Tasty, Vegan Carrot Cake

With the cold settling in and the stews on the hob, I’ve found myself having loads of leftover carrots and no idea what to do with them! This vegan carrot cake makes the perfect winter warmer, and it’s super simple too…

Born and raised in Liverpool, a bowl of scouse or a nice warm stew is exactly what I want when the nights get darker and the weather gets chillier. But sometimes, a whole bag of carrots is a few too many! Not wanting to let any food go to waste, me and my flatmate set out to make the most festive carrot cake going… and damn it’s good.

At first glance, the ingredients list for this recipe can seem a bit overwhelming, but trust me this is all stuff you’ll have in your cupboards or can easily find in a local supermarket. As a student on a budget myself, I try to make sure all recipes I share are affordable and accessible for everyone, because what’s the fun in having to find flax seeds?!

Another great thing about this recipe is that you can easily swap ingredients about if need be! My house have made this cake a few times over the last few weeks and we’ve had quite a few variations. You’ll find my favourite version down below, but the cake will turn out just as tasty is you decide to swap out half of the brown sugar for caster sugar and so on. Mix it up and see what works best for you!

I love to eat this cake straight out the oven with a bowl of ice cream or custard, but if you’ve got the patience and the willpower this could be a great dessert for Christmas day, or a treat to take round to isolating friends. I like to pair the festive flavours of the cake with a classic vanilla frosting, but coffee or vegan cream cheese would work really well too. If you want to go all out, I think a snowman themed carrot cake would be really fun, but a classy, well decorated cake can be just as showstopping.