Tropical Carrot Cake with Almond Gold Dust


Yes another carrot cake recipe, but why not? It is my all time favourite cake after all!


This version features flavours from banana, coconut, maple and passionfruit and is a great recipe for using up fridge lurkers like bananas and carrots. That’s my excuse anyway.


Ingredients: Serves 12


  • 175g (15 tbsp) soft brown sugar or coconut sugar
  • replacer for 2 eggs (orgran, Ener-G, soya flour)
  • 120ml (1/2 cup – 1 tsp) vegetable or melted coconut oil
  • 150ml (1/2 cup + 2 tbsp) passionfruit or orange juice
  • 1 banana, mashed well
  • 80g (1/2 cup) coconut flour
  • 120g (1 cup) self raising flour
  • 1 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 3 tsp mixed spice
  • 300g (3 cups) carrots, grated
  • 175g (3/4 cup) sultanas


  • Juice of 1 orange
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice


  • 250g (1 cup) coconut yoghurt or coconut cream
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp toasted ground almonds


  1. Pre-heat the oven to 170°C/325°F and grease and/or line a 9 inch square tin.
  2. Begin by whisking the sugar, prepared egg replacer, oil and fruit juice together in a bowl using an electric hand whisk for 2-3 minutes until well combined. Then whisk in the mashed banana.
  3. Sift over the dry ingredients and stir together then fold though the carrot and sultanas.
  4. Pour the mixture into the tin and bake on the centre shelf of the oven for 30-40 minutes, until it is well risen and feels firm to the touch and a skewer inserted comes out clean.
  5. While the cake is cooking, make the topping by mixing the yoghurt, syrup and vanilla in a bowl until light and fluffy, then cover with clingfilm and place in the fridge until needed. Now make the syrup, simply whisk together the fruit juices and syrup until well combined.
  6. Remove the cake from the oven and place, in it’s tin on a wire rack. Stab all over with a fork or skewer then spoon over the syrup as evenly as possible. Leave to cool completely in the tin.
  7. When the cake is cooled, remove from the tin, spread the yoghurt topping over and dust with the toasted ground almonds.



This entry was posted in Cakes, Desserts, Egg-free, vegan, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

53 Responses to Tropical Carrot Cake with Almond Gold Dust

  1. Sophie33 says:

    oooh waw, You are a real vegan power genius!!! All of the layers work beautifully together! MMMMM!

  2. This looks incredible Poppy! Carrot cake is my favourite so no need to apologize for lots of them! This looks like the perfect sweet indulgence.

  3. This looks fantastic! You’re making me hungry!

  4. cnconrad says:

    Wow this sounds incredible!

  5. Oh my lord I think this cake might win me best fiance in the world points. Looks incredible — and with carrot cake being Zach’s favorite this might need to be attempted!

  6. laurasmess says:

    Haha, my friends and I were arguing the other day as to whether sultanas should have a place in carrot cake! I voted yes – so I love the idea of your gorgeous moist vegan carrot cake with the coconut icing and ‘gold dust’ (such a nice idea…. I love toasted almonds). Carrot cake has always been one of my favourites also. Definitely understand the quest to find the perfect recipe (this one must be pretty close!) x

    • Poppy says:

      Oh I definitely think they NEED to be in carrot cake!!
      Yes, I have a few recipes that I love for different reasons so they come out at different times! This one is great for it’s tropical flavours, I love the banana in it! 😀

  7. Yum! This looks delicious!

  8. ohlidia says:

    Lovely cake! I bet it’s yummy.

  9. saplingvegan says:

    Oh man this look like my new breakfast much and dinner! I’ve gotta try this.

  10. You can never have too many carrot cake recipes! Do you think coconut flour is worth it? I was going to get some recently but couldn’t believe how expensive it was.

    • Poppy says:

      It’s certainly not a necessity, but I love it’s flavour and texture and a little goes a long way. I don’t use it in every recipe and store it in the freezer so it lasts for ages, I’ve had the same bag for at least 6 months. You wouldn’t sub equal amounts of coconut flour for wheat flour in a recipe so it does stretch. But of course it’s up to you! Also, the price range is shocking, I buy the cheapest one!

  11. Kumu says:

    Coconut flour has such a freshness to it. It makes cakes that much more fun! Love the way the cake looks. can devour 🙂

  12. Do you make anything that doesn’t look and sound incredibly delicious?! My mouth is watering at the thought of these. Great idea for the recipe!

  13. Yum, yum, and more yum!

  14. Wow! This sounds very tasty! It looks lovely!

  15. chefjulianna says:

    Mmmm, Poppy, thanks for this unusual carrot cake recipe! It sounds absolutely scrumptious. I have been reading about the amazing health benefits of coconut; so how delightful to find a healthy coconut cake recipe! Can’t wait to try it!

  16. Hilary says:

    YUM! Love the topping idea!

  17. Love the name – almond gold dust! I tried an awesome Spanish extra-virgin olive oil and it comes in a gold tin, and labelled, “Au”, as for gold (chemistry). Hehe, it tastes pretty good! Wow, that cake looks divine, with all of these tropical fruits – banana, coconut, and passionfruit. At first, I thought you used passionfruit in the cake (the flesh), but I guess juice might work, I find passionfruit juices really hard to drink, because they taste like ordinary tropical juices. But if you ever go to Asia, get some to make this cake 😉 it will be a massive difference 😉

    • Poppy says:

      Love the element name for the olive oil!
      I used fresh passion fruit in this, strained through a sieve as I didn’t want the seeds running through but you absolutely could! 🙂

  18. Again such a wonderful vegan cake treat of yours! Looks and sounds just wonderfully moist and tasty.

  19. This looks amazing! Can’t wait to try it!

  20. Gold almond dust?! What a great idea!

  21. korrydwen says:

    looks really yummy ! I have to try ! Thanks

  22. The Editor says:

    Reblogged this on Recipe Reblog.

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