Healthy Vegan Carrot Cake

Healthy Vegan Carrot Cake

The pureed mango adds such moisture and natural sweetness it’s hard to believe... but easy to eat.
Course cake, Dessert
Servings 6


  • 1 1/2 cups spelt flour
  • 1/2 cup almond meal
  • 3 tbsp coconut sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 cup frozen mango chunks see note for substitution
  • 1/2 cup sliced ripe speckled or overripe best banana
  • 1/4 cup plain non-dairy milk
  • 1/2 cup pure maple syrup
  • 1 tsp lemon juice or apple cider vinegar
  • 1 tsp pure vanilla
  • 1 cup grated carrots


  • 1/3 cup softened coconut butter (see note for substitution)
  • 3 - 3 1/2 TB nondairy milk
  • 3 - 3 1/2 TB pure maple syrup
  • 1/8 tsp sea salt
  • 2 tsp lemon juice


Preheat oven to 350. Prepare an 8 x 8 glass brownie pan (or similar size) by wiping surface area with a light coat of oil, and then using a thick strip of parchment paper to line the inside (makes it easier to remove the cake after cooling). In a large bowl, add flour, almond meal, coconut sugar, baking powder and baking soda (sift in both), cinnamon, salt, and allspice. In a blender, add mango, banana, maple syrup, milk, lemon juice, and vanilla. Puree until smooth. Add wet mixture to dry, along with the carrots. Stir until just well combined. Pour mixture into prepared pan. Bake for 35-40 minutes, until a toothpick or skewer inserted in the centre comes out clean. Once cool, frost (see below), then let frosting cool, and serve.

Frosting: Gently warm the coconut butter (or raw cashew butter, see note) by either placing the jar in a hot water bath, or by placing the measured 1/3 cup in a warm oven (about 250 degrees) until it softens. Once softened, measure and mix all ingredients (starting with 3 tbsp each of milk and maple syrup) together in a bowl until well combined. Add extra milk/syrup as needed to thin and sweeten as desired. Use a spatula to spread frosting over the cake. Chill and serve!

Recipe Notes