Give it up my sweet friend! You cannot resist the temptation of this Vegan Carrot Cake with Cashew Frosting. I’m telling you, this is the one. The cake that makes everyone, and I mean EVERYONE, stop and ask for the recipe. 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 never believe it’s dairy-free. If you’re looking for another fantastic way to use carrots in a dessert, you have to try this incredible Oatmeal Carrot Cake.
I’ve been chasing this perfect bite for years. Too dry, too dense, not enough flavor… I’ve seen it all. But this recipe? This is the winner. It’s my ultimate celebration cake, my “I need something sweet” cake, my “wow my non-vegan friends” cake. Get ready to fall in love.
We’re about to make magic. This isn’t just baking; it’s creating pure joy. 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 cooling)
- Servings: 9 generous squares
Do You Love This Recipe Too?
My obsession started at a potluck. I brought this cake, slightly nervous. A friend took one bite, closed her eyes, and said, “This is the best carrot cake I’ve ever had.” She had no idea it was vegan!
That moment sealed it for me. This cake isn’t about missing out. It’s about incredible flavor and texture, full stop. It’s the cake I make for birthdays, for holidays, for Tuesdays. It’s my happy place.
My Shopping List for This Recipe
Okay, let’s talk ingredients! This is where the fun begins. We need two main teams: the cake crew and the frosting dream team. The cake gets its amazing texture from simple pantry staples.
The real star? That cashew frosting. You’ll want to grab raw cashews. Trust me, they make the frosting unbelievably smooth and rich.
Let’s Get Your Ingredients Ready
Before we start mixing, let’s get everything measured and prepped. This makes the whole process so easy and fun. No stress baking here!
For the Vegan Carrot Cake:
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!
Nutrition Information
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup (120ml) neutral oil (like avocado or canola)
- 1/2 cup (120g) unsweetened applesauce
- 1/3 cup (80ml) plant-based milk (I use oat)
- 1 tbsp apple cider vinegar
- 2 tsp pure vanilla extract
- 3 cups (about 300g) finely grated carrots
- 1/2 cup (60g) chopped walnuts or pecans (optional but amazing!)
For the Cashew Frosting:
- 1 1/2 cups (200g) raw cashews, soaked*
- 1/3 cup (80ml) canned full-fat coconut milk
- 1/4 cup (60ml) pure maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- A big pinch of salt
- 1-2 tbsp fresh lemon juice
*Soak cashews in hot water for 30 minutes, or in cool water overnight. Drain and rinse well before using. This is the secret to super creamy frosting!
Bringing This Recipe to Life (Step-by-Step)
Here we go! The moment we’ve been waiting for. Put on some music, clear your counter, and let’s bake. Follow these steps and you’ll have a perfect cake.
- Preheat your oven to 350°F (175°C). Grease and line an 8×8 or 9×9 inch square baking pan with parchment paper. This makes getting the cake out so easy!
- In a large bowl, whisk together all your dry ingredients: flour, both sugars, baking powder, baking soda, salt, and all the spices. Get them really well combined.
- In a separate bowl, mix your wet ingredients: oil, applesauce, plant milk, apple cider vinegar, and vanilla. Whisk it until it’s smooth and happy.
- Pour the wet mix into the dry mix. Gently fold everything together with a spatula. Stop when you just see no more dry flour. A few lumps are totally fine! Do not overmix.
- Now, fold in your gorgeous grated carrots and nuts (if using). The batter will be thick and packed with goodness.
- Spread the batter evenly into your prepared pan. Smooth out the top. Bake for 30-35 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean.
- Let the cake cool in the pan for about 15 minutes. Then, use the parchment paper to lift it out onto a wire rack. Let it cool completely. I know it’s hard to wait, but warm cake melts our frosting!
- Make the frosting while the cake cools. Drain your soaked cashews. Add them to a high-speed blender with all other frosting ingredients. Start with 1 tbsp lemon juice.
- Blend on high for 1-2 minutes. Stop and scrape down the sides as needed. You want it perfectly smooth and creamy. Taste it! Add the extra lemon juice if you want a brighter flavor.
- Once the cake is completely cool, spread that luscious cashew frosting all over the top. Get it nice and thick! For the best texture, pop the frosted cake in the fridge for at least an hour to let the frosting set.
Fun Variations to Try Next Time
Once you’ve mastered the classic, get creative! This cake is a fantastic canvas for your ideas.
Add a handful of raisins or dried pineapple bits to the batter for little bursts of sweetness. Swap the walnuts for pecans or even shredded coconut for a different crunch. Feeling fancy? Mix a tablespoon of orange zest into the frosting for a citrusy twist. It’s incredible!
How to Store, Freeze, and Reheat
This cake stores like a dream! Keep it covered in the fridge for up to 5 days. The cold makes the frosting firm up and the flavors meld even more.
To freeze, slice it into portions. Wrap each piece tightly and freeze for up to 2 months. Thaw overnight in the fridge. No need to reheat, but a 10-second microwave zap makes it taste fresh-baked!
NUTRITION INFORMATION
- Calories: ~450 kcal
- Sugar: 35g
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 7g
*This is an estimate per serving, calculated with nuts and using an online tool. Your exact numbers may vary.
A Quick Q&A on This Recipe
Can I make this gluten-free?
Absolutely! I’ve had great success using a 1-to-1 gluten-free all-purpose flour blend. Just make sure your baking powder is gluten-free too. The texture comes out perfectly.
My frosting is too thick! What do I do?
No worries! This happens. Just add a tiny splash more coconut milk or plant milk, one teaspoon at a time, and blend again until it’s your perfect spreading consistency. Easy fix.
I don’t have applesauce. What can I use?
You can use an extra 1/2 cup of mashed ripe banana or even pumpkin puree. It will change the flavor slightly, but it will still be moist and delicious. That’s the beauty of vegan baking! And if you love the combo of carrots and sweet potatoes, you should absolutely try this Creamy Vegan Carrot & Sweet Potato Soup for a savory twist.
And there you have it! My heart and soul in cake form. This recipe is a total game-changer for plant based dessert lovers and skeptics alike.
Every single time I make it, I’m blown away all over again. That moist crumb, the warm spices, and that cloud of cashew cream on top… it’s pure heaven. I am so excited for you to try it. From decadent cakes to cozy soups, carrots are such a versatile ingredient. For another comforting and healthy option, this Delicious Vegan Carrot Sweet Potato Soup is always a winner.
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!
