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Moist Carrot Cake Vegan

A delicious and moist carrot cake with carrot cashew icing, enjoy!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast, Dessert
Servings 8 slices


  • 22 cm round baking dish


For the dough

  • 1 1/4 cup flour
  • 1 cup coconut sugar
  • 1 cup grated carrots
  • 1/4 cup apple sauce
  • 1 cup grated walnuts
  • 1/4 cup coconut milk
  • 1/2 cup vegan butter melted
  • 1 1/2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1 tsp sea salt

For the icing

  • 1/3 cup carrots
  • 1/3 cup walnuts
  • 1 Tbsp cashew butter
  • 3 Tbsp maple syrup
  • 1 tsp fresh lemon juice


  • Preheat oven to 162°C (325°F) degrees.
  • Grease and flour a 9-inch or 22 cm round baking dish.
  • In a large bowl, whisk the applesauce, vanilla, vegan butter, salt, baking soda, cinnamon, sugar, flour, and milk together until combined.
  • Add carrots and walnuts spread batter evenly in the baking pan and bake for 45 minutes.
  • Place icing ingredients in a food processor and blend until smooth and creamy (if not smooth enough add more nut cream).
  • Once the cake has cooled down evenly cover the top with the icing and decorate with carrot flakes. I used almond flakes cause I didn't had any carrots anymore, enjoy!
Keyword vegan