Carrot Cake with Macadamia Nut Frosting (vegan)

Carrot Cake with Macadamia Nut Frosting (gluten-free | vegan)

This decadent vegan carrot cake with a creamy macadamia nut frosting will be a cake you won't only want to make once. Check out the recipe and shop ingredients below!


Carrot Cake Batter 

  • 1 1/2 C cashew flour (can sub almond meal)
  • 1/4 tsp sea salt
  • 1 Tbsp cinnamon
  • 1/2 tsp ginger 
  • 2/3 cup coconut sugar
  • 1/3 cup coconut oil (melted)
  • 2/3 cup raisins
  • flax eggs
  • 1/4 C arrowroot flour
  • 1/2 tsp baking soda
  • 1 1/4 cups shredded carrots (about 3 large carrots) 

Macadamia Nut Frosting

  • 1/2 C macadamia nuts (soaked in water for a few hours)
  • 5 medjool dates (pitted and soaked in ½ C water for a few hours)


  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients for the cake batter (make sure to make flax eggs separately first), except carrots. Once mixed together, mix in carrot shreds
  3. Bake in a 9x5 bread loaf pan for 25-30 minutes. The cake will be firming up when you pull it out of the oven, but it will still be moist. We recommend starting with 25, and if feels really un-baked when you pull it out, leave it in for another 5. Put it in the fridge, and it will firm up when it's in there. If you are using a pan with larger surface area, your bars will be thinner than those in the photo, and start with 20 minutes in the oven. 
  4. Make the icing: drain the nuts (but not the dates!), and combine nuts and dates plus the water the dates were soaked in into food processor. Blend until smooth.
  5. Make sure cake is cool / firm before icing.
  6. Store in fridge (and eat right out of the fridge)!
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