Why we love pollinators!

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 Forager Project vegan butter at room temperature 1-8 oz container vegan cream cheese at room temperature 5 cup powdered sugar, sifted



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