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“Egg free carrot cake”
1hr 25mins

Ingredients Nutrition


  1. Pre-heat oven to 190 C / Gas 5. Grease a 23cm round cake tin.
  2. Combine sugars, flour, baking powder, cinnamon and salt. Mix well with a fork or a hand whisk. Add the butter, soya milk and vanilla. Mix well. Add a tiny bit more milk if needed (a tablespoon at a time). Fold in the grated carrots and rasins. Spread the mixture into the prepared tin.
  3. Bake for 55 minutes. Check with a skewer or a knife if the cake is baked through. If not cover with tin foil and bake for another 10 minutes. Barely no cake mixture should stick to the skewer.
  4. Leave it to cool for at least 30 minutes before removing from the tin.
  5. Leave the cake to cool down in the fridge for at least an hour if applying icing on top of it.
  6. Make a lemon icing by mixing the icing sugar with the lemon juice. Add the lemon juice little by little, mixing with a whisk, till your desired consistency is achieved.

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