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This vegan carrot cake is made from incredibly moist cake bases with ground almonds and no wheat flour, delicate coconut custard frosting and creamy coconut cream topping. It is not only delicious, but also a sweet eye-catcher on the Easter table. You can find a detailed vegan carrot cake recipe with the exact quantities and step-by-step instructions below.
Moist, nutty cake bases without wheat flour
The bases for this vegan carrot cake contain no wheat flour, just like the vegan carrot pound cake. Instead, a generous portion of ground almonds and a little cornstarch are added to the batter. This makes the cake bases taste particularly nutty, similar to the vegan nut cake.
Thanks to the apple puree and finely grated carrots, they are also heavenly moist and fluffy, similar to my vegan carrot cake cupcakes with coconut cream frosting. Apple puree also helps to bind the batter.
Cinnamon and nutmeg give the cake bases a slightly spicy note, just like the apple bread. The coconut milk and fresh lemon zest add a subtle aroma.
With tender coconut custard frosting
My vegan carrot cake is filled with a coconut custard frosting. It tastes tender, fluffy and creamy.
To make it, cook the pudding mixture from coconut milk, cornstarch and sugar. Then refine it with vanilla and coconut oil.
With creamy topping
The taste of the vegan carrot cake is rounded off with the creamy topping. It is made from coconut cream and are not only delicious, but also very aromatic. You can either simply spread the topping evenly over the cake or pipe it onto the cake in the shape of flowers using a piping bag.
This vegan carrot cake is
- very moist,
- creamy,
- nutty,
- spicy sweet,
- tender,
- fluffy,
- delicious,
- aromatic,
- with coconut custard frosting,
- without butter, milk, eggs and other animal products,
- without wheat flour,
- an eye-catcher on the coffee table,
- ideal for Easter, alongside the vegan tangerine orange carrot cake and the vegan braided Easter bread.
How to make vegan carrot cake: tips and tricks
- Apple puree serves as an egg substitute in the batter and ensures a good binding. You can replace it with a very ripe mashed banana.
- You can adjust the amount of sugar for the batter and the frosting to taste.
- Refine the carrot batter with sweet spices of your choice.
- Do not bake the cake bases longer than necessary so that they taste moist. Test with a skewer to check whether they are done.
- To make the coconut cream, place the coconut milk in the fridge for a few hours. The cream will then separate from the coconut water and settle on top. Use store-bought coconut milk with a high coconut content or homemade coconut milk. Alternatively, you can also buy ready-made coconut whipped cream.
Did you make the vegan carrot cake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these other vegan cake recipes:
- Vegan Napoleon cake – very delicious recipe
- Vegan medovik cake – recipe for no honey cake
- Vegan Bird’s milk cake – simple recipe with aquafaba
Vegan carrot cake
Equipment
- 2x Ø 20 cm baking springform tin
- piping bag with star nozzle
Ingredients
for the batter
- 260 g carrots finely grated
- 120 g apple puree sugar free
- 100 ml vegetable oil
- 80 g agave syrup
- 50 g sugar
- 30 ml canned coconut milk
- zest of 1 organic lemon
- 1 pinch of salt
- 260 g ground almonds
- 60 g cornstarch
- 10 g baking powder
- 1 tsp cinnamon
- 1/5 tsp nutmeg grated
- coconut oil to grease the baking tins
for the frosting
- 50 g sugar
- 20 g cornstarch
- 400 ml canned coconut milk
- 1 tbsp lemon juice freshly squeezed
- 20 g coconut oil
- 1 pinch of ground vanilla bean
to decorate
- 150 g coconut cream (separated fat layer of canned coconut milk after cooling)
- 10 g powdered sugar or to taste
- sugar pearls (optional)
Instructions
Preparation of the batter
- Line the base of both Ø 20 cm springform tins with baking paper and grease the sides with coconut oil.
- Mix finely grated carrots, apple puree, vegetable oil, agave syrup, sugar, coconut milk, lemon zest and salt in a mixing bowl.
- Stir together ground almonds, cornstarch, baking powder, cinnamon and nutmeg.
- Add the almond mixture to the carrot mixture and mix briefly to form a thick batter.
- Divide the batter into two equal portions and pour each portion of batter into a Ø 20 cm springform tin.
- Bake the two cake bases in a preheated oven at 356 °F (180 °C) for approx. 20 minutes and leave to cool completely.
Preparation of the frosting
- Mix sugar and cornstarch in a small saucepan with a thick base.
- Add coconut milk and lemon juice and stir to form a homogeneous mixture.
- Bring the coconut milk mixture to the boil, stirring constantly, so that it thickens into a pudding, and continue to cook for approx. 1 minute while stirring.
- Remove the coconut pudding from the heat, immediately add coconut oil and vanilla and stir to form a homogeneous cream.
- Leave the coconut custard frosting to cool, stirring occasionally.
Preparation of the vegan carrot cake
- Cut off the edges of the two carrot cake bases very thinly and crumble them finely.
- Leave a small amount of coconut custard frosting for the sides of the cake. Spread the remaining frosting evenly over the two carrot cake bases and stack them on top of each other.
- Spread the sides of the cake with the frosting and sprinkle the sides with the crumbs.
Decorating the cake
- Briefly whip coconut cream and powdered sugar to a creamy consistency.
- Fill the coconut cream into the piping bag with a star nozzle and pipe flowers onto the cake. Optionally, you can simply spread it evenly over the surface of the cake.
- Chill the vegan carrot cake for approx. 2 hours and decorate with sugar pearls as desired before serving.
If you are using Pinterest, you can pin the following picture:
