Vegan Carrot Cake
Vegan Carrot Cake


  • Grated carrot 450ml
  • Muscovado sugar 350ml
  • Vegetable oil 200ml
  • Ave-Natur Oat Drink Original 150ml
  • All-purpose flour 280g
  • Corn starch 25g
  • Baking powder 1 ½ tsp
  • Baking soda 1 ½ tsp
  • Cinnamon ½ tsp
  • Cloves 1tsp


  1. Pre-heat oven to 175C
  2. Brush muffin tray with oil and dust with flour
  3. Mix sugar, oil, and Ave-Natur Oat Drink Original
  4. Mix all dry ingredients in a separate bowl, then add to the wet mix through a sieve
  5. Add grated carrot last
  6. Pour into the muffin tray
  7. Bake 20 min
  8. Let it cool down
  9. Top with whipped Ave-Natur Oat For Whipping and cut pistachios

Jaakko Sorsa

Jaakko started his culinary career 27 years ago, apprenticing with Finnish and Swedish master chefs and gaining a solid foundation in classical cooking techniques. In 2004, Jaakko arrived in Hong Kong to open FINDS with the goal of introducing true Nordic flavors to the Asian palate.

In 2011, Jaakko was invited to plan and prepare a modern Finnish dinner for Princess Takamado of Japan, where he drew upon his experiences preparing private dinners for other royalty including the Princess of Sweden.

In 2019 Jaakko was hired as an Executive Chef by the Frantzén Group, which is behind three Michelin-starred Restaurant Frantzén in Stockholm and three Michelin-starred Restaurant Zen in Singapore.

Jaakko is now the full-time Executive Chef for Ocean Table where he oversees all culinary experiences and coordinates culinary collaborations with the region’s top chefs.

– Profile photo by davidhartung