Carrot Cake with “Cream Cheese” Frosting

Carrot Cake

Carrot Cake

This spiced cake with organic carrots and a non-dairy cream cheese frosting is perfect for any occasion or birthday celebration! Feel free to make this cake gluten-free by using TigerNut flour- its’ a great option for those with nut allergies. I do have to warn you that this cake is effortless to make and dangerously moist so be careful when you taste how flavorful it is. Thanks to this recipe that I get to share with you all, you too will be able to enjoy this amazing dessert!

Carrot Cake



2 cups organic flour

2 tsp. baking powder

1 tsp. baking soda

1-1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. nutmeg

1/2 tsp. Vitacost Himalayan Fine Pink Salt

4 Tbsp. Bob’s Red Mill Egg Replacer + 8 Tbsp. filtered water

1 cup organic sugar

1 cup Vitacost brown sugar

3/4 cup avocado oil

1/4 cup apple sauce

1/4 cup crushed pineapple

1 tsp. vanilla extract

3 cups shredded carrots

Cream Cheese Frosting:

1 (8 oz) Mykonos Cream cheese 

1/2 cup vegan butter, softened

2 cups Vitacost powdered sugar 

1 tsp. vanilla extract



  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, combine white and brown sugar with oil and Egg Replacer. Mix until well combined and then add the apple sauce, crushed pineapple, and vanilla. 
  3. Then add the nutmeg, cinnamon, ginger, salt, baking soda, baking powder, and the flour. Once mixed, add the carrots and fold them in. 
  4. In a greased cake pan, pour the cake batter in and place in the preheated oven for 30-35 minutes or until the top is nice and golden brown. 


  1. In a bowl combine all ingredients and beat until frosting has formed. 
  2. Spread evenly over the cake once it has cooled and top with walnuts. 

Chef’s tip: If you would like, you can add 1/2 cup raisins to the batter at the end, mixing it in.