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Carrot Cake

Carrot Cake

Prep: 30 min
Cook: 40 min
Total: 1 hr 10 min
Servings: 8

Moist, decadent, gluten-free, and easy-to-prepare vegan carrot cake made with wholesome ingredients from scratch. A must-have in your household for any time of the year!

Author Lovelillifood
by Lovelillifood
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 1 Carrot Cake (8 Servings)
Needed Kitchenware: Mixing bowls, grater baking dish of your choice, parchment paper (optional), oven
  • 2 tbsp ground flax seed mixed with 4 tbsp water
  • 1¼ cup carrots, shredded
  • 1 large apple, shredded
  • 60 g melted coconut oil
  • 120 ml plant milk of your choice
  • 60 g agave or maple syrup
  • 200 g oat flour (about 2.2 cups of oats blended in a blender)
  • ⅓ cup walnuts, crushed
  • (optional) ¼ cup raisins
  • 2 tsp baking soda
  • 2 tsp cinnamon, ground
  • Pinch of salt
  • 70 g cashews
  • 2 tbsp maple syrup
  • 1½-2 tbsp lemon juice
  • Pinch of salt
  • Splash of plant milk of your choice
  • (Optional) ⅛ cup carrots, shredded
  • (Optional) zest of 1 lime
Recipe Directions


  • Mix the 2 tbsp ground flax seeds with the 4 tbsp of water and set aside.
  • Preheat oven to 200°C or 400°F.
  • Grate/shred the carrots and apple using a grater.
  • In a bowl mix the wet ingredients. Then add the dry ingredients and mix to get a nicely even dough.
  • Transfer the dough into an oiled or lined baking form of your choice.
  • Bake for 35-40 min. Remove from the oven when done and allow it to fully cool.
  • Meanwhile, soak the cashews in very hot water for about 10 minutes. Drain the water off when done.
  • Blend the cashews with the lemon juice, maple syrup, and a splash of milk into a slightly runny cashew frosting.
  • When the carrot cake is cooled off, spread the frosting on top, decorate with some shredded carrots and lime zest. Serve to all your loved ones.
Recipe nutrition

Nutritional Information

Yield: 1 Carrot Cake
Servings: 8
Information per serving:
Energy: 294.6 kcal
Carbohydrate: 32.4 g
Protein: 6.7 g
Fiber: 4.9 g
Sugar: 9.5 g
Fat: 16.5 g
Monounsaturated Fat: 3.6 g
Polyunsatured Fat: 3.9 g
Omega-3: 0.6 g
Omega-6: 3 g
Saturated Fat: 7.4 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 19.9 mg 5% DV
Folate: 23.4 µg 6% DV
A: 2638.3 IU 113% DV
B1: 0.2 mg 17% DV
B2: 0.2 mg 18% DV
B3: 0.6 mg 4% DV
B5: 0.5 mg 9% DV
B6: 0.1 mg 11% DV
B12: 0 mg 0% DV
C: 6.8 mg 9% DV
D: 0 IU 0% DV
E: 0.6 mg 4% DV
K: 5.6 µg 6% DV
Calcium: 67.1 mg 7% DV
Copper: 0.4 mg 42% DV
Iron: 2.1 mg 12% DV
Magnesium: 75.2 mg 23% DV
Manganese: 1.6 mg 87% DV
Phosphorus: 178 mg 25% DV
Potassium: 306 mg 7% DV
Selenium: 9.7 µg 18% DV
Sodium: 494.7 mg 33% DV
Zinc: 1.8 mg 23% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

vegan carrot cake recipe

Easy Vegan Carrot Cake

This homemade cake recipe uses easy-to-find ingredients to make a moist, delicious, and decadent cake your household will definitely love!

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