Vegan carrot cake receipe

 ©James Petts 

28 November 2021  |  Bakeries, Patisseries, Recipes

Vegan carrot cake for Christmas


For the carrot cake; Preheat the oven to 180°C. Peel then grate the carrots. In a bowl, mix the eggs with the sugar. Beat until mixture thickens. Add the lightly melted coconut oil (a few minutes in a double boiler) then the apple sauce. Mix together. Then add the flour, spices, salt, baking powder and baking soda by sifting them. Mix then add the carrots and crushed walnuts. Oil and flour a round cake tin 26 cm in diameter then pour in the mixture. Bake for about 35 to 40 minutes. The tip of the knife should come out very dry. Let cool completely.

For the topping;

Combine all the ingredients and beat to obtain a creamy consistency. Leave to rest in the refrigerator for at least 30 minutes.


Carefully remove the carrot cake from the mold. The cake is quite fragile, wet and sticky. Cut out two circles about 11 cm in diameter each. Place one of the circles on the support of your choice. Place a few tablespoons of topping on top and spread it over the entire surface. The layer should be thick enough. Then place the second round of carrot cake, add a layer of topping and spread it out. Using a spatula, spread the rest of the topping on the sides to make a nice, even, snow-white cake. Crush the nuts, roughly mix the speculoos, mix everything and sprinkle the top of the cake. Place in the fridge and let stand for at least 2 hours before serving.

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Virginie Erre

After gaining a Masters Degree from the Panthéon Sorbonne, I worked as a real-estate agent for luxury properties and now am a manager with Pure France high quality holiday rentals. I am also a yoga instructor.

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