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Creamy Vegan Carrot Cake Recipe with Easy Cashew Frosting

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A moist and tender vegan carrot cake paired with a smooth, creamy cashew frosting that is easy to make with pantry staples. Perfect for a comforting, health-conscious dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour or whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger (optional)
  • ½ tsp salt
  • 1 cup (200g) granulated sugar or coconut sugar
  • ¾ cup (180ml) unsweetened almond milk or any plant-based milk
  • ¼ cup (60ml) melted coconut oil or neutral oil (like canola)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 cups (220g) grated carrots (about 3 medium carrots)
  • ½ cup (50g) chopped walnuts or pecans (optional)
  • 1 ½ cups (225g) raw cashews, soaked in hot water for at least 2 hours or overnight
  • ¼ cup (60ml) fresh lemon juice
  • ¼ cup (80ml) pure maple syrup
  • ¼ cup (60ml) full-fat canned coconut milk or plant-based milk
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or 8×8-inch square pan with coconut oil or line with parchment paper.
  2. Grate carrots finely using a box grater or food processor. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and sugar.
  4. In a separate bowl, combine almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Stir well.
  5. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined.
  6. Fold in grated carrots and nuts evenly into the batter.
  7. Transfer batter to prepared pan and smooth the top. Tap pan gently to release air bubbles.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 30 minutes.
  9. While cake bakes, drain and rinse soaked cashews. Add to blender or food processor with lemon juice, maple syrup, coconut milk, vanilla extract, and salt.
  10. Blend on high speed for 2-4 minutes, scraping sides as needed until frosting is ultra-smooth and creamy. Add more coconut milk if too thick.
  11. Once cake is completely cool, spread cashew frosting evenly over the top.
  12. Chill cake for 15 minutes to let frosting firm up before slicing.

Notes

Soak cashews overnight for creamiest frosting; quick soak for 30 minutes if short on time. Avoid frosting warm cake to prevent melting. Use an oven thermometer for accurate baking temperature. For gluten-free, substitute flour with gluten-free baking flour and add xanthan gum. Nut-free option: omit nuts and use seed-based frosting.

Nutrition

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

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