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Vegan Carrot Cake Cashew Frosting

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Vegan Carrot Cake Cashew Frosting

Prepare to embark on a culinary journey that will transform your perception of plant-based desserts! This vegan carrot cake is not just another recipe – it's a decadent, mouthwatering experience that proves dairy-free can be absolutely delicious. With its perfectly spiced, moist cake and creamy cashew frosting, this dessert is about to become your new obsession. Whether you're a committed vegan or simply looking to explore healthier dessert options, this recipe will have everyone asking for seconds!

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 cake

Ingredients

  1. 2 cups grated carrots
  2. 1 1/2 cups all-purpose flour
  3. 1 cup sugar
  4. 1/2 cup vegetable oil
  5. 1 tsp baking powder
  6. 1 tsp baking soda
  7. 1/2 tsp salt
  8. 1/2 cup soaked cashews
  9. 1/4 cup maple syrup
  10. 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with vegetable oil or line with parchment paper.
  2. In a large mixing bowl, soak raw cashews in hot water for 30 minutes to soften, then drain and set aside for frosting preparation.
  3. Grate fresh carrots using a box grater or food processor, ensuring they are finely and uniformly shredded.
  4. In a separate large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk dry ingredients thoroughly to eliminate any lumps.
  5. Create a well in the center of dry ingredients and pour in vegetable oil. Mix gently until a crumbly texture forms.
  6. Fold grated carrots into the batter, stirring until evenly distributed throughout the mixture.
  7. Transfer cake batter into the prepared cake pan, spreading evenly with a spatula and smoothing the top.
  8. Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. For cashew frosting, blend soaked cashews, maple syrup, and vanilla extract in a high-speed blender until smooth and creamy.
  10. Remove cake from oven and let cool completely on a wire rack for approximately 1 hour before frosting.
  11. Once cooled, spread cashew frosting evenly over the cake using an offset spatula or butter knife.
  12. Optional: Garnish with additional grated carrots or chopped nuts on top of frosting for extra texture and visual appeal.

Tips

  1. Use fresh, finely grated carrots for the best texture and moisture in your cake.
  2. Soak cashews in hot water for at least 30 minutes to ensure a smooth, creamy frosting.
  3. Don't overmix the batter – this can lead to a tough, dense cake. Mix just until ingredients are combined.
  4. Let the cake cool completely before frosting to prevent the cashew cream from melting.
  5. For extra flavor, consider adding a pinch of cinnamon or nutmeg to the cake batter.
  6. If you want a richer frosting, add a tablespoon of coconut cream to the cashew mixture.
  7. Store the cake in the refrigerator to keep the frosting firm and fresh.
  8. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  9. Allow the cake to sit for a few hours after frosting to let the flavors meld together.
  10. Experiment with toppings like toasted coconut, chopped walnuts, or a sprinkle of cinnamon for added texture and flavor.

Nutrition Facts

Calories: 380kcal

Carbohydrates: 45g

Protein: 5g

Fat: 22g

Saturated Fat: g

Cholesterol: 0mg

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