Vegan Carrot Cake with Coconut frosting

Updated: Apr 26, 2018

I've been searching for so many carrot cake recipes with frosting, without dairy products which do not include like 200gr soaked cashew nuts. I'm a really big sweet tooth so I just love my frosting. After having one of the best vegan Carrot cakes I've ever had in London at Wulf and Lamb I had to find out a way to make it myself as wel!

So a little while ago I found out those little bags of pressed and sealed coconut cream at my local toko and since then some doors opened... you can literally use it for everything, coconut whipped cream, coconut butter and this frosting!

So the things you need for the cake:

- 200gr buckwheat flour

- 100gr cocosugar

- 1tsp baking soda

- 1tsp cream of tartar

- 1/2 tsp salt

- 240ml plant based milk (unsweetened almond)

- 10ml vanilla extract

- 80ml olive oil

- Juice of half a lime

- 2 hands of raisins (soaked in water)

- 150gr grated carrots

Dulce de Leches filling:

- Some dates

- Any kind of plant based milk

- 1tsp Vanilla extract

- Cinnamon/ pumpkin spice/ ginger powder

- Salt


- 400gr coconut cream (you can find it at an Indonesian/chinese supermarket, it’s a sealed hard package)

- 2tbsp soy butter (I used Alpro)

- 3tbsp agave syrup

- Juice and zest 1/2 lime

- 1tsp vanilla extract

Preheat oven on 200C. Mix all the dry ingredients together in a bowl, than add all the liquid ingredients and the carrots as last. Grease in a round baking tray (I would recommend a smaller one, so the cake gets higher) and place the cake in the oven for 45-60 minutes. meanwhile you can start making the filling and the frosting.

For the filling you need a blender or food processor. I usually use dates puree, it's pressed dates together without any seeds in it plus, it's also cheaper and easier to make recipes with. So add some dates puree, splash of milk and vanilla extract and blend everything together till a smooth paste arises. Add the cinnamon, ginger, pumpkin spice and salt by own flavor, however you like it.

For the coconut frosting you melt the butter in a pan. Meanwhile blend the coconut cream together with some water so the coconut gets out of hard structure. keep on adding a little bit of water by time, so your frosting won't turn out too liquid. Add the butter, agave syrup, lime, and vanilla and whisk together.

Let your cake cool down and cut it through the half (length wise). Put the dulce de leches cream in the middle of the underneath part and stack the second cake part on it. Than add the frosting all over the cake and glaze the cake. You can add everything to make the cake pretty, I used some fresh strawberries, toasted coconut chips and pecans.

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