Vegan carrot cake

March 15, 2026

Carrot cake is a classic you’ll fancy all year round. But how do you make that delicious white frosting completely vegan, with no eggs, no dairy, no gluten and no sugar? We have a recipe that works, and it’s delicious and really healthy!

Once you’ve tried it this way, there’s no going back. It’s light and you can enjoy it every day.

INGREDIENTS:

3 vegan eggs (3 tablespoons of flaxseed or chickpea flour + 7 ½ tablespoons of water)
80 ml melted coconut oil * (or another neutral oil)
60 ml agave syrup
235 g unsweetened apple sauce
110 g organic cane sugar * (or coconut sugar)
3/4 teaspoon sea salt
1 1/2 teaspoons bicarbonate of soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
180-240 ml unsweetened almond milk * (or another unsweetened plant milk)
165 g grated carrot (loosely packed)
168 g almond flour
240 g gluten-free flour blend
87 g raw chopped walnuts * (or, if you prefer, 1/2 cup (70 g) raisins)

THE CAKE, STEP BY STEP:

Preheat the oven to 176 ºC. Grease the tin with coconut oil or dust it with gluten-free flour.
In a large bowl, whisk together the vegan eggs, oil and agave syrup.
Add the apple sauce, sugar, salt, bicarbonate of soda, baking powder and cinnamon, and whisk to combine.
Add a small amount of almond milk (3/4 cup or 180 ml) and stir.
Add the grated carrot and stir.
Add the almond flour and gluten-free flour and stir. The batter should be thick but pourable. If it’s too thick, add the remaining almond milk (1/4 cup or 60 ml).
If you’re adding walnuts, fold them in now and stir everything together.
Pour the batter into the tin and bake for 40-50 minutes, or until nicely golden. When you press the top it shouldn’t feel too spongy, so don’t be afraid of baking it a little longer: gluten-free flour takes a bit more time to cook. Also bear in mind that the size of your tin will change the baking time.

NOTE: this cake needs to cool completely. It benefits from plenty of airflow, and the flavours deepen as it cools. If you’re short on time, you can speed things up by putting the cake in the fridge or freezer until it feels very cool to the touch.

THE VEGAN FROSTING

Ingredients:

1/2 cup vegan butter (softened at room temperature)
1 cup vegan cream cheese (out of the fridge for 1 hour)

3-5 cups sifted organic icing sugar

Step by step:

In a large bowl, add the softened butter and beat vigorously.
Next, add the vegan cream cheese and mix again until creamy and smooth. Add the sifted icing sugar one cup (100 g) at a time until thick and spreadable and as sweet as you like.
If you want the frosting fairly thick so it doesn’t slide off, keep adding icing sugar until it reaches the right consistency.
Refrigerate the frosting once made to keep it fresh (up to 5 days).

DIETARY INFORMATION: