Although people might have different preferences when it comes to their favorite cake, there is one cake almost everyone loves: carrot cake. There is nothing to argue about moist dough, crunchy walnuts, and a creamy topping. Carrots are available all year round which makes it the perfect cake for any occasion from birthday celebrations to weekday coffee dates.
A while ago I found a recipe for vegan carrot cake and I was obsessed. Not necessarily because it’s vegan, but because it’s so moist and the frosting is to die for. Seriously!
What I don’t like about making carrot cake, is the grating. I have an old fashion grater, and I just couldn’t be bothered to grate all those carrots. And that’s why this vegan carrot cake hasn’t made it on the blog so far.
But just a few weeks ago, I finally got a food processor! I was dreaming about having one for a while now, but couldn’t quite decide whether I have enough space in my kitchen (which is already packed with baking gadgets) or which one to get.
And while I was still wrapping my head around it, Magimix – a French brand for household appliances – was so kind as to send me one of their food processors. And since then baking carrot cake is so much fun. Although I got the food processor for free, I can genuinely say that this food processor is worth it.
It’s not only a great tool to grate carrots (or any other kind of vegetables) or make a creamy cashew frosting. But I also use it to make homemade almond butter, healthy Nutella, or a base for raw raspberry cheesecakes. If you are a passionate baker, this will make your life so much easier!
Of course, you can make this vegan carrot cake without a food processor, too. You might just have to swap the cashew frosting for a cream-cheese frosting (if not vegan) or some coconut yogurt.
Have fun baking!
Love,
Marion
Also, if you like carrot cake, you might want to try these banana carrot muffins.
Vegan Carrot Cake with Cashew Frosting
Ingredients
- For the carrot cake:
- 150g wholegrain spelt flour
- 100g spelt flour
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 150g unsweetened apple sauce
- 120ml plant-based milk (I used almond milk)
- 2 teaspoon vanilla extract
- 140g coconut sugar or organic raw cane sugar
- 60ml coconut oil, melted
- 1 teaspoon apple cider vinegar
- 250g grated carrots
- 100g walnuts
- 50g raisins, optional
- For the frosting:
- 130g cashews, soaked overnight
- 60ml almond milk
- 40ml maple syrup
- 2 tablespoon coconut oil, melted
- 2 teaspoon lemon juice
- Zest of 1 organic lemon
- ½ teaspoon salt
Directions
- Step 1 Pre-heat the oven to 350°C/175°C and line a baking pan (9×13 inches / 25x20cm) with parchment paper.
- Step 2 Grate the carrots using a grater or a food processor and set aside.
- Step 3 In a large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Step 4 In a separate bowl, mix apple sauce, milk, vanilla extract, sugar, coconut oil, and apple cider vinegar. Add to the dry ingredients and mix until just combined (don’t overmix it!).
- Step 5 Gently fold in grated carrots, half of the walnuts, and raisins (if using).
- Step 6 Transfer the dough to the prepared baking pan and level it off with a spatula. Place in the oven and bake for 30 minutes or until a toothpick inserted in the center comes out clean.Remove from the oven and let cool complete.
- Step 7 To make the frosting, drain the soaked cashews and place them in a food processor. Add the milk, maple syrup, coconut oil, lemon juice, lemon zest, and salt and blend until smooth.
- Step 8 Spread on top of the cooled cake and decorate with remaining walnuts.
