Vegan Carrot Cake

How gorgeous does this cake looks?

To be honest there is no need to do it in a heart shape. I only did it because of Valentine’s Day for my instagram picture but this recipe works beautifully in a cake tin, loaf tin or in cupcake moulds.

If you make them in a cupcake form use silicone mould as they would stick in paper

If you wanted a nut free option for school lunches just take out the walnuts and swap the almond milk for oat or rice milk


250 ml coconut oil

300g light brown sugar

210ml almond milk

420g flour

1 tsp vanilla extract

1 tsp cinnamon

1 tsp ginger

1 and 1/2 tsp baking powder

1 and a 1/2 tsp bicarbonate

250g grated carrots

75g walnuts


1. In a bowl mix the flour, baking powder, bicarbonate, ginger and cinnamon

2. In a separate bowl mix the coconut oil, sugar, milk and vanilla:

3. Slowly start to add the flour mixture until you get a mix similar to this:

4. Finish it off by adding the carrots and walnuts

5. Pour the mix into a greased mould

6. Bake for 25-30 minutes at 180 degrees Celcius

For the icing:

200g coconut cream (the cream in a can of coconut milk)

2 tablespoons cashew butter

4 tablespoons icing sugar

Juice of half a lime

Add some almond milk until you reach tour desired consistency

Use some walnuts to decorate it if you wish.

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