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Vegan carrot cake with cashew cream frosting served

Vegan Carrot Cake with Cashew Cream Frosting

This vegan carrot cake with cashew cream frosting is not only delicious but also a nutritious treat that makes any occasion special. The sweetness of the shredded carrots and the creaminess of the cashew cream create a harmonious combination. This healthy dessert is an excellent choice for festive occasions or simply as a weekend treat.

Prep Time 20 min
Preparation 40 min
Total 1 hr
250 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 300 g Shredded Carrots
⭕ 200 g Whole Wheat Flour
⭕ 100 g Brown Sugar
⭕ 150 ml Plant-Based Milk
⭕ 100 ml Coconut Oil
⭕ 1 tsp Ground Cinnamon
⭕ 1 tsp Baking Powder
⭕ 0.5 tsp Baking Soda
⭕ 0.5 tsp Salt
⭕ 200 g Raw Cashews
⭕ 100 ml Plant-Based Heavy Cream
⭕ 1 tsp Vanilla Extract
⭕ 1 tbsp Lemon Juice

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    Preparation Steps

    1

    Preheat your oven to 350°F (180°C) and line a cake pan with parchment paper.

    2

    In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, baking soda, and salt.

    3

    Add the shredded carrots, plant-based milk, and coconut oil to the dry ingredients. Stir until just combined.

    4

    Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.

    5

    Meanwhile, make the cashew cream frosting: soak the cashews in hot water for 15-20 minutes, then drain well.

    6

    In a blender or food processor, combine the soaked cashews, plant-based heavy cream, vanilla extract, and lemon juice. Blend until smooth and creamy.

    7

    Frost the cooled cake with the cashew cream frosting. Garnish with shredded carrots or chopped nuts, if desired.