Brazilian carrot cake

Name: Brazilian carrot cake
Ingredients: 250 g carrots (peeled and chopped); 250 g sugar; 300 g all-purpose flour; 1/3 cup vegetable oil; 2/3 cup soya milk or water; 1 tbsp apple cider vinegar; 1 tsp baking soda; 2 tsp baking powder

A slice of yellow cake topped with chocolate glaze sits on a white plate on a wooden counter in a café setting.

This cake takes me back to Sunday afternoons with my grandma, enjoying cake and coffee. I created this plant-based version to show that you can bring those precious family memories to life without using any animal-based products!

Ingredients

250 g

carrots peeled and chopped
250 g

sugar
300 g

all-purpose flour
1/3 cup

vegetable oil
2/3 cup

soy milk or water
1 tbsp

apple cider vinegar
1 tsp

baking soda
2 tsp

baking powder

Instructions

Set your oven to 180°C (350°F) and grease a cake pan.
Blend the carrots, soy milk, sugar, and oil until completely smooth.
Pour into a bowl and stir in the baking soda.
Add the flour, vinegar, and baking powder. Stir gently until just combined—don’t overmix!
Pour the batter into the pan and bake for 35–45 minutes (or until a toothpick comes out clean).
Let it cool before slicing. It’s perfect with a cup of coffee!

Notes

Craving more plant-powered dishes?

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