Vegan Carrot Cake With Cashew Frosting

Ever had that moment when you’re scrolling through Instagram and see a gorgeous carrot cake, then remember you’re vegan and get all sad? Well, dry those tears, plant-based friend! This vegan carrot cake with cashew frosting is about to rock your world—and nobody will ever guess it’s egg and dairy-free. It’s like that cool friend who effortlessly pulls off looking amazing while barely trying. Yeah, this cake is that friend.

Why This Recipe is Awesome

Let’s be real for a second. Most vegan desserts have a reputation for tasting like sweetened cardboard with the texture of wet sand. Not this bad boy. This carrot cake is so moist and flavorful that your non-vegan friends will be questioning everything they thought they knew about plant-based baking.

Plus, that cashew frosting? It’s creamy magic that’ll make you wonder why you ever bothered with cream cheese in the first place. And unlike some vegan recipes that require ingredients only found in the secret cabinet of a health food store wizard, this one uses stuff you can actually pronounce and find at regular supermarkets. Imagine that!

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (or gluten-free if you’re going all-in on dietary restrictions)
• 2 cups grated carrots (approximately 4 medium carrots that have lived a full carrot life)
• 1 cup brown sugar (packed with love and type 2 diabetes risk)
• 1/2 cup granulated sugar (because one type of sugar is never enough)
• 1/2 cup applesauce (nature’s egg replacement and your new best friend)
• 1/3 cup melted coconut oil (yes, your kitchen will smell like a tropical vacation)
• 1/4 cup plant milk (almond, soy, oat—whatever floats your non-dairy boat)
• 2 tsp vanilla extract (the real stuff, not that imitation nonsense)
• 2 tsp baking powder (for science!)
• 1 tsp baking soda (more science!)
• 2 tsp cinnamon (the spice that makes everything nice)
• 1/2 tsp nutmeg (just a hint, we’re not making a pumpkin spice latte here)
• 1/2 tsp salt (to balance all that sweetness)
• 1/2 cup chopped walnuts (optional, for those who enjoy a surprise crunch)
• 1/3 cup raisins (controversial addition—prepare for debates)

For the cashew frosting:

• 2 cups raw cashews, soaked overnight (patience is a virtue)
• 1/4 cup maple syrup (the real stuff, not the breakfast impostor)
• 2 tbsp coconut oil, melted (tropical vibes continue)
• 2 tbsp lemon juice (for that tangy kick)
• 1 tsp vanilla extract (because more vanilla is always better)
• Pinch of salt (trust me on this one)
• 3-4 tbsp water (as needed for blending)

Step-by-Step Instructions

Cake Magic:

1. Preheat your oven to 350°F (175°C). Don’t skip this step unless you enjoy raw batter and disappointment.
2. Grease and line two 8-inch cake pans. If you only have one pan, you’re about to learn the virtue of patience.
3. In a large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk like you’re angry at it.
4. In another bowl, whisk together the sugars, applesauce, melted coconut oil, plant milk, and vanilla until smooth. It should look like delicious mud.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmix and you’ll summon the dense cake demons.
6. Fold in the grated carrots, walnuts, and raisins (if using). The batter will be thick—that’s normal, don’t panic.
7. Divide the batter between your prepared pans and smooth the tops with a spatula. Or don’t, if you’re going for that rustic “I totally meant it to look like that” vibe.
8. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. If it comes out with batter, your cake is not done. If it comes out with crumbs, you’re golden.
9. Let the cakes cool in the pans for 15 minutes, then transfer to a wire rack to cool completely. Patience, grasshopper.

Frosting Brilliance:

1. Drain and rinse your soaked cashews. If you forgot to soak them overnight, cover them with boiling water and let them sit for at least 1 hour. I see you, procrastinators.
2. Toss the cashews, maple syrup, melted coconut oil, lemon juice, vanilla, and salt into a high-speed blender or food processor.
3. Blend until smooth and creamy, adding water tablespoon by tablespoon as needed. This might take 5-7 minutes. Don’t rush perfection.
4. Transfer to a container and refrigerate for at least 1 hour to firm up. Yes, more waiting. Go touch some grass or something.

Assembly Time:

1. Once your cakes are completely cool (and I mean COMPLETELY—warm cake = frosting disaster), place one layer on your serving plate.
2. Spread a generous amount of cashew frosting on top. Don’t be shy, we’re not rationing frosting here.
3. Top with the second cake layer and frost the top and sides. Get creative or keep it simple—no judgment either way.
4. For extra pizzazz, sprinkle some chopped walnuts or a light dusting of cinnamon on top.
5. Refrigerate for at least 30 minutes before serving. This helps the frosting set and makes cutting cleaner.

Common Mistakes to Avoid

Don’t be that person who:

• Forgets to soak the cashews and then blames the recipe when your frosting is grittier than sandpaper
• Overmixes the batter and ends up with a cake that could double as a frisbee
• Tries to frost a warm cake and watches in horror as the frosting melts off dramatically
• Uses pre-shredded carrots from the store (those dried-out sticks will suck moisture from your cake faster than my ex ghosted me)
• Skips the parchment paper and has to serve cake pieces instead of slices because it’s stuck to the pan

Alternatives & Substitutions

Because life happens and sometimes your pantry looks like it was raided by hungry college students:

Flour options: All-purpose flour works best, but you can go 1:1 with a gluten-free blend if that’s your jam. Just make sure it contains xanthan gum, or your cake will fall apart faster than my motivation on Monday mornings.

Sugar alternatives: Coconut sugar works great for a more caramel-like flavor. You can reduce the sugar by up to 1/4 cup if you prefer less sweetness (but like… why?).

No applesauce? Mashed banana works too (will add banana flavor) or 2 flax eggs (2 Tbsp ground flaxseed mixed with 6 Tbsp water, left to gel for 15 minutes).

Frosting in a rush: If you didn’t plan ahead for cashew soaking, you can use store-bought vegan cream cheese with powdered sugar and vanilla. It won’t be as wholesome, but sometimes convenience trumps purity. No judgment here.

Add-ins: Not into walnuts? Try pecans. Hate raisins with the fire of a thousand suns? Try dried cranberries or just skip them entirely. It’s your cake journey.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Absolutely! This cake actually tastes better on day 2 when the flavors have had time to get to know each other. Store in the fridge for up to 5 days (if it lasts that long, which—let’s be real—it won’t).

Will my non-vegan friends eat this, or will they make that face they make when I mention tempeh?
Trust me, this cake has fooled the most dedicated dairy devotees. Just don’t tell them it’s vegan until after they’ve inhaled a slice and asked for seconds.

Can I make this into cupcakes?
You betcha! Fill cupcake liners about 2/3 full and bake for approximately 18-22 minutes. Makes about 18 cupcakes, perfect for when you don’t want to share a whole slice.

My cashew frosting is too runny! Have I failed at life?
Nope, just pop it in the fridge longer. If it’s still running away from you, blend in an extra tablespoon of coconut oil and chill again. Cashew frosting is like a teenager—sometimes temperamental but eventually cooperates.

Do I really need to refrigerate the cake?
Unless you enjoy cashew soup instead of frosting, yes. The frosting will melt at room temperature after a few hours. Science is real, folks.

Can I freeze this cake?
You can! Freeze unfrosted cake layers wrapped in plastic for up to 3 months. For frosted cake, freeze slices on a tray until solid, then wrap individually. Defrost in the fridge overnight when the cake craving strikes.

Final Thoughts

There you have it—a vegan carrot cake that’s so good it should be illegal in at least a few states. This isn’t just a consolation prize for vegans who miss “real” cake; it’s a legitimately delicious dessert that stands on its own merits.

The best part? When someone compliments your baking skills, you can casually drop that it’s vegan and watch their jaw hit the floor. That moment alone is worth the time spent grating carrots. So put on your favorite playlist, pour yourself something nice to sip, and get baking. Your taste buds (and any lucky friends you decide to share with) will thank you.

Now go forth and spread the gospel of cashew frosting—the world needs to know!