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Carrot cake

There is a theory that the recipe for carrot cake dates back to the Middle Ages, when poor people didn't have sugar for cakes, so they sweetened their simple cakes with naturally sweet carrots. This carrot cake of mine is also very simple - and delicious. What would medieval people say if they knew that we are now doing this on purpose? :)

Allergens: gluten, almonds | Preparation time: 50 min | Portions: 6 | Complexity: intermediate

vegan carrot cake


  • 200 g carrots (4 carrots)

  • 150 g ground almonds

  • 200 g spelt flour

  • 10 g baking powder

  • 1 tsp cinnamon

  • pinch of salt

  • 200 ml sunflower oil

  • 150 ml plant milk

  • 100 g coconut yogurt

  • 1 tbsp apple cider vinegar

  • 75 ml maple syrup


  1. Preheat oven to 180 degrees Celsius.

  2. Clean and grate the carrots. We need about 200 g of grated carrots.

  3. In a bowl, mix the dry ingredients - almonds, flour, baking powder, cinnamon and salt.

  4. In another bowl, mix the wet ingredients - oil, milk, yogurt, vinegar and maple syrup.

  5. Add the dry ingredients to the wet ingredients and mix well.

  6. Then add carrots to all of this and mix gently.

  7. Pour in a baking tray lined with baking paper and bake for 30 minutes. Test with a toothpick before removing from the oven.


The dressing is very simple - just soy yogurt with a splash of maple syrup and a few drops of lemon juice. It pairs well, and if kept in the fridge, it hardens and becomes like a real deal :)

vegan carrot cake


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