Vegan Carrot Cake With Cashew Cream Frosting

I loooooove carrot cake. It’s rich, moist, and that frosting is so creamy. If you play your cards right though, you can transform this traditionally naughty recipe into a sneaky health food. Trading regular sugar for apple sauce and making the frosting out of cashews instead of cream cheese eradicates a lot of would be damage cause my cake eating. On top of that, this recipe calls for adding spelt and flax as your flour instead of the insulin spiking plain white kind. You could experiment with other healthy flours (like quinoa flour) or try adding nuts, bananas, and pineapple to the cake base too. You could even play with adding some hemp protein to the cake base for an extra power boost.

I can’t wait to eat slice after slice of this one – for breakfast!

Let us know what you thought of this recipe in the comments below. πŸ™‚



  • 2 cups light spelt flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch salt
  • 2 tbsp ground flax
  • 1/4 cup water
  • 1 1/2 cups coconut sugar
  • 1/2 cup unsweetened non-dairy milk
  • 1/2 cup unsweetened applesauce
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 2 cups shredded carrots

Cream Cheese Frosting

  • 1 1/2 – 2 cups cashews
  • 1/3-1/2 cup water
  • 1/3 cup maple syrup
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract


  1. Preheat your oven to 350 degrees F.
  2. In a medium bowl, sift your flour, baking powder, baking soda, spices, and salt. Stir to combine and set aside.
  3. Make your flax eggs by combining the ground flax with water. Mix together and set aside for 10 minutes, stirring occasionally.
  4. In a mixer add the coconut sugar, milk, applesauce, vinegar, and vanilla. Beat on medium speed until combined, about 2 minutes. You can also do this by hand and whisk the mixture until it is smooth and combined.
  5. Add the flax and the eggs together and mix.
  6. Add the flour and mix. Don’t over-beat.
  7. Fold in the shredded carrots.
  8. Grease 2 24β€³ round pans with a little bit of coconut oil. Divide the batter equally into both pans. Bake for 23-25 minutes, ensuring a toothpick inserted comes out clean.
  9. Remove from the oven and let cool in the pans for at least 10 minutes. Transfer to wire racks and let cool completely.
  10. While the cake is cooling, prepare your icing. Blend all icing ingredients in a high powered blender. If you do not have a powerful blender, you will want to soak your cashews for at least a few hours or overnight (depending on your blender). For a thicker consistency, add more nuts.
  11. When the cake is cooled, spread the icing on one layer, then stack the second cake on top. Spread the rest of the icing on the top layer. Decorate with toasted almond slivers or toasted coconut. You can also whip up an easy “caramel” sauce made of blended dates with a little water or maple syrup to drizzle on top. Serve and enjoy!


20 thoughts on “Vegan Carrot Cake With Cashew Cream Frosting

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