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Captivating Carrot Cake

Captivating Carrot Cake
Captivating Carrot Cake


The lovely Ellie from Kind State of Mind came into our kitchen & helped us make this mega carrot cake. It was really, REALLY tasty.




  • 2 cups plain flour
  • 1.5 cups brown sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp ginger
  • 2 tsp vanilla extract
  • 1/2 cup olive oil
  • 1/4 cup flax seed paste*
  • 1 tbsp apple cider vinegar
  • pinch salt
  • 1/2 cup soy milk
  • 1/2 cup sultanas
  • 1.5 cup grated carrot
  • *blend 2 tablespoons of flaxseed until it’s powder. Pour it into a small bowl, add 6 tablespoons of warm water & mix it together until you have a paste (this pastes acts a binder in baking, similar to an egg)


  • 1/3 cup dairy free butter (room temperature)
  • Juice of 1.5 lemons
  • 1 tbsp vanilla extract
  • 3.5 cups powdered sugar


  • Walnuts
  • Lemon zest


  1. 1.

    Put all the cake ingredients (apart from the sultanas & crated carrot) into a food processor & whizz them up into a paste.

  2. 2.

    Pour the paste into a bowl, add the sultanas & carrot & mix it all together with a wooden spoon.

  3. 3.

    Pour the mixture into a cake tin.

  4. 4.

    Bake the cake at 180℃ (356℉) for 30-35 minutes.

  5. 5.

    Pour the frosting ingredients into a bowl & mix it together until it turns into a thick cream.

  6. 6.

    Use an electric hand blender to finish off the frosting.

  7. 7.

    Take the cake out of the oven & let it rest until it’s completely cool (the cake needs to be cool in order to ice it properly)

  8. 8.

    Ice the cake.

  9. 9.

    Decorate the cake with walnuts & lemon zest. BOSH!