Vegan Carrot Cake Cashew Cream Cheese Frosting Recipe

Hey friends, let’s embrace our inner Betty Crocker with a modern twist as we dive into a luscious, plant-powered carrot cake with creamy cashew frosting that’s about to make your taste buds dance! 🌿🥕✨

This Vegan Carrot Cake with Cashew Cream Cheese Frosting is so good. (I know: that first sentence was lacking in good old subject-verb agreement.

But I had to start off with how much I love this cake—not only for its delightful combination of flavors and textures but also for the way its moist, tender crumb delivers the kind of satisfying mouthfeel you want in a cake. The word ‘cake’ is, after all, a kind of magic to the ears.

And when the cake is healthy, well, that’s even more enchanting.

Vegan Carrot Cake Cashew Cream Cheese Frosting Recipe Ingredients

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• Grated Carrots: Packed with vitamin A; adds natural sweetness.
• All-Purpose Flour: Provides structure; source of carbohydrates.
• Brown Sugar: Sweetens; adds moisture and caramel notes.
• Vegetable Oil: Adds moisture; source of healthy fats.
• Unsweetened Applesauce: Natural sweetener; reduces fat content.
• Plant-Based Milk: Adds moisture; keeps vegan-friendly.
• Raw Cashews: Creamy texture; rich in protein and healthy fats.
• Coconut Oil: Solid at room temp; provides smoothness in frosting.
• Maple Syrup: Natural sweetener; offers a rich, earthy flavor.
• Lemon Juice: Adds tanginess; balances sweetness in frosting.

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Vegan Carrot Cake Cashew Cream Cheese Frosting Recipe Ingredient Quantities

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• 2 cups grated carrots
• 1 1/2 cups all-purpose flour
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1/4 cup plant-based milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

• 1 1/2 cups raw cashews, soaked for 4 hours or overnight
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

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How to Make this Vegan Carrot Cake Cashew Cream Cheese Frosting Recipe

1. Set your oven to 350°F (175°C) to warm up. An 8-inch round cake pan should be treated with grease and flour.

2. In a big mixing bowl, add the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir well to incorporate all the dry ingredients.

3. In another bowl, whisk the vegetable oil, applesauce, milk, and vanilla extract until smooth.

4. Incorporate the grated carrots into the wet ingredients and stir until completely combined.

5. Add the wet ingredients to the dry ingredients a little at a time, mixing until just combined. If you opt for them, fold in the walnuts and raisins.

6. Fill the cake pan with batter and smooth the top. Bake in a preheated 350F oven for 30 to 35 minutes, until a toothpick thrust into the center comes out clean.

7. Prepare the cashew cream cheese frosting while the cake bakes. Drain and rinse the cashews that were soaked, and then place them in a high-speed blender or food processor.

8. In a blender, combine melted coconut oil, maple syrup, lemon juice, and a pinch of salt with the cashews. Blend until the mixture is smooth, creamy, and totally blended. Add the following ingredients to the cashew blender party. They’ll help you out in achieving the creamy, dreamy, and smooth texture.

9. When the cake has cooled completely, evenly spread the cashew cream cheese frosting over the top.

10. Cut and serve the cake. Any remaining cake can be stored in an airtight container in the refrigerator for 5 days.

Vegan Carrot Cake Cashew Cream Cheese Frosting Recipe Equipment Needed

1. Oven
2. 8-inch round cake pan
3. Large mixing bowl
4. Medium mixing bowl
5. Measuring cups
6. Measuring spoons
7. Whisk
8. Spatula
9. Grater (for carrots)
10. High-speed blender or food processor
11. Toothpick (for testing cake doneness)
12. Cooling rack
13. Airtight container for storage

FAQ

• Q:Is it possible to make this carrot cake without gluten? A: It sure is! You can use a gluten-free flour blend in place of the all-purpose flour.
• Q:How do I keep the carrot cake after I have frosted it? A: Keep the frosted cake covered in the refrigerator for up to five days.
• Q:Q: Is it necessary to soak the cashews, or can I just skip that step? A: You must soak the cashews if you want frosting that is smooth and creamy. Cashew cream cheese frosting is pretty close to impossible to make without a blender that can handle the task or without soaking the cashews.
• Q:Should I squeeze out excess moisture from the grated carrots? A: No. The moisture in the carrots helps keep the cake moist.
• Q:Can I use a different kind of oil instead of coconut oil in the frosting? A: For texture, refined coconut oil is best, but if you need to, vegan butter can be a substitute.
• Q:Q: In the frosting, can you substitute something for maple syrup? A: You can use agave syrup, or any similar liquid sweetener, that you fancy.

Vegan Carrot Cake Cashew Cream Cheese Frosting Recipe Substitutions and Variations

1 1/2 cups of whole wheat flour are used instead of all-purpose flour to add fiber.
1 cup of coconut sugar instead of brown sugar for a sweetness that’s slightly different.
1/2 cup of melted coconut oil instead of vegetable oil for a more flavorful outcome

1/2 cup almond milk instead of plant-based milk for a nutty taste.
1/2 cup chopped pecans rather than walnuts for a different nutty texture.
1/4 cup agave syrup in place of maple syrup for another kind of sweetness.
Use the following instead of lemon juice:

2 tablespoons apple cider vinegar for a tangy flavor.
1 1/2 cups nuts macadamia for a richer, buttery flavor than cashews provide.

Pro Tips

1. Enhance the Flavor of Spices Toast the ground cinnamon and nutmeg in a dry pan over low heat for a minute before adding them to the dry ingredients. This will enhance their flavors and add an extra depth to the cake.

2. Optimal Soaking of Cashews To ensure the cashews blend into a smooth cream, soak them in boiling water for 30 minutes if you’re short on time, instead of soaking overnight. This will still soften them adequately for blending.

3. Prevent Sticking and Enhance Texture Line the bottom of the cake pan with parchment paper after greasing and flouring. This ensures the cake releases easily and maintains a smooth bottom texture.

4. Customize Sweetness and Flavoring Taste and adjust the sweetness of the cashew cream cheese frosting before applying it. A little more maple syrup or a few drops of vanilla or lemon can tweak the flavor to your liking.

5. Extra Moisture and Flavor Boost For a more intense carrot flavor and added moisture, consider using a mix of grated and finely chopped carrots. This can add texture and enhance the carrot flavor throughout the cake.