Vegan Carrot Cake

Vegan Carrot Cake

No need for eggs or butter!
It's great for children who don't like their carrots. ☆
This vegan cake is fluffy, moist, and healthy. ☆

Ingredients: Enough to fill one 16-cm tart mold

Bread (strong) flour
150 g
Baking soda (or baking powder)
1 teaspoon (or 2/3 teaspoon baking powder)
Soft light brown sugar
2 tablespoons
Olive oil
2 tablespoons
Carrots (grated)
Soy milk (unsweetened)
130 ml
For vegans or those with dairy allergies


1. Put all of the ingredients in a bowl and mix until even.
2. Spread a thin layer of olive oil on the inside of the tart mold. Cut out parchment paper to fit the bottom of the mold, and lay it down inside.
3. Pour the batter from Step 1 into the oiled pan from Step 2.
4. Bake for 15 minutes in an oven at 200℃; do not preheat the oven.
5. When it's finished baking, remove from the oven and let it cool.
6. Cut into desired sizes and eat up. ♪ Serve with maple syrup to taste. ♪

Story Behind this Recipe

This recipe is for vegetarians and vegans, as well as those who are concerned about cholesterol intake or trying to improve their dietary habits. ☆ All of the ingredients used in this recipe are 100% plant-based. ♪