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Carrot & Walnut Cake


I never read the blurb on other blog post recipes. So I’m not gonna write any myself! Anyway, this carrot & walnut cake is something that doesn’t need much PR. It’s timeless and classic. Try not to eat it all at once. Sharing is caring. Apparently… 😉

Equipment: blender, 20 cm round baking tin

Prep time: 25 min
Cooking time: 30 min

Difficulty: easy





  • 300g flour, preferably wholemeal
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 100g walnuts (almonds, hazelnuts or pecans can be used here, instead, or as a combo)
  • 3 medium-sized carrots (washed)
  • 75g coconut oil
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1.5 tbsp. apple cider vinegar
  • 150g brown or coconut sugar
  • 270g non-dairy milk (preferably almond) + an extra 180g non-dairy milk


  • 75g walnuts (or other nuts, as above)
  • 100g white sugar (if you have a good blender) or icing sugar
  • 1 tsp. almond extract
  • 2-3 tbsp. water



1. Preheat oven to 180° C.

2. Grease a loaf or cake tin with a little rapeseed or coconut oil.

3. Grind the walnuts into a powder in a blender. Tip into a bowl along with flour, baking powder and salt.

4. Blitz the carrots on a medium speed in the blender and add them to flour bowl.

5. Put the 180g of milk into the blender with the cider vinegar and mix for 3-4 min until it curdles. Pour over the walnut flour and stir gently.

6. Add the coconut oil, almond & vanilla extract, sugar and 270g of milk into the processor and blend until smooth.

7. Add the walnut mixture into the blender and mix carefully until just combined.

8. Pour mixture into the cake tin and bake for 25-30 min until a toothpick or chopstick comes out clean. Remove from the tin after a few minutes and let it cool on a wire rack.


1. Place nuts in a blender (no need to wash it after making the cake) and blend on low power until they are broken up but not too fine. Tip out into a bowl.

2. If not using icing sugar, blend white sugar in processor on high until it becomes a powder. Add almond extract and a little water. Mix. Keep adding a little more water and mixing until a paste is formed.

3. Once the cake is cooled, spread the icing all over it.

4. Sprinkle the nuts on top.

5. Let it set for 10-15 mins before serving. Being non-dairy, the cake will keep in the fridge for a good week… if it will last that long!


11 April 2020