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Vegan carrot cake served with cashew frosting
Creamy and healthy vegan dessert made with carrots and cashews

Vegan Carrot Cake with Cashew Frosting

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
Carrot cake is brilliant proof that vegetables belong in dessert. The carrots' natural sugars and moisture ensure the cake stays incredibly moist for days, even without eggs. The topping isn't your standard sugary icing; it's a rich, tangy cashew cream that rivals traditional cream cheese frosting, adding a fermented-like depth to the spiced sponge.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 12 servings
🔥 Calories 380 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • 9-inch Round Cake Pan
  • Large Mixing Bowl
  • High-Speed Blender (for the frosting)
  • Box Grater

Allergen Information

⚠️ Wheat
⚠️ Tree Nuts (Cashews)

Instructions

1 ✓

Soak the cashews in water overnight, or for a quick soak, pour boiling water over them and let stand for 30 minutes.

Tip: Hydration softens the nuts, ensuring the frosting becomes silky smooth rather than gritty.
2 ✓

Preheat oven to 350°F (180°C). Line the bottom of a 9-inch cake pan with parchment paper.

3 ✓

In a large bowl, whisk together the dry ingredients: flour, sugar, cinnamon, baking powder, baking soda, and salt.

Tip: Baking soda promotes browning and provides lift.
4 ✓

In a separate bowl, whisk the wet ingredients: oil, milk, and vinegar. Pour into the dry mixture and stir until just combined and lump-free.

Tip: The acid in the vinegar reacts with the alkaline baking soda to create carbon dioxide bubbles, acting like a mini volcano to lift the cake.
5 ✓

Fold in the finely grated carrots.

Tip: Do not squeeze the water out of the carrots! You need that moisture for a tender crumb.
6 ✓

Pour batter into the prepared pan and bake for 40-45 minutes. A toothpick inserted into the center should come out clean.

Tip: Avoid opening the oven door during the first 30 minutes to prevent the cake from sinking.
7 ✓

Remove from oven and let cool COMPLETELY on a wire rack.

Tip: If you frost a warm cake, the coconut oil-based frosting will melt and slide right off.
8 ✓

Make the frosting: Drain the cashews and place them in a high-speed blender with syrup, vanilla, lemon juice, and 2-3 tablespoons of water. Blend until perfectly smooth.

Tip: Be patient; this may take a few minutes. Scrape down the sides of the blender jar frequently.
9 ✓

Spread the frosting over the cooled cake.

Tip: Refrigerate for 1 hour before serving to let the frosting set.

Recipe FAQ

Why is my frosting grainy?
The cashews must be soaked to soften. If you don't have a high-powered blender, soak them longer (overnight is best) to ensure a silky texture.
Can I substitute the sugar?
Yes, but sugar provides structure. If using a liquid sweetener like maple syrup in the cake, slightly reduce the plant milk to maintain the batter's consistency.

Ingredients

  • 3 cups Carrots (peeled and finely grated, approx. 10 oz)
  • 2 cups Whole Wheat Flour (or All-Purpose Flour)
  • 3/4 cup Brown Sugar, packed
  • 3/4 cup Plant-based Milk (Almond or Soy)
  • 1/2 cup Melted Coconut Oil (or Sunflower Oil)
  • 2 tsp Ground Cinnamon
  • 2 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 pinch Salt
  • 1 tsp Apple Cider Vinegar (to activate baking soda)
  • 1 1/2 cups Raw Cashews (unsalted)
  • 1/4 cup Maple Syrup (or powdered sugar)
  • 1 tsp Vanilla Extract
  • 2 tbsp Lemon Juice