Give it up my sweet friend! You cannot resist the temptation of this recipe. I am here today to pull you into my kitchen and share my absolute, number one, soul-singing dessert: Vegan Carrot Cake with Cashew Frosting. If you’re looking for a heartier, oat-filled twist on this classic, you must try my oatmeal carrot cake next.
This isn’t just a cake. It’s a celebration in a pan. It’s moist, it’s spiced, it’s packed with carrots, and that frosting? Come to Mama! It’s so creamy and dreamy you’ll forget dairy ever existed. Get ready to fall in love.
We’re making magic today. The kind of magic that makes everyone ask for the recipe. Let’s do this!
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes (plus frosting chill time)
- Servings: 9 generous squares
Do You Love This Recipe Too?
I have a serious problem. I make this cake for every single gathering. Birthday? Carrot cake. Potluck? Carrot cake. Just a Tuesday? You get it.
Vegan Carrot Cake with Cashew Frosting Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Vegan Carrot Cake with Cashew Frosting Recipe!
I became obsessed when I cracked the code on the frosting. That rich, velvety cashew cream changed my life. Now, it’s my signature move. Seeing people’s eyes light up when they take a bite is my favorite thing ever.
This cake is my edible happy place. I know it will be yours too.
My Shopping List for This Recipe
Okay, team! Here’s the game plan. We need two simple sets of ingredients: one for the super-moist cake and one for that unbelievable frosting.
The star players? Fresh carrots and raw cashews. Everything else is probably already in your pantry. Let’s check those cabinets! If you find yourself with extra carrots, my smooth and creamy vegan carrot sweet potato soup is the perfect savory way to use them up.
Let’s Get Your Ingredients Ready
Grab two bowls: one for dry stuff, one for wet. This is where the party starts. Measure everything out first. It makes baking so much easier and more fun, I promise.
- For the Cake:
- 2 cups all-purpose flour (or a 1:1 gluten-free blend)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 1/2 cups grated carrots (about 3 medium)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional but amazing!)
- 1/2 cup unsweetened applesauce
- 2/3 cup neutral oil (like avocado or grapeseed)
- 1 tsp vanilla extract
- 3/4 cup plant-based milk (I use oat milk)
- 1 tbsp apple cider vinegar
- For the Cashew Frosting:
- 1 1/2 cups raw cashews, soaked*
- 1/2 cup full-fat coconut milk (from a can)
- 1/3 cup pure maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- A big pinch of salt
- 1-2 tbsp lemon juice
*Soak cashews in hot water for 30 minutes, or in cool water overnight. Drain and rinse before using. This is the secret to smooth creaminess!
Bringing This Recipe to Life (Step-by-Step)
Here we go! Put on some music. Preheat that oven. Let’s turn these ingredients into pure joy. Follow these steps and you cannot fail.
- Preheat your oven to 350°F (175°C). Grease and line an 8×8 or 9×9 square baking pan with parchment paper. This is your cake’s future home!
- In a large bowl, whisk together all the dry ingredients: flour, both sugars, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Give it a good whisk to make sure everything is best friends.
- In a separate bowl, mix all the wet ingredients: applesauce, oil, vanilla, plant milk, and apple cider vinegar. It will look a little funny. That’s perfect!
- Pour the wet mixture into the dry mixture. Gently stir with a spatula until just combined. Do not overmix! A few lumps are totally fine.
- Fold in the grated carrots, drained pineapple, and nuts (if using). The batter will be thick and packed with goodies.
- Pour the batter into your prepared pan. Smooth the top with your spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely. This is crucial! Frosting a warm cake is a messy disaster.
- Make the frosting while the cake cools. Add all soaked and drained cashews and frosting ingredients to a high-speed blender. Blend on high for 1-2 minutes until completely smooth and creamy. Scrape down the sides as needed.
- Pour the frosting into a bowl and pop it in the fridge for at least 30 minutes to firm up a bit. It will thicken perfectly.
- Once the cake is completely cool, spread that gorgeous cashew cream all over the top. Get fancy with a spatula! Decorate with extra nuts or carrot curls if you want.
Fun Variations to Try Next Time
Made it once? Amazing! Now let’s play. Here are some of my favorite twists for round two.
Add a handful of raisins or shredded coconut into the batter for extra texture and sweetness.
Swap the walnuts for pecans, or use a mix! Each nut brings its own special flavor.
For a citrus kick, add the zest of one orange to the cake batter. It brightens everything up so beautifully.
How to Store, Freeze, and Reheat
This cake gets better with time! The flavors really settle in and become best friends overnight.
Store the frosted cake covered in the fridge for up to 5 days. The frosting stays perfect.
You can freeze it, too! Wrap individual unfrosted slices tightly and freeze for up to 3 months. Thaw overnight in the fridge and frost fresh.
I don’t recommend reheating the frosted cake, but a room-temperature slice is pure bliss.
NUTRITION INFORMATION
- Serving Size: 1 slice (1/9 of cake)
- Calories: ~480
- Fat: 26g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 3g
- Sugar: 34g
- Protein: 7g
(*Approximate values. Use a calculator for exact numbers based on your specific ingredients.)
A Quick Q&A on This Recipe
Got questions? I’ve got answers! Here are the ones I get asked all the time.
Can I make this cake gluten-free?
Absolutely! I do it all the time. Just swap the all-purpose flour for a trusted 1:1 gluten-free baking blend. The texture comes out wonderfully.
My frosting isn’t getting super smooth. What did I do wrong?
No worries! This usually means your blender isn’t super powerful or your cashews weren’t soaked long enough. Soak them in hot water for a full hour. And blend, blend, blend! A little extra liquid (a tbsp of plant milk) can help it along.
I don’t have pineapple. Can I skip it?
You can, but it adds such lovely moisture and a hint of flavor. If you skip it, maybe add an extra 1/4 cup of applesauce to keep that perfect, moist crumb.
There you have it! My heart and soul in cake form. This vegan carrot cake is a total crowd-pleaser, and that cashew frosting is a game-changer for plant based desserts. If you love the creamy, savory magic of cashews, you’ll adore my creamy vegan cashew lasagna soup for a cozy dinner.
I am so excited for you to try it. Share it with friends, keep it all for yourself—no judgment here! Just make it and taste the happiness.
I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
