Light, moist, and packed with simple warming flavour

Side-angle shot of a sliced 20cm vegan spelt carrot cake showing interior texture. One slice slightly pulled out.

A Simple Cake That Fits Any Day

This vegan spelt carrot cake offers a soft crumb and a warm flavour without fuss. The mix uses basic ingredients that blend well and bake evenly. The spelt flour gives a gentle nutty taste, and the carrots add moisture without making the cake heavy. You get a cake that works for everyday baking, weekend treats, or quick celebrations.

Why This Recipe Works

This recipe keeps the steps clear and the ingredients easy to source. The batter needs minimal handling, which makes the texture consistent. The cake bakes with a balanced rise, and the spelt flour supports a soft finish. You can serve it plain or add a simple topping. The flavour stays steady and mildly sweet, which suits a wide range of tastes.

Print Recipe

Dairy-Free

Vegan Spelt Carrot Cake

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Rest Time 20 mins Total Time 1 hr 10 mins

Servings: 10 Estimated Cost: £ 6 Calories: 245

Best Season: Spring

Dietary:

V Vegan

Description

This vegan spelt carrot cake offers a soft crumb, a warm flavour, and a light sweetness. The spelt flour adds depth, and the carrots keep the cake moist without making it dense. It is simple, reliable, and perfect for everyday baking.

Instructions

Preheat oven to 180°C (160°C fan) and grease a 20cm round cake tin. Line the base with parchment.
Mix the dry ingredients in a large bowl: spelt flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Whisk the wet ingredients in a separate bowl: plant milk, oil, vinegar, and vanilla.
Combine the wet and dry ingredients. Stir gently until no dry spots remain. Do not overmix.
Fold in carrots and optional raisins or walnuts until spread evenly.
Pour the batter into the prepared tin and smooth the top lightly.
Bake for 30–35 minutes or until a skewer inserted in the centre comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack. Let it cool fully before slicing.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 245kcal

% Daily Value *
Total Fat 9g14%
Saturated Fat 1g5%
Sodium 185mg8%
Potassium 210mg6%
Total Carbohydrate 38g13%
Dietary Fiber 3g12%
Sugars 18g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Let the cake cool fully to help the crumb set.
Keep the mixing gentle to maintain softness.

Optional Substitutions & Variations

Swap raisins for chopped dates for a sweeter taste.
Use orange zest for a citrus finish.
Add a vegan cream cheese frosting if you prefer a dessert-style cake.

Storage & Make-Ahead

Store at room temperature for 2 days in an airtight container.
Refrigerate for up to 5 days.
Freeze slices for up to 3 months.

Keywords: vegan, spelt, carrot cake, dairy-free cake, easy baking, plant-based

Tips & Variations

Name: Vegan Spelt Carrot Cake
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 200 g Spelt flour; 120 g Light brown sugar; 1 tsp Baking powder; ½ tsp Baking soda; 1 tsp Ground cinnamon; ¼ tsp Ground nutmeg; ¼ tsp Fine salt; 200 ml Plant milk; 80 ml Neutral oil, sunflower or rapeseed; 1 tbsp Apple cider vinegar; 1 tsp Vanilla extract; 180 g Carrots; 50 g Raisins; 40 g Chopped walnuts

Keep the Flavour Balanced

Spelt flour absorbs liquid well, so the moisture from the carrot helps keep the texture soft. If you want a richer cake, add a handful of extra nuts or a spoon of orange zest. These small adjustments support the mild sweetness without changing the structure.

Adjust Texture with Simple Swaps

You can replace half the oil with applesauce for a lighter finish. You can also use soy milk instead of almond milk for a creamier result. If you prefer stronger spice, increase the cinnamon slightly or add ground ginger for extra warmth.

Conclusion

This vegan spelt carrot cake offers a soft and simple bake that fits any occasion. The ingredients work well together to create a steady texture and clean flavour. Try it as an everyday treat or share it with friends. Your kitchen will smell warm, and the cake will disappear quickly. Give it a go and enjoy the ease.

Frequently Asked Questions

Expand All:

Can I use wholemeal spelt flour instead of white spelt?

Yes, but the cake will be slightly denser. Add an extra tablespoon of plant milk if using wholemeal.

Can I bake this in a loaf tin?

Yes. Increase the cook time to 45–55 minutes and check for doneness with a skewer.

Can I reduce the sugar?

You can cut the sugar by up to 30 g without changing the texture. The flavour will be less sweet.

Do I need to peel the carrots?

No. Wash them well and grate. The skin blends into the batter.

Can I add icing?

Yes. A vegan cream cheese icing or a simple lemon glaze works well.

Vegan Spelt Carrot Cake

A Simple Cake That Fits Any Day

Why This Recipe Works

Vegan Spelt Carrot Cake

Description

Ingredients

Dry Ingredients

Wet Ingredients

Add-ins

Instructions

Nutrition Facts

Note