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Vegan Carrot Cake Recipe with Cashew Cream Frosting

March 21, 2016 By Richa 157 Comments

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Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced with Cinnamon and Cardamom, full of carrots. Low oil. Soyfree Palmoil-free. Pin this Recipe      Jump to Recipe   

Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced with Cinnamon and Cardamom, full of carrots. Low oil. #vegan #Soyfree #Palmoilfree #Easter #recipe | VeganRicha.com

This week is amazingly busy. I was planning up the posts last week and realized that both Holi and Easter are this week. Carrots and Mangoes were my choice to appear on the blog this week. So lets get started with this super moist Carrot Cake. 

This carrot cake is loaded with shredded carrots and pureed carrots. All that carrot with the spices like cinnamon and cardamom (because Cardamom!), some ginger, and a creamy cream cheese style cashew vanilla frosting make this an irresistible loaf. The loaf is a carrot cake quick bread with mild sweetness. Add spices of choice, some nuts and dried fruit, bake, then frost with an easy cashew cream vanilla frosting. This is an incredibly moist carrot cake. It tastes even better after chilling as the spices infuse the loaf. The frosting is cashews plus little sweetener, lemon and vanilla! I use my mini food processor to shred the carrots. That reduces elbow grease and time needed. Bake this loaf and tag me on Instagram. For a Gluten and Grain free version, try this. What are your plans for Easter?

Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced with Cinnamon and Cardamom, full of carrots. Low oil. Soyfree Palmoil-free | VeganRicha.com

Vegan Carrot Cake Recipe with cinnamon and cardamom. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced, full of carrots. Low oil. #vegan #Soyfree #Palmoilfree #Easter #recipe | VeganRicha.com

Other Easter Recipes from the blog

  • Carrot Cake Pancakes
  • Carrot Cake Ice Cream with candied walnuts and roasted carrots
  • Carrot Veggie Pilaf with shredded carrots. 
  • GF Carrot Cake – Gluten-free. 
  • Or use the 1.5 to 2 cups of dry ingredients from my gf pumpkin loaf to make this loaf gluten-free. Add 1/2 cup oats and 1 tbsp chia seeds as well to help hold the bread.

Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced, full of carrots. Low oil. Soyfree Palmoil-free | VeganRicha.com

Mix the dry ingredients. Soak the shredded carrots in maple. Mix in the pureed carrots + apples. Mix in the dry to make a thick stiff batter. Drop into parchment lined pan and even it out. 

Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced, full of carrots. Low oil. Soyfree Palmoil-free | VeganRicha.com

Bake until toothpick from the center comes out almost clean.

Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced, full of carrots. Low oil. Soyfree Palmoil-free | VeganRicha.com

Cool completely. Slice and serve or frost, slice and serve. Frosting Inspired by Wallflower Girl’s Cashew coconut flour frosting. 

Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced, full of carrots. Low oil. Soyfree Palmoil-free | VeganRicha.com

Video!

 

Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced, full of carrots. Low oil. #vegan #Soyfree #Palmoilfree #Easter #recipe | VeganRicha.com #glutenfree #veganricha #vegan
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4.93 from 28 votes

Vegan Carrot Cake Recipe

Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced, full of carrots. Low oil. Soyfree Palmoil-free. Makes 1 9 by 5 loaf.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: easy vegan carrot cake, eggless carrot cake, vegetarian carrot cake recipe
Servings: 6 servings
Calories: 540kcal
Author: Vegan Richa

Ingredients

Wet:

  • 2 cups (256 g) loosely packed grated or shredded carrots
  • 1/4 cup (0.02 ml) maple syrup
  • 2/3 cup (133.33 g) sugar i use a mix of regular and brown sugar. Add 2 tbsp more for sweeter
  • 1/4 cup (56 ml) oil
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp flax seed meal
  • 1/2 (0.5 ) of a small apple or 1/4 cup chopped apple or use 1/4 cup apple sauce
  • 1/3-1/2 cup (42.67 g) chopped carrots
  • 1/2 inch (0.5 inch) fresh ginger optional
  • 1/2 cup (122 ml) water or non dairy milk or use orange juice

Dry:

  • 2 cups (250 g) flour I use 1 cup whole wheat and 1 cup unbleached white
  • 2 1/2 tsp (2.5 tsp) baking powder
  • 1/2 tsp (0.5 tsp) baking soda
  • 1 tsp cinnamon
  • 1/4 tsp (0.25 tsp) nutmeg
  • 1/4 tsp (0.25 tsp) or more cardamom
  • 1/2 tsp (0.5 tsp) ground ginger
  • 1/3 tsp (0.33 tsp) salt
  • 1/3 cup (39 g) chopped walnuts
  • 1/3 cup (48 g) currants or raisins

Cashew Vanilla Frosting:

  • 1/2 cup (65.79 g) cashews soaked for 1 hour or overnight
  • 3-4 tbsp (3 tbsp) water
  • 1/8-1/4 tsp (0.13 tsp) salt
  • 2 tsp or more lemon juice
  • 2 tbsp sugar
  • 1/4 tsp (0.25 tsp) vanilla extract
  • 1-2 tsp (1 tsp) coconut flour

Instructions

  • Prepare your pan for baking by lining with parchment or greasing and dusting with flour. Preheat the oven to 365 degrees F / 180ºc.
  • Grate or shred the carrots and transfer to a bowl. Add the maple, sugar, oil, lemon, vanilla and mix well. Let sit for 2 mins.
  • Meanwhile Blend the flax, apples, chopped carrots, ginger with water until pureed. Add to the carrot bowl and mix well.
  • In another bowl, whisk the dry ingredients until well combined. Transfer to the wet and mix until there are no dry flour streaks. Fold in the nuts and currants. The mixture should be a stiff-ish batter. If the batter is too wet/moist (depends on the carrots), add 1 to 2 tbsp more flour and mix in.
  • Drop the thick batter into prepared loaf pan. Even it out on the top.
  • Bake for 60 to 70 minutes or until the toothpick from the center comes out almost clean. Cool for 15 mins and remove from the pan. Cool for atleast another 10 minutes before slicing.
  • Frosting: Blend the soaked cashews with water, salt, lemon, sugar and vanilla. Blend until smooth. (I use a nutri bullet small blender).Taste and adjust lemon, sweet and salt and blend. Add a 1/4 tsp white vinegar for stronger sour flavor. Add some cinnamon for a cinnamony frosting. If the mixture is runny, add 1 tsp coconut flour and blend it. Add more coconut flour if needed to get the desired consistency. Spread the frosting over the cake.

Video

Notes

This is a moist carrot cake bread. For less moist and more airy bread, use 1.5 cups of grated carrots and omit the apple.
Make this Gluten-free: Use the 1.5 to 2 cups of dry ingredients from my gf pumpkin loaf. Add 1/2 cup oats and 1 tbsp chia seeds as well to help hold the bread.

Nutrition

Nutrition Facts
Vegan Carrot Cake Recipe
Amount Per Serving
Calories 540 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Sodium 329mg14%
Potassium 755mg22%
Carbohydrates 84g28%
Fiber 8g33%
Sugar 39g43%
Protein 9g18%
Vitamin A 8315IU166%
Vitamin C 5.4mg7%
Calcium 161mg16%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced, full of carrots. Low oil. #vegan #Soyfree #Palmoilfree #Easter #recipe | VeganRicha.com

Filed Under: Breakfast Recipes, dessert, holiday, popular, soy free Tagged With: easter, vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Vegetable Carrot Fried Rice – Carrot Veggie Turmeric Pilaf – 1 Pot 30 Minute
Mango Sheera Recipe – Mango Semolina Pudding / Kesari / Halwa »

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  1. Josie says

    November 14, 2018 at 10:32 am

    5 stars
    Fantastic! Had to make a couple of changes due to what I have in. Homemade Date Syrup for Maple syrup, Rapdura for the sugar, Apple and Mango juice for the orange juice…omitted the raisins because I don’t like them … realised half way through making it that I was out of Walnuts (sad times) so none of those either, but I carried on, and it still turned out amazing! I feel that is a sign of a great recipe. Thank you for sharing …Next time I will make sure I have Walnuts!

    Reply
    • Richa says

      November 14, 2018 at 11:03 am

      Awesome that it turned out!

      Reply
    • Margo Rogat says

      April 24, 2019 at 1:22 pm

      what is rapdura? i don’t eat any sugar.. or i should say processed like cane sugar or any of its counterparts. Maple syrup is fine. Thank you!

      Reply
      • Richa says

        April 24, 2019 at 1:38 pm

        its unrefined sugar. If you can find powdered form, use that. I use unrefined raw sugar in the recipe. Granulated kind. I put it through a blender to make somewhat powder to use.

        Reply
  2. Kei says

    November 21, 2018 at 1:50 pm

    Would you suggest lowering the bake time if baking in a 9×2 round pan?

    Reply
    • Richa says

      November 21, 2018 at 4:30 pm

      yes checkat 35 mins

      Reply
  3. Sylwia says

    December 27, 2018 at 10:20 pm

    5 stars
    Richa, I made this cake for Christmas and it was amazing! I doubled the recipe as I was using a big round pan and I wanted the cake to be low fat so I only used half of the oil and added some more soy milk. I can honestly say it’s one of the best, if not the best, carrot cake I ever had and another of your recipes that come out just amazing and so delicious! Thank you very much, Richa 🙂

    P.S. In 2 days time it’s my birthday so I’m making the cake again. You think I can try making it without oil at all and just substitute it with milk? 🙂

    Reply
  4. Roberta Wall says

    January 8, 2019 at 4:11 am

    Can spelt flour be used in place of the flour?

    Reply
    • Richa says

      January 8, 2019 at 11:05 am

      yes. you will need a few tbsp less flour. Start with a cup and add a few tbsp at a time until you get a stiff batter

      Reply
  5. Louis says

    February 27, 2019 at 1:32 pm

    For the frosting – what sub could I use in place of the coconut flour? My daughter has an intolerance and carrott cake is her favourite and you just HAVE to have frosting on carrott cake.

    Reply
    • Richa says

      February 27, 2019 at 2:43 pm

      add a few tbsp more cashews for thicker cream and if its still thin, then add a tsp or so regular flour or cornstarch

      Reply
      • Louise says

        February 27, 2019 at 3:14 pm

        Thank you so much

        Reply
  6. Julie says

    February 28, 2019 at 12:33 pm

    Could I substitute the sugar for sweetner

    Reply
    • Richa says

      February 28, 2019 at 5:58 pm

      what kind of sweetener

      Reply
  7. Angela says

    March 3, 2019 at 5:18 am

    I am interested in making this, but want to substitute the sugar & flour. Any suggestions !

    Reply
    • Richa says

      March 3, 2019 at 10:58 am

      try this with very ripe bananas, chopped dates and omit sugar https://www.veganricha.com/2018/01/gluten-free-banana-bread-flourless-carrot-banana-bread.html

      Reply
      • Rachael says

        March 17, 2020 at 8:36 pm

        Looks amazing! Is there a way to make this without oil?

        Reply
        • Richa says

          March 18, 2020 at 3:20 pm

          yes just omit it

          Reply
  8. Carolina F says

    March 9, 2019 at 3:37 pm

    Don’t have flax flour (ran out). I’m vegetarian not vegan so not sure if to replace with 2 eggs?

    Reply
    • Richa says

      March 9, 2019 at 4:53 pm

      omit it. should work just fine without the flax

      Reply
  9. Carolina says

    March 11, 2019 at 6:30 pm

    Is nutrition facts for 1 slice or loaf (ie 540 calories)?

    Reply
    • Richa says

      March 11, 2019 at 9:53 pm

      2 slices. you get 12 or more slices.

      Reply
      • Carolina says

        March 11, 2019 at 11:20 pm

        5 stars
        Thx! So delicious. I’ve now made it a half dozen times.

        Reply
  10. juls says

    June 7, 2019 at 9:30 am

    Hi tomorrowbis my bday and i want to make this cake.can i use oat flour instead of wheat.

    Reply
    • Richa says

      June 7, 2019 at 3:40 pm

      oat flour instead of all of the flour will not work. Combination of Oat flour and all purpose flour will work

      Reply
  11. carrie says

    October 2, 2019 at 2:55 pm

    5 stars
    This looks amazing, thank you. Do I use the regular shredder for the carrots, or the extra fine one?

    Reply
    • Richa says

      October 2, 2019 at 4:33 pm

      regular

      Reply
  12. Priyal says

    October 24, 2019 at 5:39 am

    5 stars
    This is delicious! First time I’ve ever made carrot cake. I love that it is oil free. I omitted the raisins as I’m not a fan but basically kept the rest the same.

    Reply
    • Priyal says

      October 24, 2019 at 5:40 am

      Turns out I forgot the oil but it was delicious all the same!!

      Reply
      • Richa says

        October 24, 2019 at 11:41 am

        awesome!

        Reply
      • Lea says

        April 10, 2020 at 12:04 pm

        Looks wonderful !
        Just curious about flax seed meal, i cannot find it anywhere and i notice it in several of your recipes. What role does it play and what could i use as its replacement ?

        Reply
        • Vegan Richa Support says

          April 24, 2020 at 12:40 pm

          Flax seed meal works as a binder in the recipe – sub for egg. You can buy whole flax seeds and grind them in a blender or coffee grinder, same thing as flax seed meal only fresher!

          Reply
        • Vegan Richa Support says

          April 24, 2020 at 12:43 pm

          It’s used as an egg replacement in batters and baking and chia seeds could be used in some recipes but it depends on the application.

          Reply
  13. Lukas says

    March 1, 2020 at 2:03 am

    I have a question concerning the oven setting. When you say 350 F (180 C), which oven setting are you using? circulating heat or below and above heat?

    Kind Regards,
    Lukas.

    Reply
    • Richa says

      March 2, 2020 at 7:04 pm

      Regular heat and middle rack.

      Reply
  14. Abril says

    March 31, 2020 at 2:01 pm

    5 stars
    This is brilliant. All of your recipes are great, for real. Thank you
    Do you think i could freeze it once baked? Cheers

    Reply
    • Richa says

      March 31, 2020 at 2:13 pm

      yes, slice and freeze

      Reply
  15. Vivina says

    April 14, 2020 at 4:31 am

    5 stars
    This is so delightfully delicious. I made this yesterday and it was loved by everyone. Thank you!!

    Reply
  16. Rose Wallace says

    May 20, 2020 at 4:44 pm

    5 stars
    I love this recipe. Made it for myself and friends.

    Reply
    • Vegan Richa Support says

      May 21, 2020 at 2:50 pm

      So glad you enjoyed it! Thanks for sharing!

      Reply
  17. Cynthia says

    May 25, 2020 at 6:20 pm

    This is the first thing I’ve baked since becoming vegan. It tasted INCREDIBLE!! Thank you so much!

    Reply
    • Vegan Richa Support says

      May 26, 2020 at 1:39 pm

      Wow!! That’s great =). so glad to hear

      Reply
  18. Linda McDonald says

    July 30, 2020 at 5:51 am

    Thanks – lovely recipe.
    Can you clarify the amount of maple syrup as 1/4 cup doesn’t match with 0.02 ml.

    Reply
    • Vegan Richa Support says

      July 30, 2020 at 9:07 am

      Ah ha, thanks for pointing that out! It should be 59mls. Thank you! 🙂

      Reply
  19. Karen says

    October 1, 2020 at 9:16 pm

    5 stars
    Amazing! I omitted the oil and added more apple instead. It’s delicious!!

    Reply
  20. Ria says

    December 12, 2020 at 11:57 am

    Dear Richa I just love your recipes
    I need an advise besides cashew topping on carrot cake what else topping or icing can I use as cashews are very expensive and I don’t want to use cream
    Love and Light
    Ria ❣️

    Reply
    • Richa says

      December 12, 2020 at 12:03 pm

      You can use my cream cheese frosting see my lemon cake post for that recipe. Or you can make simple sugar icing. Half a cup of powdered sugar with a few teaspoons of nondairy milk and a few drops of vanilla.

      Reply
  21. Jessica says

    December 31, 2020 at 10:39 pm

    5 stars
    Made this recipe to the t and it make out so good! I’ll definitely be making it again. I LOVE that I got a cream cheese effect from whole ingredients instead of relying on a pre-made dairy sub. Question about how to keep it! Can it stay out for a few days or should I refrigerate? Thank u!

    Reply
    • Vegan Richa Support says

      January 1, 2021 at 7:03 pm

      thank you! you could keep it out for 1 day then fridge after that

      Reply
  22. Jessicanoel says

    January 7, 2021 at 7:47 pm

    5 stars
    I fiddled with this a bit and it still turned out phenomenal. I replaced about 2/3 c flour with wheat flour, 1/3 c flour with bran, and the apple puree with pear puree. My partner loves quick breads and he hasn’t stopped talking about this one. Many thanks for always coming through with amazing recipes, Richa!

    Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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