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Vegan, egg-free, and dairy-free carrot cake. Garnish with optional walnuts or pecans.

Andjelija Ciric


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Vegan Icing:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.

  • Mix spelt flour, cinnamon, baking powder, salt, and baking soda together in a bowl. Mix soy milk, coconut oil, applesauce, coconut sugar, and vanilla extract together in another bowl. Fold flour mixture into the milk mixture until just combined. Add carrots; whisk well. Add walnuts and stir to evenly distribute.

  • Pour carrot cake batter into the loaf pan and even out the top with a spatula.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes. Turn cake out onto a cooling rack.

  • Beat confectioners' sugar, vegan butter, and soy milk together in a bowl using an electric mixer to make the icing. Add lemon juice, vinegar, and vanilla extract. Mix well. Frost cake once cool.

Cook's Notes:

Use any dairy-free milk you prefer.

Substitute brown sugar for the coconut sugar if desired.

Nutrition Facts

431 calories; 24.4 g total fat; 0 mg cholesterol; 558 mg sodium. 49.9 g carbohydrates; 7.7 g protein; Full Nutrition