Carrot Cake with Vegan Cream Cheese Icing

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Desserts | Dec, 09 2019

Carrot Cake with Vegan Cream Cheese Icing

This is the perfect cake to bring to the holiday party that will be enjoyed by most! This is a guilt-free cake that is light but deliciously flavorful at the same time. You can add in your own favorite nuts or raisins if you would like. Carrots are naturally sweet, so the cake does not need much added for sweetness. This cake is rich in fiber, protein, healthy fats, antioxidants, vitamins, and minerals.  Bon Appétit!


2 cups almond flour

¼ cup coconut flour

1/3 cup arrowroot flour

1 tsp baking soda

¼ tsp salt

1 ½ tbsp. cinnamon powder

½ tsp allspice

½ tsp ginger powder

2 cups grated carrots

4 cage-free organic eggs room temperature

1/3 cup coconut oil

¼ cup unsweetened organic applesauce

2 tsp vanilla extract

2-3 tsp stevia liquid


1 cup vegan cream cheese

1 ½ cup coconut cream (full fat organic canned coconut milk)


Preheat oven to 350 degrees

Prepare two cake pans with parchment paper. Line the parchment paper on the bottom of the pans.

Mix the dry ingredients in a mixing bowl.

Mix the wet ingredients in a separate mixing bowl.

Mix the two together. If you are adding raisins or nut add at this time. About ½ cup of one or the other or both.

Divide the batter equally into the two baking pans and bake for 25 minutes or until a toothpick comes out clean.

Let the cake cool completely about 30 minutes before icing.

Icing Directions:

With a hand, mixer blends the coconut cream and vegan cream cheese until whipped cream-like. You can add a few drops of stevia for sweetness. Keep refrigerated until the cake is cooled completely and then ice the cake.



Dr. Veronique Desaulniers (“Dr. V”) is the founder of Breast Cancer and The 7 Essentials System®. This step-by-step guide empowers you with knowledge so you Never Have to Fear Breast Cancer Again! To watch a FREE webinar about the 7 steps for beating breast cancer naturally, Click Here.

  • Hi Dr. V – your icing calls for 1 1/2 cup of coconut cream but then I read “from full fat coconut milk”. Do you mean 1 can of full fat coco milk or 1 1/2 c of the actual cream that sits on the top of the can? If the latter, we’d need to use 3 or 4 cans of the coco milk.
    Thank you, Lori