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5 from 4 votes

Eggfree Easter Spiced Carrot Cake (Vegan, Soyfree)

Easter is full of yummy dairy filled treats, there is cake, biscuits & chocolate everywhere you look. Second only to Christmas, Easter is possibly the hardest time of year if you suffer from dairy, egg and/or soy allergies. But have no fear because I give you my Eggfree Easter Spiced Carrot Cake, filled with a vegan vanilla buttercream. Complete with a cute fondant carrot garden it is the perfect centre piece to any Easter celebration!
Author: Midge


  • 50 ml vegetable oil
  • 50 g Granulated sugar
  • 25 g Sweet Freedom Choc Shot Orange Spice
  • 100 g grated carrots 1 large one
  • 50 g Sultanas
  • 150 g self raising flour
  • 50 g plain flour
  • 1 tbsp Ground chia Seeds
  • 150 ml Dairyfree milk
  • Vanilla buttercream or Vegan Cream Cheese Frosting


  • Preheat the oven to 160C.  Line a tall 6 inch round cake tin with bake-o-glide or greaseproof paper.
  • In a large mixing bowl whisk together the vegetable oil, sugar and Choc Shot.  Stir in the grated carrots and set aside.
  • In another bowl, weigh out the plain flour, self raising flour and ground chia seeds.  Stir together and add the sultanas.  
  • Gently fold the dry ingredient mix into the oil and sugar mixture while slowly pouring in the dairyfree milk.  The batter will be fairly loose but not runny.
  • Pour into the cake tin.  Bake on the middle shelf for 45mins at 160C.
  • Set aside to cool completely.  When cool slice into 3 layers.  Fill with your choice of buttercream or cream cheese frosting and decorate with Easter sugarpaste decorations.