This easy to prepare cake is full of carrots, pineapple, raisins and walnuts. It is super low-fat, yet it is sweet and moist; topped with a frosting that rivals anything I have made in the past. I was a pastry chef at one time, so I have a fair means of comparison!
Vegan Carrot Cake
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1 cup raw sugar or sucanat
8 ozs pineapple (crushed unsweetened, with juice)
2 tbsps oil (I use melted Earth Balance)
1 1/2 cups carrots (grated, lightly packed)
1/2 cup raisins
1/2 cup chopped walnuts
2 cups whole wheat pastry flour
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1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground allspice
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Method:
Preheat oven to 350 degrees. Blend together the sugar, pineapple and oil. Stir in the carrots, raisins and nuts. Sift together dry ingredients then add slowly to wet mixture. Batter will be very thick. Spoon batter into lightly oiled 8 x 8 baking dish. Spread evenly and smooth top gently. Bake for 30-35 minutes, or until toothpick inserted in center comes out clean. Transfer cake onto wire rack to cool completely before frosting.
Cashew Cream Frosting
1 cups cashews, raw, unsalted
4 whole dates, pits removed
3/4 cup soy milk
2 tablespoons raw agave nectar
1/4 teaspoon cinnamon
1/8 teaspoon sea salt
Method:
Combine all ingredients in a large bowl, cover, and place in refrigerator for at least an hour. Pour all ingredients into a blender and pulse until smooth and creamy, using a spatula to push down the sides as needed. Add more soy milk if needed to reach the correct “frosting” consistency.
Wow! That looks delicious! I will definitely have to try that!
Just made this cake…delish! Thanks!
I am coaching a fellow blogger to take a 21-day vegan challenge. This will make it a lot easier!!
http://sisterearthorganics.wordpress.com/2013/01/27/follow-flo-on-her-21-day-vegan-challenge/
Yum! I’ve never used cashew cream as a frosting, I’ve just had it on porridge or with fruit (which is yummy too). This is a great idea. I’m going to try it for sure.
Yes, I do the same thing with this cashew cream. A little goes a long way in my oatmeal. So delicious! Thanks for the comment!
Wonderful and looks super yummy 🙂 Thank you!
Hi! Thanks for liking my post! I am following your blog 🙂
Whoa Flavorista! Lots of comments here. I’m going to have to try this.
Amen sister! did you know I feel exactly the same way about eating cake? And that carrot cake is my hands-down FAVOURITE CAKE?? Thanks for making my day! 🙂 xoxo
Wow! Carrot cake is my favorite! I will definitely be trying this one out…looks delicious!
This sounds amazing!
Reblogged this on Veg Head and commented:
Another Take on Carrot Cake
(I made it rhyme on purpose.)
Hi, thanks so much for liking my post. I look forward to reading your blog- looks amazing 🙂
Carrot Cake is amazing, but that cashew frosting is the crowning touch! 🌟
Oh, yes…I really like this one! Thanks for stopping by 🙂
I will keep this one
Thanks for stopping by, Kelly! It’s a good one 🙂
That cake looks amazing. I love carrot cake and will definitely try this recipe next time I make one.
Yes, I hope you try it! It is very light on the oil and so delicious 🙂 Thanks for stopping by, Sheree!
Looks scrumptious
There’s nothing like carrot cake 🙂
I’m happy you put the pineapple in this. My mom always added pineapple to her carrot cake, and without that texture it doesn’t taste like carrot cake to me!
Me too 🙂 In this particular recipe being low-fat, it really adds essential moisture. So delicious!