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top 14 free carrot cake with lemon cream cheese icing

Carrot Cake with Lemon Cream Cheese Icing Recipe - Allergy Friendly, Gluten Free and Vegan

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Servings 16 servings


For the carrot cake

  • 2 tablespoon flaxseed
  • 6 tablespoon water
  • 150 g dairy free spread
  • 150 g light brown soft sugar
  • 2 medium carrots, peeled and grated
  • 150 g gluten-free self-raising flour
  • 1 teaspoon mixed spice
  • 60 g tiger nuts powder

For the lemon 'cream cheese' frosting

  • 60 g dairy-free cream cheese
  • zest of ½ lemon
  • juice of 1 lemon
  • 225 g icing sugar


To make the carrot cake

  • Preheat the oven to 200C/180C fan. Grease and line a 20cmx20cm (approx) square cake tin.
  • In a small bowl, mix the flaxseed and water and set aside.
  • In a large bowl, cream together the dairy free spread and brown sugar.
  • Add the flaxseed and water mixture a little at a time and mix well to combine.
  • Stir in the grated carrot.
  • Sift the flour, mixed spice and tiger nuts powder into the bowl and fold into the mixture.
  • Pour into your prepared cake tin and bake in the oven for 30 minutes.
  • Once cooked, take the cake out of the tin and leave to cool on a wire rack.

To make the lemon cream cheese icing

  • Combine all the ingredients in a bowl. Beat well until smooth with no lumps remaining.
  • Once the cake is cooked and cooled, cut it into squares. Spread the icing over the top of each square and enjoy!
Keyword dairy free, gluten free, vegan