Carrot Cake

Needing the whip up a fancy cake in a hurry? This carrot cake recipe is a lifesaver. With the cake bit already taken care of, just add the spices and nuts you have lying around. If you have an extra 5 minutes, whip up with simple citrusy buttercream for the perfect icing.

Prep Time
15 minutes
Cook Time
20-30 minutes
Total Time
35-45 minutes


450g sponge mix

100g grated carrots

60g walnuts/ pecans

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

225g icing sugar

2 tbsp margarine

2 tbsp lemon juice


Preheat the oven to 190’C/ 170’C fan

In a large bowl, whisk together the cake mix, margarine and plant-based milk

Add the rest of the cake ingredients and combine

Transfer to two lined cake tins (6-8 inches)

Bake for 20-30 minutes, depending on the size of your tin.

Keep checking the cake with a knife/ skewer until the metal comes out clean

Allow to cool before adding the icing

With an electric whisk in a large bowl, combine the buttercream ingredients until smooth

Assemble the cake and top with your favourite nuts!