We’ve been threatening to make a carrot cake video for years and today’s the day… We really outdid ourselves haha- three layers of caramelised delicious cake with cream cheese frosting!


For the base layers:

  • 400g white flour
  • 350g coconut sugar
  • 6 tbsp ground flax mixed with 18 tbsp of water and left to sit
  • 400g finely grated carrot
  • 1 tsp baking soda
  • 4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp allspice
  • 2 tsp vanilla extract
  • 350 ml sunflower oil
  • 100g roasted walnuts roughly chopped

For the frosting layers:

  • 400ml vegan cream cheese
  • 200ml coconut oil
  • 80ml maple syrup

For the topping

  • A few roasted walnuts to crumble


  • Preheat the oven to 180 degrees celsius
  • First for your base layers, mix together your dry ingredients including the grated carrots and crunched walnuts, and then add your wet ingredients and mix all together with your hands making sure everything is mixed thoroughly
  • Divide the mixture between three 9 inch springform lined cake tins and bake for 20 minutes
  • While the cakes are baking make your frosting
  • Add the vegan cream cheese to a large bowl along with the coconut oil and maple syrup
  • Mix together with a fork
  • To get rid of lumps, melt over a low heat
  • Remove from heat whisk until it becomes an emulsion
  • Once cakes are cooled add the frosting to each layer, making a three tiered cake
  • Crunch a few walnuts on top and serve!