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CARROT CAKE WITH CASHEW CREAM CHEESE FROSTING! Oh yay this beauty is gluten-free, dairy-free, vegan and so, so good! Best enjoyed with a hot cup of coffee and some Holiday tunes!

Carrot Cake

Print Recipe



  • 1 cup oat flour
  • 1 cup gluten-free 1-to-1 baking flour I like using Bob's Red Mill
  • 1 cup grated carrots
  • ½ cup coconut brown sugar
  • 2 tablespoons ground flax seeds
  • 1 tablespoon pumpkin pie spice
  • 1 tsp baking soda
  • Pinch sea salt
  • 3 tablespoons lemon juice
  • cup apple sauce
  • 1 cup non-dairy milk


  • 1.5 cups soaked cashews
  • coconut cream
  • 3 tablespoons lemon juice
  • ¼ cup honey or sweetener of choice


  • Begin by adding all of the dry ingredients into a large bowl and whisking together.
  • Then add the non-dairy milk, lemon juice and applesauce to a small bowl and whisk together.
  • Next add the wet to the dry and stir until well combined.
  • Finally pour the batter into a loaf pan and bake in a preheated 350 degree Fahrenheit oven, for 50 to 60 minutes.
  • While the loaf bakes, make the cashew frosting. Soak the cashews by adding them to a small bowl or jar and covering with hot water, let them soak for at least 30 minutes. You can also use cold water and cover with a lid, then let them soak overnight in the fridge.
  • When you are ready to use the cashews, drain and rinse well.
  • For the coconut cream, I always keep a couple of cans of full fat coconut milk in my refrigerator, upside down.
  • Pull out a can and flip right side up, remove the top and pour out the coconut water that has separated from the cream. Save this water for smoothies!
  • You can see what is left at the bottom is thick delicious coconut cream!
  • Add the cashews, coconut cream, lemon juice and honey to a food processor or high-speed blender and blend until silky smooth.
  • After the loaf is finished baking, let cool, then frost and top with a sprinkle of cinnamon or pumpkin pie spice, serve and enjoy!
Servings: 8
Author: Healthy Grocery Girl

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