Vegan carrot cake recipe and coconut frosting

This vegan carrot cake recipe is super yummy! The cake itself taste delicious, it isn’t dry but not too wet, love the consistency.

The frosting I have to say, is one of the hardest part if you are vegan and you want to make it healthy, for this recipe I use coconut yogurt as coconut frossting and it worked amazing.

Carrot cake is such a delicious dessert, I really love the taste, I love to have it in the morning with my coffee or my matcha tea, such a delicious breakfast!

Vegan carrot cake recipe and coconut frosting


wet ingredients:

2 cups grated carrots 1/2 cup maple syrup a cup apple juice 1/2 cup of water or coconut water 1/3 cup coconut oil a tbsp lemon juice

dry ingredients:

1 & 1/2 rye flour 1 tbsp chia seeds 1 tsp baking soda 1 tsp baking powder a pinch of Himalayan salt a tbsp cinnamon a tbsp nutmeg a tsp grated ginger

vegan frosting:

1 cup coconut yogurt 2 tbsp maple syrup a tsp vanilla extract a tsp nutritional yeast a tbsp chopped pistachios a tbsp grated carrot some walnuts

preparation time: 15 minutes

total time: 1 hour 15 minutes

serving size: 8 serves


In a food processor mix the wet and dry ingredients, until you have a smooth and nice consistency, the dough should be wet but not too loose, for this recipe I use a rectangular mold.

It is easy to remove the cake if you cover the inside of the mold with some baking paper, then pour the dough into a baking mold.

Leave it to rest for 20 minutes, meanwhile preheat the oven to 170ºC.

To prepare the vegan frosting simply mix the coconut yogurt, maple syrup, nutritional yeast and vanilla extract, keep in the fridge, we will use it later.

Bake the dough at 170ºC for around 50 minutes.

Once the cake is ready, cover the top with the frosting and add some pistachios, walnuts and grated carrot, enjoy!

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3 commentscomment

giselle January 27, 2019 - 8:54 pm

I think you meant to write “teaspoon” instead of ‘tablespoon’ for the nutmeg- it’s incredibly overpowering! otherwise, the cake would have been perfct, great recipe otherwise 🙂

Stephanie April 7, 2018 - 11:34 am

Hey, I tried this carrot cake but even after 1.5 hours it’s still liquid (even though the original dough looked just fine and I followed the recipe exactly). Any idea what’s home wrong?

The White Chestnut April 7, 2018 - 11:49 am

Hi Stephanie! The dough should be liquid, then after the cooking time will harden, If you follow the quantities should be perfect. Let me know if this is helpful! Thanks! Have a lovely day!???


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