Vegan Carrot Cake

This is an adaptation of my grandma’s famous carrot cake, which was certainly not vegan. I added a cinnamon buttercream which pairs perfectly with the moist, coconut and carrot flavours of this cake.

For the carrot cake:

  •  2 cups (250g) self-raising flour
  • 1 cup desiccated coconut
  • 1 cup good quality soy milk
  • 1 tsp baking powder
  • 1tsp vanilla extract
  • ½ tsp salt
  • 2 tsp cinnamon
  • 3 large carrots, grated with skin on
  • 2 flax eggs (2tbsp flax + 6tbsp water)
  • 1.5 cups (300g) coconut sugar
  • ½ cup (120ml) coconut oil
  • 1 Tbsp apple cider vinegar


  1. Preheat oven to 200C and prepare a cake tin by spraying with non-stick oil.
  2. Prepare the flax eggs by combining the ground flax and water in a small bowl. Set aside to firm up.
  3. In a large bowl, combine flour, desiccated coconut, baking powder, salt and cinnamon.
  4. Add the grated carrots and coconut sugar.
  5. To the large bowl, add coconut oil, vanilla, apple cider vinegar and soy milk.
  6. Add the flax egg and stir well to combine all ingredients.
  7. Pour mixture into cake tin. The batter will be thick so make sure to smooth down and evenly cover the tin. Bang the tin on your kitchen bench a couple of times to remove air bubbles from the cake.
  8. Bake for 30 – 40 minutes or until a toothpick comes out clean.
  9. Remove from tin and allow to cool completely before icing the cake.


For the cinnamon ‘buttercream‘:

  • 1/2 cup Nuttelex, at room temperature
  • Approximately 2 cups icing sugar
  • 1tsp vanilla extract
  • 1tsp cinnamon
  • Splash of soy milk, as needed
  • Pinch of salt
  • Sunflower seeds and pumpkin seeds for decorating


  1. Cream the butter with a fork until it’s soft.
  2. Add the vanilla extract and stir until combined.
  3. Gradually add in the icing sugar, about 1/2 cup at a time. Mix well and add splashes of soy milk as necessary if the buttercream is too dry.
  4. Once all of the icing sugar is combined, add the cinnamon and mix for the final time. The consistency should be thick, but still easily spreadable and smooth.
  5. Spread onto the cake immediately and then decorate with sunflower and pumpkin seeds.

This cake can be stored in an airtight container for up to three days, however it tastes its best on the day of or the day after baking.

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