Imagine a dessert so decadent, so moist, and so incredibly delicious that you won't believe it's completely vegan. This Vegan Carrot Cake with Cashew Cream Cheese Frosting is about to revolutionize your baking game, proving that plant-based treats can be just as luxurious and satisfying as traditional desserts. Packed with wholesome ingredients and bursting with warm cinnamon flavor, this cake is not just a recipe—it's a culinary experience that will make even non-vegans forget about dairy and eggs.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup almond milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup cashews, soaked
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- Soak raw cashews in hot water for 30 minutes to soften. If preparing ahead, you can soak them overnight in room temperature water.
- In a large mixing bowl, combine grated carrots, all-purpose flour, brown sugar, vegetable oil, almond milk, baking powder, baking soda, cinnamon, and salt. Mix thoroughly until all ingredients are well incorporated.
- Pour the cake batter into the prepared baking pan, ensuring an even distribution.
- Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center - it should come out clean.
- While the cake is baking, prepare the cashew cream cheese frosting. Drain the soaked cashews and place them in a high-speed blender.
- Add maple syrup and lemon juice to the cashews. Blend until smooth and creamy, scraping down the sides as needed.
- Remove cake from oven and let cool completely on a wire rack for approximately 45 minutes.
- Once cake is cooled, spread the cashew cream cheese frosting evenly across the top.
- Optional: Garnish with additional cinnamon, chopped nuts, or grated carrots before serving.
- Slice into 8 equal portions and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Tips
- For the most tender cake, make sure to grate your carrots finely and pat them slightly dry to prevent excess moisture.
- Soaking cashews is crucial for a smooth, creamy frosting. The longer they soak, the silkier your frosting will be.
- Use room temperature ingredients to ensure even mixing and a consistent cake texture.
- Don't overmix the batter—mix just until ingredients are combined to keep the cake light and fluffy.
- Let the cake cool completely before frosting to prevent the cashew cream from melting.
- For extra flavor, consider adding optional mix-ins like chopped walnuts or raisins to the batter.
- Store the cake in the refrigerator to maintain its freshness and keep the frosting firm.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 0mg
