Recipe: Carrot cake

Following the conclusion of the Great British Bake Off earlier this autumn, my colleagues and I have started our own version at work. This week was my turn, so I decided to repeat the vegan and refined sugar-free carrot cake I made earlier this term for a birthday lunch.

The version below is the doubled up version which created two loaves and 4 mini loaves.


  • 120g vegetable oil
  • 460ml coconut milk (I use Koko)
  • 4 tbsp Agave syrup
  • 2 tsp vanilla extract
  • 1/2 tsp ginger
  • 2 tsp mixed spice
  • 200g grated carrot
  • 200g raisins
  • 60g chopped walnuts
  • 4 tbsp desiccated coconut
  • 300g flour
  • 300g ground almonds
  • 4 tsp baking powder
  • 1/2 tsp bicarbonate of soda


  1. Preheat an oven to 190°C
  2. Grease and line the baking tins.
  3. Combine the oil, milk, syrup, vanilla extract, spice, fruit, carrots, almonds, coconuts and walnuts in a large bowl.
  4. Sift the flour, bicarbonate of soda and baking powder into the mixture and stir well.
  5. Divide the mixture into the baking tins and sprinkle with coconut flakes.
  6. Bake in the oven for 20-25 minutes until golden and a skewer comes out clean.

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