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Vegan Carrot Cake with Lemon Buttercream and Fresh Figs

  • Yield: 1 two-layer 6" cake 1x


This carrot cake is super moist and rich thanks to coconut milk. Coconut milk is a dream for vegan baking. So creamy and rich and it really make a difference in taste and texture compared to other plant-based milks. I used maple sugar in this recipe because I just love the flavor of maple especially in fall season recipes. It is a bit pricey but you can sub it for whole cane sugar (rapadura/panela) or coconut palm sugar.




  1. Preheat oven to 350˚F.
  2. Grease two 6" cake tins with vegan shortening or oil and line the bottoms with cut-out parchment paper rounds.
  3. Whisk together flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg in a mixing bowl.
  4. Whisk together milk, oil, maple syrup, vinegar, vanilla, and orange zest in a large measuring cup or another mixing bowl. Stir shredded carrots into wet mixture.
  5. Add wet mixture to dry mixture and stir with a rubber spatula until just combined. Do not over-mix.
  6. Spread batter evenly into the cake pans and bake at 350˚F for 35-40 minutes until golden brown and a toothpick inserted into center of cakes come out clean.
  7. Cool in pans for 10 minutes. Run a butter knife along edge of cake to loosen sides if needed. Invert pans onto a cooling rack. Cakes should come right out. Peel away the parchment and allow cakes to cool to room temperature before frosting.
  8. Frost cakes with lemon buttercream, (recipe below) and top with fresh figs and flowers.
  9. Serve at room temperature and enjoy!


Keep leftovers covered in the refrigerator for up to 1 week.