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Naked Carrot Cake with Coconut Cream Frosting (Vegan+GF)

Time for celebrating Springtime! Carrot cake is just the thing to get ready for all the warmth and sunshine of the season.
Prep Time 35 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 cake (18-24 servings)



  • 4 flax "eggs" 1/4 cup ground flaxseed + 3/4 cup water
  • 2 cups full-fat coconut milk
  • 2 cups coconut palm sugar or raw turbinado sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon each of: cloves allspice ginger and nutmeg
  • 2 2/3 cups gluten free oat flour
  • 2 1/2 cups grated carrots
  • 1 1/4 cups chopped walnuts
  • 1 cup 100% crushed pineapple
  • 1 cup unsweetened shredded coconut flakes

Coconut Cream Frosting:

  • 1/4 cup coconut cream
  • 1/2 cup coconut oil
  • 4 - 4 1/2 cups powdered sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt



  1. Preheat oven to 350 degrees F (180 C) and grease 3 (8 or 9 inch) round cake pans. Mix together the flax and water and allow it to sit for at least 15 minutes until thickened.
  2. Stir together the coconut milk and sugar in a large mixing bowl until smooth. Mix in flax "eggs" and add salt, vanilla, baking powder, spices, and oat flour then stir until combined. Add carrots, walnuts, pineapple, and coconut shreds then mix well.
  3. Divide batter among the pans and place in oven to bake for 35 - 40 minutes or until toothpick inserted in center comes out clean.
  4. Remove from oven and cool completely before frosting.

Coconut Cream Frosting:

  1. Warm coconut cream and coconut oil together until smooth. Add to the bowl of a stand mixer and add the lemon vanilla, salt, and powdered sugar one cup at a time. Slowly add remaining powdered sugar and whip until light and fluffy.


  1. Remove cakes from pans and trim tops if necessary. Frost in between each layer and decorate as desired. I used fresh flowers for mine.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.