, add the baking soda to the mixture.
  • Pour the apple vinegar on top of the baking soda, it will start to foam (this helps to make the cake become more fluffy).
  • Whisk everything one last time.
  • Take a baking thin, butter with coconut oil, cooking spray, or plant based butter.
  • Place a layer of baking paper on the bottom of the baking tin.
  • Pour the carrot cake mixture into the baking thin.
  • Place into the oven and bake for 45-55 minutes until deep golden brown.
  • You can also use a toothpick to check if the cake is done (inserted into the center, and when it comes out clean your cake is ready).
  • Take the cake out of the oven and let it cool down completely.
  • Meanwhile you can start with the frosting.
  • Take the cashew nuts without the (soaking) water and crush into a high speed blender.
  • Add the 60 ml water, butter, lemon, lemon zest, maple syrup and pinch of salt.
  • Mix until smooth, spoon into a cup and place into the fridge.
  • Let it cool down for at least one hour.
  • Once your cake and frosting cooled down, cut the cake into cubes.
  • Add the frosting and top off with shredded carrot and orange zest.
  • Store leftover in the fridge for 3-4 days.


Calories: 357kcalCarbohydrates: 31gProtein: 8gFat: 25gSaturated Fat: 5gTrans Fat: 1gSodium: 226mgPotassium: 350mgFiber: 5gSugar: 14gVitamin A: 3728IUVitamin C: 10mgCalcium: 98mgIron: 2mg
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!

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