Lucy’s plant-based carrot cake

Lucy recently hosted an afternoon tea to raise funds for Lepra, and raised a brilliant £174
Why not try her yummy carrot cake recipe  to share at your life-changing tea event.


2 cups plain flour
1.5 cups brown sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
1 tsp ginger
2 tsp vanilla extract
1/2 cup olive oil
1/4 cup flax seed paste*
1 tbsp apple cider vinegar
pinch of salt
1/2 cup soy/oat milk
1/2 cup sultanas
1.5 cup grated carrot
*blend 2 tablespoons of flaxseed until it’s powder. Pour it into a small bowl, add 6 tablespoons of warm water & mix it together until you have a paste.
(this paste acts a binder in baking, similar to an egg)

1/3 cup dairy free butter (room temperature)
Juice of 1.5 lemons
1 tbsp vanilla extract
3.5 cups powdered sugar

Lemon zest


  1. Put all the cake ingredients (apart from the sultanas & crated carrot) into a food processor & whizz them up into a paste.
  2. Pour the paste into a bowl, add the sultanas & carrot & mix it all together with a wooden spoon.
  3. Pour the mixture into a cake tin.
  4. Bake the cake at 180℃ (356℉) for 30-35 minutes.
  5. Pour the frosting ingredients into a bowl & mix it together until it turns into a thick cream.
  6. Use an electric hand blender to finish off the frosting.
  7. Take the cake out of the oven & let it rest until it’s completely cool (the cake needs to be cool in order to ice it properly)
  8. Ice the cake.
  9. Decorate the cake with walnuts & lemon zest.


Give Lucy’s recipe a try and host your own life-changing tea event for Lepra!