Vegan Carrot Cake & Frosting

Carrot cake is a classic favorite. This week, I took some liberties with my traditional recipe and made a fully vegan version – frosting and all. Instead of store-bought cream cheese, I made a cream-cheese like frosting using cashews, lemon and my homemade almond milk. And instead of powdered sugar, the frosting is sweetened with maple syrup.



For the cake:
  • 2 1/4cups whole wheat flour, gluten-free
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1/2 cup applesauce
  • 1 cup almond milk
  • 2 teaspoons vanilla
  • 3/4 cup cane sugar
  • 1/2 cup coconut oil, melted
  • 2 cups grated carrots
For the frosting:
  • 1 cup raw cashews (soaked, drained and rinsed)
  • 1/4 cup almond milk
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt


For the cake:

  1. Preheat the oven to 350°F and grease a 9×13 baking pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  3. In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.
  4. Mix the dry ingredients into the bowl with the wet ingredients.
  5. Fold in the carrots and stir until just combined.
  6. Bake for 30 to 40 minutes. Let cake cool completely before frosting.
  7. Once the cake is cool, generously spread the frosting with a spatula. Store frosted cake in the fridge.

For the frosting:

  1. Combine all frosting ingredients into a high speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of almond milk if necessary to get your blade moving.
  2. Chill for at least 30 minutes before spreading.


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