🌱🥕🍰 Are you a weekend baker? Grandma Sita’s delicious plant-based carrot cake is quick and easy to make from the basic ingredients you always have in your kitchen. The combination of freshly grated carrots with a mixture of species is the true essence of the tasty flavor of this cake. 

😋 This carrot cake is so moist and tasty. Although, a thin glaze may be applied after baking. For this occasion, a basic glaze was made containing icing sugar, water, and lemon juice. Just grab some carrots – ready, set, and bake!

👵🧡 Grandma Sita’s tip:

*Raw carrots, when properly stored will usually stay fresh for around 3 to 4 weeks in the fridge. The best way to keep them fresh is by storing them inside an airtight bag or container in the crisper of your fridge. 

♻️🛒 Grandma Sita rescued some carrots from the bin with TooGoodToGo 📱 the #1 anti-food waste app.


1 cup grated carrots
1 and 1/2 cups all-purpose flour 
1/3 cup unrefined cane sugar 
2 tsp ground cinnamon
2 tsp ground nutmeg
4 tsp baking powder
1 tsp ground nutmeg 2 tsp baking soda
A pinch of salt
1/2 cup walnuts, chopped (optional)
1/2 cup oat drink (any non-dairy milk)
1/4 cup berry jam (any fruit jam)
3 tablespoons veggie oil (any neutral flavored)


1. Preheat the oven to 180 º C. Oil and line the base and sides of a bread pan or square cake tin with baking parchment.
Our note: well, standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It’s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want, you will get a bigger cake. You have tons of different sizes of baking pans depending on the final amount.
2. Combine dry ingredients in a bowl: grated carrots, flour, baking powder, baking soda, ground cinnamon, ground nutmeg, unrefined cane sugar, and a pinch of salt until well-mixed. Add chopped walnuts and mix them well with a wooden spoon.
Our note: we always sift the flour for muffins and cakes. Sifting helps to combine the flour with any dry ingredients.
3. Combine wet ingredients in a bowl: fruit jam, veggie oil, and oat drink until well mixed.
4. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.
5. Pour the mix into the bread pan. Bake it for around 40 minutes or until browned.
Our note: Don’t open the oven, you can always leave the cake in the oven for a few more minutes.
6. Remove the bread pan from the oven. Leave to cool for a while. Carefully, peel off the paper and cool a bit on a wire rack.
7. Serve a piece of cake as a dessert, an afternoon tea, or a morning breakfast. Bon appetite!


The origins of carrot cake are disputed. Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages. This evolution is said to be originated during the Middle Ages when sugar and sweeteners were expensive for most individuals and often hard to find, so many people used carrots as a substitute for sugar. 

  • In volume two of “L’art du cuisinier” (1814), Antoine Beauvilliers, former chef to Louis XVI, included a recipe for a “Gâteau de Carottes”, which was popular enough to be copied verbatim in competitors’ cookbooks. In 1824, Beauvilliers published in London an English version of his cookbook which includes a recipe for “Carrot Cakes” in a literal translation of his earlier recipe.
  • Another 19th-century recipe comes from the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.
  • The popularity of carrot cake was revived in the United Kingdom because of rationing during the Second World War. |

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