Vegan Carrot Cake

Being my mum’s 50th birthday, I decided to bake her a cake, and what better way to celebrate than a delicious, decadent carrot cake? This cake turned out amazing – the texture and consistency turned out great, and the flavours compliment each other beautifully! It was a hit with everyone who’s tasted it so far, both vegan and not! This recipe is OIL-FREE, REFINED SUGAR FREE, DAIRY FREE and GLUTEN-FREE!



Wet ingredients:

  • 4 tbsp ground flaxseeds mixed with 8 tbsp water
  • 1 tsp apple cider vinegar
  • 2 tbsp vanilla essence
  • 2/3 Applesauce
  • 4 tbsp agave nectar
  • 1 cup unsweetened almond milk
  • 2/3 cup molasses natural unrefined cane sugar

Dry Ingredients:

  • 12 tbsp buckwheat flour
  • 2 tbsp cinnamon
  • 1/2 tbsp ginger
  • 1tbsp nutmeg
  • 2 tbsp baking powder
  • 2 tbsp baking soda
  • 3 cups grated carrots
  • 1 cup chopped walnuts
  • 3 medjool dates, chopped

Cashew Frosting:

  • 4 cups of cashews which had been soaked for about 5 hours
  • The juice of 1 lemon
  • 4 tbsp agave nectar
  • 2 tbsp vanilla essence
  • 2/3 cup unsweetened almond milk
  • 1 cup walnuts, to garnish



  • Place the cashews in a bowl of water and let them soak for 5-6 hours, or overnight.
  • Mix together the ground flaxseed and water and leave to sit for 5-10 minutes
  • Preheat oven to 200 degrees celsius.
  • In a bowl, mix together the wet ingredients
  • In a separate bowl, mix together all the dry ingredients except for the walnuts and medjool dates
  • Add the contents of the bowl containing the dry ingredients to that containing the wet ingredients gradually, and stir well until combined.
  • Add in the chopped walnuts and medjool dates, and mix well.
  • Line a round 25cm diameter baking tin with baking paper and pour the mixture into the tin, evening out the mixture using a spatula.
  • Place in the preheated oven for 35-40 minutes.
  • In a blender, blend the cashews, unsweetened almond milk, agave nectar, lemon juice, and vanilla until thick and creamy.
  • Place this in the fridge for 20 minutes
  • Remove the cake from the oven and place it on a cooling rack
  • Once the cake has cooled, spread the cashew mixture evenly on the surface of the cake.
  • Enjoy!


Recipe adapted from Tess Begg


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