Wholesome Vegan Carrot Cake & Cashew Frosting (Oil-Free) Recipe

Name: Wholesome Vegan Carrot Cake & Cashew Frosting (Oil-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 Tablespoons Flax Seed Meal; 6 Tablespoons Water; 2 cups Carrots, Shredded; 2 cups Whole-grain Flour; 1/2 cups Brown Sugar Or Coconut Sugar; 3 teaspoons Baking Powder; 1/2 teaspoons Salt; 2 teaspoons Cinnamon; 1/4 teaspoons Nutmeg; 1/4 teaspoons Cardamom; 1/2 teaspoons Ground Ginger; 1 cup Applesauce; 3/4 cups Soy Milk; 1/2 cups Raisins; 1/3 cups Walnuts; FOR THE FROSTING:; 1 cup Cashews; 2 Tablespoons Brown Sugar Or Coconut Sugar, Or More To Taste; 1/4 cups Soy Milk; 1 Tablespoon Lemon Juice; 1/4 teaspoons Cinnamon; 1/4 teaspoons Vanilla

Servings: persons

FOR THE CAKE:
2 Tablespoons Flax Seed Meal
6 Tablespoons Water
2 cups Carrots, Shredded
2 cups Whole-grain Flour
1/2 cups Brown Sugar Or Coconut Sugar
3 teaspoons Baking Powder
1/2 teaspoons Salt
2 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1/4 teaspoons Cardamom
1/2 teaspoons Ground Ginger
1 cup Applesauce
3/4 cups Soy Milk
1/2 cups Raisins
1/3 cups Walnuts
FOR THE FROSTING:
1 cup Cashews
2 Tablespoons Brown Sugar Or Coconut Sugar, Or More To Taste
1/4 cups Soy Milk
1 Tablespoon Lemon Juice
1/4 teaspoons Cinnamon
1/4 teaspoons Vanilla

1
For the cake:
2
Preheat oven to 350u00b0F (180u00b0C) and prepare a 8 or 9-inch nonstick pan (or line with parchment if you don't have nonstick bakeware).
3
Whisk flax seeds and water and let sit for about 5 minutes to get a thick consistency. Meanwhile, peel and shred carrots in a food processor or using a grater.
4
Place all dry ingredients into a medium-sized bowl and mix. In another bowl, whisk together wet ingredients until well-combined (adding the flax egg in as well). Fold dry ingredients into wet without overmixing the batter. Finally, fold in raisins and walnuts.
5
Pour batter into pan, evening the top with the back of a spatula. Bake for around 35 minutes, then remove from oven and let it cool for 5 minutes. Remove cake from pan and put on a cooling rack.
6
For the frosting:
7
Soak cashews in boiling water for around 2-4 hours, depending on how much time you have. Overnight would be best. Drain and wash cashews, then place in a blender with the rest of the frosting ingredients. Blend until smooth, adding more soy milk if needed. The end result should be thick like cream cheese. Once the carrot cake is cool, slather on your frosting.
8
Top with chopped nuts and cinnamon for decoration!

586

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CAKE:, 2 Tablespoons Flax Seed Meal, 6 Tablespoons Water, 2 cups Carrots, Shredded, and more.

Yes, Wholesome Vegan Carrot Cake & Cashew Frosting (Oil-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wholesome Vegan Carrot Cake & Cashew Frosting (Oil-Free)

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