Our Favourite Carrot Cake

Our Favourite Carrot Cake

Perfect for Easter:

Slowly, starting from the low altitudes, spring is coming to the Alps. While we sit outside in short sleeves, enjoying the warm sun on the terrace, nature awakens around us. Birds are chirping and the meltwater is rushing. For some of us, spring is the highlight of their ski touring season, others look forward to getting into the Easter baking!

Winter Sun at MoaAlm Mountain Retreat
Chilling in the Winter Sun on the Terrace at MoaAlm Mountain Retreat

If it were up to our guests, we would have to make our carrot cake all year round. This cake simply makes everyone happy: it's vegan, gluten free, perfectly moist, full of nuts and flavours. And so easy to make! Many of you have already asked us for the recipe that we finally want to reveal. We hope you enjoy your slice of cake as much as we do after a day out in the fresh mountain air!

Our favourite Vegan Carrot Cake
Our Favourite Carrot Cake

Vegan and gluten free carrot cake,

Ingredients (for a 24 cm springform pan, serves 12):

375 g carrots, grated

195 g apple, grated

1 ½ tbsp lemon juice

75 g sultanas, to taste

300 g nuts, ground

190 g flour, here: gluten-free all-purpose flour

4 tsp baking powder

1 pinch salt

1 tsp cinnamon

1 tsp cardamom

1 tsp clove powder

140 g sugar

190 ml almond milk

150 ml sunflower oil

For the glaze:

10 tbsp icing sugar

¾ lemon(s), squeezed

For decorating:

Grated lemon peel


Peel and grate the carrots. At MoaAlm we have a food processor, which makes it very easy, of course. Grate the apple with the peel, add the lemon juice. Chop the sultanas and add them.

Mix the dry ingredients and spices in a second bowl. Add the milk and oil and mix everything together. Then add the carrot and apple mixture and fold in.

Pour the batter into a greased springform pan, spread it out and bake at 180 °C top/bottom heat on the middle shelf for about 50 minutes. Then allow it to cool slightly. To turn the cake, remove the ring of the springform pan, place your plate on top and then quickly turn. Carefully remove the bottom of the springform pan.

When the cake has cooled completely, make a glaze with icing sugar and lemon juice. Simply mix the two together. Spread this on the cake. Just before serving, grate the lemon zest and sprinkle over the top.

Vegan Carrot Cake for Easter
Our vegan carrot cake is gluten free, super moist, full of nuts and flavours.

At MoaAlm, we are happy to cater for gluten-free and other special diets. Just let us know in advance and we will make sure that there will be delicious breakfast, lunch, cake and dinner options for you, too.

Easter Vegan Carrot Cake
Easter = bunny = carrot cake. Logical, isn’t it?

Nothing planned for Easter yet? Come and join us in the Austrian Alps, our winter season runs until mid-April. Every holiday includes daily yoga classes, followed by snow shoe hiking or cross country skiing. Book here.

If you make any of recipes we would love to know, so please tag us on your social media #moaalmretreat or even send us a quick email.

A big thank you to Abbie Merritt for the photos, check out her website for inspirational stories.