Carrot Cake with Cashew Butter Frosting

Before moving to a plant-based diet, carrot cake was a regular event in my dessert repertoire. And to be honest, it was hard to give up the decadent, sweet, cake and butter icing.  It took some time for me to create a carrot cake I was excited to eat.

After a lot of trial and error, here it is.  Here you’ll find my version of the classic carrot cake minus the refined sugars and dairy. 

I hope you enjoy xx

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Serves: 8



2 flax eggs

1⁄2 cup soy milk

2 tablespoons apple cider vinegar

2 1/2 cups grated carrot

1⁄2 cup coconut sugar

1⁄2 cup maple syrup

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon bicarb soda

1 1⁄2 teaspoons baking powder

2 1⁄2 cups plain white flour

1⁄2 cup coconut oil

1/2 cup walnuts


2 1/2 cups raw cashews

1/2 cup maple syrup

1/2 cup coconut cream

2 teaspoons vanilla

Juice of half a lemon