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Carrot Cake with Coconut Frosting

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by Nathalie
Step by step recipe - 60 Min
March 26, 2018

Happy Easter lovelies!

I couldn’t resist but to bake a new glutenfree, vegan and histaminefree carrot cake for this wonderful holiday!

This carrot cake with coconut frosting is perfect for a family get together! It’s super moist, sweet and has the creamiest and most delicious coconut frosting! I almost ate the whole frosting before I even covered all the cake.

I thought it would be fun to already cut the into slices but you can basically use any cake tin, you prefer.

Tag me in your easter table picture with @nathaliescuisine and use #nathaliescuisine. Would love to see my cake on your tableJ




Serves 12 slices
Cooks in 60 Minutes
Difficulty Easy


2 tbsp flax seeds, grounded
170 g almond flour
120 g rice flour
3 tsp baking soda
1 tsp vanilla, grounded
1 tsp cinnamon
1/4 tsp salt
100 g coconut sugar
180 g carrots, shredded
200 ml coconut milk
45 ml coconut oil, melted
130 g apple sauce , unsweetend
For the frosting:
1 can coconut cream
1 tsp vanilla, grounded
2-3 tbsp coconut sugar


Place the can of coconut cream in the fridge overnight! This step is super important, otherwise you won't get a nice frosting.

Preheat the oven to 180°C and line a casserole dish (or cake tin, whatever you prefer) with baking paper. Place all the ingredients for the cake into a large mixing bowl and stir well until all the ingredients are blended. Pour the batter into your cake tin/lined casserole dish and bake for 35-40 minutes. Let the cake cool off completely before frosting, otherwise, the frosting will melt. You can chill the cake in the fridge.

For the frosting, place the coconut cream into a bowl. Make sure to only use the hardened coconut cream on top and just a bit of the liquid in the bottom and not all the bottom. Add the rest of the ingredients and mix with a handmixer until creamy. Frost the cake and serve with some shredded carrot, coconut or/and fresh fruits on top.


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