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Vegan Carrot Cake

Made with whole wheat and a combination of gluten free flours, this vegan carrot cake it's so much lighter than the classic version, while also packed with fiber, omega-3 and essential minerals. Definitely a guilt-free dessert!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Vegan
Servings: 6
Author: The Awesome Green


  • For the Cake
  • 1 cup whole wheat flour
  • 1/2 cup almond meal
  • 1/2 cup buckwheat flour
  • 3 medium carrots grated
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 3 tbsp coconut oil
  • 1/2 cup almond milk
  • 2 tsp cinnamon powder
  • 1 tsp nutmeg powder
  • 1/4 tsp pink Himalayan salt
  • 1 tbsp apple cider vinegar
  • 3 tbsp pure maple syrup
  • 1 cup toasted walnuts crushed
  • For the frosting
  • 1 cup raw cashews soaked into purified water overnight, drained
  • 1/4 cup almond milk
  • 1 tbsp pure maple syrup
  • 2 tbsp coconut oil
  • 1 tbsp fresh lemon juice
  • 1/2 cup unsweetened coconut flakes


  • Preheat the oven to 175C/346F.
  • Grease a round baking pan with coconut oil and set aside.
  • In a large bowl mix the flours, baking soda and powder, spices, salt and walnuts.
  • Add the rest of the ingredients and whisk to incorporate.
  • Transfer the batter into the baking pan, and bake for 40 mins. Insert a toothpick into the center, if it comes out clean, it's ready!
  • Remove from the pan and let cool completely.
  • Add all the frosting ingredients into the blender and process to obtain a smooth cream.
  • Spread the frosting on top of the cake, garnish with coconut flakes and refrigerate for at least 1 hour before serving.