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Carrot Cake

Your easy and vegan recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course dessert
Servings 1 cake


  • 60 g carrots
  • 60 g apple sauce unsweetened
  • 100 ml lemon juice optional: freshly squeezed
  • 100 ml water
  • 4 tbsp agave syrup
  • 80 g coconut blossom sugar
  • 50 ml oil coconut, rapeseed, sunflower oil (cold-pressed)
  • 1 tsp cinnamon ground
  • 2 tsp baking powder
  • 0,5 tsp baking soda
  • 100 g wheat flour wholegrain
  • 100 g wheat flour all-purpose
  • 2 tbsp corn starch


  • Start by pureeing carrots (unpeeled but washed) with the applesauce, lemon juice and water. For this, cut them into rough pieces and then puree them in a blender. Alternatively, you can do this with a hand blender, but I would cut the carrots into smaller pieces.
  • Put the mashed carrots in a bowl and gradually add the remaining ingredients to the dough. Mix them well with a whisk.
  • Now pour the dough into a greased ring-shaped baking pan (cake ring) with a diameter of 16-20 cm.
  • Bake the cake in the preheated oven at 180 ° C for 25 minutes.
  • Sprinkle the cake with some icing sugar by sifting the sugar through a sieve right over the cake.


Of course, you can grate the carrots in the first step instead of pureeing them, but I think it's great to have the possibility to hide the carrots in the batter :)
The smaller the diameter of the baking pan, the higher the cake gets. I used a cake ring with a diameter of 16 cm and recommend using cake rings between 16 cm and 20 cm in diameter.
Keyword cake, carrot, healthy, vegan