Carrot Cake with Lemony Icing


Preparation info

  • Difficulty


  • Makes:

    1 x 22 cm


Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

Dark and rich with lots of juicy fruit, this is carrot cake heaven. The crumb is deliciously moist so icing isn’t strictly necessary, but a swirl of lemony icing on top is a bonus.

PREPARATION: 15 minutes
COOKING: about 45 minutes, plus a couple of hours cooling


  • 300 ml (10½ fl oz) vegetable oil, plus extra for oiling
  • 300 g (10½ oz/2 cups) self-raising flour
  • 3 teaspoons mixed spice
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • 275 g ( oz) light muscovado or soft light brown sugar
  • 2 flax eggs
  • 150 g ( oz) coarsely grated carrots
  • 60 g ( oz/¾ cup) sultanas (golden raisins)
  • 100 g ( oz) tin chopped pineapple

For the Icing


  • 60 g ( oz) non-dairy butter, softened
  • 200 g (7 oz) icing (confectioners’) sugar, sifted
  • lemon juice, to taste
  • grated zest of ½ lemon
  • ½ teaspoon vanilla extract
  • 1 splash non-dairy milk, if needed


Heat the oven to 170°C (325°F/Gas 3). Oil a 22 cm ( inch) cake tin and line the base with baking paper.

Whisk together the flour, mixed spice, baking powder, bicarbonate of soda and sugar. In a separate bowl, combine the flax eggs and oil.

Stir the wet mixture into the dry until well combined. Fold in the carrots, sultanas and pineapple. Scrape into the prepared tin and bake for about 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to rest in the tin for 5 minutes, then turn out onto a wire rack to cool.

To make the icing, beat the butter until creamy. Beat in the icing sugar, then the lemon juice, lemon zest and vanilla. Add a splash of milk to loosen if too thick. Once the cake is completely cold, swirl the icing over the top and side.