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Carrot Cake

Recipes | November 18, 2016 | By

Carrot Cake


  • 3 tsp Orgran No Egg mixed with 6 tbsp water until frothy
  • 3/4 cup oil
  • 3/4 cup soy milk
  • 1/2 cup sugar
  • 2 cups flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 can crushed pineapple in syrup (undrained)
  • 2 cups grated carrot
  • 1 cup sultanas
  • 1 cup chopped pecan nuts


  • Beat no-egg, sugar, soya milk and oil together until well mixed.
  • Combine flour, cinnamon, baking powder and salt.
  • Gradually beat dry ingredients into wet mixture.
  • Add pineapple, sultanas, nuts, and carrot and mix well.
  • Pour into a large greased baking tin.
  • Bake at 180 degrees in a preheated oven for 60 minutes.
  • Test with a toothpick in the center - if it doesn't come out clean, bake for a while longer (make sure you didn't just poke a sultana)
  • Optional: Ice with white icing sugar or coconut whipped cream once cool and top with extra chopped pecans.


Recipe credit: Laura, Beauty Without Cruelty
Photo credit: My Darling Vegan