Easter carrot cake

An Easter carrot cake that is sure to delight – this vegan cake uses Violife cream cheese for a deliciously different icing.

Brought to you by Violife

Easter carrot cake recipe by Violife

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For the cake

  • 250 ml jar coconut oil, melted
  • 300 g light brown sugar
  • 1 1/2 tsp vanilla essence
  • 210 ml oat milk
  • 420 g plain flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp bicarbonate soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp ground nutmeg
  • 1 orange, zest only
  • 4 medium carrots, grated

For the icing

  • 2 Violife Creamy Original
  • 100 g coconut flakes
  • 60 ml oat milk
  • 2 tsp lemon juice
  • edible flowers, for decorating
  • baked coconut flakes, for decorating


Heat the oven to 180°C and grease 2x 20cm cake tins with coconut oil and line the base with baking paper.
Whisk together the oil and sugar, then add the vanilla essence and oat milk.
Combine the flour, baking powder, soda, spices and orange zest in a separate bowl before adding the dry mixture to the wet mixture and stir well. Stir in the grated carrot.
Divide the mixture between the tins and bake in the oven for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Then take out and let cool completely.
To make the icing, mix all of the icing ingredients together in a mixer until you have a fluffy frosting.
Once cooled, spread half the icing on top of one of the cakes and then place the other cake on top.
Decorate the topping of the cake with the rest of the icing and sprinkle with coconut flakes and edible flowers.

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