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Delicious and moist vegan carrot cake. This simple recipe is plant-based (dairy-free, egg-free), gluten-free, and easy to make! It has a sugar-free icing which is furthermore keto-friendly. A healthy carrot cake is perfect for Easter but can be enjoyed on any other day.
What’s your favorite cake? I have a few favorites and carrot cake is definitely one of them. Not only is a vegan carrot cake delicious, but it’s also quite healthy and my recipe is even gluten-free. Carrots contain lots of beta-carotene which is a powerful antioxidant and so good for us. Carrots make the cake moist, they add a nice orange color and some sweetness.
Do you know anyone who doesn’t like a delicious carrot cake? I love it when it’s a little under baked and super gooey! This gluten-free carrot cake stays fresh and soft in the refrigerator for up to 4 days, maybe even longer, but I always end up eating it sooner, haha.
What You’ll Need
You don’t need a food processor or blender to make this vegan carrot cake. All you need is a large bowl, a grater (for the carrots), and the following main ingredients:
- Gluten-free flour mix: I used a combination of white rice flour, tapioca flour, and coconut flour. You can use brown rice flour instead of white rice flour. Sorghum flour might work as well. If you don’t have tapioca flour, you could use cornstarch or arrowroot flour. I wouldn’t recommend subbing the coconut flour.
- Ground almonds (almond flour): You can use any other ground nuts (e.g. hazelnuts, cashews, walnuts, etc.) instead of ground almonds. Use desiccated coconut for a nut-free version.
- Spice mix: I chose cinnamon, ginger, cloves, and nutmeg. They add a wonderful flavor to the carrot cake.
- Carrots: They should be finely grated.
- Canned coconut milk: You can use full-fat coconut milk (can shaken) or lite coconut milk. If you don’t like the taste of coconut, I would suggest using your favorite plant-based milk with the addition of 3 tablespoons oil.
- Maple syrup: Any other liquid sweetener like brown rice syrup, agave syrup, etc. is fine.
- Coconut oil: Can be replaced with canola oil.
- Chia eggs: Great as an egg replacement. You will need to mix ground chia seeds and water. Ground flax seeds should be fine too.
- Sugar-free frosting: For the frosting, I simply mixed powdered Erythritol (you can use icing sugar) with a little lime juice and plant-based milk.
A complete list of ingredients with measurements and nutrition facts (carrot cake calories etc.) is in the printable recipe card below.
How To Make Vegan Carrot Cake?
STEP 1: Make the chia “eggs” first. Simply mix the ground chia seeds and water with a whisk in a small bowl, set aside for 5 minutes. Also, finely grate the carrots. Line a loaf pan (or use an 8-inch springform) with parchment paper or grease it with a little coconut oil. My loaf pan measures 8x4x3 inches (20x10x7.5 cm). Preheat oven to 375 degrees F (190 degrees C).
STEP 2: Add all dry ingredients to a large mixing bowl and stir with a whisk until there are no lumps. Then, add the wet ingredients to the dry ingredients and stir until the mixture is combined.
STEP 3: Finally, add the carrots and mix everything with a spatula. Transfer the batter to the lined loaf pan.
STEP 4: Bake in the oven for about 45 minutes (+/- 10 minutes). The cake is ready when it has some cracks on top and a toothpick, inserted into the center, comes out clean (some attached crumbs are fine). If you use a small loaf pan, that is deep the baking time might be even 60 minutes. If you use a shallow pan the cake might be done after 40 minutes.
STEP 5: Once the cake has completely cooled, process the Erythritol in an electric spice/coffee grinder until it’s very fine like icing sugar. Put it into a small bowl and add dairy-free milk and lime juice (or lemon juice). Mix with a whisk until the icing is smooth. If it’s too thick, add a few drops of lime/lemon juice. If it’s too thin, add more of the Erythritol. Spread the icing on the carrot cake and decorate with nuts or seeds.
Tips And Variations
Make carrot cake muffins: You can make carrot cake muffins instead of a loaf. Simply add the batter to a muffin pan with paper liners. Bake for only 25 minutes or until a toothpick comes out clean. You can also use a bundt cake pan to make a carrot bundt cake.
Storing: Store cake leftovers covered in the fridge for up to 4 days. You can also freeze the carrot cake and store it in the freezer for up to 3 months.
Frosting: If you want a creamy frosting, simply use vegan cream cheese mixed with powdered sugar/Erythritol and a little lime juice. You can also decorate the cake with marzipan.
Should you give this vegan carrot cake recipe a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see it! 🙂
Check out my other delicious vegan carrot recipes:
Vegan Carrot Cake (Gluten-Free)
Ingredients
Dry ingredients:
- 1 cup (160 g) white rice flour (*see notes)
- 1/2 scant cup (50 g) tapioca flour (*see notes)
- 1/4 cup (33 g) coconut flour (*see notes)
- 1/2 cup (45 g) ground almonds (*see notes)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- spices to taste (*see notes)
Wet ingredients:
- 2 1/2 cups (375 g) finely grated carrots
- 1/2 cup (120 ml) coconut milk canned (lite or full-fat) (*see notes)
- 1/3 cup (110 g) maple syrup or agave syrup
- 2 tbsp (28 g) coconut oil melted (*see notes)
- 2 chia eggs (2 tbsp ground chia seeds + 6 tbsp water) (*see notes)
- 1 tbsp lime juice
- 1 tsp vanilla extract
Frosting
- 1/3 cup (70 g) Erythritol or icing sugar
- 1 1/2 tbsp (21 g) plant-based milk canned (use less if you use icing sugar)
- 2 1/2 tsp lime juice or lemon juice
Instructions
- I recommend measuring the ingredients in grams on a kitchen scale.
- Line a loaf pan (or use an 8-inch springform) with parchment paper or grease it with a little oil/vegan butter. My loaf pan measures 8x4x3 inches (20x10x7.5 cm). Preheat oven to 375 degrees F (190 degrees C).
- To make the chia "eggs", simply mix the ground chia seeds and water with a whisk in a small bowl, set aside for 5 minutes. Also, finely grate the carrots. If they release a lot of liquid, lightly squeeze them out.
- Meanwhile, add all dry ingredients to a large mixing big bowl and stir until there are no lumps. Then add the wet ingredients (except the grated carrots) to the dry ingredients and stir with a whisk.
- Next, add the carrots to the bowl and stir with a spatula until the mixture is combined. Transfer the batter to the lined loaf pan.
- Bake in the oven for about 45-60 minutes. It can take longer/shorter depending on the size/depth of the baking pan. The cake is done when a toothpick, inserted into the center of the cake, comes out clean (some attached crumbs are fine). Let it cool.
- To make the icing, process the Erythritol in an electric spice/coffee grinder until it's very fine like icing sugar. Mix all icing ingredients in a small bowl with a whisk. If the icing is too thick, add more milk. If it's too thin, add more powdered Erythritol (or icing sugar). Smooth the icing on the cake, decorate with chopped nuts or seeds of choice. Enjoy! Read the recipe notes below.
Notes
- Coconut flour: I wouldn't recommend subbing, however, if you want to use a different flour then you need to use more. Coconut flour is very absorbent, therefore, you would need to use at least 1/2 a cup of a different flour instead of coconut flour.
- White rice flour: You can use brown rice flour instead. Sorghum flour might work as well. Also, regular flour or spelt flour should be fine.
- Tapioca flour: You could use cornstarch or arrowroot flour.
- Ground almonds (almond flour): You can use any other ground nuts (e.g. hazelnuts, cashews, walnuts, etc.) instead of ground almonds. Use desiccated coconut for a nut-free version.
- Canned coconut milk: If you don't like the taste of coconut, I would suggest using your favorite plant-based milk with the addition of 3 tablespoons oil.
- Maple syrup: Any other liquid sweetener like brown rice syrup, agave syrup, etc. is fine.
- Coconut oil: Can be replaced with canola oil.
- Chia eggs: Flax eggs should be fine too.
- Check the step-by-step photos above in the blog post.
- 2 tsp of cinnamon
- 1/2 tsp of ground ginger
- Optional spices: Nutmeg, cloves to taste
Nutrition information is an estimate and has been calculated automatically
Equipment
If you are using Pinterest, feel free to pin the following photo:
Looks yummy. For the ground almonds, can we use blanched almond flour? Or does it have to ground almonds including the skin?
Thanks
Yes, blanched almond flour is perfect! 🙂
Great recipe but I didn’t follow it exactly so mine turned out very dense. I made a lot of subs Such as using a combo of Millet, Amaranth, chickpea, and Pecan flour with a bit of potato starch. I upped the spices (added all spice) and golden raisins. The cake had amazing flavor ! I probably just needed to add more liquid. Or maybe my baking powder was Old. Do you have any experience cooking with soda water? Would it react with something in the recipe to create fluffiness maybe?
Hi Kara! I am glad the flavor was amazing. I only used soda water in pancakes and waffles and it turned out great. 🙂
Hello,
I have made your lemon and your carrot cake recipies for the first time and even tough the taste was great I I had the same problem with both cakes. On the outside they were perfect but in the inside I think they were raw since the inside looks and feels like play dough (play dough) and it”s not good when you eat it. I did try leaving it more time to cook but it still didn’t work and the cake wasn’t fluffy.
I would greatly appreciate your advice and help. Thank you!
Hi Valeria, which mold did you use? Was it maybe small and deep? Did you lightly squeeze out the carrots before adding them to the batter? I never had this issue with the lemon cake because my pan is wide and not deep at all. I would recommend giving it a try with a round 8-inch cake pan. Hope this helps! 🙂
Hi Ela! I was not sure if I should leave my comment here as I’d played with your recipe so much I’m not sure if it’s still the same cake we’re talking about 😉 But it rose nicely in the oven and tastes very good, so perhaps the substitutes I used will help others in case they lack some ingredients 🙂
So the changes I made are:
rice flour – I used a mix of buckwheat flour, oat flour and cornstarch
tapioca flour – I used potato starch
ground almonds – I used chickpea flour
375 g grated carrots – I had only 200g carrots so I added 1 ripe banana
maple syrup – I used 9 tbsp erythritol mixed with 1/3 cup of water
coconut oil – I used peanut butter
coconut milk – I used 1 tbsp coconut milk powder mixed with ½ cup water
1 tbsp lime juice – I used apple cider vinegar
I blended all the wet ingredients in a blender (along with sugar+water, peanut butter and banana) and then mixed it with the dry and added the carrot. I baked it 45 minutes and made the icing using, again, apple cider vinegar in place of lemon as I didn’t have any.
The cake tastes very good – it’s rich, moist and lightly sweet.
Thank you Ela for this recipe and inspiration 🙂
Sounds wonderful! Thanks for sharing your substitutes. 🙂
If I don’t mind egg, can I use it? In what proportion of the flax eggs?
Hello Ela, maybe You’ve already clarified this, sorry if you did 🙂 Can I use buckwheat flour intead of rice?
Thank you
Hello Oriana, I never tried buckwheat in this recipe. It might work fine but I cannot promise it. 🙂
Hi. Do you think it would work with tapioca and arrowroot flour only? That is what I have on
hand.. I’m trying to make a bday cake for my husband.. tyia
No, that won’t work, unfortunately!
I will never use another carrot cake recipe again! My husband has a severe dairy/egg intolerance and has had to give up almost all desserts, including his favorite – carrot cake! I have tried SO SO SO many vegan carrot cake recipes and they have never come out close to the real thing. This one is moist, sweet but not too sweet AND I felt like it didn’t give me the nasty bloating feeling like regular cake would. The only thing I did for my recipe was take a couple of paper towels and squeeze out some of the excess liquid that my carrots had. I noticed my carrots were pretty moist and I saw a comment on here that mentioned their cake had come out too moist.. I lightly squeezed the carrots to get some of the excess liquid off but didn’t completely dry them out. LITERALLY PERFECT!! I will be making this cake again next month for my husband’s birthday.
Wow, that’s awesome, Kay! Thank you so much for your helpful comment. I appreciate it a lot and I wish I could pin your comment at the top of this page (which is unfortunately not possible). So happy you and your husband enjoyed the cake. 🙂
I have never tried carrot cake before, and I have to say this cake literally blew me away.
For someone new to baking, I wasn’t sure I’d be able to master it, but directions were perfect and easy to follow and like all your recipes… DELICIOUS!
Thank you for your magic
So glad you loved the cake, Chaya! Thanks so much for your great feedback. 🙂
So I made the recipe exact other than subbing the tapioca flour with arrowroot flour and the rice flour with oat flour. I put it in the oven for 35 minutes, added 10 more minutes, added 10 more minutes and then added another 15 as the batter still wasn’t cooked all the way through. After taking it out this last round it’s a bit sunken in and still raw other than the sides. No sure where I went wrong. Any ideas?
Hi Caitlin, that are quite a few substitutes, however, I still believe it should have worked as someone reported in the comments that she used oat flour and cornstarch with success. Did you add the coconut flour? Was the batter thick (same consistency as the batter in my video) or was it thinner? If it was much thinner, then maybe your carrots were very juicy and released a lot of liquid. Also, what was the size of your pan? 🙂
I am no baking expert but I’m wondering if your carrots had too much moisture? I’ve tried MANY vegan carrot cakes (it’s my husband’s favorite dessert but he’s lactose intolerant) and they’ve always ended up never fully cooking like you mentioned. I came across one recipe that says you need to press the carrots between two paper towels to dry them out a bit… I haven’t tried this recipe yet but I am excited to try it, I plan on wringing out the carrots though.
Hi Kay! Therefore, I am using coconut flour in the recipe because it absorbs a lot of moisture. So many people have tried the recipe with success (I see remakes on Instagram daily) but I really believe it depends on the carrots. If you are going to wring out the carrots, the batter will be definitely too dry. You can see in my video that it’s quite dry before adding the carrots. Hope this helps. 🙂
Ela, this carrot cake was so delicious we finished it first day lol thank you so much for always posting amazing recipes. You’re the best. Kisses
I am so glad you loved the carrot cake, Lala! Thanks for your feedback. 🙂
Just tried this recipe, came out great. I used hazelnut instead of almonds, and flax seeds instead of chia seeds for egg replacement. I also left out ginger , I never used it in baking , and I didn’t have it handy, also didn’t have nutmeg, but I was still super happy with the taste.
I used powdered sugar for icing , but it was runny and transparent , no white color like in your picture.
I was thinking to try your other recipe for non baked carrot cake, does it taste similar ?
Thank you !
Hi Ann! I am so glad you liked the recipe! 🙂 Yes, the frosting will be only white when using Erythritol. Icing sugar will make it transparent and runny. Therefore, I love using Erythritol, it works so much better. 🙂
The no-bake carrot cake tastes a little different because of the cream. I love both though!
Hi Ela, would I be able to use cornflour instead of rice flour? Also, do I just blend chia seeds in a spice grinder to make them ground? I’m a complete beginner to baking lol 🙂
Hi Rebecca, yes, you can blend/grind the chia seeds in an electric spice grinder (or in a blender).
I never used cornflour but I think it could work fine in this recipe. Please report back if you give it a try. 🙂
Hi Ela, I made this cake last night, but my batter was too runny, so the bottom part came out slightly undercooked after 50 minutes of baking. When I used the ingredients listed the batter needed more moisture, so I added more plant milk, but I realised I put too much after checking your photos.
We (2 people) still managed to eat the whole thing by lunchtime today, less than 24 hours after baking.
I reduced the maple syrup to 80g and thought that was enough. I’m planning to make this cake again with just a bit more milk than in your recipe and will also add raisins.
Hello Veronica! I am glad you enjoyed the recipe. The batter is supposed to be thick before adding the carrots. But once you add them and mix thoroughly, they release some of their liquid and the batter turns out just fine (not too thick). Hope this helps. 🙂
Hi Ela,
Can I use regular sugar instead of maple syrup, if so how much?
Thanks!
Hi! 1/2 cup should be fine but you might need to add a little more milk, otherwise, the batter will be too thick. 🙂
Can we use organic honey as a sweetener
Hello! As mentioned in the blog post, any other liquid sweetener is fine. Please note that the cake won’t be vegan anymore if you use honey (just in case you want to share it with vegan family members or friends). 🙂
¡Hola Ela! Me encantan tus recetas, pero tengo una pregunta. Este carrot cake, ¿lo puedo hacer en una olla en la estufa?. Gracias.
Hola Rosa, yo no creo que sea posible hacer la tarta en una olla en la estufa. 🙂
Great recipe! This is the first time a vegan gluten-free cake of mine comes out not crumbling and moist enough without using a store-bought GF mix.
I used all I had in the pantry so reeked a little the frosting inside (used the thick part of the canned coconut milk) and had to cover with coconut whipped cream. Next time I will definitely do it with non-dairy cream cheese to keep the original carrot cake flavor. I also dared to make it layered. Still – it came out absolutely perfect. Thank you, Ela!
You are very welcome, Eva! I am glad you liked the recipe. 🙂
thank you so much!!! We can be best friends now! Seriously you cook and bake wonderfully !!!!! I made the sweet potato curry amazing !!! I added baked cauliflower
Awesome! Thanks for your feedback, Rachel! 🙂
Hello and thanks for the amazing content. I would like to make it with regular flour, do you think its possible? Would be nice to have pics of the process so we could see the texture of the dough and other details that helps 🙂
Hello Nathalia, I am sure it’s possible but since I don’t use regular flour (because of a wheat intolerance) I am unable to tell you how much you will need and how the texture will look like. It shouldn’t be too thin though. So I would recommend using less liquid at the beginning and if the dough is too thick, then slowly add more. Hope this helps. 🙂
Can i ise plain flour or self raising instead? If so how much should i use?
Unfortunately, I can’t tell you, since I don’t use wheat flour (I have a wheat intolerance). But I think it will work fine! 🙂
Hi, yes, I try! I changed tapioca flour into corn starch and rice flour into whole oat flour. Add more plain milk and more oil (perfect and organic rapeseed oil). Thank you, Ela. This cake perfect with coffee with coconut milk. My family love cakes with carrot or pumpkin. So, next I’ll try your pumpkin cake ????
Wonderful! Thanks for your great feedback 🙂
Hi, can I change tapioca flour into corn starch? And maybe rice flour can change into oat flour or corn flour? Thank you for answer.
Hi Kristine, yes, you can sub cornstarch for tapioca flour. And yes, oat flour should work instead of rice flour. However, you might need to increase the amount of coconut milk because oat flour absorbs more liquid than rice flour. Let me know how it turned out. 🙂
Where can I find the frosting ingredient? In dubai
Hi, I guess the best way would be if you order the ingredient online because I have no idea if it’s available in Dubai since I don’t live there. Good luck!
Hi Ela!
Happy Holidays!
Thank you for your beautiful recipes. I am wondering, what can I use instead of the coconut oil? Where I am there is no coconut oil. Besides Coconut oil and the sweetener for the frosting, I have everything else!
Thank yoU!
Hello Michelle and happy holidays!
You could use any other oil, for example sunflower seed oil or grapeseed oil or vegan butter. Let me know how it will turn out. 🙂
Hi Ela, insdead of Erythritol What can I use but also not sugar? I am not baking so it New to me)
Thank you)
Hello Eleni, you can use Xylitol as well. Other than that I don’t know of any other options. Hope this helps 🙂
Why is there no walnuts used in the recipe?
I used ground almonds, but feel free to use walnuts instead 😉
Great recipe. Ate it this morning as breakfast without frosting but with homemade nutbutter. Great and only for the smell in the kitchen you would make it !!!
Very glad to hear that, Stefanie. 🙂 And yes I agree, the smell in the kitchen is amazing, haha 🙂
Thank you for sharing this wonderful recipe Ela! I baked the cake and he has become so perfectly “juicy” and super delicious. I’ll definitely bake this cake again because THIS IS THE ABSOLUTLY BEST CARROT-CAKE EVER 🙂
Thank you for this wonderful feedback Hanna! It makes me so incredibly happy that you enjoyed my recipe. Sending you much love 🙂
Hi, it’s me again! I said that I couldn’t wait until I could try making another one of your recipes, didn’t I? So today, I tried making this amazing carrot cake – and it truly lived up to my expectations 😀
Just as I did for the banana bread, I tried making it while substituting the rice flour for quinoa flour and the tapioca for potato starch (by weight), as well as using lemon juice instead of lime juice, and using only baking powder instead of both that and baking soda, as that is what I had at hand, and I am happy to say that it still turned out really scrumptious :3
I don’t think I grated my carrots quite as finely as you did, but I still found it to be very lovely and utterly delicious 🙂 The texture was just perfect, and the taste was simply heavenly! I didn’t try the frosting out (yet at least), but that seems very nice as well 🙂 I will probably post a picture or a few tomorrow of it onto Instagram, so that you can see it for yourself 🙂 I didn’t have time to eat it before it went really dark here today, so I wanted some better lightning before I take more pictures, haha xD
Thank you so much for sharing the recipe, and I look forward to trying out even more of them in due time 🙂 Hope you’ve had a lovely day, and best wishes into the future, Ela, as well as whoever else might be reading this :)! Oh, and if there’s anyone here who hasn’t tried the recipe yet, it is definitely a must, so just go for it 😀
Oh wow, you are so amazing! Thank you for this awesome feedback, it makes me so happy. I knew that tapioca starch can often be substituted for potato starch but I never tried it out. I am really excited that the quinoa flour also worked in this recipe, that’s awesome. Now I am looking forward to see how your carrot cake turned out, I will check out your Instagram tomorrow. 🙂 Thank you once again for writing such a thorough review and for being very suportive. 🙂
I tried this recipe and it was rally amaizing. My family asked me to bake it again. The best vegan cake I’ve ever had ☺ thank you
Hi Eszti, yay I am so happy you like my recipe! ???? Did you use all ingredients like stated in the recipe or did you change some of them? So glad your family also liked the cake 🙂
Bei mir ist der erste Versuch leider katastophal schief gegangen 🙁 Stäbchen Test schien zu passen (40 Minuten), ich nahm ihn raus, lies ihn abkühlen – holte ihn aus der Form: zack innen noch total wabbelig.
Also dachte ich mir gut probier ichs nochmal für 20 Minuten. Wieder abkühlen lassen – raus: wabbelig.
Nun ist er im Müll… Schade. Das Karotten raspeln war echt fürchterlich D:
Vllt probier ichs die Tage nochmal als Muffins und mit weniger Karotten oder Kokos.
Hallo Franziska, da muss wirklich irgendetwas schief gegangen sein. Ich habe den Kuchen inzwischen schon mehrfach gemacht und er ist immer gut geworden. Auch bei Instagram kamen bisher nur positive Rückmeldungen. Hast du denn alle Zutaten genauso verwendet wie sie im Rezept stehen, sprich selbe Mehlmischung wie ich (160 g Reismehl, 50 g Tapioka, 33 g Kokosmehl) oder hast du eine andere Mischung verwendet, falls ja welche? Ich würde gerne herausfinden an was es lag. Freue mich über deine Rückmeldung.
Die Mehlmischung konnte ich spontan leider nicht so umsetzen, wir hatten stattdessen rein Dinkel-Vollkornmehl. Ich habe leider auch erst im Nachhinein gesehen, dass unten Gramm-Werte für Mehl gewesen wäre, drum gabs gewogene Werte für den Rest – und Tassenwerte für das Mehl. Vermutlich war es einfach zu wenig, oder das falsche Mehl.
Aber es wird morgen einen weiteren Versuch geben! 🙂
Ja dann lag es wirklich an der Mehlmischung und nicht an meinem Rezept. Gerade Kokosmehl ist sehr schwierig zu ersetzen, denn es speichert extrem viel Feuchtigkeit. Ich hoffe mit der “richtigen” Mehlmischung klappt es besser. 🙂 Anstelle von Kokosmehl muss entweder die doppelte Menge eines anderen Mehles verwendet werden oder aber der Anteil an Flüssigkeit heruntergeschraubt werden. Deswegen empfehle ich ja meine Mehlmischung in meinem Rezept, da es mit der schon mehrfach gut bei mir (und anderen) geklappt hat 🙂
I made this cake today and I absolutely LOVE it!!! it’s so fluffy and yummy!! and it’s so easy to make! thanks so much for sharing this recipe, Ela!! 🙂
Hi Adriana, thank you very much for letting me know that you made my carrot cake and loved the recipe! Makes me very happy 🙂
I’ll start with the flavor being great. I subbed coconut for the almond. But something seemed off. I used a scale but the rice flour seemed to weigh more than a cup. Maybe my scale was off. It was really dry going in and very light. Again flavor was good. I’ll give it another go with same ingredients next time as you used before making subs.
Do you meat desiccated coconut or coconut flour? More coconut flour won’t work instead of almond flour, as it’s too drying.
Such a gorgeous carrot cake, Ela! It’s going on my never ending “to make” list 🙂 Have a great week!
Thank you very much Nisha! Awww I also have a “never ending to make list”. So funny. 🙂
Ahhhh this recipe was amazing, I’m not to sure if I baked it long enough (a skewer came out nice and clean after poking the cake) but it was just so nice and I don’t think gooey is the right word but the texture was just to my liking! To be honest ever since you posted that first picture of the cake on your instagram I had been checking your page to see if you posted a recipe yet & I baked it that very same day I saw the recipe. Sooooo worth the wait! I finished the cake all by myself in a matter of 4 days – probably shouldn’t have done but again, so worth it.
The only change I made was that I used plain coconut sugar instead of that fancy stuff for the icing but it worked out perfectly 🙂
Awwww thank you so much for your wonderful feedback!!! I am really excited that you liked my recipe. Did you make a photo of your cake? I would love to see it. ????
Such a creative recipe Ela, you are so good at these cakes! I came looking for the cupcakes but I was distracted by this glorious post. Thank you for sharing sweetie! Dee xx.
Aww thank you very much Dee! You are such a sweetheart, thank you for stopping by. Have a wonderful weekend 🙂
I love carrot cake Ela and this looks wonderful! That frosting looks so creamy and dreamy and so smooth! I didn’t see your note at first on your recipe and I was wondering where the spices were, lol! Glad to see them on there! Carrot cake to me definitely needs all those yummy spices and your version looks wonderful!
Thank you so much for your kind comment, Brandi! I am glad you like my carrot cake recipe. And yes I agree, these spices are a must. 🙂
My bday is next month and I hadn’t even given a thought to cake flavors up until now but after seeing this gorgeous carrot cake all I can think is I need to make it because it is absolutely one of my top favorite flavors too!! Lime juice instead of lemon, I’ve never seen that before. Any reason you chose the less expected citrus? I’m sure it tastes delicious, I am curious to try it now. And the frosting is uber dreamy???? Absolutely beautiful Ela!
Awww Natalie, thank you very much for your sweet comment! I chose lime juice simply because I cannot buy lemons here (not kidding). When exactly is your birthday? My birthday is also next month, on March 7th. I would love to see your carrot cake version. ????
This cake looks sooooo amazing! Carrot cake is my favourite. The frosting looks perfect too! Such a beautiful recipe <3
Thank you so much sweetheart! So glad you like my recipe 🙂 Enjoy your weekend ❤️
I am so sorry the center was still raw. Did you make a toothpick test? Did the batter have a similar consistency as the batter in my video? Maybe your carrots were very juicy and the cake just needed more time in the oven.
Delicious cake! The ingredients are simple and the preparation method is easy. I will surely make it again, and other recipes from this blog.
Thanks a lot for your positive feedback, I am glad you like my recipe ????
Freue mich aufs Ausprobieren 🙂 DANKE!!!!
Nichts zu danken, ich hoffe der Kuchen wird dir schmecken liebe Lena ????
Das sieht so saftig und lecker aus, Ela!! Und ist auch von den Zutaten her recht einfach gehalten – wird definitiv bald mal ausprobiert 😀 Wird wahrscheinlich auch mit normalem Dinkelmehl problemlos funktionieren, oder? Das verwende ich am liebsten ^^
Hallöchen liebe Karin! Vielen Dank, freut mich sehr, dass du mein Rezept ausprobieren möchtest. Dinkelmehl könnte klappen, ich verwende es jedoch nicht, da ich auf Gluten verzichte. Bitte probiere es aus und gib mir Bescheid, ob es funktioniert hat ????
I can not wait to try your Recipe ! That frosting looks amazing and so much healthier being refined sugar free ???? What a perfect carrot cake this is .. Thank you so much for sharing so we can enjoy this too <3
Thank you Kirsten! Yes I am so happy that the refined sugar free frosting turned out so great. I hope you will like the carrot cake in case you try out my recipe. Much love ❤️
Como puedo recibir las recetas en español?
You could try Google translator 🙂
Tolles Rezept! Ich werd den Kuchen auf jeden Fall ausprobieren wenn ich wieder zu Hause bin!
Oh wie lieb von dir Eva, vielen Dank, das freut mich sehr. ❤️