Vegan Desserts
The Ultimate Vegan Carrot Cake with Cashew Cream Frosting
This carrot cake is deeply flavored with cinnamon, ginger, and nutmeg, relying on fresh grated carrots and flaxseeds for a moist, tender crumb. The cashew frosting is luxuriously creamy, offering a tangy richness that perfectly balances the warm spices of the sponge.
- Prep
- 30 min
- Cook
- 45 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 385 kcal
Method
Place the raw cashews in a bowl and cover with water. Soak for at least 4 hours, or overnight. This is the most critical step for the frosting; soaking softens the nut fibers, allowing them to emulsify into a perfectly smooth, velvet-like cream rather than a gritty paste.
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a small bowl, whisk together the ground flaxseed meal and warm water. Let it sit for 10 minutes. This creates a viscous, gel-like 'flax egg' that provides the necessary structural binding for the cake without using dairy or eggs.
In a large bowl, whisk together the flour, brown sugar, cinnamon, ginger, baking powder, baking soda, and a pinch of salt.
Add the melted coconut oil, flax gel, and grated carrots to the dry ingredients. Stir until just combined, then fold in the chopped walnuts.
Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before frosting.
To make the frosting, drain and rinse the soaked cashews. Place them in a high-speed blender with the maple syrup, lemon juice, and a splash of water if needed. Blend on high until the mixture is completely smooth and looks like thick buttercream.
Spread the cashew frosting generously over the cooled cake. Garnish with extra walnuts if desired.
Notes
Always use a high-speed blender for cashew frosting to ensure there are no tiny nut fragments remaining.
Grate your carrots at home using a fine grater rather than buying pre-shredded ones; fresh carrots are much more moist and contribute to a better cake texture.
Toasting the walnuts for 5 minutes in a dry pan before adding them to the batter intensifies their earthy flavor.
If you are short on time, soak the cashews in boiling water for 30 minutes instead of cold water for 4 hours.
