Carrot Cake With Vanilla Topping

vegan gluten-free carrot cake the compassionate kitchen

I find that most people love carrot cake. It was always my favourite cake growing up, but it disappeared once I became vegan.. Since starting to be creative with vegan baking and exploring vegan desserts with attention two things have happened. One, is that I have realised you don’t need eggs as much as I thought you did to bake. This cake is supreme and it is super moist and not at all crumbly with no eggs... and no “egg replacer'“. Secondly my tummy has got a little bigger :) Yes, even with no refined sugars, remember that sweet food is sweet food and only meant to be had now and then - but hey, I have to test out the four versions I made to get this one perfect!

I hope you like it x


4 cups grated carrot

10 medjool dates putted

6 tablespoons apple sauce

1/3 cup maple syrup

1/4 cup coconut oil

1 1/2 cups buckwheat flour

1 1/2 cups gluten-free flour

1 teaspoon baking soda

1 teaspoon vanilla extract

1 1/2 teaspoon cinnamon

1 teaspoon nutmeg

1 cup of coconut yoghurt


½ cup raw macadamia nuts (soaked for an hour)

½ ) cup raw cashews (soaked)

¼ cup almond or coconut milk

¼ cup maple syrup

2 tablespoons coconut oil

1 teaspoon vanilla extract

2 teaspoons fresh lemon juice

½ teaspoon salt


Place the grated carrot, dates and maple into a blender or food processor and blitz for around 30 seconds until the mix is pretty mushy. If the mix is too dry, add the apple sauce to it to help it mix around.

Take it out and place in a large bowl and add the rest of the ingredients. Mix.

Oil either a 20xm x 7 cake tin, or I used three smaller cake rings just for fun! Cook for 1 hour to 1 hour 15 minutes depending on which cake tin you use - the smaller ones need less time to cook through. Let stand for 15 minutes.

Serve with either vanilla coconut yoghurt which is what we did and loved it OR with the icing which you just need to mix in a blender until smooth and then leave in the fridge to cool down.