Vegan Carrot Cake (Bolo de Cenoura)
Prep time
Cook time
Total time
A classic cake with a Brazilian twist.
Recipe type: Dessert
Cuisine: Brazilian
Serves: 18
For the cake:
  • 2 large organic carrots (room temperature)
  • ½ cup organic coconut oil melted
  • 1½ cups of organic oat milk (room temperature)
  • 3 cups of wholemeal flour
  • 1 cup of brown sugar
  • 2 tsp of baking powder
  • pinch of salt
For the icing:
  • 100gr 80% dark chocolate (vegan)
  • 4 tbsp of coconut cream (the top layer of the can)
  • 10 drops of Stevia (optional)
  1. Firstly, pre heat the oven on 180°C.
  2. Grease a pan with a hole and set aside.
  3. In the food processor, add the peeled carrots in large chunks, the coconut oil and the oat milk (note: warm the milk a little so when added to the coconut oil, it won't harden the oil) and blend until homogeneous, then set aside.
  4. In a large bowl, add the flour, sift the brown sugar and the salt. Mix until all even.
  5. Add the carrot mixture to the dry ingredients and mix well.
  6. Lastly, add the baking powder and mix one last time.
  7. Pour in the pan and put in the oven for about 40-50 minutes.
  8. Meanwhile, for the icing, melt the chocolate in bain-marie.
  9. Then add the coconut milk and stevia drops and mix well.
  10. Once the cake is slightly cold spread the chocolate icing on top and serve.
Recipe by Eat Yourself Green at