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
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup soaked cashews
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions
- 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.
- In a large mixing bowl, soak raw cashews in hot water for 30 minutes to soften, then drain and set aside for frosting preparation.
- Grate fresh carrots using a box grater or food processor, ensuring they are finely and uniformly shredded.
- 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.
- Create a well in the center of dry ingredients and pour in vegetable oil. Mix gently until a crumbly texture forms.
- Fold grated carrots into the batter, stirring until evenly distributed throughout the mixture.
- Transfer cake batter into the prepared cake pan, spreading evenly with a spatula and smoothing the top.
- Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- For cashew frosting, blend soaked cashews, maple syrup, and vanilla extract in a high-speed blender until smooth and creamy.
- Remove cake from oven and let cool completely on a wire rack for approximately 1 hour before frosting.
- Once cooled, spread cashew frosting evenly over the cake using an offset spatula or butter knife.
- Optional: Garnish with additional grated carrots or chopped nuts on top of frosting for extra texture and visual appeal.
Tips
- Use fresh, finely grated carrots for the best texture and moisture in your cake.
- Soak cashews in hot water for at least 30 minutes to ensure a smooth, creamy frosting.
- Don't overmix the batter – this can lead to a tough, dense cake. Mix just until ingredients are combined.
- Let the cake cool completely before frosting to prevent the cashew cream from melting.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the cake batter.
- If you want a richer frosting, add a tablespoon of coconut cream to the cashew mixture.
- Store the cake in the refrigerator to keep the frosting firm and fresh.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Allow the cake to sit for a few hours after frosting to let the flavors meld together.
- 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
