Vegan Carrot Cake - half the fat, all the flavor #vegan #kosher #vegetarian #thanksgiving #carrot #cake #icing #dessert #holidays #parve #dairyFree #GO Veggie!

Rainbow Carrot Bundt Cake

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 1 cake 1x
  • Category: Dessert
  • Cuisine: Kosher / Vegan



  1. Preheat oven to 350F. Grease a large bundt cake pan
  2. Combine almond milk, flax and lemon juice in a small bowl. Mix well and set aside
  3. Cream coconut oil, cream cheese and oil for one minute. Add sugar, maple syrup and vanilla and beat for 3-4 minutes, until light and fluffy. Add flax mixture and continue beating for 2 more minutes
  4. In the meantime, cut the carrots into large chunks and place them in the food processor. Pulse just a few times until chopped into little pieces. Transfer to a bowl and do the same with the apple. Set aside
  5. Combine flour, baking powder, cinnamon, pumpkin pie spice and salt in a bowl. Reduce speed of the mixer and slowly add to the wet mixture. Beat until just incorporated. Turn off the mixer, add carrots and apple and beat again until just incorporated. Let the batter sit for 2-3 minutes and using a spatula, fold in nuts and cranberries
  6. Transfer batter to prepare bundt cake pan and bake at 350F for 1 hour or until a toothpick inserted comes out clean
  7. To prepare the icing, beat cream cheese, confectioner’s sugar and coconut oil using and electric mixer, until creamy. Add maple syrup, orange juice, vanilla and cinnamon and continue beating until well combined. Refrigerate until ready to use. Pour over cooled cake and top with chopped nuts (if using)