This carrot cake is packed full of fresh nutritious goodness and bursting with delicious flavors such as sweet carrots, ginger, orange, lemon, cinnamon, and vanilla. And what is carrot cake without cream cheese frosting? In this recipe, we swap cream cheese for a citrusy cashew cream frosting. Yum!

Carrot Cake With Orange Lemon Frosting [Vegan, Gluten-Free]



For the Cake:

  • 1 1/2 cups gluten-free oat flour
  • 3 cups grated carrots
  • 2 cups Medjool dates, seeds removed
  • 1/2 cup macadamia nuts or nuts of choice
  • 1/2 cup freshly juiced orange
  • Zest from 1/2 of 1 orange
  • 1 1/2 tablespoons grated ginger
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla powder

For the Creamy Cashew Icing:

  • 2 cups cashews
  • 1 cup coconut cream or milk, refrigerated overnight
  • 5 Medjool dates, seeds removed
  • 1/2 of 1 medium-sized orange, juiced
  • 1 medium-sized lemon, juiced
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla powder
  • 1/2 teaspoon cinnamon
  • 2 tablespoons coconut oil
  • A dash of maple syrup

For the Toppings:

  • Pumpkin seeds
  • Grated carrot
  • Pistachios
  • Maple syrup


  1. Soak the cashews for 2 or more hours in water.
  2. Blend all icing ingredients until smooth, pour into a bowl, and set in refrigerator.
  3. Blend all cake ingredients until well combined.
  4. Line the bottom of a spring-form cake pan with baking paper and transfer half of the cake mixture into the pan and smooth out with a spoon.
  5. Take the frosting out of the fridge and transfer half of the mixture onto the cake, smooth out with spoon and place in freezer for about 2 hours or until the frosting has hardened.
  6. Transfer the rest of the cake mixture onto the icing layer and smooth out with a spoon. Place back in freezer for at least an hour to harden slightly.
  7. When you are ready to serve, take out of the freezer, gently remove the cake from the pan using a butter knife to loosen around the edges and place on a cake serving plate.
  8. Top with remaining frosting and decorate with pumpkin seeds, grated carrot, pistachios, and a drizzle of maple syrup.


Store in refrigerator or in freezer to keep for longer however take out of the freezer for at least 15 minutes before serving.


    Discover more recipes with these ingredients

  • Vanilla