Vegan Carrot Cake with Coconut Cream Frosting


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.

Prep Time:
35 mins
Additional Time:
1 hr 15 mins
Total Time:
1 hr 50 mins
1 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

  • 2 tablespoons Toasted chopped pecans


  1. To prepare cake: Preheat oven to 350 degrees 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 1/2 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 Facts (per serving)

289 Calories
12g Fat
45g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Serving Size 1 piece
Calories 289
% Daily Value *
Total Carbohydrate 45g 16%
Dietary Fiber 2g 6%
Total Sugars 30g
Added Sugars 14g 28%
Protein 2g 5%
Total Fat 12g 15%
Saturated Fat 4g 22%
Vitamin A 3561IU 71%
Vitamin C 3mg 3%
Folate 38mcg 9%
Sodium 210mg 9%
Calcium 49mg 4%
Iron 1mg 6%
Magnesium 18mg 4%
Potassium 160mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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