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Vegan Carrot Cake

65 Minutes
6 Servings
18 Ingredients


Make everyone ask for seconds with a carrot cake made to turn your loved ones into vegan treat lovers. It’s a dessert snack that belongs on every table this Easter.


1. Pre-heat oven to 180 ℃

2. Line two small, round cake tins with baking paper and grease the sides.

3. Place all the dry ingredients in a mixing bowl. Then add the rest of the ingredients and mix until just combined.

4. Divide the mixture between the two tins and bake for 35 minutes or until a wooden skewer comes out clean when placed in the middle.

5. While the cake is baking make the icing. Place all the ingredients in a bowl and mix until smooth. If too soft, add more almonds. Place in fridge to keep cool.

6. Remove cake from oven and cool completely. When cooled, top one layer with some icing and top with the other layer. Then again with some icing.

7. Garnish with carrot roses. To make the carrot roses, take a peeler and peel the carrot. Then keep on peeling until you have a few peeled layers. Roll up a few peels until you have a carrot shape. Garnish with some more walnuts and pistachios.

Nutritional Information

Not Available


For the cake:

  • 350 g flour
  • 1 tsp. baking powder
  • 1 tsp. bicarbonate of soda
  • 1 tsp. ground cinnamon
  • 120 ml coconut oil
  • 250 ml almond milk
  • 2 tbsp. flaxseed mixed with 80 ml / 1/3 cup water
  • 200 ml maple syrup
  • 1 tsp. vanilla extract
  • 1 tbsp. apple cider vinegar
  • 300 g grated carrots
  • 65 g chopped walnuts
  • 65 g chopped pistachios


For the icing:

  • 150 g / 1 1/2 cups ground almonds
  • Coconut cream from 1 can chilled coconut milk; simply scoop the fat from the top of the can
  • 60 ml / 1/4 cup agave nectar
  • 1 tsp. vanilla extract
  • 2 tbsp. orange juice
  • Carrot rose ribbons for garnish