Vegan Carrot Cake Recipe with Coconut-Fig Frosting


Carrot cake is one of my favorite cakes to enjoy. It is light, packed with veggies, and absolutely spring perfect. However, carrot cake recipes can often overload on the sugar, defeating the purpose of honoring the sweetness of carrots to begin with. This carrot cake recipe takes out all the offenders, including eggs and dairy, and leaves you with a vegan, light carrot cake recipe that you’ll drool over!

Spring Vegan Carrot Cake Recipe

Serves 6-8

For the cake:

  • 3 1/2 cups homemade oat flour
  • 3-4 tablespoons ground flax seed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 tablespoon baking powder
  • 2 1/2 cups almond milk
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup freshly squeezed orange juice
  • 1/2 teaspoon freshly grated orange zest
  • 1/4 cup melted coconut butter
  • 1 1/2 cups raw turbino sugar
  • 1/3 cup chopped walnuts
  • 1/2 cup raisins
  • 2 1/2 cups chopped shredded carrots

For the frosting:

  • 1 can coconut milk, refrigerated
  • 6 dried figs, soaked in water for at least 1 hour
  • 1/4 teaspoon vanilla
  • 2 tablespoons molasses


Preheat the oven to 350 degrees Fahrenheit. For the cake, in a large bowl, combine the first 5 dry ingredients. In a separate bowl, whisk together the milk, extracts, juice and zest. Melt the coconut oil in a pan and add the turbinado sugar. Whisk until dissolved. Add the coconut oil to the wet ingredients and whisk. Transfer the wet ingredient to the dry ingredient bowl and fold together. Add the walnuts, raisins and shredded carrot. Mix until smooth. If you need more liquid, add almond milk. Place in a coconut oil greased 13-inch by 9-inch pan and place in the oven for 40 minutes. Check on it during the least 10 minutes to keep aware of when it is overcooking. A toothpick should come out of the center clean.

While the cake bakes, prepare the frosting. Scoop out the hardened part of the coconut milk, omitting the water. Add to a food processor and mix with the remaining ingredients until smooth. Use to dress the cooled cake.


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Photo Credit: Pen Waggener