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Vegan carrot cake served with cashew cream frosting
Creamy vegan dessert with a thick layer of cashew frosting

Vegan carrot cake with cashew cream frosting

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Carrot cake is brilliant proof that vegetables have a rightful place in desserts. The natural sugar content and moisture of the carrots ensure the sponge stays moist for days, even without eggs. The cashew cream on top provides a rich, tangy-sweet crown reminiscent of fermented cream cheese frostings, perfectly complementing the spiced sponge.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 12 servings
🔥 Calories 380 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Cake tin (approx. 22-24 cm)
  • Large mixing bowl
  • Powerful blender (for the cream)
  • Grater

Allergen Information

⚠️ Cereals containing gluten
⚠️ Nuts (Cashews)

Instructions

1 ✓

Soak the cashews in water the night before, or if you are in a rush, pour boiling water over them and let stand for 30 minutes.

Tip: Hydration softens the fibres, making the cream silky rather than grainy.
2 ✓

Preheat the oven to 180°C. Line the bottom of the cake tin with baking parchment.

3 ✓

In a bowl, mix the dry ingredients: flour, sugar, cinnamon, baking powder, bicarbonate of soda, salt.

Tip: The bicarbonate of soda is responsible for the darker colour and rising of the dough.
4 ✓

In another bowl, mix the wet ingredients: oil, milk, apple cider vinegar. Pour into the dry mixture and whisk until lump-free.

Tip: The acidity of the vinegar reacts with the alkaline bicarbonate of soda: carbon dioxide bubbles are created, which lift the batter (like a mini volcanic eruption).
5 ✓

Fold in the finely grated carrots.

Tip: Do not squeeze the carrots! The water inside them is needed for moisture.
6 ✓

Pour into the tin and bake for 40-45 minutes. Check with a skewer: if it comes out clean from the centre, it is ready.

Tip: Do not open the oven door in the first 30 minutes, or the sponge may collapse.
7 ✓

Remove and let cool COMPLETELY on a wire rack.

Tip: If you put the cream on a lukewarm cake, it will melt off (coconut oil has a low melting point).
8 ✓

Prepare the cream: drain the cashews, place in a blender with the syrup, vanilla, lemon juice and 2-3 spoonfuls of water. Blend until completely smooth.

Tip: Be patient, this may take a few minutes. Scrape down the sides of the jug several times.
9 ✓

Spread the cream on top of the cold cake.

Tip: Place in the fridge for 1 hour before serving to allow the cream to set slightly.

Recipe FAQ

Why isn't the cream smooth?
You must soak the cashews so they soften. If you don't have a powerful blender, soak them for longer (even overnight).
Can I substitute the sugar?
Yes, but sugar also provides structure to the cake. If you use a liquid sweetener, reduce the amount of milk.

Ingredients

  • 300 g Carrots (peeled, finely grated)
  • 250 g Wholemeal flour (or plain flour)
  • 150 g Brown sugar
  • 180 ml Plant-based milk
  • 120 ml Melted coconut oil (or sunflower oil)
  • 2 tsp Ground cinnamon
  • 1 sachet Baking powder (approx. 10-12g)
  • 1 tsp Bicarbonate of soda
  • 1 pinch Salt
  • 1 tsp Apple cider vinegar (to activate the bicarbonate of soda)
  • 200 g Plain cashew nuts (unsalted)
  • 4 tbsp Maple syrup or icing sugar
  • 1 tsp Vanilla extract
  • 2 tbsp Lemon juice