This is a fat free, sugar free vegan carrot cake with a pudding- ey texture that is excellent for picnic food or lunch boxes. The lychees provide enough sweetness without adding any sugar.

Ingredients (serves 8)

  • 1.5 Cup Wholemeal Self Raising Flour
  • 1.5 Cup Carrots, grated
  • 3/4 Cup Ripe Lychees, skinned, pitted & lightly crushed.
  • 5 Tablesppons Soy Yogurt
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Vanilla Essence
  • 1 Tablespoon Cold Water, optional


  1. Mix the carrots, lychees, cinnamon, vanilla and yogurt together in alarge bowl.
  2. Preheat oven and prepare an 8 inch cake pan or loaf pan.
  3. Slowly fold in wholemeal self raising flour and mix until smooth. The batter tends to be on the thicker side. Add a little cold water only if required.
  4. Pour into prepared pan and tap to settle mixture down. Bake for 55 - 65 minutes depending on the oven.
  5. Cool before slicing.

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