Print

Wholesome Vegan Carrot Cake Recipe with Easy Creamy Cashew Frosting

vegan carrot cake recipe - featured image
Print Recipe

A moist and tender vegan carrot cake with a luscious creamy cashew frosting, perfect for any occasion and made with simple, wholesome ingredients.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
  • 1 cup (200g) organic cane sugar or coconut sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg (optional)
  • ¼ tsp sea salt
  • 1 cup (240ml) unsweetened almond milk (or any plant-based milk)
  • ⅓ cup (80ml) melted coconut oil
  • 1 tbsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 2 cups (220g) finely grated carrots (about 3 medium carrots)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (80g) unsweetened shredded coconut (optional)
  • For the Creamy Cashew Frosting:
  • 1 ½ cups (225g) raw cashews, soaked for at least 4 hours or overnight
  • ¼ cup (60ml) fresh lemon juice
  • ¼ cup (85g) pure maple syrup
  • ½ cup (120ml) water (adjust for desired consistency)
  • 1 tsp vanilla extract
  • Pinch of sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch round or 8×8-inch square cake pan with coconut oil or line with parchment paper. Grate carrots finely and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In a separate bowl, whisk almond milk with apple cider vinegar and vanilla extract. Let sit for a minute to curdle slightly. Stir in melted coconut oil.
  4. Pour wet ingredients into dry ingredients and stir gently just until combined. Fold in grated carrots, nuts, and shredded coconut if using. Avoid overmixing.
  5. Pour batter into prepared pan and smooth the top. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Remove cake from oven and let cool in pan for 15 minutes. Transfer to a cooling rack and cool completely (about 30 minutes).
  7. Drain soaked cashews and add to food processor with lemon juice, maple syrup, vanilla, salt, and half the water. Blend on high until smooth and creamy, adding more water as needed for spreadable consistency.
  8. Spread a generous layer of cashew frosting over the cooled cake using a spatula. Smooth out or create soft peaks with the back of a spoon.
  9. Optional: Chill the frosted cake in the fridge for 30 minutes to help the frosting set for cleaner slices.

Notes

Soak cashews for at least 4 hours or overnight for smooth frosting. Avoid overmixing batter to keep cake tender. Use finely grated carrots for moist texture. Apple cider vinegar reacts with baking soda for a light crumb. Toast nuts lightly for nuttier flavor. Chill cake before slicing for cleaner cuts.

Nutrition

Keywords: vegan carrot cake, cashew frosting, plant-based dessert, dairy-free cake, healthy carrot cake, vegan dessert, gluten-free option

Find it online: https://sizzlesprout.com/wholesome-vegan-carrot-cake-recipe-with-easy-creamy-cashew-frosting/