Vegan Carrot Cake With Coconut Cream Frosting

Name: Vegan Carrot Cake With Coconut Cream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the carrot cake:; 1 1/2 tablespoons flaxseed meal; 1/4 cup warm water; 2 1/4 cups all-purpose flour or gluten-free all-purpose flour; 1 1/2 teaspoons baking soda; 1/4 teaspoon salt; 1/4 teaspoon ground allspice; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 3/4 cup almond milk, rice milk, or soy milk; 1 teaspoon apple cider vinegar; 2/3 cup canola oil or melted coconut oil; 1/2 cup cane sugar; 1/4 cup firmly packed brown sugar; 2 cups grated carrots; 1/3 cup raisins, tossed in a bit of flour to prevent clumping; 1/2 cup chopped walnuts; For the coconut cream frosting:; 3 cans full-fat coconut milk, chilled overnight in the refrigerator; 2/3 to 3/4 cups confectioners' sugar, to taste; 1 teaspoon vanilla extract

Servings: persons

For the carrot cake:
1 1/2 tablespoons flaxseed meal
1/4 cup warm water
2 1/4 cups all-purpose flour or gluten-free all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup almond milk, rice milk, or soy milk
1 teaspoon apple cider vinegar
2/3 cup canola oil or melted coconut oil
1/2 cup cane sugar
1/4 cup firmly packed brown sugar
2 cups grated carrots
1/3 cup raisins, tossed in a bit of flour to prevent clumping
1/2 cup chopped walnuts
For the coconut cream frosting:
3 cans full-fat coconut milk, chilled overnight in the refrigerator
2/3 to 3/4 cups confectioners' sugar, to taste
1 teaspoon vanilla extract

1
First, prepare the frosting. As the coconut milk sits overnight, it'll accumulate a thick, solid layer at the top of the can. Remove this layer from the can (you can reserve the rest of the liquid for smoothies), and place it into a mixing bowl. Repeat with the other two cans. Add the confectioners' sugar and vanilla to the mixture. Use a hand mixer to begin whipping the frosting, starting on a low speed and increasing the speed as you go. Move the mixers around as much as possible (this will fold in air, which will make the mixture fluffier). Continue until it is whipped. Refrigerate the frosting for at least 2 hours, preferably 4, before using, so that it can solidify.
2
Preheat your oven to 350u00b0 F. Lightly oil two 8-inch baking dishes (or a single 8-inch square or 8- to 9-inch round baking dish, if you don't want a layer cake).
3
To make the cake, stir the flaxseed meal and warm water in a small bowl. Allow it to sit and thicken while you prepare the remaining ingredients.
4
In a large bowl, whisk together the flour, baking soda, salt, allspice, cinnamon, and ginger.
5
In a medium bowl, vigorously whisk the milk and apple cider vinegar together until frothy. Add the oil, sugars, carrots, and the flax mixture from step 3.
6
Fold the wet ingredients into the dry ingredients, taking care not to over-mix (there should still be some clumps). Fold in the raisins and walnuts.
7
Pour the batter evenly into the two baking dishes. Bake for 30 to 35 minutes, until the cake is spring to the touch, or until a toothpick comes out clean. Let cool completely.
8
Invert one cake onto a serving plate, and frost the top. Gingerly rest the other cake on top of the first, then frost the top and sides of the cake. Cut into squares and serve.

1466

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the carrot cake:, 1 1/2 tablespoons flaxseed meal, 1/4 cup warm water, 2 1/4 cups all-purpose flour or gluten-free all-purpose flour, and more.

Yes, Vegan Carrot Cake With Coconut Cream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!