Vegan Carrot Cake with Cashew Cream Frosting

Posted on June 21, 2019 by Melanie

This easy to prepare cake is full of carrots, pineapple, raisins and walnuts. It is super low-fat, yet it is sweet and moist; topped with a frosting that rivals anything I have made in the past. I was a pastry chef at one time, so I have a fair means of comparison!

Vegan Carrot Cake

1 cup raw sugar or sucanat

8 ozs pineapple (crushed unsweetened, with juice)

2 tbsps oil (I use melted Earth Balance)

1 1/2 cups carrots (grated, lightly packed)

1/2 cup raisins

1/2 cup chopped walnuts

2 cups whole wheat pastry flour

1 tbsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1/4 tsp ground allspice

Method:

Preheat oven to 350 degrees. Blend together the sugar, pineapple and oil. Stir in the carrots, raisins and nuts. Sift together dry ingredients then add slowly to wet mixture. Batter will be very thick. Spoon batter into lightly oiled 8 x 8 baking dish. Spread evenly and smooth top gently. Bake for 30-35 minutes, or until toothpick inserted in center comes out clean. Transfer cake onto wire rack to cool completely before frosting.

Cashew Cream Frosting

1 cups cashews, raw, unsalted
4 whole dates, pits removed
3/4 cup soy milk
2 tablespoons raw agave nectar
1/4 teaspoon cinnamon
1/8 teaspoon sea salt

Method:

Combine all ingredients in a large bowl, cover, and place in refrigerator for at least an hour. Pour all ingredients into a blender and pulse until smooth and creamy, using a spatula to push down the sides as needed. Add more soy milk if needed to reach the correct “frosting” consistency.

52 thoughts on “Vegan Carrot Cake with Cashew Cream Frosting”

runslikesnail on September 23, 2012 at 8:04 am said:

How did you know I just got a HUGE pile of carrots in my CSA share???

Reply ↓
- nomeatbarefeet on October 3, 2012 at 12:37 am said:
  
  hey runslikesnail, I think your CSA was conspiring with ours: excess carrots = lots of baked goods!
  
  Reply ↓
Playful and Hungry on September 23, 2012 at 12:55 pm said:

I love cashew cream frosting! It’s so much better than any store bought frosting you could get…

Reply ↓
- Vegan Flavorista on September 27, 2012 at 10:29 am said:
  
  Yes, thank goodness for cashews! I enjoyed checking out your blog and can’t wait to try your tofu cheesecake recipe!–Melanie
  
  Reply ↓
Somer on September 24, 2012 at 1:31 am said:

Oh my goodness. I bought a huge bag of organic carrots last week and got 3 more in my co-op basket on Saturday. I was wondering what in the heck to do with all the carrots. Inspiration!!! YUM!

Reply ↓
debsdiscoveries on September 24, 2012 at 5:05 am said:

My mouth is watering!!

Reply ↓
Sophie33 on September 25, 2012 at 1:26 pm said:

Oooh waw! What a superbly looking carrot cake but I especially love that cashew frosting: so thick & yummy looking too! 😉 MMMM!

Reply ↓
biggsis on September 25, 2012 at 9:43 pm said:

Looks fantastic! Serendipity that you’ve provided a lovely non-dairy frosting to go with a gluten free carrot cake recipe another blogger posted that had a dairy-ful frosting. So between the 2 of you, I can make a carrot cake for my gluten free/ dairy free family. Thanks a bunch!

Reply ↓
- Vegan Flavorista on September 27, 2012 at 10:22 am said:
  
  Thanks, Lisa. That’s exactly what I do, too. Mix and match recipes. The blogosphere lends itself so well to this type of sharing. Enjoy! –Melanie
  
  Reply ↓
Norma Chang on October 1, 2012 at 1:28 pm said:

The carrots in my garden are ready for harvesting, timely recipe, thanks.

Reply ↓
- Vegan Flavorista on October 1, 2012 at 1:31 pm said:
  
  Thank you, Norma. I hope you enjoy the cake as much as I do!–Melanie
  
  Reply ↓
dindu1989 on October 2, 2012 at 12:59 am said:

I have got to try this! It looks so delicious and nutritious. I haven’t tried making frosting with cashews yet so this will be a fun experiment 🙂

Reply ↓
- Vegan Flavorista on October 2, 2012 at 3:18 am said:
  
  I promise you will love it! No need for confectioner’s sugar again! Blessings–Melanie
  
  Reply ↓
  - dindu1989 on October 2, 2012 at 5:42 pm said:
    
    I cannot wait to try it, thanks for the wonderful recipe!
nabuxmont on October 2, 2012 at 2:30 pm said:

YUM! We’ll definitely have to try your recipe.

Reply ↓
Kristen Henkels on October 3, 2012 at 3:10 am said:

So excited to try out this recipe very soon. I LOVE cashew butter so I bet this frosting is to die for.

Reply ↓
karimahscuisina on October 3, 2012 at 6:44 am said:

inshallah I ma going to try this recipe and give it a karimah twist, keep up the good work and thanks for liking my blog too xxx

Reply ↓
hippieauthor on October 4, 2012 at 1:50 pm said:

Reblogged this on Hippie Lessons and commented:
OMG this is making me SO HUNGRY!

Reply ↓
- Vegan Flavorista on October 5, 2012 at 7:29 am said:
  
  Thanks for your interest and the reblogs. You are awesome! Many blessings–Melanie
  
  Reply ↓
The Savvy Sister on October 5, 2012 at 11:57 am said:

I need you to take my photos of my food!! Yours are great. Me suck-ee!

Reply ↓
- Vegan Flavorista on October 9, 2012 at 12:35 pm said:
  
  Thank you for the comment. I am just starting to learn about photography. It’s great fun. There are actually quite a few youtube tutorial videos online. Keep up the great work! Blessings–Melanie
  
  Reply ↓
Tashya on October 13, 2012 at 2:55 pm said:

I will definitely be trying this recipe. Sounds delicious.

Reply ↓
- Vegan Flavorista on October 15, 2012 at 12:28 pm said:
  
  Thanks, Tashya! Let me know how it turns out!Blessings–Melanie
  
  Reply ↓
jessicaorton on October 13, 2012 at 10:41 pm said:

This looks delicious!!! I’m attending a pot luck vegan (American) Thanksgiving event next month… I think I might bring this along with a lovely Pumpkin Soup. Thanks for the inspiration.

Reply ↓
- Vegan Flavorista on October 15, 2012 at 12:29 pm said:
  
  You are welcome, Jessica. I hope you enjoy the cake as much as we do! Happy Holidays–Melanie
  
  Reply ↓
teresasdreams on October 14, 2012 at 1:59 pm said:

This looks delicious! I need to try it soon!

Reply ↓
- Vegan Flavorista on October 15, 2012 at 12:30 pm said:
  
  Thanks. Let me know how it turns out!–Melanie
  
  Reply ↓
Pingback: Charismatic Carrot Cake | What's On the Stove?
mpstorer88 on January 3, 2013 at 11:51 pm said:

this looks great…. Now to find a way to make it sugar free…

Reply ↓
berealyoga on January 4, 2013 at 11:05 pm said:

I’ve been searching for the perfect carrot cake recipe — alas, the answer to my prayers! Thank yoU!!

Reply ↓
apuginthekitchen on January 14, 2013 at 7:42 pm said:

I love this recipe!! I have been looking for a vegan carrot cake recipe and I love the frosting, Thank you for posting this!

Reply ↓
- Vegan Flavorista on January 14, 2013 at 8:00 pm said:
  
  Thanks for the comment! I hope you try the recipe. It is delicious! Many blessings–Melanie
  
  Reply ↓
healthadvantagecoach on January 14, 2013 at 8:40 pm said:

Wow! That looks delicious! I will definitely have to try that!

Reply ↓
amandagebhard2012 on January 16, 2013 at 12:54 am said:

Just made this cake…delish! Thanks!

Reply ↓
Pingback: Vegan carrot cake « The Perfect Avocado
The Savvy Sister on January 29, 2013 at 9:14 am said:

I am coaching a fellow blogger to take a 21-day vegan challenge. This will make it a lot easier!!
http://sisterearthorganics.wordpress.com/2013/01/27/follow-flo-on-her-21-day-vegan-challenge/

Reply ↓
Tangly on February 12, 2013 at 5:08 am said:

Yum! I’ve never used cashew cream as a frosting, I’ve just had it on porridge or with fruit (which is yummy too). This is a great idea. I’m going to try it for sure.

Reply ↓
- Vegan Flavorista on February 12, 2013 at 9:43 pm said:
  
  Yes, I do the same thing with this cashew cream. A little goes a long way in my oatmeal. So delicious! Thanks for the comment!
  
  Reply ↓
Keeping It Real! on March 7, 2013 at 2:03 pm said:

Wonderful and looks super yummy 🙂 Thank you!

Reply ↓
- Vegan Flavorista on March 12, 2013 at 5:57 pm said:
  
  Hi! Thanks for liking my post! I am following your blog 🙂
  
  Reply ↓
Robin Lewis on March 14, 2013 at 10:58 pm said:

Whoa Flavorista! Lots of comments here. I’m going to have to try this.

Reply ↓
berealyoga on March 23, 2013 at 3:03 pm said:

Amen sister! did you know I feel exactly the same way about eating cake? And that carrot cake is my hands-down FAVOURITE CAKE?? Thanks for making my day! 🙂 xoxo

Reply ↓
toddthompson786 on March 24, 2013 at 9:10 pm said:

Wow! Carrot cake is my favorite! I will definitely be trying this one out…looks delicious!

Reply ↓
thezsfamily on March 24, 2013 at 9:14 pm said:

This sounds amazing!

Reply ↓
Simone on April 1, 2013 at 2:21 am said:

Reblogged this on Veg Head and commented:
Another Take on Carrot Cake
(I made it rhyme on purpose.)

Reply ↓
hurriedvegan on June 23, 2013 at 4:13 am said:

Hi, thanks so much for liking my post. I look forward to reading your blog- looks amazing 🙂

Reply ↓
Snapshotsincursive on June 21, 2018 at 10:30 am said:

Carrot Cake is amazing, but that cashew frosting is the crowning touch! 🌟

Reply ↓
- Melanie on June 21, 2018 at 9:16 pm said:
  
  Oh, yes…I really like this one! Thanks for stopping by 🙂
  
  Reply ↓
Kelly MacKay on June 21, 2018 at 10:34 am said:

I will keep this one

Reply ↓
- Melanie on June 21, 2018 at 9:17 pm said:
  
  Thanks for stopping by, Kelly! It’s a good one 🙂
  
  Reply ↓
Sheree on June 24, 2018 at 5:57 am said:

That cake looks amazing. I love carrot cake and will definitely try this recipe next time I make one.

Reply ↓
- Melanie on June 30, 2018 at 9:58 am said:
  
  Yes, I hope you try it! It is very light on the oil and so delicious 🙂 Thanks for stopping by, Sheree!
  
  Reply ↓