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Vegan Carrot Cake

  • Total: Prep Time: 15 mins | Total Time: 90 mins
  • Serves: 8-12


  • Carrot, grated (250g)
  • Fresh orange juice (80ml)
  • Zest of 1 orange
  • Cocobella Vanilla Coconut yoghurt (300g)
  • Maple syrup (100g)
  • Nut butter of choice (100g)
  • Plain flour (300g)
  • Baking powder (2tsp)
  • Bicarb soda (1tsp)
  • Cinnamon (2tsp)
  • Ginger (1/2tsp)



  1. Preheat oven to 170 degrees Celsius and grease and line a large cake tin with baking paper. Using a tea towel to squeeze the excess juice out of the grated carrot.
  2. In a large bowl add the carrot, orange juice, orange zest, coconut yoghurt, maple syrup and nut butter and whisk until combined.
  3. Add the flour, baking powder, bicarb soda, cinnamon and ginger and fold until combined.
  4. Pour the batter into the prepared tin, spread out evenly and place in the oven to bake for 30mins.
  5. To make the frosting, first melt the white chocolate. Warm up the coconut yogurt (so the chocolate doesn’t set when added) then mix through the melted chocolate and lemon juice. Place in the fridge for 30mins to thicken.
  6. Once the cake is cooled, spread the icing out evenly on top and sprinkle with chopped nuts or your desired toppings. Slice and enjoy!!

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