Jamie Oliver Vegan Carrot Cake

If you’re looking for a moist, spiced, and downright delicious plant-based dessert, this Jamie Oliver Vegan Carrot Cake is exactly what you need. With the perfect balance of sweetness and spice, this cake has a tender crumb, juicy bits of carrot and apple, and a dreamy orange-infused icing. I made this for a weekend brunch with friends and couldn’t believe how easy (and loved!) it was. (inspired by Jamie Oliver)

Ingredients Needed

For the Cake:

• Vegan butter, for greasing
• 225 g gluten-free self-raising flour, plus extra for dusting
• 2 large flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes)
• 125 g soft brown sugar
• 125 ml sunflower oil
• 1½ tsp ground ginger
• 1 tsp ground cinnamon
• 1 eating apple, peeled, cored, and grated
• 200 g carrots, peeled and grated
• Zest and juice of 1 orange
• 1 handful of sultanas
• 50 g walnuts, optional

For the Icing:

• 75 g vegan butter, softened
• 100 g icing sugar
• Zest of 1 orange
• 75 g vegan cream cheese
• 50 g walnuts, lightly crushed

How To Make Jamie Oliver Vegan Carrot Cake

Prep the Tin:
Start by preheating your oven to 190ºC/375ºF/gas 5. Grease a 20cm springform tin with vegan butter, line the base with greaseproof paper, and dust the sides with a little gluten-free flour to keep everything from sticking.

Mix the Wet and Dry Ingredients:
In a large mixing bowl, combine the flax eggs (which should be nice and gelatinous by now) with the brown sugar and sunflower oil. Sift in the gluten-free self-raising flour, ground ginger, and cinnamon, folding gently to combine.

Grate and Fold:
Now grate your apple and carrots—this part smells amazing! Stir them into the batter with the orange zest and juice, then toss in the sultanas. If you’re using walnuts, roughly chop them and fold those in too for a lovely nutty crunch.

Bake the Cake:
Pour your mixture into the prepared tin and pop it on the middle shelf of your oven. Bake for 30 to 35 minutes. The top should turn a warm golden brown, and a skewer poked in the center should come out clean. Let the cake cool in the tin for about 5 minutes, then transfer it to a wire rack to cool completely.

Make the Icing:
While the cake cools, beat together the softened vegan butter, icing sugar, and most of the orange zest until it’s fluffy and pale. Stir in the vegan cream cheese gently—don’t overmix or it might get runny.

Decorate and Serve:
Once your cake is completely cool, spread on the icing. Crush the remaining walnuts in a pestle and mortar and sprinkle over the top. Finish with a final dusting of orange zest and serve with a smile.

Why I Love This Recipe

I made this vegan carrot cake for a Sunday family lunch, and it was such a hit! My niece, who’s gluten-free and vegan, was thrilled to have a dessert she could enjoy, and even the non-vegan skeptics went back for seconds. I love how it blends wholesome ingredients with a rich, satisfying texture and flavor. Plus, the orange zest in the frosting? Genius.

Recipe Tips

• Perfect Flax Eggs: Mix the flaxseed and water early so it has time to thicken up.
• Zesting Citrus: Only use the colored outer peel of the orange—avoid the white pith which can be bitter.
• Customize It: Swap sultanas for cranberries or chopped dates. Add coconut or seeds if you like!
• Nut-Free Option: Skip the walnuts if needed; the cake is still beautifully textured.
• Cupcake-Friendly: This batter makes excellent cupcakes—just bake for 18–20 minutes instead.

How To Store This Jamie Oliver Vegan Carrot Cake

At Room Temperature:
Unfrosted, it’ll keep for a day or two covered on the counter.

In the Fridge:
Store iced cake in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving for best flavor.

In the Freezer:
Wrap unfrosted slices tightly in cling film and foil, then freeze for up to 2 months.

Reheating:
Defrost overnight in the fridge or for a few hours at room temp. For a warm slice, pop it in the microwave for 10–15 seconds (without the frosting).

Nutrition Facts (per serving)

• Calories: 316
• Carbs: 30g
• Protein: 3g
• Fat: 19g
• Sugar: 19g
• Fibre: 5g
• Sodium: 140mg

Let’s Answer a Few Questions! (FAQs)

Can I make this without gluten-free flour?
Totally! Just use regular self-raising flour if you’re not gluten-sensitive.

What oil can I use instead of sunflower?
Any neutral oil works great—vegetable or canola are perfect swaps.

How do I know the cake’s done?
A skewer in the center should come out clean. If it’s still gooey, give it 5 more minutes and check again.

Can I make this ahead of time?
Absolutely! It keeps well for a few days, and the flavor actually deepens.

Is it sweet enough without the icing?
Yes! The cake itself is naturally sweet from the apple, carrot, and brown sugar.

Try More Recipes:

• Jamie Oliver Red Velvet Cake
• Jamie Oliver Upside Down Plum Cake
• Jamie Oliver Baileys Cheesecake