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Vegan Carrot Cake

with turmeric buttercream


140ml agave/maple syrup

140g plain flour (gluten-free can also be used)

160ml plant-based milk

1/2 tsp bicarb

1/2 tsp baking powder

235g grated carrots

2 tbsp dried apricots, chopped

1 tsp ground cinnamon]

1/2 tsp ground cardamom


1. Preheat the over to 180 fan.

2. Line and grease a 9x9inch square or 8 inch round cake tin.

3. Combine the wet and dry ingredients separately, then combine well in a mixing bowl.

4. Pour the mix into the prepared tin, then bake for 40 mins, checking with a skewer after 30 mins.


Turmeric Buttercream


200g icing sugar

200g vegan margarine (hard stork)

1 tsp turmeric

1 tsp vanilla extract


1. Beat the margarine until soft, add the icing sugar and flavourings and beat until smooth.


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