Vegan carrot cake

Vegan carrot cake

I am not your average baker. A few times a year I crave something special and take the time to bake it. But other than that, I am more of a savoury cooking person and sweet cheater. 🙂 Nevertheless, you could basically wake me up at night for this one: vegan carrot cake! It’s easy, very yummy and cruelty free. Need I say more? No. Start baking!

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Vegan carrot cake


  • 250 gr wholegrain flour (you can add 25 gr of coconut flour for an exotic bite)
  • 3 ts baking powder
  • 1 ts baking soda
  • 1/2 ts nutmeg (or for Dutchies: koek & speculaas kruiden)
  • 3 ts cinnamon (or more, I am a C junkie :))
  • 1 ts (himalaya) salt
  • 125 gr (organic) apple sauce
  • 250 gr non diary milk (soy, almond, whatever you like)
  • 2 ts vanilla extract
  • 125 gr coconut sugar
  • 300 gr grated carrots
  • 4 tbs coconut oil


  • 70 gr cashew nuts (soaked in hot water for 2 hrs or left overnight)
  • 70 gr macadamia nuts (soaked similarly as the cashews)
  • 100 non-diary milk (e.g. soy, almond, oat)
  • 2 tbs agave syrup
  • 2 tbs coconut oil
  • 1 ts vanilla extract
  • 2 tbs lemon juice
  • 1/2 ts salt

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  • Preheat the oven to 180 degrees
  • Mix in a large bowl dry ingredients: flour, baking powder and soda, cinnamon, nutmeg (or koek & speculaaskruiden for Dutchies) and salt.
  • Mix in another bowl the wet ingredients: apple sauce, non-diary milk, vanilla extract, sugar and oil.
  • Now, mix the dry and wet ingredients together and add the grated carrots until you get a nice and clean texture.
  • Bake for about 30 up to 40 minutes, depending on how strongly your oven bakes. With mine, after 35 min. it’s fine. Let it cool off well afterwards.
  • For the frosting: basically combine all the mentioned ingredients and mix in a blender/ mixer with an S-shaped knife. It should be very smooth, in case it’s too thick, just add a few drops of non-diary milk until you reach a beautiful consistency.
  • Put the frosting in the fridge for about an hour before distributing it over the cake.
  • Distribute the frosting over the cake and let it cool in the fridge for about 15 min before serving.

YUMMY!!! 🙂 










Anissa Buzhu


With a curious mind and contagious laughter (according to others, that is) Anissa’s passion is to contribute in making the world around her progress and self-sufficient. In her daily life she works as an Organization Design consultant (Berenschot), kicks some ass at boxing and loves to travel. Read more @ ''About'' section.