We've developed a vegan traybake carrot cake and it's delicious. This spiced sponge is packed full of cranberry, coconut and of course, carrot flavours. A lovely light and fluffy sponge, topped with an almond butter icing, this is the perfect choice of cake for vegans and non-vegans alike!
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- 150 g (5oz) vegan spread
- 250 g (9oz) pitted dates
- 350 ml unsweetened almond milk
- 2 tsp. bicarbonate of soda
- 75 g (3oz) soft light brown sugar
- Zest and juice 1 orange
- 350 g (12oz) wholemeal plain flour
- 1 Tbsp. baking powder
- 1 1/2 tsp ground ginger
- 2 tsp. ground cinnamon
- 250 g (9oz) coarsely grated carrots
- 50 g (2oz) desiccated coconut
- 50 g (2oz) dried cranberries, plus extra to decorate
- 25 g (1oz) pumpkin seeds plus extra toasted, to decorate
- 50 g (2oz) pecans, chopped, plus extra to decorate
FOR THE ICING
- 150 g (5oz) vegan spread
- 75 g (3oz) smooth almond butter
- 325 g icing sugar, sifted
- Step 1
Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 30.5 x 23cm (12 x 9in) traybake or roasting tin with baking parchment.
- Step 2
Put the dates and almond milk in a small pan, bring up to the boil, then simmer for 5min. Transfer to a blender or food processor, and whiz until smooth. Stir in the bicarbonate of soda and set aside.
- Step 3
Meanwhile, in a large bowl, beat together the spread and sugar with an electric whisk until combined. Beat in the date mixture along with the orange juice and zest.
- Step 4
In a separate bowl, mix together the flour, baking powder and spices. Fold into batter, followed by the carrots, coconut, cranberries, seeds and pecans.
- Step 5
Transfer to the roasting tin and spread to level and bake for 45-50min, until a skewer inserted in the centre comes out clean. Cool in tin on a wire rack.
- Step 6
Meanwhile, make the icing. In a medium bowl, beat the spread and almond butter with an electric whisk until smooth. Gradually beat in the icing sugar and chill in the fridge until needed.
- Step 7
Remove cake from the tin, transfer to a board and spread with icing. Scatter with cranberries, seeds and pecans.
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Tate & Lyle states that all its sugars (except Traditional Royal Icing Sugar) are suitable for vegans.
Per Serving:
- Calories: 352
- Fibre: 4 g
- Total carbs: 44 g
- Sugars: 32 g
- Total fat: 17 g
- Saturated fat: 4 g
- Protein: 4.5 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
