The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

This deliciously sweet carrot cake is vegan. Made using wholesome, plant-based ingredients including fresh almond butter and almond milk made in the NutraMilk. We used brown sugar instead of refined white sugar but you can also opt for a zero calorie sweetener such as Swerve, and we gluten-free flour instead of regular flour. Certainly a healthy version of carrot cake but equally delicious, moist,with a great texture. We have topped this cake with a homemade cashew cream frosting. Check out the recipe below!


For carrot loaf

  • 2 medium carrots 200 grams, shredded
  • 1/3 cup brown sugar or coconut sugar
  • 3/4 gluten-free flour (or our gluten-free flour mix)
  • 3 ½ teaspoons baking powder 16 grams
  • ½ teaspoon cinnamon
  • ½ cup almond milk or other plant-milk made with the NutraMilk
  • ¼ cup almond butter made with the NutraMilk
  • ½ teaspoon ground vanilla 1 gram, or a teaspoon of vanilla extract
  • 1 tablespoon lemon juice or apple cider vinegar
  • 3 tablespoons flax meal or chia seeds, or an egg replacer like Bob Mill's
  • 3 tablespoons water
  • Optional: Walnuts, raisins, any other add ins you like.

For almond milk & butter

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For cashew frosting

  • 1 cup raw cashews
  • ½ cup almond milk or plant-based milk of choice made with the NutraMilk
  • ½ tsp vanilla essence
  • ¼ cup maple syrup, honey or sweetener of choice


For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Take out 2 tbsp. of almond butter for the recipe and set aside.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.
  • For cashew frosting:
    • Place cashews in the NutraMilk container.
    • Press Butter cycle, set for 5 minutes. Press Start.
    • You will now have a cashew butter, add the rest of the ingredients and process for about 1 minute until you get a smooth cream texture.
    • Place cream frosting in a container in the fridge. The cream will become a bit thicker once cooled and ready to use.

    • Pre-Heat oven to 355 ºF (180 ºC). Use fan mode.
    • Prepare your ingredients. Add the plant-based milk, lemon juice, flax meal, and water to a large mixing bowl and wait 10 minutes. Shred the carrots while the mix curdles.
    • In the same bowl, add almond butter, brown sugar, gluten-free flour, baking powder, cinnamon, vanilla, shredded carrots, and a pinch of salt, and combine well.

    • Add the coarsely crushed walnuts or any other ingredients you like, if using.
    • Bake in a lined 9.5 x 5-inch (24 x 13 cm) bread greased loaf pan for 40 minutes or until a toothpick comes out clean.

    • Cool down. Allow the carrot cake loaf to cool down before slicing, or add the optional frosting.

    Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

    Recipe inspired by Our Plant-Based World.