Plant-Based Carrot Crumb Cake 🥕

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JustIngredients Mixed Spice

Just because this carrot crumb cake is vegan, doesn't mean it's rabbit food, far from it! You wont believe this mouth-watering cake is plant-based...

Ingredients

Cake

255g All-purpose flour
2 1/2 teaspoons Mixed spice
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
385g Shredded carrots
65g Toasted almonds slivered
65g Dates or raisins pitted and chopped
128g Granulated sugar
235ml Plant milk
118ml Olive oil
65g Unsweetened applesauce
1 teaspoon Apple cider vinegar
1 teaspoon Vanilla extract

Topping

65g All-purpose flour
65g Almond flour
1 teaspoon Ground cinnamon
A pinch of Salt
4 - 6 tablespoons Olive oil

Instructions

Cake

Preheat your oven to 170C and lightly grease and flour the interior of two cake pans.

Sift the flour, spice, baking powder, baking soda and salt into a large mixing bowl and combine. Add the shredded carrots, almonds, and dates and toss to incorporate.

In a separate bowl, whisk the sugar, milk, oil, applesauce, vinegar and vanilla together. Once smooth, pour the wet ingredients into the dry ingredients and bring the batter together gently. (Be careful not to over mix). Transfer the batter into the prepared cake tins.

Topping

simply combine the flour, almond meal, sugar, cinnamon, and salt in a medium bowl. Slowly drizzle in the oil while stirring with a fork, just until the mixture comes together into big clumpy crumbs. Go slowly so as not to fully saturate the dry ingredients; a little bit of oil goes a long way.

Sprinkle the crumb topping evenly over your unbaked batter before gently sliding the pan into your preheated oven. Bake for 60 - 75 minutes, until golden brown on top and a skewer inserted into the centre of the cake pulls out cleanly, with just a few moist crumbs clinging to the sides at most.

Let cool completely before removing from the pan, adding iced carrots, slicing, and serving.

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