Jamie Oliver’s Vegan Carrot Cake isn’t just any dessert. It’s a celebration of flavors and textures that feel indulgent but come entirely from plants. Carrot cake, by itself, is a classic-moist, sweet, with a gentle spice. But Jamie’s take goes further. It’s a recipe designed to be fully vegan, meaning no eggs, no dairy, just wholesome ingredients that come together to create that iconic richness and softness.
What makes this cake stand out is how Jamie balances the earthiness of carrots with warming spices like cinnamon and nutmeg. The cake’s moistness comes from clever substitutions-often using things like applesauce or flax seeds instead of eggs. It’s not just about swapping ingredients; it’s about making sure the texture stays perfect-light yet dense, crumbly but not dry.
There’s usually a vibrant frosting on top. Jamie loves to use vegan cream cheese alternatives or coconut-based toppings, giving that tangy sweetness that contrasts the spiced cake beautifully. This cake is perfect for anyone wanting a comforting, naturally sweet treat that aligns with a vegan lifestyle but still feels like a proper celebration dessert.
Jamie Oliver Vegan Carrot Cake Recipe
Ingredients Needed
Here’s where things get fun. Jamie keeps the ingredient list straightforward but carefully chosen. You’ll need:
- Carrots (grated, fresh and plenty of them. this is the star)
- Plain flour (all-purpose or a mix with whole wheat for a nuttier flavor)
- Baking powder and baking soda (for that lovely rise)
- Ground cinnamon and nutmeg (for warmth and spice)
- Brown sugar (adds moisture and caramel notes)
- Vegetable oil (a neutral oil like sunflower or rapeseed works best)
- Non-dairy milk (almond, oat or soy. something mild and creamy)
- Apple cider vinegar (this reacts with the baking soda to help the cake rise)
- Vanilla extract (for subtle sweetness and depth)
- Walnuts or pecans (optional, for crunch)
- Raisins or sultanas (optional, for bursts of sweetness)
- Flax seeds or chia seeds (mixed with water to create an egg substitute)
For the frosting:
- Vegan cream cheese or coconut cream
- Icing sugar (powdered sugar)
- Lemon juice or zest (adds a fresh zing)
- Vanilla extract
Each ingredient is chosen not only for flavor but for how it interacts in the batter, ensuring the cake isn’t too heavy or crumbly.
Equipment Needed
This isn’t a complicated bake but having the right tools makes all the difference. Here’s what you’ll want:
- Mixing bowls (one large for the wet ingredients, one for dry)
- Grater (for those carrots-freshly grated makes a big difference)
- Measuring cups and spoons (precision helps in baking)
- Whisk or wooden spoon (to combine everything nicely)
- Loaf tin or round cake tin (Jamie often uses a 9-inch round tin but loaf tins work great too)
- Parchment paper (to line the tin and prevent sticking)
- Cooling rack (to let the cake cool evenly)
- Spatula (for folding ingredients gently)
- Electric mixer (optional) (makes mixing the frosting easier)
Having everything ready before you start really smooths out the process and keeps the vibe fun and relaxed.
How To Make Jamie Oliver’s Vegan Carrot Cake
Alright, here’s the heart of the matter-the method.
- Prep: Start by preheating your oven to about 180°C (350°F). Line your cake tin with parchment paper.
- Grate the carrots: Fresh is best. The finer, the better-they’ll mix right in and keep the cake moist.
- Make the flax egg: Mix a tablespoon of flaxseed meal with three tablespoons of water. Let it sit for 10 minutes until it gels.
- Mix dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and a pinch of salt.
- Mix wet ingredients: In another bowl, whisk together the brown sugar, oil, non-dairy milk, apple cider vinegar, vanilla extract and the flax egg.
- Combine: Pour the wet mix into the dry ingredients. Stir gently but thoroughly until just combined.
- Fold in extras: Add the grated carrots, nuts and raisins (if using). Be careful not to overmix. just enough so everything is evenly distributed.
- Bake: Pour the batter into your tin and smooth the top. Bake for around 40-50 minutes. Check with a skewer; it should come out clean or with a few moist crumbs.
- Cool: Let the cake cool completely on a rack before frosting.
- Frost: Whip together your vegan cream cheese with icing sugar, lemon zest and vanilla. Spread over the cooled cake generously.
This cake shines best when given time to cool and set. That frosting is the cherry on top, balancing the spices with tangy sweetness.
What I Learnt
Making Jamie Oliver’s Vegan Carrot Cake taught me a lot about balance. It’s easy to assume vegan baking might be tricky or that you lose flavor without eggs or butter. But this recipe proves otherwise. The flax egg and vinegar combo worked wonders-keeping the cake moist and springy.
Grating fresh carrots gave the cake a natural sweetness and texture that can’t be matched by pre-shredded versions. Also, the spices weren’t overwhelming. they just hugged the carrots and sugar, creating a comforting, warm flavor.
Another big takeaway was how important patience is. letting the cake cool fully before frosting prevents a soggy mess. The frosting itself is simple but adds a layer of complexity with its tang and sweetness.
Finally, baking vegan doesn’t mean compromising on indulgence. This cake is rich, satisfying and full of character, without any animal products.
Recipe Tweaks For Jamie Oliver’s Vegan Carrot Cake
Jamie Oliver’s vegan carrot cake is already a star-moist, flavorful and packed with wholesome ingredients. But hey, there’s always room for a little personal spin!
First off, the sweetness. The recipe usually calls for natural sugars like brown sugar or maple syrup. If you want to cut back on sweetness without losing moisture, try swapping half the sugar for mashed ripe banana or unsweetened applesauce. This adds natural sweetness and keeps the cake tender.
Next, the texture. The shredded carrot is key but if you want a bit more bite, toss in some finely chopped walnuts or pecans. They add crunch and a lovely nutty flavor that complements the spices. Speaking of spices, don’t be shy to boost them. Cinnamon is classic but a pinch of nutmeg, ginger or even cardamom can add warmth and depth.
For an extra twist, consider mixing in some raisins or chopped dates. These bursts of chewiness make each bite a little surprise. And if you like your cake super moist, a splash of freshly squeezed orange juice in the batter can brighten the flavor and enhance moisture.
Lastly, the frosting. Jamie’s usually opts for a vegan cream cheese or cashew-based frosting. If you want something lighter, try a simple glaze made from powdered sugar and lemon juice or a coconut yogurt drizzle. Both add a fresh, tangy contrast to the sweet cake.
Storage Tips For Leftovers
Carrot cake is famously forgiving but storing it right makes all the difference for taste and texture. Since this one’s vegan and moist, it tends to stay fresh longer than a traditional cake with eggs or dairy.
First, keep the cake covered. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out or absorbing fridge odors. If it’s frosted, a cake dome or container with a tall lid works best.
You can store it at room temperature for up to two days, especially if your kitchen is cool. Beyond that, pop it in the fridge. It will keep there nicely for about 4-5 days. When refrigerated, let it come to room temp before serving so the texture softens up again.
For longer storage, carrot cake freezes beautifully. Slice it into portions and wrap each piece tightly in cling film, then place them in a freezer bag or airtight container. It can last up to three months this way. To thaw, leave slices in the fridge overnight or at room temperature for a few hours. Avoid microwaving directly-it can dry out the cake.
What To Eat With Jamie Oliver’s Vegan Carrot Cake?
Carrot cake is rich and spicy, so pairing it right elevates the whole experience.
If you’re after a drink, a warm cup of chai tea or spiced coffee works wonders. The spices in the drinks echo the cinnamon and ginger in the cake, creating a cozy, harmonious flavor combo. For a cooler option, a glass of cold oat milk or almond milk balances the sweetness nicely.
Looking for something more savory to go with your slice? Think light and fresh. A simple green salad with a citrus vinaigrette cuts through the richness of the cake. Or maybe a fresh fruit platter-slices of crisp apple, juicy pears or tangy berries offer a refreshing contrast.
If you want to go full indulgence, pair the cake with a scoop of vegan vanilla ice cream or coconut whipped cream. The creaminess softens the spices and adds a luxurious touch. Perfect for a special occasion!
FAQs
Can I Substitute The Eggs In Jamie Oliver’s Vegan Carrot Cake Recipe?
Yes, you can use flax eggs or chia eggs as replacements for the eggs in the recipe.
How Do I Make The Frosting For Jamie Oliver’s Vegan Carrot Cake?
The frosting is usually made from vegan cream cheese, powdered sugar, and a splash of vanilla. Just mix until smooth!
What Kind Of Flour Should I Use For Jamie Oliver’s Vegan Carrot Cake?
You can use plain flour or whole wheat flour. Just make sure it’s a flour that suits your preference for texture and taste.
