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+ servings



  • 2 Tablespoons vinegar
  • 3/4 cup plant milk
  • 1 1/2 cup sweet rice flour 170 grams
  • 3/4 cup almond flour
  • 1/4 cup flax meal
  • 3/4 cup maple syrup
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 teaspoon ground cinnamon
  • 300 grams shredded carrots
  • 1/2 cup applesauce
  • 1/4 cup pumpkin puree
  • 2/3 cup golden raisins
  • 2/3 cup shredded coconut


  • Preheat oven to 350° F.
  • Spray 7-inch round cake pan with cooking spray and line with parchment paper.
  • Add vinegar to plant milk and set aside until it curdles.
  • In a large bowl, whisk together sweet white rice flour, almond flour, flax meal, baking powder, baking soda, cinnamon, and raisins.
  • Add shredded carrots, coconut, applesauce, pumpkin puree, maple syrup, and curdled plant milk to dry ingredients and stir with whisk until well combined.
  • Pour batter into cake pan and place into oven. Bake for ~50-55 minutes until toothpick comes out clean.
  • Allow the cake to cool completely (15-20 minutes) before attempting to remove from pan.
  • For cream cheese frosting, add 2 cups of powdered sugar to stand mixer. Add 1 cup of vegan cream cheese + 2 tbsp vegan butter. Mix together on low speed with paddle attachment.
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