Carrot cake is one of those desserts that feels like a hug from the inside.
I remember the first time I baked this—it was for a friend who had gone gluten-free, and I wanted to show her that “free from” doesn’t mean free from flavor.
We laughed, we sliced, and we devoured half the cake in one sitting. Now, this recipe is my go-to for celebrations or just when I crave something wholesome yet indulgent.
And the icing?
Let’s just say you’ll want to eat it by the spoonful.
Tips and Variations
- Nut-Free Option: Replace almond flour with oat flour and use coconut cream instead of cashew icing.
- Add-ins: Fold in ½ cup of raisins or chopped walnuts for extra texture.
- Spice It Up: Add a pinch of cardamom for a unique twist.
Serving Suggestions
Slice generously and pair with a hot cup of chamomile tea or fresh almond milk. For a festive touch, garnish each slice with a sprinkle of cinnamon or a drizzle of maple syrup.
This vegan carrot cake isn’t just a dessert—it’s a celebration of wholesome ingredients, thoughtful cooking, and the joy of sharing food that makes everyone feel included. Now, go bake it, and make some memories!
Vegan Carrot Cake with Vanilla Cashew Icing
- Total Time: 1 hour
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This moist and flavorful carrot cake is packed with freshly grated carrots, warming spices, and a hint of citrus. Topped with a luscious vanilla cashew icing, it’s the perfect treat for any occasion—whether you’re celebrating or just craving something sweet and wholesome.
Ingredients
For the Carrot Cake:
- 2 cups grated carrots (about 3 large carrots)
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- ¾ cup coconut sugar or brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ¾ cup unsweetened applesauce
- ½ cup melted coconut oil or neutral vegetable oil
- 1 tsp vanilla extract
- Zest of 1 orange (optional, but adds brightness)
For the Vanilla Cashew Icing:
- 1 cup raw cashews (soaked in hot water for 2 hours or overnight)
- ¼ cup plant-based milk (unsweetened almond or oat works great)
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
1. Prep and Preheat:
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Combine Wet Ingredients:
In another bowl, mix the applesauce, melted coconut oil, vanilla extract, and orange zest if using.
4. Bring It Together:
Gently fold the wet ingredients into the dry mixture. Add the grated carrots and mix until just combined. Be careful not to overmix—this keeps the cake tender.
5. Bake to Perfection:
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.
6. Make the Cashew Icing:
Drain the soaked cashews and add them to a blender along with the plant-based milk, maple syrup, lemon juice, and vanilla. Blend until smooth and creamy. Adjust the sweetness or thickness with more syrup or milk, as needed. Chill the icing for 30 minutes before using.
7. Frost and Serve:
Spread the chilled icing over the cooled cake. Sprinkle with a bit of grated orange zest or crushed walnuts for a finishing touch.
Notes
- For the fluffiest cake, don’t overmix the batter.
- Let the cashew icing chill for at least 30 minutes before spreading.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
