Vegan Carrot Cake and frosting

I think that a nice, moist piece of carrot cake was always one of my favourite, most comforting and satisfying sweets. So, I woke up the other day and I was determine to enjoy it once again – so I had to make the vegan version of it. And voila!

I hope you enjoy every piece of it as much as I did!

Ingredients:carrot cake


½ cup flour

¾ cup oat flour (just place the oats in a food processor and make the flour)

½ cup coconut sugar

1 tsp baking soda

1 tsp cinnamon powder

a pinch of nutmeg

2 tbsp flax seeds + 6 tbsp water (to make the flax egg: mix them and leave them for 10-15 mins)

1 cup shredded carrots

¾ cup coconut milk

⅓ cup chopped walnuts

⅓ cup raisins


1 cup cashews (soaked overnight or if you forget this step, soak them in boiling water for 3-4 hours)

1/2 cup coconut milk

some acave syrup

a pinch of cinnamon


How to:

  1. Preheat the oven to 200ºC.
  2. Peel and grate the carrots.
  3. In a bowl mix the dry ingredients(the flour, oat flour, sugar, baking soda, cinnamon powder, nutmeg, walnuts and raisins).
  4. Add the flax eggs,  carrots coconut milk to the bowl and mix until well combined.
  5. Grease the cake pan with some oil and pour the batter into the pan.
  6. Bake for about 25 minutes.
  7. Remove the cake from the oven and let it cool down completely.
  8. To make the frost: mix all the ingredients in a food processor and blend until it becomes smooth. 
  9. When your cake is completely cooled, cover it with the frosting and enjoy!

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