Natural Born Feeder

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder

Vegan Carrot Cake

Vegan Carrot Cake
Vegan Carrot Cake
Vegan Carrot Cake

Carrot cake is one of those desserts that when I see it in a café my mouth starts to water, I would say I’m a bit of a carrot cake connsessour sampling them all over the world! This simple carrot cake takes minutes to mix up. You can opt this switch out the glaze for a cream cheese frosting if you prefer, I’m just a sucker for fine icing.
This loaf is both sticky & fluffy, bursting with sweetness, crunch… a total taste bud rollercoaster.

Storage; Keep stored in an air tight container in the fridge for up to 7 days. The container helps keep the cake from drying out in the fridge.

Vegan Carrot Cake


220g Whole meal flour 
100g Light brown sugar and 2 tbsp White sugar 
1 tsp Baking soda
1/3 tsp Baking powder 
1.5 tsp Cinnamon
1 tsp Nutmeg 
Zest of 1 Orange 
150ml Milk of choice and 2 tbsp AVC 
100 ml Olive oil or liquid oil of choice 
2 Carrots, peeled and grated 
1 tsp Vanilla extract 
1 Large handful of Raisins *optional 


Preheat oven to 180C
In a large bowl combine the flour and baking agents and stir. 
Add the rest of the ingredients, to form a batter.
Line a 2lb bread tin and spoon in your mix.
Bake for 50 min.
Let cool fully.

For the icing 
Sieve 200g icing sugar into a bowl, add 2 tbsp luke warm water and mix until smooth. 
Pour over the cooled loaf (do not try this with a hot loaf!) 
Sprinkle with 50g chopped walnuts. 

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