I made a simple Bosh Carrot Cake and the recipe was so easy I literally threw it together

I followed Henry and Ian from BOSH. on social media for years, but I just tried one of their recipes. The best-selling vegan authors have sold over a million copies of their plant-based cookbooks, and this week I tried their carrot cake recipe.

Described by the duo as ‘moist’, ‘sweet’, ‘healthy’ and juicy’, I couldn’t agree more as the classic cake was a delicious indulgence. What’s more, I found the method so easy to follow that I literally threw all the ingredients together in a bowl to create the humble cake.

All recipes at BOSH. The cookbooks are vegan, so for this recipe the butter was replaced with oil, the milk was replaced with soy milk, and the eggs were replaced with flaxseed. Being an avid baker myself, I had all the ingredients in my kitchen, but I can imagine that not everyone has flaxseed, apple cider vinegar, and walnuts.

An incredible carrot cake recipe made in a mug in 2 minutes

The recipe may call for some unfamiliar ingredients, but once you have them, the process is easy and baking becomes enjoyable. It’s topped with vanilla buttercream, but I think it would be just as delicious topped with sweet cream cheese infused with cinnamon.

I decorated the top of my cake with the walnut halves as instructed, but also went a little off track by adding some edible sugar carrots that I picked up at Hobbycraft. A thick wedge of my homemade cake went perfectly with a cup of tea.

Spiced with cinnamon, nutmeg, ginger and vanilla, it’s wonderfully fragrant and, as I mentioned, super moist. The cake is a little too sweet for me, and so is the sweet butter, so next time I make it, I might reduce the sugar or make a sandwich with cream or cream cheese instead.