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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 Time10 mins
Cook Time1 hr
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.