Tropical Carrot Cake Recipe
Prep time
Bake time
Total time
UPDATED: New recipe for No Refrigerator Cream Cheese Icing! No Vegan Cream Cheese Needed! CLICK HERE FOR THE NEW RECIPE!
Serves: serves 12-14ppl
  • For the Carrot Cake Recipe:
  • Vegetable Oil ¾ cup (177ml)
  • All Purpose Flour 1 cup + 2 tablespoons (140g)
  • Cake Flour ½ cup (60g)
  • Baking Powder 1 teaspoon (4g)
  • Baking Soda 1 teaspoon (4g)
  • Salt ¼ teaspoon
  • Ground Cinnamon 1¾ teaspoons
  • Brown Sugar ½ cup (105g)
  • Granulated Sugar ½ cup (100g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 6 Tablespoons (90ml)
  • Vanilla Extract 1½ teaspoons (7ml)
  • Carrots 4 medium (approx 2 cups 250g)
  • Crushed canned pineapple drained extremely well ¾ cup
  • Orange Zest & Juice from ¼ large orange approx 1 Tablespoon juice & 1 teaspoon zest
  • Toasted Coconut ¾ cup plus more for garnish
  • For the Cream Cheese Icing: **see notes above new & improved recipe!
  • Vegan Cream Cheese 1 cups (226g)
  • Vegan Butter ¼ cup (56g)
  • Confectioner's Sugar 1 cups (120g)
  • Vanilla Extract 1 teaspoon
  • Vegan Buttercream 1 cup *optional
  1. First prepare your cake pan(s) with parchment paper lining & pan grease
  2. Preheat your oven to 350°F
  3. Combine the flax meal with the hot water and let stand to thicken
  4. In a large bowl combine the both sugars with the oil, vanilla extract, orange zest & juice and the salt, whisk smooth
  5. Sift together all of the dry ingredients directly into the sugar mixture in the bowl and whisk smooth
  6. Add the grated carrots and drained pineapple and the toasted coconut then mix smooth
  7. Pour batter into greased cake pans and bake immediately at 350°F in a preheated oven for approximately 25-40 minutes depending on the size of your pans
  8. Cakes are done when a toothpick inserted into the center comes out with moist crumbs not raw batter.
  9. Cool the cakes in the pans until they are cool to the touch, then flip them out onto a cooling rack to cool completely
  10. Meanwhile prepare the cream cheese icing by creaming the sifted confectioners sugar with the softened vegan butter.
  11. Add the vanilla extract and then add the vegan cream cheese and mix by hand with a wooden spoon or spatula until combined well.
  12. Add the optional vegan buttercream and refrigerate until ready to ice your cake.
Carrot cake that is iced with cream cheese icing must stay refrigerated at all times.
Recipe by Gretchen's Vegan Bakery at