Vegan Carrot Cake

This cake is vegan and gluten-free. We used a mix of almond and oat flour to bake this bright and sweet cake. The creamy vegan vanilla cashew frosting is easy to make so don’t be intimidated if you’ve never made cashew creme before. Enjoy!

Vegan Carrot Cake

Bright and sweet, with a creamy vegan vanilla cashew frosting and nice ratio of carrots to batter. The original recipe included raisins and chopped walnuts, which we omitted to keep our boys happy. The end result is delicious!
Prep Time15 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: carrots, pancake, vegan, wheat-free
Servings: 8
Calories: 497kcal

Ingredients

Cashew Frosting

  • 1 1/2 cups

    raw cashews

  • 5 oz full-fat coconut milk with cream from top of can
  • 1/6 cup powdered sugar
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2/3 tsp apple cider vinegar
  • 1 small pinch Kosher salt

Carrot Cake

  • 1 1/6 cups flour of choice we used oat and almond
  • 1/3 cup coconut sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 2/3 tsp nutmeg
  • 1 small pinch Kosher salt
  • 1 cup non-dairy milk we used almond
  • 1/4 cup coconut oil melted
  • 1/3 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 2/3 cup carrot finely grated

Instructions

Cashew Frosting

  • In a large bowl, add the cashews and cover with boiling water. Soak for at least 1 hour; rinse, drain, and add cashews to a blender or food processor.
  • Add the coconut cream, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, and salt.
  • Blend until completely smooth and transfer to a bowl. Store in the fridge while the cake is baking.

Carrot Cake

  • Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) round cake pan and set aside.
  • In a small bowl, whisk to combine the flours, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, and Kosher salt.
  • In a separate large bowl, whisk to combine add the non-dairy milk, coconut oil, applesauce, maple syrup, vanilla extract, and apple cider vinegar. Add the dry mixture to the wet mixture, folding with a spatula until combined (some clumps are okay.)
  • Add the grated carrots (and raisins if you choose to add 1/3 cup) and fold them in. Pour the batter into the greased cake pan and bake for 35 minutes, or until a toothpick comes out clean.
  • Cool completely. Remove the cashew frosting from the fridge and mix it up well to soften. Frost the top and sides of the cake generously Grate a carrot over the top of the frosting (and sprinkle with 1/4 cup chopped walnuts for garnish if you choose). Refrigerate until ready to serve. Best served chilled. Enjoy!

Notes

The original recipe for a three layer version of this cake can be found here. We swapped the wheat flour for a mix of oat flour and almond flour, and used coconut sugar in place of brown sugar.

 

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