Vegan Carrot Cake with Cashew Cream Frosting



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

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
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground allspice


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


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.


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