Vegan Carrot, Ginger & Walnut Cake

Vegan Carrot, Ginger & Walnut Cake 

Prep time: 25 minutes
Cook time: 40–45 minutes
Total time: 1 hour 5–10 minutes

Ingredients: 
For the cake:

• 200g grated carrot (normal grated, not fine)
• 240g self raising flour
• 1/2 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1/4 tsp fine sea salt
• 175g light cane sugar
• 100ml sunflower oil
• 100ml any non-dairy milk (we love Oatly!)

For the icing:

• 30g vegan butter (straight from the fridge is fine)
• 150g icing sugar
• 60g vegan cream cheese 

For the topping:

• 25g roughly chopped walnuts
• 25g crystallised ginger, again chopped finely

Instructions:

1.  Preheat and prepare the tin

• Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4.
• Line a 20cm (8-inch) round cake tin (or similar) with baking paper and lightly grease the sides.
  

2. Mix the dry ingredient

• In a large mixing bowl, combine: self-raising flour, bicarbonate of soda, ground ginger, fine sea salt, light cane sugar
• Stir well to break up any sugar lumps and evenly distribute everything.

3. Add the wet ingredients

In a separate jug, whisk together:

• 100ml sunflower oil
• 100ml non-dairy milk (e.g. Oatly)

Pour this mixture into the dry ingredients and mix gently until combined — don’t overmix.

4. Add the good stuff

Fold in:

• 200g grated carrot
• Stir until everything is evenly distributed through the batter.

3. Bake the cake

• Spoon the mixture into your prepared tin and smooth the top.
• Bake for 40–45 minutes, or until the cake is risen, golden, and a skewer inserted into the centre comes out clean.
• Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before icing.

4. Icing

Beat the butter

• In a bowl, beat 30g vegan butter (e.g. Stork) until smooth and creamy.
• Add icing sugar
• Gradually add 150g icing sugar, beating well between each addition until light and fluffy.
• Add cream cheese
• Mix in 60g vegan cream cheese until just combined. Don’t overbeat, or it may become too soft.
  Chill the icing in the fridge for 20–30 minutes if it’s too loose.

5. Finish and decorate

• Once the cake is completely cool, spread the icing evenly over the top (and sides, if you fancy).
• Sprinkle with:
• 25g chopped walnuts
• 25g finely chopped crystallised ginger

Tip: This cake keeps beautifully in an airtight container in the fridge for up to 4 days — bring to room temperature before serving for the best texture.