Grain-Free Vegan Carrot Slab Cake with Lemony Cream Cheese Frosting

This grain-free vegan carrot slab cake is also naturally gluten-free, easy to make, and absolutely delicious! Top it with smooth homemade lemony cream cheese frosting and enjoy!

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Grain-Free Vegan Carrot Slab Cake with Lemony Cream Cheese Frosting

Grain-Free Vegan Carrot Slab Cake with Lemony Cream Cheese Frosting


Ingredients

Scale
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 Tbsp ground flax seeds
  • 3 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 ½ cups coconut sugar
  • 1 tsp vanilla extract
  • 240 grams grated carrot
  • ¼ cup olive oil
  • ¼ cup coconut yoghurt
  • ⅓ cup almond milk
  • 1 cup pecans, chopped

CREAM CHEESE ICING

  • 290g tub vegan cream cheese, softened
  • 1 tsp vanilla
  • 34 drops lemon essential oil
  • ¾c (90g) icing sugar, sifted

Instructions

  1. Preheat oven to 170ºC/340ºF, and grease + line an 8 or 9-inch square can tin.
  2. Add almond flour, salt, baking powder and soda, spices, flax, and coconut sugar to a bowl. Mix well and set aside.
  3. Add the remaining ingredients (except the pecans) and combine. Fold through pecans, then pour into the lined tin. Bake for 50-60 minutes or until a skewer inserted comes out clean.
  4. Allow cake to cool completely in the pan, then move into the fridge to set for 2-3 hours. Meanwhile, make the cream cheese icing by whisking ingredients together in a bowl and then setting in the fridge with the cake.
  5. To serve, spread on icing and top with pecans. Enjoy!

Notes

Find more of Jade’s recipes on @panaceas_pantry.

Grain-Free Vegan Carrot Slab Cake with Lemony Cream Cheese Frosting

If you loved this grain-free vegan carrot slab cake, you might also like…

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Or click here for more vegan carrot cake recipes!

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