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Walnut Carrot Cake With a Maple-Cashew Frosting [Vegan]

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This recipe for walnut carrot cake, topped with a creamy maple-cashew frosting, is the best you'll ever have. Walnuts and flaked coconuts are folded into the spelt flour batter to create a unique texture and flavor. It's then topped with a rich and creamy frosting and a sprinkle of raw walnuts and cacao nibs. This is the perfect cake to bring to any event. Enjoy a slice with a cup of hot coffee or tea.

Walnut Carrot Cake With a Maple-Cashew Frosting [Vegan]

This Recipe is :

Dairy Free Vegan


For the Cake:

  • 2/3 cup of almond milk
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1/2 teaspoon of vanilla paste
  • 1 1/2 cups of spelt flour
  • 3 tablespoons of baking powder
  • 1 teaspoon of baking soda
  • 1/2 cup of desiccated coconut
  • 1 teaspoon of cinnamon
  • A pinch of salt
  • 2 cups of grated carrots
  • 1/4 cup of Medjool dates, chopped
  • 1/2 cup of walnuts chopped
  • Zest of 1 orange

For the Frosting:

  • 1 cup of raw cashews (soaked for 2-3 hours and then rinsed)
  • 1/4 cup of almond milk
  • 1/2 cup of lemon juice
  • Zest of 1 lemon
  • 1/4 cup of maple syrup
  • 1/4 cup of coconut oil
  • Salt, to taste


To Make the Cake:

  1. Preheat oven to 350°F and grease a cake tin.
  2. In a large mixing bowl combine the spelt flour, baking powder, baking soda, coconut, cinnamon, salt, walnuts, and dates.
  3. In a separate bowl, combine the almond milk, coconut oil, maple syrup, vanilla paste, zest, and juice of the orange.
  4. Mix the dry with the wet ingredients and then gently fold in the carrots.
  5. Tip the mixture into the cake tin and bake for 30-40 minutes, or until a toothpick comes out clean.

To Make the Frosting and to Serve:

  1. While the cake is cooling, prepare the frosting by adding all the ingredients into a blender and mixing until smooth. If it’s too thick, slowly add more almond milk until you have reached your desired consistency. Place the frosting in the fridge for 20 minutes to let it thicken slightly.
  2. Once the cake has cooled, spread the frosting over the top and then decorate with chopped walnuts and cacao nibs.





Hi, I’m Renee Sexton, and I’m a Nutritionist, Health Coach, Model, Vegan and absolute foodie. I spend my days helping others to be there best by focusing on a plant based diet, creating new healthy habits and showing you how to listen to your body and what it needs. I love to create healthy, clean recipes that also taste delicious and are packed with goodies, which I share through my website



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48 comments on “Walnut Carrot Cake With a Maple-Cashew Frosting [Vegan]”

Click to add comment
Andrew Hunt
2 Years Ago

I've just made this! Can't wait to try it!!

Noni Gotti
2 Years Ago


Ariel O'Neill
2 Years Ago

Victoria van Veen

Victoria van Veen
19 Feb 2016

Damn that looks good!!! Kristine Hamilton for yor bday this year??

Ariel O'Neill
2 Years Ago

Victoria van Veen

Victoria van Veen
19 Feb 2016

Damn that looks good!!! Kristine Hamilton for yor bday this year??

Kristine Hamilton
20 Feb 2016


Hilary Valdez
2 Years Ago

Ahhh, man. Torture. Mail me that cake.

Roz Seymour
2 Years Ago

Looks yum. But is there a mistake re: how much baking powder??

Bethany Harrison
2 Years Ago

Trelawney Harrison

Joanne Brianti
2 Years Ago

Jo Sumner another vegan recipe for you to try ☺

Jo Sumner
19 Feb 2016

Love it!

Dessi Issaeva
2 Years Ago


Mary Ethelwood
2 Years Ago

maple or honey still a sweet problem


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