Vegan carrot cake

Vegan carrot cake

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(25 ratings)

Prep: 35 mins Cook: 25 mins - 30 mins


Serves 12 - 15

Give free-from baking a go with this easy vegan sandwich cake – an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: per serving (15)

  • kcal501
  • fat31g
  • saturates23g
  • carbs49g
  • sugars26g
  • fibre2g
  • protein5g
  • salt0.45g
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    For the icing

    • 4 sachets (200g) creamed coconut
    • 1 tbsp lemon juice
    • 2 tbsp cashew nut butter
    • 50g icing sugar
    • 60ml oat milk

    For the cake

    • 250ml jar coconut oil, melted
    • 300g light brown sugar
    • 1 ½ tsp vanilla essence
    • 210ml dairy free milk, we used oat milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 420g plain flour
    • 1 ½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 ½ tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 1 tsp cinnamon, plus extra cinnamon to decorate



      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 1 tsp ginger



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 tsp ground nutmeg
    • 1 orange, zest only



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 4 medium carrots, grated (you want 270g grated weight)
    • 75g chopped walnuts, plus extra to decorate



      Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

    • edible flowers (optional)


    1. Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.

    2. Heat the oven to 180C/160C fan/gas mark 4. Grease 2 x 20cm cake tins with a little of the melted coconut oil and line the bases with baking parchment. Whisk together the oil and sugar, then add the vanilla and milk. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally stir in the carrot and the nuts. Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.

    3. Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    14th May, 2020
    I made this today for my daughter’s birthday and it turned out very well . Delicious and moist ! Beats other carrot cakes. The creamed coconut must be broken into tiny pieces ... do this first for the icing. I didn’t and wasted a lot of my time for it to melt and combine. It’s a must bake cake !! It’s also my first vegan cake, so yaaaay !
    5th Jan, 2020
    This recipe is a complete disaster. 420g of flour is ridiculous and it looked more like a pizza than a cake. I think the measurements were wrong.
    Stéphane Renaut's picture
    Stéphane Renaut
    21st Sep, 2019
    420g flour + 300g sugar, enough said. Rubbish recipe.
    30th Aug, 2019
    I made it for a birthday and everyone loved it! Although next time I will leave the batter and icing in the fridge overnight because the cake tasted a lot better after a day.
    8th Apr, 2019
    I made this cake over the weekend, and although it tasted quite pleasant overall I found it too dense and heavy (I have had vegan carrot cakes in cafes that have been much lighter and crumblier) so I would be inclined to try a different recipe in the future.
    Rachel Wattie's picture
    Rachel Wattie
    15th Oct, 2018
    I made this cake for vegan week during our workplace's charity Bakeoff contest (a takeoff from the Great British Bakeoff TV series). It was easy to make, and I'm pleased to say that I won a dual prize of Star Baker and Best Looking Baking. The coconut oil and creamed coconut take a bit of time to melt - but otherwise it's all pretty straight forward. Everyone loved the taste, so I'd definitely make again next time I need a vegan recipe.
    1st Oct, 2018
    This cake went down really well. I used this recipe because a relative can't eat eggs. I used normal milk and a springform 9 inch tin. I didnt ice the cake, also reduced the oil by 50ml. I also used the vegetable oil i had available. It took about an hour and 15 minutes to bake it.
    Faye Randall's picture
    Faye Randall
    13th Jan, 2018
    This cake tasted nice but for me the recipe didn't give nearly enough icing. The icing was also quite dark looking due to the cashew butter and a tip about the coconut cream- melt in microwave! My friends did enjoy it tho but I won't make it again, and I could probably find one thats a bit healthier. I also added double the amount of spice for a tastier cake .
    10th Jan, 2018
    This was an absolute triumph! I agree with the previous comments, it is insanely dense and very high in fat but it is also incredibly tasty (as you could imagine!) and went down a storm with vegans and non-vegans alike. Will definitely be making again!
    Luke Raddy
    11th Aug, 2017
    I made this cake for my colleagues at work and they loved it. The cake was quite dense and very filling when I made it. I couldn't find smooth cashew butter so there was a little crunch to the icing and I had to use a little more icing sugar as it needed a little extra thickening up. I personally wouldn't have realised it was vegan had I not baked it. Amazing.


    31st Jul, 2019
    Has anyone tried this cake with gluten free flour please?
    8th Feb, 2018
    Is that 4 x 200g sachets (so 800g total), or 4 sachets totalling 200g of creamed coconut for the icing?
    goodfoodteam's picture
    12th Feb, 2018
    Thanks for your question. It is 4 x 50g sachets, 200g in total.
    1st Oct, 2018
    I didnt have any nutmeg, so use a teaspoon of mixed spice instead. Reducing the oil by 50 ml didn't affect the cake.
    24th Aug, 2017
    I also replaced the coconut oil with a much cheaper alternative - sunflower oil. Cake still came out moist and delicious.
    evil_angelwings's picture
    21st Apr, 2017
    Just a tip to anyone who wants to bake vegan on a budget - I always replace the coconut oil with vegan margarine 1:1. A lot cheaper, tastes just as good!
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