Simple vegan carrot cake

Lately our [almost 4 year old] son has been requesting freshly made carrot juice like CRAZY. Although it can be a bit of a task with clean up and preparation, there’s just no way to say no to such a healthy request! With juicing comes lots of pulp though and when you’re dealing with carrots specifically there’s only one thing left to do with it – CAKE.

I’ve been playing around with a homemade recipe and I finally think I nailed it y’all. This cake turned out soooooo yummy/moist and tasted even better the next day! This is a great way to put all parts of the carrot to use and it feels good knowing there’s at least some nutritional value to your cake haha.

I also created a homemade vegan lemon butter cream to go on top and am not mad about how that turned out either. Enough chatter though, here’s what you’ll need.


• 2 cups of carrot pulp **(I would imagine you could also make it with shredded carrots but I’ve only used pulp from juicing so I can’t vouch for any other way).

• 2 1/2 cups organic all-purpose flour

• 1 cup organic brown sugar

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1 tsp baking soda

• 1/3 cup organic coconut oil

• 2 tbsp organic flax meal (as an egg replacer)

• 1 1/2 cup almond milk (or non dairy milk of choice)

• 2 tsp organic apple cider vinegar

• 1/2 tsp cinnamon

• 1/4 tsp Himalayan salt

• 1/2 tsp all spice

Butter cream:

• 1/2 cup vegan butter

• 1/4 tsp freshly squeezed lemon juice

• 1/2 cup organic powdered sugar

• shredded organic coconut (optional)


1. Pre heat oven to 350°F and lightly grease a round baking pan. (I used  coconut oil for this)

2. In a small bowl, mix your flax meal with equal parts water and set in the fridge for 10 minutes or until it looks like a gel consistency. This will act as your egg replacer that binds the ingredients together.

3. In a mason jar or cup, combine your non dairy milk with the apple cider vinegar and set aside.

4. In another separate large mixing bowl, combine your coconut oil, sugar and vanilla extract and mix well. Once combined well, add in your milk/ACV and flax egg to the mixture. Mix well again.

5. In another bowl (so many separate bowlsssss hahaha) combine all your dry ingredients (flour, baking soda, baking powder and spices) with a fork or spoon so it’s mixed together well. Once done, add in your wet ingredients to your dry and keep on mixing!

6. The final step is to add in your carrot and you should have a nice cake batter consistency. If you find it’s too dry you can always add in a little bit more milk but be careful not to over do it. Place in the oven and let bake for 18 minutes.

Butter cream frosting:

While your cake is baking, combine all your frosting ingredients in a small bowl and whisk together well until smooth and creamy. You can add more of anything to get it as thick or sweet as you’d like. It’s honestly super simple! Place in the fridge until ready to use.

Once the cake is out of the oven, let it completely cool before attempting to frost it or you’ll have a runny mess. Finish it off with some coconut shreds as a topping and you’re all done!


I’m not kidding when I said it tastes even better the second day so try to hold off eating it all if you can! As always I hope you enjoyed this recipe and tag me/comment if you give it a try 🙂

Til next time,

~ Chantel



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