top of page

Carrot Cake

I've had quite a fascination with carrot cake lately. It's tasty, it's got veggies which are meant to be good for you, but why do we have to make it with a whole bunch of junk?

After researching, finally was able to do my slightly adapted version of this and major bonus that it's gluten free!

Based on the recipe by @minimalistbaker



  • 3 Tbsp flaxseed meal + 6 tbsp water, leave to sit and gel up

  • 1/3 cup coconut oil, melted

  • 1/4 cup agave syrup

  • 1 cup unsweetened applesauce

  • 3/4 cup coconut sugar

  • 1 tsp sea salt

  • 1 1/2 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1/2 tbsp ground cinnamon

  • 3/4 cup soy milk

  • 2 medium carrots, grated

  • 1 1/2 cups almond flour

  • 3/4 cup coconut flour

  • 1 cup chopped raw walnuts


  • 1 1/2 cups raw cashews, soaked for an hour in hot water

  • 1/2 cup coconut cream

  • 3 tbsp maple syrup

  • 1/4 cup melted coconut oil

  • 1 1/2 tbsp apple cider vinegar

  • 1 lemon, zest and juice

  • 1 tsp pure vanilla extract

  • 1/4 tsp sea salt



  1. Preheat oven to 180C

  2. Butter and flour a round tin

  3. Combine flax mixture with maple syrup and coconut oil

  4. Whisk in applesauce, sugar, salt, baking soda, baking powder and cinnamon

  5. Combine soy milk and carrots

  6. Add almond flour and coconut flour - If too thick and not pourable into a tin, add more soy milk

  7. Combine walnuts

  8. Pour mixture into tin and bake for 60-75 mins until golden brown and a bit crispy on the top

  9. Leave for 15 mins to cool, then remove from tin and continue to let cool completely

  10. Cover with frosting and store in fridge


  1. Drain cashews from water

  2. Add all ingredients into a blender until smooth

  3. Leave in fridge 6 hours or overnight to firm up

  4. Whisk mixture to aerate slightly and use to frost cake


bottom of page