The carrot cakes of any kind stand really close to my heart. My mum made one at least once a year close to Easter and the whole family was always blown away with the fantastic taste. I really miss that taste, especially now thinking about that the pandemic didn’t let us go home for nearly 2 years now. 

But let’s look at the positive part how this recipe reminds me those old good times. I found this recipe searching for vegan sweets and trying it out was an absolute success. A delicious, healthier version of a favourite always makes me happy and this vegan carrot cake definitely did!

Vegan Carrot Cake - Filthy Fit recipe


160 g brown rice flour

50 tapioca starch

35 g coconut flour

45 g ground almonds

1.5 tsp baking powder

0.5 tsp baking soda

1 tsp cinnamon

0.5 tsp ginger

375 g grated carrots

120 ml canned coconut milk

110 g maple syrup

2 tbsp melted coconut oil

2 tbsp chia seeds + 6 tbsp water

1 tbsp lime juice

1 tsp vanilla extract

Crushed walnuts (optional)

Frosting (optional):

70 g powdered erythritol

21 g canned coconut milk

2 tsp lime juice


Preheat the oven to 190 degrees C. 

Prepare the chia eggs: mix 2 tablespoons of chia seeds with 6 tablespoons of water and set aside for 10 minutes.

Shift the dry ingredients together in a large bowl.

Mix the wet ingredients except for the grated carrot in a separate bowl.

Whisk the wet ingredients with the dry ingredients, then add the carrot and mix with a spatula.

Line a small loaf pan with baking paper and pour in the mixture. 

Bake in the oven for 50-60 minutes. Check with a toothpick if it’s cooked through properly, then remove from the oven. Let it cool down.

If you fancy, make a simple icing from erythritol, coconut milk, and lime juice. Powder the erythritol first with a blender, then mix in the coconut milk, and the lime juice and pour on the top of the carrot cake. 

Sprinkle with some crushed walnuts. 

Vegan Carrot Cake - Filthy Fit recipe



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