Deliciously Ella's

Vegan Carrot Cake

  • Preparation time: --
  • Cooking time: --
  • Serves: --
My Vegan Carrot Cake is gluten, dairy and sugar free.


  • 3 carrots
  • 2 slices of pineapple
  • 1 banana
  • 2 cups of almonds
  • 1 cup of pecans
  • 1 cup of buckwheat flour
  • 1/2 a cup of almond milk
  • 1/2 a cup of maple syrup
  • 1/2 a cup of dates
  • 1/2 a cup of raisins
  • 3 tablespoons of chia seeds
  • 1 tablespoon of cinnamon

For the icing:

  • 1 ripe banana
  • 1 avocado
  • 3 tablespoons of maple syrup
  • 6 medjool dates
  • 1 tablespoon of coconut oil
  • 1 tablespoon of nut butter
  • 1 heaped teaspoon of cinnamon
  • A handful of pecans to sprinkle on the top

How to prepare:

  1. Start by pre-heating the oven to 180C.
  2. Then place the pecans in a food processor for a few second intervals so that they crush into crunchy little pieces. Then place these to one side.
  3. Next, finely grate the carrots. Then grind the almonds in a food processor until they form a flour, this should take about a minute. Once this has formed add the buckwheat flour, grated carrots, banana, pineapple, chia seeds, almond milk, maple syrup, dates and cinnamon to the processor and blend again to create a sticky mixture.
  4. Place the mixture into a big bowl, stirring in the raisins and pecan pieces.
  5. Grease a cake tin with coconut oil before pouring the mixture into it. Bake for about 30 minutes, until the top turns a golden brown and you can pull a knife out of the centre of it clean.
  6. While the cake cooks make the icing. Simply place everything, except the pecans into a processor and blend until a delicious, caramel-like frosting forms.
  7. Once the cake is cooked and has cooled, remove it from the baking tin and ice it, sprinkling pecan pieces on the top.
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