Carrot Cake Traybake


135ml oil

75g caster sugar

75g brown sugar

2 flax eggs (2tbsp flaxseed + 4tbsp water)

Vanilla extract

150g plain flour

1 tsp cinnamon

1.5 tsp baking powder

0.5 tsp salt

1/4 tsp nutmeg

170g grated carrot

75g Nush natural almond spread

20g vegan butter

120g icing sugar


Grate the carrot and set aside. Stir together the sugars, flour, cinnamon, baking powder, salt, and nutmeg. Add in the oil, flax eggs and vanilla, stir until fully combined. Add a splash of almond milk if too stiff. Add in the grated carrot and pour into a greased baking tin (15x15cm). Bake at 180C for 30 mins. Allow to cool completely before icing.

For the icing – whisk the natural almond spread, butter, and icing sugar together until light and fluffy. Spread on top of the carrot cake, then cut into squares. Store in the fridge.