Vegan Carrot Cake With Cashews

Ever had that moment when you’re craving something sweet but don’t want to deal with the guilt trip afterward? Well, friend, let me introduce you to my ride-or-die vegan carrot cake recipe that’s packed with those sneaky cashews. It’s like having your cake and eating it too—literally—while plants do all the heavy lifting. No eggs were traumatized in the making of this dessert!

Why This Recipe is Awesome

Let’s be real—vegan baking sometimes gets a bad rap for tasting like sweetened cardboard. Not this bad boy! This carrot cake is so moist and flavorful that your non-vegan friends will be suspiciously eyeing you while reaching for seconds. The cashews add this creamy richness that butter could never. Plus, carrots count as vegetables, so technically this is a salad, right? That’s my story and I’m sticking to it.

Oh, and it’s pretty much idiot-proof. I once made this while simultaneously binge-watching an entire season of something embarrassing and still didn’t mess it up. That’s the level of foolproof we’re talking about here.

Ingredients You’ll Need

For the cake:

• 2 cups grated carrots (yes, actual carrots, not those sad pre-shredded bags)
• 2 cups all-purpose flour (the regular stuff, nothing fancy)
• 1 cup brown sugar (packed down like your emotional baggage)
• 1/2 cup vegetable oil (or any neutral oil that won’t have a flavor identity crisis)
• 3/4 cup plant milk (almond, oat, cashew—whatever floats your non-dairy boat)
• 1 tsp vanilla extract (the real deal, not that imitation nonsense)
• 1 tsp baking soda (not baking powder—they’re different, trust me)
• 2 tsp baking powder (see above)
• 1/2 tsp salt (just a pinch, we’re not preserving meat here)
• 2 tsp cinnamon (more if you’re a spice fiend like me)
• 1/2 tsp nutmeg (freshly grated if you’re feeling fancy)
• 1 cup chopped cashews (plus extra for topping if you’re nuts about nuts)
• 1/2 cup raisins (optional, for the brave souls who don’t hate raisins)

For the frosting:

• 1 1/2 cups raw cashews (soaked overnight, or for at least 4 hours if you lack planning skills)
• 1/4 cup maple syrup (the real stuff, not that breakfast syrup imposter)
• 1/4 cup coconut oil, melted (refined if you don’t want everything tasting like a tropical vacation)
• 2 tbsp lemon juice (freshly squeezed, please—those plastic lemons are watching you judge)
• 1 tsp vanilla extract (again, the real stuff)
• Pinch of salt (to make the sweetness pop)

Step-by-Step Instructions

Prep Work (aka The Boring But Necessary Stuff):

1. Preheat your oven to 350°F (175°C). Yes, you actually need to preheat. No, your oven isn’t special and doesn’t break the laws of physics.
2. Grease and line an 8-inch cake pan with parchment paper. This is your insurance policy against cake disasters.
3. Grate those carrots. Exercise those arms! Consider it your pre-cake workout.
4. Chop the cashews for the cake. Therapy session with a knife, anyone?

For the Cake Magic:

1. In a large bowl, mix the flour, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk like you’re trying to get rid of lumps in your life.
2. In another bowl, combine the oil, plant milk, and vanilla. No need for electric mixers here—we’re going old school with a whisk.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined—don’t over-mix unless you want a rubber brick instead of cake.
4. Fold in the grated carrots, chopped cashews, and raisins (if using). Gentle now, we’re not kneading bread here.
5. Pour the batter into your prepared pan. Give it a little shimmy to level it out.
6. Bake for 35-40 minutes, or until a toothpick comes out clean. If you don’t own toothpicks, a clean knife works too (though your cake might need therapy after being stabbed).
7. Let the cake cool completely. I know it’s tempting, but hot cake + frosting = sad, melty disaster.

For the Frosting:

1. Drain and rinse your soaked cashews.
2. Toss them into a high-speed blender with maple syrup, melted coconut oil, lemon juice, vanilla, and salt.
3. Blend until silky smooth. We’re talking “I can’t believe it’s not cream cheese” smooth. This might take a few minutes, so be patient.
4. Refrigerate the frosting for at least 30 minutes to firm up. Otherwise, it’ll slide off your cake like my motivation on Monday mornings.
5. Once the cake is completely cool (seriously, check again), spread that luscious frosting all over it.
6. Sprinkle with extra chopped cashews if you’re feeling extra.

Common Mistakes to Avoid

The “I’m Too Important for Instructions” Syndrome: Skipping the cashew soaking step. Unless you own a blender that could pulverize concrete, those unsoaked cashews will give you chunky frosting. Not the good kind of chunky, either.

The Impatient Baker Award: Frosting a warm cake. Unless you’re aiming for a glazed look (spoiler: you’re not), wait until that cake is cooler than your ex’s heart.

The Overmixing Enthusiast: Stirring the batter like you’re trying to win an Olympic medal. Congrats, you’ve just activated the gluten and created a dense, chewy disaster.

The “Close Enough” Measurer: Eyeballing ingredients because measuring cups are for amateurs. Baking is science, folks. The difference between 1/2 and 3/4 cup of liquid can mean cake heaven or cake hell.

The Substitution Master: Thinking all plant milks are created equal. Coconut milk will give you a different result than almond milk. Both work, but know what you’re getting into.

Alternatives & Substitutions

Flour Flexibility: Gluten-free? Swap in a good all-purpose gluten-free flour blend. But FYI, you might need to add 1/4 teaspoon of xanthan gum if your blend doesn’t include it.

Sugar Scenarios: Not into brown sugar? Coconut sugar works great and adds a subtle caramel note. Regular white sugar works too, but you’ll miss out on that deeper molasses flavor.

Nut Neutrality: Cashew allergies? Walnuts or pecans make excellent substitutions in the cake itself. For the frosting, try soaked sunflower seeds instead—slightly different taste but still creamy.

Oil Options: Any neutral oil works here. Avocado oil if you’re feeling fancy (and wealthy), canola oil if you’re basic like me.

Spice It Up: Feel free to add 1/2 teaspoon of ground ginger or cardamom if you want to take your spice game to the next level. Or add a pinch of cloves if you’re feeling adventurous.

Frosting Alternatives: If the cashew frosting seems like too much work (I get it), a simple glaze made from powdered sugar and lemon juice is a quick fix. Or go totally rogue and use store-bought vegan cream cheese frosting. I won’t tell anyone.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! This cake actually gets better after a day in the fridge. The flavors mingle, get to know each other, maybe have a few drinks—it’s a whole flavor party in there. It keeps well for up to 4 days refrigerated.

Do I really need to soak the cashews for that long?
Unless you enjoy the sound of your blender screaming for mercy, yes. If you’re in a hurry, pour boiling water over them and let them sit for at least 1 hour. It’s not ideal, but it’ll do in a pinch.

Can I turn these into cupcakes?
Heck yes! Fill cupcake liners about 2/3 full and bake for approximately 18-22 minutes. You’ll get around 12-15 cupcakes, depending on how much batter you eat raw. (Which you shouldn’t do, but we all do anyway.)

Why is my frosting runny?
Did you forget the coconut oil? Or maybe you added hot coconut oil to the mixture? Make sure everything’s room temperature before blending, then chill thoroughly. If it’s still runny, add more coconut oil (when it’s solid) and re-blend.

Can I freeze this cake?
You sure can! Freeze it unfrosted, wrapped tightly in plastic wrap and then foil, for up to 3 months. The frosting can be frozen separately. Thaw both overnight in the fridge, then assemble.

Is this actually healthy?
I mean, it has carrots and cashews, so it’s practically a multivitamin. But also sugar and oil, so… let’s call it “healthier than non-vegan cake” and leave it at that, shall we?

Final Thoughts

Look at you, kitchen warrior! You’ve just created a vegan masterpiece that would make even the most dedicated dairy enthusiasts question their life choices. This carrot cake isn’t just good “for a vegan cake”—it’s legitimately delicious, period.

Whether you’re serving this to impress your judgmental vegan friend, trying to sneakily convert someone to plant-based eating, or just treating yourself because you deserve nice things—this cake delivers. Plus, you can feel smug about all those carrots you just consumed. Practically counts as a serving of vegetables!

Now go forth and bake! And remember, if anyone asks for the recipe, you can either share this link or mysteriously say it’s a “family secret” while making intense eye contact. Your choice, no judgment here!