Vegan carrot cake with yogurt frosting

It's strange that we needed almost two years, to show you a recipe for vegan carrot cake. Cause at Easter we normally bake three cakes at one go, haha. And you should propably do the same! For this recipe we used a square baking pan, but a round one will work, too. So let's enjoy this juicy and aromatic vegan cake!

Vegan carrot cake with yogurt frosting

1 cake
80 minutes



  • 300 g (10.5 oz) carrots
  • 100 g (3.5 oz) chopped hazelnuts
  • 200 g (1.6 cup) flour
  • 1/2 tsp ground nutmeg
  • 1 tsp cinnamon
  • 100 g (3.5 oz) brown sugar
  • 1 pckg baking powder
  • 250 g (8.8 oz) plant-based yogurt
  • 75 ml (0.3 cup) oil
  • 1/2 lime


  • 2 tbsp coconut oil
  • 100 g (3.5 oz) plant-based yogurt
  • 2 tbsp lime juice
  • 15 g (0.5 oz) vanilla extract
  • 300 g (10.5 oz) powdered sugar


  • 50 g (1.7 oz) chopped hazelnuts


carrot cake

  1. Wash and grate carrots. In the end you should get 250 g (8.8 oz) grated carrots.
  2. Mix all dry ingredients in a big bowl: flour, sugar, chopped hazelnuts, nutmeg, cinnamon, salt and baking powder.
  3. Add the wet ingredients too: grated carrots, oil, yogurt and lime juice. Mix well!
  4. Grease a baking tin and dust with some flour. Add the dough and bake at 180°C/250°F for 60 minutes.

yogurt frosting

  1. Add all ingredients for the frosting in a high container. Mix until you get a smooth mixture.
  2. Let it cool in a fridge and spread over the cooled cake.
  3. Sprinkle with chopped hazelnuts.
Zucker ↦ Jagdwurst Donut
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