Healthy Vegan Carrot Cake and Cashew Cream Frosting

healthy vegan carrot cake

A delicious and healthy vegan carrot cake recipe with my healthy cashew cream frosting. A beautiful cake to share with loved ones!

healthy carrot cake recipe vegan

Today I am sharing with you my healthy carrot cake recipe with a cashew cream frosting! This is a great carrot cake to share with family and friends. I have made this healthy carrot cake recipe quite a few times now and we love it!

This healthy and easy carrot cake recipe is vegan, oil-free and low sugar but feel free to tweak it to your own diet requirement (change to GF flour or add a bit more sugar if required).

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cashew frosting on carrot cake recipe

Easter is coming soon and a healthy vegan Carrot Cake is a great option for Easter to get a little break from all the chocolate! Plus Carrot cake is probably my favourite cake. I love my carrot cake with walnuts but you could leave them out. I also like topping my carrot cake with pumpkin seeds, dried fruit or edible flowers.

This healthy carrot cake recipe is:

  • vegan
  • delicious
  • simple to make
  • great as a dessert or birthday cake
  • oil-free
vegan carrot cake with cashew frosting

How to make my Vegan Carrot Cake & Cashew Cream Frosting recipe:

vegan carrot cake cashew frosting

Healthy Vegan Carrot Cake recipe and cashew frosting

A delicious carrot cake recipe that is healthier and vegan along with my cashew frosting recipe.
Prep Time 10 minutes
Cook Time 1 hour
Servings 8 people


Carrot Cake

  • 2 cups wholemeal wheat flour
  • 2 tsp baking powder
  • 2 tbsp flax seed meal
  • 1.5 cup plant milk of choice
  • 2 large carrots grated
  • 1/2 cup coconut sugar or raw sugar (add 1/3 more if you have a sweet tooth)
  • 1/3 cup chopped walnuts
  • 1/2 tsp mixed spice
  • 1/2 tsp nutmeg powder
  • 1 tsp vanilla essence
  • 1.5 tsp cinnamon powder

Cashew Icing

  • 1 cup soaked cashews
  • 1 tbsp melted coconut oil or leave out to make it oil-free
  • 1 .5 tsp vanilla essence
  • 4 tbsp water
  • 1 tbsp icing sugar or monk fruit icing sugar


To make the carrot cake

  • Preheat your oven at 175degrees Celsius (350 degrees Fahrenheit) . Line 1 or 2 cake tins with baking paper.
  • In a mixing bowl, add in the dry ingredients together and mix.
  • Add in the wet ingredients and mix slowly. Grate the carrots and fold them gently with the batter.
  • Pour in your cake tins and cook for 40 minutes (in 2 tins) or if using 1 tin for 50-60 minutes at 175 degrees Celsius (350 degrees Fahrenheit).
  • Leave to cool down before adding my cashew vanilla icing and walnuts or seeds.

To make the cashew frosting:

  • Soak your cashews in water overnight and drain and rinse.
  • Mix in a blender with the other ingredients until creamy and smooth.
  • Add more water if required.
  • Once the cake is cool spread on top of the cake.
vegan carrot cake cashew frosting


The cashew icing or frosting is vegan and looks the best on the day as it can dry a little bit and turn a darker colour when left out so best adding the icing on top of the carrot cake just before serving. Or you could make a vegan icing using vegan butter and icing sugar. Best to keep the cake in an airtight container too.

To make it gluten-free: I have not tried making this carrot cake gluten-free but if you do try let me know in a comment below! I think oat flour or a gluten-free baking flour blend would work best.

I hope you enjoy this healthy vegan carrot cake recipe and let me know if you make it on Instagram @healthyfrenchwife I would love to see it!

vegan carrot cake recipe healthy and oil free with cashew frosting

If you enjoy this carrot cake recipe of mine you might want to check out:


This recipe is:

  • oil-free;
  • vegan;
  • dairy-free;
  • nut-free without the cashew frosting;
  • soy-free;

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  1. Hey there! Love this recipe of yours and surely going to give bake it. Can I substitute eggs instead of flax seed though?

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