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Vegan Carrot and Orange Traybake Cake

Serves: 8

Prep time: 30 mins

Cook time: 35 minutes


50g light brown soft sugar

125g golden caster sugar

120ml sunflower oil

Zest of 2 oranges & juice of 1

1 tsp vanilla paste

200ml dairy free milk

2 tsp egg replacer

1tsp psyllium powder

1.5 tsp xantham

1 tsp bicarbonate of soda

2 tsp baking powder

300g plain gluten free flour

1.5 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

Pinch of salt

200g/ 4 medium carrots, half coarsely and half finely grated

80g pecans, finely chopped


75g icing sugar

600g Vegan cream cheese, at room temperature

2 tsp vanilla paste


  1. Preheat the oven to 180C and grease and line a deep 25x20cm tray.

  2. In a large bowl whisk together the sugars, oil, vanilla and orange zest. Gradually add the milk, followed by the orange juice and whisk well so that the sugar dissolves.

  3. In a small bowl, whisk the egg replacer and psyllium husk with around 5 tbsp of water until you get a thick paste. Add this to the oil and milk mixture and whisk so everything comes together.

  4. Sift the flour, xantham, bicarbonate of soda, baking powder, spices and salt into the bowl. Add this to the wet in ingredients and whisk well to a thick batter. Add the grated carrots and pecans and mix in well.

  5. Pour into prepared tray and bake in the preheated oven for around 35 minutes until golden brown on top. Allow to cool completely in the tray

  6. For the icing, sift the icing sugar into the bowl of your stand mixer, add the cream cheese and vanilla and beat until smooth and creamy.*

  7. Pipe or spread the icing onto the cooled cake and using a palette knife. Sprinkle over the orange zest.

*If it doesn’t go completely smooth, transfer it to a high speed blender and blend to smooth, transfer it into a piping bag and chill for around 6 hours to firm up.



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