This vegan carrot cake with coconut cream is one of my favorite vegan cakes! It's super moist, very easy to make, and just perfect for spring! I'm sure you will love it just as much as we do!
Add all ingredients for the vegan carrot cake in a bowl and stir well with a wooden spoon.
Grease a loaf form and fill the cake batter into the form. Bake for 40 minutes. Let the cake cool down completely before adding the coconut cream on top. Sprinkle with the coconut flakes and the pistachios.
Notes
For the topping you can either use store-bought coconut cream or make homemade vegan whipped cream with canned coconut milk. It's super easy to make fluffy vegan coconut whipped cream. All you need is a can of coconut milk that has been stored in the fridge overnight.
I usually use a store-bought pumpkin spice blend. But you could also make your own.
I used whole wheat flour for this recipe, but you could also replace it with all-purpose flour if you want.
Stored in an airtight container in the fridge, this cake will last up to 5 days.