Hannah from Gypsy Kitchen gives us her take on a plant-based carrot cake!

Meet Hannah a qualified nutritionist and recipe developer, who has studied nutrition, cooking, yoga and meditation all over the world. She is passionate about helping people cultivate more peaceful relationships with food (and themselves) and has a special interest in the scope for nutrition in mental health disorders, disordered eating and neurodegenerative disorders such as Alzheimers Disease. Follow her on Instagram @gypsy_kitchen_ for nutrition and lifestyle tips (and lots of yummy recipes!).



For the cake

  • 3 flax/chia “eggs” (1 flax/chia egg = 1 tablespoon ground flax/chia seeds soaked in 3 tablespoons of room temperature water for 5-10 minutes to form a gel)
  • 170g plain four of your choice (I used organic buckwheat flour)
  • 150g coconut sugar, or your choice of unrefined sugar
  • 50g cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda 
  • 2 teaspoons ground cinnamon 
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • The zest of 1 orange, reserve some for sprinkling over the finished cake 
  • 60ml (1/4 cup) freshly squeezed orange juice
  • 120ml (1/2 cup) cup dairy-free milk
  • 1 tablespoon apple cider vinegar
  • 60ml (1/4 cup) melted coconut oil or vegan spread
  • 450g carrot and parsnip (or other root veg, beetroot works well too!), finely grated or blitzed in food processor
  • 80g sultanas/currants/chopped dates
  • 150g pecans or walnuts, toasted
  • Optional 50g dark chocolate chips

For the frosting

  • 1 tub vegan cream cheese (like Nush almond spread or Oatly oat spread), left out the fridge to soften 
  • 1/2 cup vegan butter, also softened to room temperature 
  • The juice of 1/2 a lemon
  • 3 tablespoons lemon zest 
  • 3-5 cups sifted powdered sugar/icing sugar


  1. Preheat oven to 180 degrees Celsius 
  2. Make flax/chia eggs by grinding 3 tablespoons flax/chia seeds, then adding to a bowl with 9 tablespoons of room temperature water. Mix gently to combine and leave to soak for 5-10 minutes to form a gel-like consistency 
  3. In a large bowl, whisk together the dry ingredients: flour, sugar, cacao powder, baking soda and powder, spices, sea salt and orange zest
  4. In a separate bowl, combine the dairy-free milk and apple cider vinegar. Set aside and allow to rest for 5 or so minutes
  5. Meanwhile toast the nuts in a pan over a medium heat, shaking often to avoid burning. Once toasted, turn off the heat and set aside
  6. Add the rest of the wet ingredients to the bowl with the milk and apple cider vinegar: flax eggs, melted coconut oil/vegan spread and orange juice
  7. Slowly pour the wet ingredients into the dry and stir to combine, then fold through the grated carrot and parsnip, sultanas, toasted nuts and chocolate chips if using 
  8. Lightly grease loaf/cake tin(s). Bake in a loaf tin, or small cake tin. If you’d like to do a sandwich layer with the frosting, divide the mixture between 2 small cake tins. Cook for 30-35 minutes, or until a toothpick comes out clean when inserted 
  9. Allow to cool completely before frosting 
  10. Make frosting while the cake is cooling. Combine the softened vegan butter and cream cheese with the lemon juice and zest in a bowl by whisking vigorously. Then gradually add the icing sugar in increments until the desired consistency is reached. Keep adding the powdered/icing sugar until the frosting is thick and spreadable. Taste and add more lemon zest if needed
  11. Frost the cake when it has cooled. Sprinkle over extra orange zest, seeds and edible flowers if you have them.