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Vegan Carrot Cake with Macadamia & Cashew Frosting

by | Mar 27, 2019 | Sweet Treats | 0 comments

Growing up carrot cake was always at every family get together, and once I left home I would make the same family recipe for my friends.

It was high time to try a plant-based version so I could enjoy my favourite cake again.

I thought the cream cheese frosting would be the biggest problem to work around, but cashews and macadamia nuts with a splash of maple syrup not only made the perfect frosting, but left us all fighting over who was going to lick the bowl and spatula.

I baked the cake mixture in a square silicone dish, but I am going to make this again in a traditional round cake pan and layer it with frosting in the middle.

Another fun idea would be to make these into cupcakes.


(Serves 12)


2¼ cups flour (I use half spelt, half Eureka stoneground flour)
3 teaspoons baking powder
1 teaspoon bicarbonate of soda
3 teaspoons ground cinnamon
½ teaspoon nutmeg
1 teaspoon salt
½ cup applesauce (see notes on how to make your own)
1 cup almond milk (or your choice of nut milk)
2 teaspoons vanilla extract
1 cup coconut sugar
½ cup (melted) coconut oil
2 cups grated carrots, medium-packed
¼ cup walnuts, roughly chopped (keeping some aside for decorating the frosting)
½ cup raw macadamia nuts (soaked, drained and rinsed)
½ cup raw cashews (soaked, drained and rinsed)
¼ cup almond milk
¼ cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
½ teaspoon salt


  1. Preheat the oven to 180 deg C and grease a baking pan. I use a square silicone dish or you could use a greased 9×13 baking pan or cake pan.
  2. In a large bowl, whisk together the flours, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt.
  3. In a separate bowl, whisk together the applesauce, almond milk, vanilla, coconut sugar and oil.
  4. Mix the dry ingredients into the bowl with the wet ingredients.
  5. Fold in the carrots and the chopped walnuts and stir until just combined.
  6. Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let 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 almond milk if necessary to get your blade moving.
  8. Chill for at least 30 minutes before spreading. (It will firm up a bit).
  9. Spread the frosting on the cooled cake. Sprinkle chopped walnuts on top of the frosting.
  10. Store frosted cake in the fridge.


To make your own apple sauce: Peel, core and chop up 2 – 3 apples. Place them in a small saucepan with a splash of water (just enough to cover the base of the saucepan) and sprinkle in cinnamon. Cook the apples on low heat with lid on until soft and mushy. I just use a folk to mush up the apples or you could use a blender to make it extra smooth.

Recipe adapted from Love & Lemons


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