Morning made simple

This carrot cake is full of different textures; moist, crunchy from the walnuts and chewy from the coconut. Packed with so much flavor and topped with a creamy frosting, this cake is sure to impress all of your guests!


  • Cake ingredients:
  • 3 tablespoons egg substitute
  • 7 ½ tablespoons water
  • 1/3 cup melted coconut oil
  • 1/3 cup unsweetened applesauce
  • 1/2 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar
  • 1/4 cup granulated white sugar
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 2 cup carrots, grated
  • 3 tablespoons canned pineapple, crushed and drained
  • 1 cup Forager Project Unsweetened Cashewmilk
  • 3 tablespoons shredded coconut
  • 1 cup flour
  • 1 1/2 cup almond flour
  • 1 cup raw walnuts, chopped
  • Frosting Ingredients:
  • ¼ cup Forager Project Dairy-free Sour Cream at room temperature
  • ¼ cup vegan butter at room temperature
  • 1-8 oz container vegan cream cheese at room temperature
  • 5 cup powdered sugar, sifted


  • Preheat oven to 350 degrees Fahrenheit. Grease 3, 8-inch round pans with coconut oil and a dust of flour. Set aside.
  • Prepare egg alternatives in a large mixing bowl; whisk together 3 tablespoons egg substitute with 7 1/2 tablespoons water. Set aside to combine for 2 minutes. Add melted coconut oil, applesauce, Forager Project Cashewmilk Yogurt, maple syrup, brown and white sugars, sea salt, baking powder, baking soda, cinnamon and cardamom. Mix well to combine and set aside.
  • Wash and grate 2 loosely packed cups of carrots. Add the carrots to the wet mixture then add crushed and drained canned pineapple, Forager Project Cashewmilk and shredded coconut. Stir to combine, then add in flour and almond flour. Mix again until smooth, add chopped walnuts and mix one final time.
  • Distribute the cake mixture evenly amongst the three 8-inch greased baking dishes. Place into the oven and cook for 22 minutes. Test to make sure the cakes are fully cooked by poking a toothpick into the center of each cake (they are done if the toothpick comes out dry, if there is any batter on the toothpick, place back into the oven and cook for another few minutes).
  • Take out of the oven and place onto cooling racks to cool completely before frosting.
  • Make sure all frosting ingredients have come to room temperature before preparing frosting. In a medium mixing bowl mix together Forager Project Dairy-free Sour Cream, vegan butter and vegan cream cheese until smooth. Add in the powdered sugar and mix until everything is well combined
  • Once cakes have cooled completely, it’s time to assemble and frost the cake. Place the first cake top side down so the flattest side is facing up. Spread a layer of frosting over the entire top (don’t worry about the sides for now). Repeat for each cake, until all the layers are bound with the frosting. Spread the frosting all over the top of the cake and around the sides. Garnish with spun raw carrot ribbons. You can create the ribbons by simply using a carrot peeler to get thin ribbons. Use your finger to spin them into rolls. Add edible flowers and the carrot tops as more garnish.
  • Store in the refrigerator until time to serve. Enjoy!