Inspired living

Vegan Carrot Cake

Vegan Carrot Cake

Vegan Carrot Cake

The past year my baking has transitioned a lot to learning and creating with plant-based ingredients. Replacing eggs with linseed or chia eggs, butter with olive, coconut or macadamia oil or nut butters, and looking at ways to ensure there is a balance of essential nutrients from plants that we would traditionally find in non-plant sources too. It’s been a year of delicious afternoon teas including this recipe for vegan carrot cake and no doubt many more to come in the year ahead too!

Serves: 12




  • 2 cups grated carrot
  • 2 tbsp linseed meal
  • ½ cup coconut sugar
  • ⅓ cup or 85mL plant-based milk
  • ⅓ cup or 85mL extra-virgin olive or coconut oil
  • 1 tbsp vanilla extract
  • ½ cup sultanas
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • Pinch sea salt
  • 1 ½ cups wholemeal spelt flour
  • ½ cup walnuts, roughly chopped
  1. Preheat oven to 180°C and line 14cm × 24cm loaf tin with greaseproof paper.
  2. In bowl combine carrot, linseed meal, coconut sugar, milk, oil, vanilla and sultanas and mix.
  3. Add baking powder, cinnamon, ginger, nutmeg, sea salt, spelt flour and walnuts and mix well to combine.
  4. Pour batter into lined loaf tin and spread evenly.
  5. Place in oven to cook for 40–50 mins or until skewer comes out clean. Allow to cool in tin for 20 mins, then transfer to rack to cool completely.
  6. This loaf is quite dense and rich in nature, delicious served with a spread or tahini or nut butter.



Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.