Carrot Cake With Vegan Lemon Cream Frosting

carrot cake with lemon cream frosting

This delicious carrot cake is bursting with freshness, rich flavour and incredible nutrition. Packed with fresh carrots, it is full of antioxidants, vitamin A and fibre that will leave you perfectly satisfied – minus a nasty sugar high! In fact, 1 cup of carrot provides four times of your daily need for vitamin A. Made with a mix of coconut and almond flour, this cake is gluten free, refined sugar free, dairy free and suitable for those following a grain-free or paleo diet.
The lemon cream frosting is raw and very simply made from a mix of soaked cashews + macadamia nuts with a touch of vanilla and lemon. It has an amazing and fresh lemony flavour that compliments the cake so well and adds a great lightness that is just irresistible.

It is perfect for any occasion including festivities, like thanksgiving & Christmas, as it is a crowd please that, despite being healthy, does not taste like it!
carrot cake with lemon cream frosting

5.0 from 1 reviews
Carrot Cake With Vegan Lemon Cream Frosting
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 x 8" cake form
  • 250 gm (2 cups) grated carrots
  • 5 organic free-range eggs (medium sized)
  • 2 tbsp coconut or macadamia nut oil
  • ⅓ cup + 1 tbsp coconut flour
  • ¼ cup (120 ml) almond flour
  • ¼ cup natural sweetener (maple syrup, honey, coconut sugar)
  • 1½ tsp bicarb soda
  • 1 tbsp lemon juice
  • 1 tbsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ½ tsp lemon zest
  • ¼ cup hazelnuts, chopped
  • ¼ cup raisins (OPTIONAL)
  • 60 gm (2 oz) cashew nuts, soaked for minimum 1 hour
  • 30 gm (1 oz) macadamia nuts, soaked for minimum 1 hour (alternatively you can use cashews instead)
  • 60 ml (1/4 cup) lemon juice
  • zest from ½ lemon (or more if desired)
  • 1 tbsp coconut oil
  • 1-2 tbsp maple syrup (honey or other sweetener will work too)
  • 2 tbsp water (or more if your cashews/macadamia nuts were not soaked!)
  1. Preheat oven to 150°C (300°F)
  2. In a large bowl, whisk together eggs and grated carrots.
  3. Add in oil, maple syrup, lemon juice & lemon zest and mix well.
  4. In a separate bowl, combine coconut and almond flour, bicarb soda, hazelnuts, ginger, cinnamon, nutmeg & raisins (if using).
  5. Add the dry ingredients to the carrot mix and combine well.
  6. Grease a round cake form with a little coconut oil and pour the cake mixture into the form, smoothing out the top with the back of a spoon.
  7. Place in the oven and bake for 25-35 mins (I used fan force) until a knife comes out clean. (note that if you don't use fan force the cake will need to bake around 5-10 minutes longer in the oven)
  8. Leave to cool in the cake form for around 20 minutes.
  9. Remove from the cake for and add the frosting. Serve warm or cool and store in the fridge for up to 3 days.
  1. Soak cashews and macadamia nuts in water for minimum 3 hours. Rinse, drain and transfer the nuts to a food processor or high speed blender.
  2. Add the remaining ingredients to the food processor and blend on high until the frosting is completely smooth and creamy in texture. Adjust honey and lemon to taste if you prefer it sweeter or less tart.
  3. Scoop out of the food processor and pour on top of the carrot cake. Spread in an even layer using the back of a spoon and decorate with a sprinkle of chopped hazelnuts, macadamia nuts or coconut flakes.

carrot cake

3 thoughts on “Carrot Cake With Vegan Lemon Cream Frosting”

  • The frosting lists honey in it’s ingredients which isn’t strictly vegan. Plus the excessive amounts of lemon juice makes the frosting super sour – 120ml, maybe a typo?

    • yes that was a typo (thanks for catching) quantity for lemon juice also said 1/4 cup which is 60 ml, so I have corrected recipe now. Sorry for the confusion!

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