Vegan Carrot Cake

Carrots are healthy for you, so eat them raw, smashed, in a juice … This recipe is a proposal for you to eat carrots differently. As I always say it is highly important to know what you are eating and to avoid at all costs poisoning your body with poor and unhealthy treats. You might think it is ok as long as it tastes great, but the truth is that most of the stuff you find in the supermarket and bakeries has cheap ingredients as sugar and artificial ingredients. We all should reduce the consumption of sugar in our diet because in a long term we might develop problems in our health such as diabetes and other serious conditions. Hence I bring a wonderful snack full of flavour and magic. This recipe is vegan and it is way moist and tender from the very first bite. If you are not familiarised with vegan treats, then this is a cool opportunity to taste it. I am sure you won’t regret it and it will become a new favourite! There is a world of flavour and we can have fun by experimenting, why not?

These are the ingredients for this vegan carrot cake:

  • 300g all-purpose flour
  • 100g brown sugar
  • 400g carrots (boiled and blended)
  • 50g grounded hazelnut
  • 200ml water
  • 140ml sunflower oil
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon hazelnut syrup
  • 2 tablespoons linseeds


This is an “easy peasy” recipe. First boil the carrots until they get tender and easy to blend.

In a big mixing bowl toss the flour, salt, baking powder and cinnamon. Mix well. At this point fold in the sugar and add the sunflower oil and combine them. Then add the water, grounded hazelnut and the syrup. When the carrots are tender, blend them and mix it in the batter. The last ingredient is the linseeds, fold in 2 tablespoons of it and combine well. The resulting dough will be creamy. Mine looked like this:


Now that the cake dough is done, preheat the oven at 200 ºC.

Let’s prepare our baking tin by using baking paper. Pour the batter on it carefully, introduce it into the oven and lower the temperature to 180 ºC.


The baking time differs depending on your oven, but it must take approximately the same time. For me it took 20-25 minutes. Only you will know when it is ready, so take a tooth pick and see if it is done.


Let the cake rest out of the oven and wait until it cools down. Enjoy it with a soy latte or any beverage you like.

With love,

Pinkwhisker with linseeds between the teeth.


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