Vegan Carrot Cake recipe

img_4813Based on a recipe from The 100 Best Vegan Baking Recipes by Kris Holechek, this carrot cake is so easy to make and is deliciously decadent.


2 1/4 cups Plain Flour

2 tsp Baking Powder

1 tsp Baking Soda

2 tsp Cinnamon

1/2 tsp Salt

1/2 cup Vegetable Oil

1/2 cup Brown Sugar

1/2 cup Caster Sugar

2 cups Grated Carrot

1 cup Cooking Apple, stewed and mashed (or applesauce)

1/3 cup Soy milk (you can use any plant based milk)

1 tsp Vanilla Extract

1/3 cup Walnuts

1/3 cup Raisins

For Cream Cheese Frosting

8oz Soy Cream Cheese (at room temperature)

1/4 cup vegan margarine

1 tsp Vanilla Extract

3 cups Icing Sugar (depending on taste)



  • Preheat oven to 180 Degrees Celcius. Grease the sides and and bottoms of two 8 or 9-inch cake pans and line the bottoms with greaseproof paper.
  • In a small bowl, mix flour, baking powder, baking soda, cinnamon and salt. In a large bowl, combine oil and both sugars. Add carrots, stewed apple, soy milk and vanilla and mix. Add dry ingredients to wet ingredients in two batches, then add in walnuts and raisins until just combined. Divide batter between 2 pans.
  • Bake for approx 28 minutes, until cakes are golden and a knife comes out clean.  Cool on cooling racks in cake pans for 20 mins, remove baking paper and finish cooling on wire rack.

For Frosting: In large bowl, mix cream cheese, margarine and vanilla together. This can be done by hand or electric mixer.  Add Icing Sugar and blend to taste and thickness. Set in fridge if mixture appears a little runny. Spread thick layer of frosting between cooled cakes.img_4830

Let me know if you give this recipe a go and what you thought of it.

Thanks for reading.

London Vegan Bird

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October Favourites


This month’s favourites include my favourite haircare products, snacks, lunch ideas and more.

Speak Up for Blue Podcastimg_2514I’m a big fan of Podcasts and was delighted to come across Speak Up for Blue which raises awareness of ocean conservation issues. Topics have included the science behind the documentary Blackfish, an indepth look at sea sancturies and a great series on how to pursue a career in Marine Conservation. The host Andrew Lewin has some fantastically interesting guests. Check it out.

Dr Organic Pomegranate Shampoo and Conditionerimg_2497This gorgeous scent will always remind me of my holiday as they were my haircare of choice whilst away. I love Dr Organic products and these did not disappoint. Left my hair feeling soft and smelling great.

Whitworth’s Stoned Sayer Dates img_2502I have reignited my love for dates with this perfect snack pack that is great to take to work. Dip them in almond butter if you’re feeling fancy.

Vivani White Nougat Crispimg_2508One of my favourite vegan chocolate bars, Vivani uses rice drink to get that white chocolate flavour and the hazelnut paste is perfectly decadent.

Tesco Seeded Tortilla Wraps

img_2511My current go to for packed lunches. I have been making wraps with hummus, veg and beans. These are great. 

Extremely Loud and Incredibly Close by Jonathan Safran Foer

img_2518This month’s favourite book follows a young boy named Oskar whose father is killed in the 9/11 Terrorist attacks. Oskar sets out to solve the mystery of a key he discovers in his father’s closet which takes him across all 5 boroughs of NY. As we follow his journey, Oskar deals with his grief. This is an emotional read with beautiful writing.  Of course, Jonathan Safran Foer is the acclaimed author of “Eating Animals” so I love that the 10 year old narrator is vegan too.

What products did you love in October?

Thanks for reading.

London Vegan Bird

Check out my Facebook page
Follow me on Twitter @londonveganbird
Follow me on Instagram: London Vegan Bird