Vegan Carrot Cake with Coconut Cream Frosting

Vegan Carrot Cake with Coconut Cream Frosting

1 Review
From:, March 2018

Classic carrot cake goes vegan in this easy recipe, and gets covered with coconut whipped cream to replace the traditional cream cheese frosting. A mixture of flax and water makes a sturdy substitute for eggs in this vegan cake. Plus, sweet crushed pineapple helps to make this cake delicious with less added sugar.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • Cake
  • 2 tablespoons flaxmeal
  • 5 tablespoons water
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground allspice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups grated carrots
  • 1 8-ounce can crushed pineapple, well drained
  • 1 cup packed brown sugar
  • ½ cup avocado oil or canola oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract
  • Coconut Cream Frosting
  • 1 (14 ounce) can unsweetened coconut cream
  • 2 tablespoons confectioners' sugar
  • ½ teaspoon vanilla extract
  • Toasted chopped pecans (optional)


  • Prep

  • Ready In

  1. To prepare cake: Preheat oven to 350°F. Coat two 9-inch round cake pans with cooking spray.
  2. Combine flaxmeal and water in a small bowl. Let stand for a few minutes.
  3. Meanwhile, whisk flour, cinnamon, ginger, allspice, baking powder, baking soda and salt together in a large bowl. Add carrots, pineapple and brown sugar; stir until the carrots and pineapple are completely coated.
  4. Whisk oil, vinegar and 1 teaspoon vanilla in a medium bowl. Whisk in the flax mixture. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be very thick. Divide the batter between the prepared pans, spreading evenly.
  5. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans on a rack for 10 minutes. Turn the cakes out onto the rack and let cool completely.
  6. Meanwhile, prepare frosting: Using a spoon, transfer coconut cream solids from the can to a large mixing bowl (discard the liquid or reserve for another use). Add confectioners' sugar and vanilla to the coconut cream. Beat with an electric mixer on low until smooth and creamy with soft peaks, about 3 minutes. Refrigerate until the frosting is spreadable, about 30 minutes.
  7. To decorate the cake: Place one cake layer on a cake platter. Spread ½ cup of the frosting evenly over the top. Set the remaining cake layer on top and spread the remaining frosting over the top. Garnish with pecans, if desired.
  • To make ahead: Refrigerate cake for up to 2 days.

Nutrition information

  • Serving size: 1 piece
  • Per serving: 289 calories; 12 g fat(4 g sat); 2 g fiber; 45 g carbohydrates; 2 g protein; 38 mcg folate; 0 cholesterol; 30 g sugars; 14 g added sugars; 3,561 IU vitamin A; 3 mg vitamin C; 49 mg calcium; 1 mg iron; 210 mg sodium; 160 mg potassium
  • Nutrition Bonus: Vitamin A (71% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2 fat, 1½ starch, 1 other carbohydrate, ½ vegetable

Reviews 1

February 07, 2019
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By: Meg Detwiler
This recipe was SO good. The only thing I had trouble with was getting the icing to thicken. I ended up using butter to make it more like buttercream and adding a lot more powdered sugar. I think it may have to do with the fact that I used the solid part of a can of coconut milk because I couldn't find coconut cream. Any suggestions on how to fix that? I'd rather not use quite so much extra powdered sugar if it's not necessary.
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