This carrot cake is packed with all sorts of goodness, texture and flavours. Finished off with a lush vegan coconut yoghurt frosting.


The Cake

  • 150 ml coconut oil
  • 5 free-range eggs (vegan option: use chia eggs)
  • 150 ml rice milk
  • 100 ml maple syrup
  • 350 g spelt flour
  • 400 g grated carrots
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • a pinch of salt
  • 1 tsp vanilla essence

Coconut Yoghurt Frosting

  • 1 cup of raw cashews soaked overnight and strained
  • 1/4 cup Natural Greek-Style coconut yoghurt
  • 2 tsp lemon juice
  • 1 tsp vanilla
  • 4 tbsp almond milk
  • pinch salt
  • 2 tbsp maple syrup
  • handful of chopped walnuts


The Cake

  1. Preheat the oven to 180°C
  2. Melt the coconut oil in a saucepan and remove from heat
  3. Whisk together the eggs, rice milk, coconut oil and maple syrup in a mixing bowl and then combine with the other ingredients. Stir well!
  4. Grease the cake tin with coconut oil, pour the mixture into the tin and place it in the preheated oven
  5. Bake the cake for about 60-70 minutes until it’s done and allow it to cool

Coconut Yoghurt Frosting

  1. In a blender add soaked cashews (strained), coconut yoghurt, vanilla extract, maple syrup, lemon juice and pinch salt. Blend or pulse to combine. Then, slowly pour in 4 tbsp almond milk until cashew icing blends into a smooth, creamy and pourable mixture
  2. Gently pour icing over cake using enough to coat cake as desired (I used about 3/4 of the icing mixture). Top cake with chopped walnuts
  3. Enjoy!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

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