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Classic carrot cake.

I’ve made this cake so many times I’ve lost count but it’s still my favourite recipe! It's easy to make, moist and packed with flavour.

Two fluffy cakes packed with grated carrot and nutty walnuts, sandwiched together and layered with a creamy vegan buttercream. Vegan, gluten free and added protein!

“The secret to a fluffy, moist sponge is NOT to overmix... ”

2 cups all purpose flour

1 and 1/2 scoop vegan vanilla protein powder(can sub for an extra 1/2 cup flour)

1/2 cup brown sugar

1/2 cup coconut sugar (if not using protein powder, add in some extra sugar to taste) 

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons sweet cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1 teaspoon salt

1/2 cup coconut oil

1 cup applesauce

3/4 cup almond milk

1 tablespoon salted caramel extract (or vanilla)

2 large carrots, grated

1 cup chopped walnuts, optional

Preheat oven to 180 and line two cake tins.

In a large bowl mix together the dry ingredients.

Add in the oil, applesauce and milk. Gently mix until combined.

Fold in the carrot and nuts - but do not over mix!! this will make sure the cake remains fluffy

Bake for 30 - 35 minutes until golden.


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