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Easter Carrot Cake

A wonderful, healthy vegan friendly Easter treat
Prep Time15 mins
Cook Time45 mins
Servings: 12 Serves
Calories: 247kcal


  • 1 1/2 cup Whole wheat flour (Spelt Flour as a low gluten alternative)
  • 3/4 cup Coconut sugar
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon (or more to taste)
  • 2/3 cup Applesauce
  • 3 tbsp Chia seeds (mixed with 9 tablespoons of water to make a gel)
  • 1 cup Carrot finely grated
  • 1/2 cup Canned crushed pineapple (with juice)
  • 1 tsp Vanilla extract


  • 1 Cup Monk fruit sweetener
  • 2 Tbsp Coconut oil
  • 1/2 Cup Coconut milk
  • 2 Cup Organic coconut finely desiccated
  • 1 tsp Vanilla extract


  • In a large mixing bowl, combine all dry ingredients.
  • Make a well in the centre and add in remailing ingredients.
  • Mix well using an electric mixer on medium speed.
  • Lightly grease and line an 8inch round cake tin with non-stick baking paper. Pour in the cake batter and bake in oven for 30-35 minutes or until toothpick-test done*.
  • Remove from the oven and allow to stand until cooled before transferring to a wire rack.
  • Once cake is completely cooled, ice with the frosting and decorate as you wish with all things Easter.


  • Mix the monk fruit sweetener, coconut oil and coconut milk in a small to medium size saucepan and boil until thick (approximately 6 minutes). Be very careful it doesn’t get too hot and burn on the bottom, you must continue to stir constantly.
  • Add in the finely desiccated coconut and vanilla, mix through.
  • Remove from heat and allow to cool slightly, (not too much as you still want it to be a little runny to ice the cake).
  • Spread over the cake and allow to cool to set. Decorate if you wish with all your favourite Easter themed decorations.


*insert toothpick into centre of cake. If it comes out clean, the cake is done.


Calories: 247kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Sodium: 161mg | Potassium: 218mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1782IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg