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Not-Carrot Carrot Cake with Lemon Frosting {Dairy & Gluten Free, No Added Sugar, Vegan Option}

Author Izy


  • 100 g (1/2 cup cubed) ripe mango flesh (about 1/2 a mango) (see notes for if you don't have a blender)
  • 1 egg , (see notes)
  • 60 ml (1/4 cup) milk, any kind
  • 2 tbsp olive oil or melted coconut oil
  • 100 g (1 cup, packed) coarsely grated butternut squash or carrot
  • 30 g (1/4 cup) unsweetened, shredded coconut
  • 2 tsp mixed spice , (see notes)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 70 g (1/2 cup) buckwheat flour
  • 50 g (1/2 cup) ground almonds
  • 30 g (1/4 cup) currants, raisins or other dried fruit

Frosting option 1 - Cashew-Coconut Frosting (Vegan):

  • 75 g (1/2 cup) cashews, soaked overnight in cold water OR in boiling water for 30 minutes
  • 1/2 a medjool date
  • 5 tbsp coconut butter , (not coconut oil) (see notes)
  • pinch of salt
  • zest and juice of 1/2 a lemon
  • 1/2 tsp vanilla extract
  • water , , for blending

Frosting option 2 - Lemon-Ricotta Frosting:

  • 5 tbsp ricotta
  • 3 tbsp cream cheese or Greek yogurt
  • zest of 1/2 a lemon
  • 1 tsp date paste , , 1 tsp of xylitol or 6 drops of stevia
  • 1/2 tsp vanilla extract


  • Lemon zest , , pecans, flaked coconut


For the cake:

  • Grease an 8-inch cake tin and line with a circle of baking paper (seriously, make sure you line the tin!!!). Preheat the oven to 180 C (350 F).
  • In a blender, combine the mango, egg, milk and oil. Blitz until completely smooth then pour into a medium bowl. Stir the grated squash and coconut into this mixture.
  • In a small bowl, stir together the mixed spice, baking powder, salt, buckwheat flour, ground almonds and currants. Pour these dry ingredients into the medium bowl and stir well to combine. Scrape the mixture into the cake tin, spreading it out evenly in the pan, and bake for 40 minutes. The top will look dry and dark golden. Run a dull knife around the edge of the cake and turn it out onto a wire rack. Remove the paper from the cake and leave to cool.

For frosting option 1:

  • Drain the soaked cashews and place into a high-powered blender with the rest of the frosting ingredients except the water. Blitz, adding water as necessary (I used about 60ml/1/4 cup) until completely smooth and thick, scraping down the edges of the blender at intervals.

For frosting option 2:

  • In a medium bowl, use a whisk to combine the ricotta and cream cheese/yogurt until it's as smooth as possible. Add the rest of the frosting ingredients and whisk until smooth.


  • Transfer the cooled cake to a plate. Frost the surface with the frosting and decorate with lemon zest, crushed pecans and flaked coconut. Serve immediately or chill until serving.