Carrot Chinese Five Spice Cake with Orange Icing
Recipe type: Dessert
  • 300g raw carrot, grated (approx 2)
  • 250g (2 ¼ cups) plain wholemeal flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons Chinese Five-Spice mix
  • ½ teaspoon salt
  • 3 eggs [vegan: 3 tablespoons flax eggs mixed with 9 tablespoons of water and let sit for 5 minutes]
  • 145g ( ¾ cup) sugar
  • 120ml (½ cup) vegetable oil
  • 120g (1 cup) plain Greek yogurt [vegan: use dairy free yogurt]
  • 1 teaspoon vanilla extract
For the Orange Icing
  • 250g (1 ¼ cups) powdered icing sugar
  • 4 tablespoons butter, softened [vegan: use vegan spread]
  • 2 tablespoons orange juice
  1. Preheat oven to 180C/350F. Grease a 9” round cake and line the bottom with baking parchment.
  2. Peel and grate the raw carrot. Set aside.
  3. Sift the flour, bicarb of soda, baking powder, Chinese five spice blend and salt into a large bowl. Stir in the carrot.
  4. In a separate bowl, beat the eggs (or flax eggs), sugar, oil, yogurt and vanilla together with an electric mixer.
  5. Fold the wet ingredients into the dry gently.
  6. Pour into the prepared pan and bake for 35 minutes or until an inserted skewer comes out clean.
  7. Leave to cool in the tin.
For the Orange Icing:
  1. Sift the icing sugar into a bowl, add the other ingredients and mix until smooth.
  2. Store in the fridge until ready to use. Frost the completely cooled cake.
Recipe by Veggie Desserts at