Carrot Cake with Vanilla Sauce Recipe

Carrot Cake with Vanilla Sauce Recipe


Keep in a sealed container in the fridge and eat within 5 days.
Vegan Vegetarian Dairy Free
Recipe by

Although it is still sweet and delicious, this lovely vegan Carrot Cake recipe contains no eggs and has absolutely no cholesterol! It has more protein than a regular Carrot Cake and will be a fantastic addition to your 11 o'clock tea break or pudding treat after your evening meal. Using the super wholesom Rye and low GI Coconut Suagr makes this Carrot Cake a top choice for those looking at more healthy treat alternatives. 



  • Teaspoon
  • Tablespoon
  • Whisk
  • Mixing Bowl
  • 8-9 inch Cake Tin
  • Food Processor
  • Oven
  • Wire Rack

  1. Grease and line a 8-9 inch round cake tin and preheat the oven to 180ºC/350ºF.
  2. Add the carrots to a food processor and pulse to a coarse meal. Add the dried fruit and pulse a few times to crunch up with the carrots.
  3. In a large bowl, whisk together the flours, bicarbonate of soda, baking powder, spices, zest and sugar then stir in the grated carrot and raisins.
  4. Add the oil, carrot juice and soaked chia mixture to the bowl and fold through until well combined and at a dropping consistency.
  5. Pour the cake batter into the tin and bake for 40-50 minutes or until a skewer inserted comes out free of wet batter. Cover with foil if it is browning too much.
  6. When cool enough to handle, remove from the tin and leave to cool completely on a wire rack.
  7. Meanwhile, whisk together the topping ingredients and refrigerate until ready to serve. Pour the topping over each individual slice.

Although this Carrot Cake recipe does contain a lot of sugar it has a number of healthy attributes. It is low in saturated fat, has no cholestrol, is high in Manganese and very high in Vitamin A. Being great for vision and its ability to protect cells from damage, Vitamin A is an essential vitamin for the body to build a strong immunity. 

1 March 2015 - 3:28pm