Carrot Cake with “Cream Cheese” Icing

Updated: Aug 11

1/2 cup coconut oil (measure after melting)

1/2 cup nut or plant milk

1 tsp vanilla

2 tbsp ground flax + 1/2 cup warm water

1 cup coconut sugar

1-1/2 cups gluten free flour blend

1/2 tsp xanthan gum

1 tsp baking soda

1-1/2 tsp baking powder

1-1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/2 tsp salt

1-1/3 cups shredded carrot

1/2 cup small raisins or currents

Combine all wet ingredients, let sit 5 mins. Combine all dry ingredients and add into wet. Fold in carrots and raisins. Divide into two greased 9” cake pans and bake at 350 for 35-40 mins. Let cool on a rack for about 5-10 mins then remove from pan and cool on rack completely before icing.


8 oz vegan cream cheese

1 cup vegan butter

2 tbsp nut or plant milk

1 tsp vanilla

1/2 tsp salt

4 cups powdered cane sugar

Combine everything but sugar and butter, until smooth. Sift in sugar and combine. Using electric beaters blend in butter on high until fluffy. Refrigerate for an hour or two (the longer the better). Ice once cake is fully cooled.


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