Vegan Carrot Cake

Serves 4


  • Cake Ingredients
  • 3 tbsp (45 ml) flaxseed meal (The Grainry)
  • 1/2 cup (125 ml) water
  • 1/3 cup (70 ml) coconut oil, melted (The Grainry)
  • 1 cup (250 ml) unsweetened applesauce
  • 1 tsp (5 ml) vanilla extract (South China Seas Trading Co.)
  • 1/2 cup (125 ml) light brown sugar (The Grainry)
  • 1/4 cup (60 ml) cane sugar (The Grainry)
  • 2 tsp (10 ml) baking soda (The Grainry)
  • 1 tsp (5 ml) baking powder (The Grainry)
  • 1 tsp (5 ml) ground Saigon cinnamon (South China Seas Trading Co.)
  • 1 tsp (5 ml) fine sea salt (The Grainry)
  • 2 cups (500 ml) finely grated carrots (any produce vendor)
  • 1 1/4 cups (310 ml) all-purpose flour (The Grainry)
  • 1 cup (250 ml) almond flour (The Grainry)
  • 1/2 cup (125 ml) chopped pecans, optional (The Grainry)
  • 1/2 cup (125 ml) golden raisins, optional (The Grainry)
  • Edible flowers, for garnish (Sunlight Farms)
  • Frosting Ingredients
  • 1 1/2 (375 ml) cups raw cashews, soaked in hot water for 1 hour or overnight in cold water (The Grainry)
  • 1/2 cup (125 ml) full fat coconut milk (South China Seas Trading Co.)
  • 1/4 cup (60 ml) coconut oil, melted (The Grainry)
  • 3 tbsp (45 ml) maple syrup (The Grainry)
  • 1 tbsp (15 ml) apple cider vinegar (Zara’s Deli)
  • 1 tbsp (15 ml) lemon juice (any produce vendor)
  • 1 tsp (5 ml) vanilla extract (The Grainry)
  • 1/4 tsp (1 ml) fine sea salt (The Grainry)

  1. Preheat oven to 350°F (180°C).
  2. Grease three 6-inch cake pans or two 8-inch round cake pans with coconut oil and line the bottom of each with a round of parchment paper and set aside.
  3. In a large bowl whisk together flaxseed meal and water. Set aside for 10 minutes.
  4. To flax mixture add oil, applesauce, vanilla, sugars, baking soda, baking powder, cinnamon, and salt, and whisk to combine. Changing to a rubber spatula, fold in carrots. Add almond flour and all-purpose flour and fold into batter just until combined. If using pecans and raisins fold them in as well. Batter should be thick but pourable.
  5. Divide batter evenly among prepared baking pans levelling the top with the rubber spatula or spoon. Bake until a deep golden brown and a wooden skewer inserted in the centre of each cake comes out clean, about 40 to 45 minutes.
  6. Allow cakes to cool in their pans on a wire rack for 15 minutes. Carefully run a knife along the edge of each cake to loosen it from the baking pan and gently invert onto cooling racks. Allow cakes to cool completely.
  7. While cakes are cooling, make icing. Drain cashews thoroughly and add to a blender along with remaining frosting ingredients. Blend until smooth and creamy, scraping down the sides of the blender as needed.
  8. Transfer frosting mixture to a medium mixing bowl and place in the freezer to chill for 45 minutes. Whisk and freeze again for another 45 minutes. Whisk again and place back in freezer until semi firm to the touch, about another hour.
  9. Using a hand mixer, blend mixture until creamy and smooth. Refrigerate frosting until ready to use.
  10. When ready to assemble cake, place one layer of cake on a serving platter. Spread about 1/2 cup of frosting over top of cake before layering on the second layer of cake. Frost top and sides of cake as desired. Decorate with fresh edible flowers, if desired. Slice and enjoy. Tip: Assembled cake will keep covered for 2 to 3 days in the refrigerator.

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