Vegan Carrot Cake with Cashew Frosting Recipe

There is something irresistibly cozy and delicious about a Vegan Carrot Cake with Cashew Frosting that makes it a standout dessert for any occasion. This cake is beautifully moist, thanks to the natural sweetness of grated carrots and crushed pineapple, and warmed with just the right touch of cinnamon and nutmeg. The cashew frosting adds a silky, creamy layer that elevates every bite without a trace of dairy. Whether you’re vegan or simply craving a wholesome treat, this carrot cake infuses warmth, flavor, and love into every slice.

Ingredients You’ll Need

The magic of this Vegan Carrot Cake with Cashew Frosting lies in its simple, wholesome ingredients. Each one plays a crucial role in creating the perfect balance of taste, texture, and color—from the earthy sweetness of carrots to the rich creaminess of the cashew frosting.

• 2 cups flour: Provides the cake’s sturdy yet tender structure, essential for that satisfying crumb.
• 1 cup grated carrots: Adds natural sweetness, moisture, and bright orange color.
• ½ cup crushed pineapple (drained): Brings extra juiciness and mild tanginess, keeping the cake ultra-moist.
• ½ cup brown sugar: Contributes a deep, caramel-like sweetness that perfectly complements the spices.
• ½ cup vegetable oil: Ensures moistness and a tender crumb without overpowering the flavors.
• 1 teaspoon cinnamon: The heart of spice, lending warmth and depth to the cake.
• ½ teaspoon nutmeg: Adds a subtle, aromatic complexity to the spice blend.
• 1 teaspoon baking soda: The leavening agent that helps the cake rise beautifully and stay fluffy.
• For the Cashew Frosting: 1 cup soaked cashews, ¼ cup coconut cream, and 2 tablespoons maple syrup—these ingredients blend into a luscious, creamy topping that perfectly balances the spiced cake.

How to Make Vegan Carrot Cake with Cashew Frosting

Step 1: Prepare Your Oven and Dry Ingredients

Start by preheating your oven to 180°C to get it nice and warm so your cake can bake evenly. Then, in a large bowl, combine the flour, brown sugar, cinnamon, nutmeg, and baking soda. Stir these dry ingredients thoroughly to make sure that the spices and leavening are evenly distributed, which is key for a flavorful and well-risen cake.

Step 2: Incorporate Carrots, Pineapple, and Oil

Next, fold the grated carrots and drained crushed pineapple into the dry mix. The pineapple is a delightful secret ingredient that enhances moisture and adds a hint of tropical brightness. Add the vegetable oil last, mixing everything just until combined. Over-mixing can toughen the crumb, so keep it gentle and focused.

Step 3: Bake to Perfection

Pour the batter into a greased baking pan, smoothing the top so it bakes evenly. Pop it into the preheated oven and bake for 40 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean, and the edges pull slightly away from the pan. The cake should feel springy to the touch.

Step 4: Blend the Cashew Frosting

While the cake is baking, prepare the cashew frosting. Drain your soaked cashews and place them into a blender along with coconut cream and maple syrup. Blend until silky smooth and creamy, scraping down the sides as needed to achieve the perfect luscious texture. This frosting is rich but not overpowering—a gorgeous complement to the spiced cake base.

Step 5: Cool and Frost Your Cake

Once the cake has completely cooled, generously spread the cashew frosting over the top. Taking care to cover every nook and cranny ensures you get that delightful creamy bite in every slice. For an extra touch, sprinkle chopped walnuts on top for a bit of crunch and nutty flavor that contrasts beautifully with the smooth frosting.

How to Serve Vegan Carrot Cake with Cashew Frosting

Garnishes

Fresh garnishes can elevate your Vegan Carrot Cake with Cashew Frosting to new heights. Classic chopped walnuts add perfect crunch, but consider also dusting a little cinnamon on top or sprinkling with finely grated orange zest for a bright, zesty twist.

Side Dishes

This cake pairs wonderfully with warm herbal tea, a frothy oat milk latte, or even a crisp glass of apple cider. For a more decadent experience, a side of dairy-free vanilla ice cream or coconut whipped cream complements the flavors flawlessly.

Creative Ways to Present

For special occasions, slice the cake into small squares and serve on a rustic wooden board decorated with edible flowers and fresh fruit. Alternatively, layer the cake in individual clear glasses with extra frosting and toasted coconut flakes for an elegant parfait-style presentation.

Make Ahead and Storage

Storing Leftovers

Your Vegan Carrot Cake with Cashew Frosting keeps well covered in the fridge for up to 4 days. Store it in an airtight container to prevent drying out and keep the frosting fresh and creamy.

Freezing

If you’re planning ahead, freeze the cake layers without frosting tightly wrapped in plastic wrap and aluminum foil. They’ll last up to 2 months in the freezer. When you’re ready to enjoy, thaw completely in the fridge before frosting and serving.

Reheating

Since this is a moist, frosted cake, reheating isn’t recommended as it can affect texture and frosting consistency. Enjoy it chilled or at room temperature for the best experience.

FAQs

Can I substitute the vegetable oil with something else?

Absolutely! You can use melted coconut oil, applesauce, or even avocado oil for a different flavor profile, but keep in mind that coconut oil may add a slight coconut taste to the cake.

Do I have to soak the cashews overnight for the frosting?

Soaking cashews for at least 4 hours softens them enough to blend into a smooth frosting, but if you’re short on time, soaking them in hot water for 30 minutes works as a faster option.

Is it possible to make this cake gluten-free?

Yes! Simply swap the flour for a gluten-free all-purpose blend. Ensure your leavening agent and other ingredients are also certified gluten-free for the best results.

Can I add nuts or raisins into the batter?

Definitely. Adding chopped walnuts, pecans, or raisins can introduce extra texture and flavor that complements the spices and moisture beautifully.

How long does this cake stay fresh?

When stored properly in the fridge, the cake will stay fresh for up to 4 days. For longer storage, freezing is the way to go, with the cake maintaining its quality for up to 2 months.

Final Thoughts

There’s something truly special about sharing a Vegan Carrot Cake with Cashew Frosting that’s made from simple, wholesome ingredients and filled with love. Its perfect balance of spice, sweetness, and creamy frosting makes it a comforting treat you’ll want to make over and over. I hope you give this recipe a try and enjoy every delicious bite as much as I do—there’s a slice waiting just for you!