Give it up, my sweet friend! You cannot resist the temptation of this Vegan Carrot Cake with Cashew Frosting. I mean it! If you love a good spiced cake, you should also try my classic Oatmeal Carrot Cake.
This is the cake of my dreams. It’s moist, it’s spicy, and it’s topped with a frosting so creamy you’ll swear it’s magic.
Come to Mama! This isn’t just any dessert. It’s a celebration in a pan. Every single bite is pure, plant-based joy.
I’m telling you, this recipe is a game-changer. It’s the cake that makes everyone, vegan or not, go back for a second slice. And then a third.
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 confession. I used to think vegan baking was a compromise. I was so wrong!
This carrot cake changed my mind forever. I made it for a friend’s birthday, and the entire party went wild.
No one could believe it was completely dairy-free and egg-free. The look on their faces was everything. That’s the moment I became obsessed.
Now, it’s my go-to for every spring gathering. It just feels like sunshine and happiness on a plate.
My Shopping List for This Recipe
Okay, team! Let’s talk ingredients. This is where the magic starts.
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
You’ll need some pantry basics and a few special stars. The star of the show? Raw cashews for that insane frosting.
Let’s Get Your Ingredients Ready
Grab two bowls: one for dry stuff, one for wet. It makes everything so easy. Here’s your full list!
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 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)
- 3/4 cup (180ml) unsweetened applesauce
- 1/4 cup (60ml) plant-based milk (I use oat)
- 1 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) pure maple syrup or agave
- 1/3 cup (80ml) full-fat coconut milk (from a can)
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- A tiny pinch of salt
*Quick soak: Cover cashews in boiling water for 30 minutes. Drain and rinse. Or, soak in cool water overnight in the fridge.
Bringing This Recipe to Life (Step-by-Step)
Ready? Let’s do this! I’m right here with you. 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 is your cake’s cozy home!
- In a large bowl, whisk together all your dry ingredients. That’s the flour, both sugars, baking powder, baking soda, salt, and all those wonderful spices. Get them really well combined.
- In a separate bowl, whisk the wet ingredients. Pour in the oil, applesauce, plant milk, and vanilla. Whisk it until it’s smooth and happy.
- Now, pour the wet mixture into the dry mixture. Gently fold it together with a spatula. Stop just when you see no more dry flour. Do not overmix!
- Fold in your gorgeous grated carrots and those chopped nuts if you’re using them. The batter will be thick and packed with goodness.
- Spread the batter evenly into your prepared pan. Smooth out the top. Pop it in the oven!
- 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 completely in the pan on a wire rack. This is crucial for frosting!
- While the cake cools, make that dreamy frosting. Drain your soaked cashews. Add them to a high-speed blender with all the other frosting ingredients.
- Blend on high! Stop and scrape down the sides as needed. Blend until it’s perfectly smooth, creamy, and dreamy. This could take a few minutes. Trust the process!
- Pour the frosting into a bowl and chill it in the fridge for at least 30 minutes. It will thicken up beautifully.
- Once the cake is totally cool, spread that luscious cashew cream all over the top. Decorate with extra nuts or a sprinkle of cinnamon if you like. Slice, serve, and prepare for applause!
Fun Variations to Try Next Time
Got the basics down? Let’s play! Here are some fun twists for your next bake.
Add a handful of crushed pineapple (drained) to the batter. It adds incredible moisture and a little tropical vibe.
Swap the walnuts for raisins or even vegan chocolate chips. My nephew loves the chocolate chip version!
Turn this into cupcakes! Just fill lined muffin tins 2/3 full and bake for 20-22 minutes. Instant portable joy. For another fantastic fruity cake, my Blueberry Cheesecake Crumb Cake is always a hit.
How to Store, Freeze, and Reheat
This cake stores like a dream. You’ll want to keep it for days (if it lasts that long!).
Store the frosted cake, covered, in the fridge for up to 5 days. The frosting firms up when cold but stays creamy.
You can freeze it too! Freeze individual slices on a tray, then wrap them tightly. Thaw in the fridge overnight.
I don’t recommend reheating the whole cake. Just let a slice come to room temperature for the best texture and flavor.
NUTRITION INFORMATION
- Calories: ~450 kcal
- Carbohydrates: 58g
- Protein: 7g
- Fat: 23g
- Saturated Fat: 4g
- Fiber: 3g
- Sugar: 33g
*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
I get asked these questions all the time! Here are my personal answers.
Can I make this gluten-free?
Absolutely! I’ve had great success using a 1:1 gluten-free all-purpose flour blend. Just make sure it has xanthan gum in it.
My frosting is too thin! What do I do?
No panic! Just chill it longer. Sometimes if my blender got warm, the frosting needs a good hour in the fridge to firm up perfectly. It always works.
I don’t have a high-speed blender. Help!
You can still do this! Soak your cashews longer (overnight is best). A regular blender will work, but you may need to blend longer and stop to scrape more. A food processor works too, but the texture might be a tiny bit grainier.
Wow! We did it. You are now the proud owner of the recipe for the most incredible plant based dessert on the planet.
This cake is my heart on a plate. It’s proof that vegan baking is anything but boring. It’s vibrant, delicious, and made with so much love. If you’re craving more summer fruit flavor, my simple Peach Cake is the perfect next bake.
I am literally bouncing in my seat thinking about you making this. I want all the details! 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!
