Vegan carrot cake with tzimmes

Preparation time 5 mins, baking time 45 mins (parev)

vegan carrot cakeIngredients:


120gr spelt flour
1 teaspoon baking powder
2 teaspoon cinnamon
75gr raisins
50gr walnuts
120gr Demerara sugar
120ml orange juice
zest of 1 orange
120ml rapeseed oil
4 tablespoons natural apple puree
1 ½ cups grated carrots


2 tablespoons Demerara sugar
2 tablespoon rapeseed oil
2 tablespoon orange juice
1 teaspoon cinnamon
1 cinnamon stick
1 star anise
1 ½ cup grated carrots

To serve: soy cream cheese (optional)


  • Heat up an oven to 180°C; layer a loaf tin with baking parchment
  • Mix flour, baking powder, cinnamon, raisins and walnuts in a mixing bowl
  • Mix the rest of the ingredients in a separate bowl apart from the carrots
  • Combine the wet mixture into the dry mixture gradually using a hand whisk. Add the carrots and mix until you end up with a smooth mixture. Transfer the mixture to the baking tray.
  • Place in the oven and bake for 35 minutes or until the cake is dry in the middle.
  • Make the tzimmes: place all the ingredients apart from the carrots in a small pan, heat until boiled. Place the carrots in a mixing bowl, once the mixture is hot pour it over the carrots
  • Serve a slice of the cake, place some tzimmes on top and a dollop of soy cream cheese

Or Golan has recently joined Soyo restaurant in Golders Green, previously having been head chef at Ottolenghi.   He also works as a private chef catering for events, charities and cooking demonstrations, specialising in South Mediterranean cuisine.

Contact Or:
(m) 07989 797425