One bowl vegan carrot cake is one of my absolute favorite cakes I have made thus far. It’s all a carrot cake should be, moist, tangy, chewy, nutty and super super yum! I am certainly making this one again and I might even add in a few extra ingredients the second time around. This cake is stuck on my brain, like in forever!


Prep Time
Cook Time
Serves 2
6 - 8 People
Difficulty 0


  • 2 cups shredded carrots
  • 2/3 cup canned or freshly cubed pineapple
  • 3/4 cup milk
  • 1 1/2 cup coconut sugar or muscovado
  • 3/4 cup canola oil or any other flavorless oil
  • 1 tbsp apple cider vinegar
  • 2 chia eggs (2 tbsp ground chia seeds with 1/4 cup of water)
  • 1/2 cup coconut cream
  • 1 tsp vanilla essence
  • 1 1/4 cup spelt or whole wheat flour
  • 1 cup plain all-purpose flour
  • 1/4 cup almond flour
  • 1/2 cup chopped walnuts
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Tangy buttercream icing

  • 115g vegan butter
  • 2 1/2 cups icing sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla essence
  • pinch of salt


  1. Preheat oven to 175 degrees Celcius.
  2. Mix together all of the wet ingredients like the milk, oil, apple cider vinegar and chia egg and then fold in the sugar, grated carrot, pineapple and spices.
  3. Then gradually sift in the fours, baking powder, baking soda, walnuts and then the almond meal.
  4. Smear two cake tins according to the size you would like the carrot cake to be and then place in the oven to bake for 45-50 minutes until brown on top.
  5. Let them cool and then whisk together the softened vegan butter,  icing sugar, lemon juice, vanilla essence and the salt.
  6. Decorated the cake with the buttercream, extra chopped walnuts and fresh flowers.
  7. Keep in a cool area for up to three days.

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Hope you love this recipe as much as I do! Have a lovely blessed easter**