Scented with orange zest and topped with a maple cashew cream frosting, pure bliss!

Orange Scented Carrot Cake With Cashew Cream Frosting [Vegan]

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Cooking Time



  • 1.5 cups carrots, shredded
  • 1 tablespoon flax seed meal
  • 1/2 cup maple syrup
  • 3/4 cup soy milk (or milk of your choice)
  • 1/3 cup canola oil or light olive oil
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon apple cider vinegar
  • 2 teaspoons orange zest
  • 1 1/2 cups whole wheat pastry flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup raisins (soaked for 10 minutes and drained)
  • 1/4 cup toasted shredded coconut, unsweetened
  • 3/4 cup raw cashews (soaked in water for 2 hours and rinsed)
  • 2 tablespoons melted coconut oil
  • 4 tablespoons pure maple syrup
  • 3 tablespoons orange juice
  • 1 teaspoon pure vanilla extract
  • pinch sea salt


  1. Preheat oven to 350ºF. Grease or coat a 10 inch round cake pan with cooking spray, set aside. Note: the original recipe used a 8x8 pan.
  2. In a medium bowl, combine shredded carrots, flax seed meal, maple syrup, soy milk, canola oil, vanilla extract, apple cider vinegar and orange zest. Mix together and set aside.
  3. In a large bowl, sift together flour, cinnamon, ground ginger, baking powder, baking soda and sea salt.
  4. Add wet ingredients to dry ingredients and gently stir until just combined. Fold in raisins and toasted coconut.
  5. Pour into pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool using a wire rack.
  6. To make frosting: combine all ingredients in a blender and blend until smooth. Note: Frosting will get thicker when chilled in the refrigerator.
  7. Frost and enjoy!!!


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