Vegan Carrot Cake (with a hint of coconut)

Vegan Carrot Cake (with a hint of coconut)

Who doesn't love a classic carrot cake? We know we do! There's always a time to spice things up. Here's a recipe that definitely gives it a little kick!





  1. Preheat the oven to 180°C and grease a 9" x 13" baking pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  3. In a separate bowl, whisk together the applesauce, Medella Coconut Cream Powder mixture, vanilla, sugar and oil.
  4. Mix the dry ingredients into the bowl with the wet ingredients.
  5. Fold in the carrots and stir until just combined.
  6. Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let the cake cool completely before frosting.
  7. Make the frosting: combine all frosting ingredients into a high-speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of Coconut Cream Powder mixture if necessary, to get your blade moving.
  8. Chill for at least 30 minutes before spreading (it will firm up a bit).
  9. Store frosted cake in the fridge.

Prep time: 20 mins

Cook time: 30-40 mins

Inspired by Love and Lemons

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