Carrot Cake with Vegan frosting

BY Grace Wong
JUNE 16, 2020

Dry ingredients:

- Oat flour: 3 1/2 cups
- Coconut sugar: 6 tablespoons
- Baking powder: 4 teaspoons
- Cinnamon: 2 teaspoons
- Nutmeg: 1 teaspoon
- Salt: a pinch

Wet ingredients:

- Banana (mashed): 1 large
- Soymilk: 2 cups
- Avocado oil: 1/2 cup
- Carrot shred: 1 cup
- Ginger (minced): 1 teaspoon


- Cashew (soaked): 50 grams
- Coconut oil: 2 tablespoon
- Water: 1 tablespoon
- Agave syrup: 3 tablespoons
- Lemon juice: 1/2 of a lemon


- Pistachio nuts: a handful


1. Grease one 8.5 x 4.5 x 2.5 loaf pan. Preheat oven to 200c.
2. In a large bowl, combine all dry ingredients. Combine all wet ingredients in another bowl.
3. Stir wet mixture into the dry, and mix thoroughly.
4. Pour cake mixture into prepared pan. Put into the oven and bake for 50-55 minutes, or until the stick comes out clean.
5. While waiting, blend together all frosting ingredients in a blender until smooth.
6. When the cake is completely cool, spread frosting on top and sides of the cake. Garnish with chopped pistachio nuts.
7. Put the frosted cake into the fridge for 30 minutes or overnight before serving.
8. Enjoy!

By supporting the contributor,
You can donate for animal protection;
Highlight your message; and
Get your gift.

Thank you for reading, you can get your daily reward and may win a $5 gift card.

Get It Now