Vegan coconut carrot cake with raspberry frosting! The fruity, springlike variant of the classic carrot cake. Two cake layers made from grated carrots, desiccated coconut, chopped walnuts and applesauce, refined with vanilla and cinnamon and served with a creamy cream cheese frosting with fruity raspberry jam. The vegan coconut carrot cake is easy to make, super tasty and a highlight on any table – and not just at Easter!
Fruity alternative to the classic
Easter is coming soon! Like every celebration, Easter has its characteristic dishes and traditions. And this is where I come in. I love cook and bake classics for the holidays, to try out different variations and to be able to look forward to new ones every year.
Just like yeast pastries, the traditional carrot cake is indispensable at Easter time. While German speakers have a number of different names for this delicacy, in English we know and love it as carrot cake. Whatever the name, there is always one thing these cakes have in common: they are simply delicious! You can already find some receipes for carrot cake variants on my blog, for example my Vegan Carrot Cake Bars with Cinammon Frosting!
This year, I have a fruity variant for you to try that will go perfectly with spring: Vegan coconut carrot cake with raspberry frosting. The carrot cake is easy to make, incredibly tasty and perfect for just about any occasion!
Vegan coconut carrot cake – this is how you do it
The recipe is simple! You will need mixing bowls and two baking tins, as well as a mixer for the frosting.
The first step is to mix together a vegan buttermilk made from soy or oat drink and apple cider vinegar. Leave it to stand for about 10 to 15 minutes. This will allow the soy milk to curdle easily, which will cause it to resemble buttermilk.
Then mix together the flour, baking powder, cinnamon, nutmeg and salt. In the second bowl, beat together the oil, vegetable milk, apple cider vinegar and sugar using the whisk. Stir the liquid ingredients together while adding finely chopped walnuts, grated carrots and desiccated coconut to the flour mixture, and stir it briefly until it forms a dough. This is important! Be careful not to stir the dough too much, but only until everything is well mixed together, otherwise it could get “soggy” or “greasy”.
Spread the batter evenly in both springform pans and put them to bake in the oven.
To make the frosting, use a blender to mix together vegan cream cheese, vegetable margarine, vanilla and powdered sugar until creamy (you can also do this by hand). Then stir in (raspberry) jam.
Serving the “Naked” carrot cake
The decorating can begin as soon as the freshly-baked cake layers have cooled down. I opted for a 2-layer cake in the “Naked Cake” look. To produce the “naked” look, the cake is not evenly coated with the frosting. Instead, some of the cream is wiped off. This creates a cool, “messy” look which makes the cake much easier to decorate, since it is not so important to work as “cleanly” as possible. Exactly the right thing for me!:-).
First, apply a thin layer of cream to cake layer No. 1. Then place cake layer No. 2 on top of it. Don’t worry if some of the cream is squeezed out from the side. If this happens, just spread the cream back on the cake.
Then, using a spatula, spread the rest of the frosting all around the sides and then partially wipe it off again, so that a messy look is created.
Finally, decorate with fresh raspberries, pistachio nuts and coconut râpé.
Notes regarding this recipe and its alternatives
- The recipe is suitable for a carrot cake with two cake layers. Ideally, you will have two baking molds, each about 20 cm in diameter. Alternatively, the individual cake layers can be baked one after the other in the oven.
- You can also use the recipe to bake just one layer of cake. Of course, you have to adjust the baking time accordingly when you bake just one layer of cake!
- If you don’t like grated coconut, you can simply leave it out.
- You can also use other nuts instead of chopped walnuts
The following are some additional frosting variants:
- Strawberry cream cheese frosting
- Cinnamon frosting
- Cream cheese frosting
- Cinnamon cream cheese frosting
Have fun baking. Enjoy! <3.
More recipe ideas for Easter:
- Carrot Cake Bars with Cinnamon Frosting
- Vegan Makówki (a Polish dessert)
- Vegan Yeast Knots with Cinnamon-Nut Filling
- Vegan Chocolate-Nut-Babka
If you make this Vegan Coconut Carrot Cake, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Coconut Carrot Cake
Coconut Carrot Cake
- 250 ml soy or oat milk
- 2 tbsp apple cider vinegar
- 250 g flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 150 g applesauce
- 75 ml liquid coconut oil or rapeseed oil
- 1 tsp vanilla extract
- 100 g sugar
- 300 g grated carrots approximately 3 to 4 carrots
- 100 g walnuts finely chopped
- 50 g grated coconut
- 125 g vegan cream cheese*
- 60 g plant-based margarine room temperature
- 1 tsp vanilla extract
- 200 g powdered sugar
- 2 tbsp raspberry jam
- pistachio nuts
- grated coconut
- Mix together soy milk and apple cider vinegar in a container and let stand for about 10 to 15 minutes. This will allow the soy milk to curdle easily and cause it to resemble buttermilk.
- Preheat the oven to 180 °C, top and bottom heat. Lightly grease the baking tins and line the bottom with parchment paper.
- Mix the flour, baking powder, cinnamon, nutmeg and salt together in a bowl. Mix the apple sauce, oil, vanilla extract and sugar thoroughly using a whisk and carefully stir into the dry ingredients. Add buttermilk, grated carrots and nuts. Stir briefly to form a dough.
- Distribute the dough evenly between the two molds. Bake in the oven for about 75 minutes until the dough is well-done*. Then remove it from the oven and allow it to cool.
- To make the frosting, use a blender to mix cream cheese, margarine, vanilla extract and powdered sugar until creamy (you can also do this by hand). Stir in jam.
- Remove the cake layers from the mold. Spread some of the raspberry cream on one of the layers. Put the second cake layer on top and brush it again with the cream. Then use a spatula to brush the sides of the cake all around with the frosting. Alternatively, you can go for the "naked look." To achieve this look, rub some of the frosting off the cake.
- Decorate with raspberries, pistachios and desiccated coconut.
- The recipe is suitable for a carrot cake with two cake layers. You can also bake just one layer of cake using the recipe. Of course, you have to adjust the baking time accordingly if you want to bake just one layer of cake!
- If you don't like grated coconut, you can simply leave it out.
- You can also use other nuts instead of chopped walnuts.
- If you replace the sugar, please note that the consistency of the dough may change. This will also be the case if you swap other ingredients.
- The baking time can vary depending on the oven.
- The best way to determine whether the carrot cake is ready is to pierce it using a wooden skewer or a knife. After piercing the cake, you should be able to withdraw either of these instruments without discovering any liquid dough residue.