• Prep Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 9

Vegan Paleo Carrot Cake

  • Recipe Submitted by on

 Ingredients List

  • 1 cup non-dairy yogurt or unsweetened applesauce (240g)
  • 1/3 cup coconut sugar (50g)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1/2 cup tapioca starch (60g)*
  • 2 1/2 cups almond flour (275g)**
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp salt
  • 1 1/2 cups grated carrots (180g)
  • 1/2 cup walnuts (60g)
  • 1 cup (120g) raw cashews (soaked overnight)
  • 1/3 cup (75g) nondairy yogurt
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt


Preheat the oven to 350F.
To a mixing bowl, add the yogurt/applesauce, coconut sugar, lemon juice, and vanilla. Whisk to combine.
Add the tapioca starch, almond flour, baking soda, spices, and salt. Stir to combine.
Fold in the grated carrots and walnuts.
Transfer to a baking pan (I used a 9×9″ square pan, but round is fine too) that has been lightly sprayed with oil or lined with parchment paper.
Bake for approximately 40 minutes at 350F or until a toothpick inserted into the center comes out clean.
Remove from the oven and cool completely before frosting.
Drain the cashews. Combine all the frosting ingredients in a high speed blender and blend until smooth and very creamy. If it gets stuck at a higher speed, reduce the speed to low and let it blend for a while (30-60 seconds).
Spread onto the cooled cake and ideally refrigerate until the frosting is set (at least 2 hours). Or you can eat it immediately, but the frosting will be quite soft.
Slice and enjoy! Keep leftovers in the refrigerator.

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