Can I make this cake gluten free?

Yes indeed, just replace the self raising flour with gluten free self raising flour.

What do i do if i cant find self raising flour?

You can simply use 400g of plain white flour in place of the self raising flour and add in 4 tsp of baking powder

Can i freeze this dish?

Yes, you can freeze the sponges separately and also freeze the icing separate and then once thawed assemble the cake

How am I best storing this?

Store it in a sealed contained in the fridge.

What is neutral tasting oil?

It is vegetable oil such as sunflower oil or canola or ground nut oil that does not have a strong flavour. Generally the cheaper oils will have a very neutral taste to them.

How long does this carrot cake last for

It will last for 4-5 days when stored in an airtight container.

Can i use currants instead of raisins?

Yes you can indeed, and also you could use different nuts or even seeds in place of the walnuts for a less traditional version but equally as tasty!

Carrot Cake With 5 Ingredients

Carrot cake often seems complicated, so we decided to simplify it while keeping it delicious with just 5 ingredients. Optional extras can be added to enhance the flavour and texture of this wonderful cake.

Takes

Serves 12

Ingredients

For the Cake:

400 g self-raising flour
300 g icing/powdered sugar
250 ml neutral-tasting oil
200 g grated carrot
150 ml water

For the Cream Cheese Icing:

450 g vegan cream cheese
150 g icing sugar

Optional Extras (to break out of the 5 ingredients):

100 g raisins
100 g chopped walnuts
1 tsp cinnamon
1 tsp allspice

Instructions

Preheat the Oven: Preheat your oven to 180°C fan (350°F).
Prepare the Cake Tins: Grease and line two 20cm (8-inch) springform cake tins with baking parchment on the base and sides. Use coconut oil to grease the tins so that the parchment sticks.
Mix the Dry Ingredients: In a large mixing bowl, sieve the self-raising flour and icing sugar. Add the grated carrot and mix them together. Create a well in the centre. If you're using any optional extras (raisins, walnuts, cinnamon, or allspice), add them to the dry ingredients now.
Combine Wet Ingredients: Measure the oil and water, then add them to the bowl with the flour, sugar, and carrot mixture.
Mix the Batter: Mix the ingredients together until they just come together using a spatula or a hand mixer. Be careful not to over-mix.
Bake the Cakes: Split the batter evenly between the two cake tins. Place in the preheated oven for 40 minutes, rotating the tins halfway through to ensure even baking. Check if the cakes are cooked by inserting a skewer into the centre. If it comes out clean, the cakes are ready. If there are a few crumbs, return the cakes to the oven and bake a little longer until the skewer comes out dry. Allow the cakes to cool on a rack.
Make the Cream Cheese Icing: While the cakes are baking, prepare the frosting. Place the vegan cream cheese in a bowl and use a fork to mash and soften it. Sift the icing sugar into the bowl to avoid lumps. Whisk the cream cheese and icing sugar together until smooth, scraping down the sides of the bowl as needed.
Assemble the Cake: Once the cakes are fully cooled, assemble the carrot cake. Place the base cake on a serving plate and spread half of the cream cheese frosting over the top. Gently spread the frosting from the centre, leaving about 1.5cm from the edge. Place the second cake on top, pressing lightly to let the filling come to the edge. Spread the remaining frosting on top of the cake, working from the centre to the edges.
Optional Decoration: If desired, decorate with extra chopped walnuts, raisins, or a sprinkle of cinnamon.
Serve: Slice and enjoy your delicious carrot cake!

Notes

Optional Extras: The optional extras—raisins, walnuts, cinnamon, and allspice—add depth and texture to the cake. Feel free to mix and match based on your preferences.
Vegan Substitution: Ensure that the cream cheese used for the icing is vegan, and choose a neutral oil for the cake (e.g., sunflower or vegetable oil).

Nutrition

Calories: 646kcalCarbohydrates: 75gProtein: 8gFat: 38gSaturated Fat: 7gPolyunsaturated Fat: 16gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 161mgPotassium: 195mgFiber: 5gSugar: 39gVitamin A: 2788IUVitamin C: 2mgCalcium: 49mgIron: 1mg

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5 Comments

Stephen says:

March 3, 2022 at 10:27 am

This is so easy to make and is a really good solid recipe!

Jody says:

March 3, 2022 at 10:55 am

Love this one!

Dee says:

April 2, 2022 at 7:03 pm

Where do you get vegan cream cheese guys?

Dawn says:

June 25, 2022 at 9:25 pm

My cream cheese mixture came out runny……any idea why ?

Charlene says:

May 20, 2024 at 3:01 pm

I all, icing sugar is not vegan though- do you have vegan icing sugar?

5 from 2 votes