Healthy Vegan Carrot Cake (Oil-Free)

top view of 4 pieces of vegan carrot cake with cashew frosting on a grey plate next to a wooden spoon and black linen

Healthy Vegan Carrot Cake (Oil-Free)

Make these healthy vegan carrot cake bites with a simple whole food plant-based cashew frosting for an oil-free decadent treat! Loaded with fragrant, cozy spices, shredded carrots and hints of brown sugar, this recipe is perfect for so many occasions and lovey by young and old alike.

Course Dessert

Cuisine American

Keyword baking, carrots, cashews, frosting, low sugar, oil-free, vegan cake, whole grain

Prep Time 25

Cook Time 30

Total Time 55

Servings squares

Calories 253

Author Alena Schowalter

Ingredients

Dry Ingredients

2 cups whole grain flour 240 g
½ cup brown sugar 110 g
3 tsp baking powder
½ tsp salt
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp cardamom
½ tsp ground ginger

Wet Ingredients

2 tbsp flaxseed meal
6 tbsp water
1 cup applesauce unsweetened (240 ml)
2 cups carrots shredded (220 g)
¾ cup soy milk 180 ml
1 tbsp lemon juice

Optional add-ons

½ cup raisins
⅓ cup walnuts chopped

Frosting

1 cup cashews soaked for 2 hours (130 g)
2 tbsp brown sugar
¼ cup soy milk 60 ml
1 tsp lemon juice
¼ tsp cinnamon
¼ tsp vanilla

Instructions

Make the Batter

Let’s start by making the flax egg. Whisk together the flax seeds and water, then let it sit for about 5 minutes until it gets a thick consistency.
Preheat oven to 350° F (180° C) and prepare your 9x13 inch non-stick baking pan.
Peel and shred your carrots in a food processor or using a grater.
Now, place the dry ingredients into a medium-sized bowl and mix them with a spoon.
In another bowl, whisk together the wet ingredients until well-combined (don’t forget the flax eggl), then fold the dry ingredients into the wet ingredients without overmixing the batter.
Finally, fold in the raisins and walnuts.
Pour the batter into your pan, evening the top with the back of a spatula.
Bake for around 35 minutes or until a toothpick can be inserted into the center and comes out clean, then remove from the oven and let it cool for 5 minutes before transferring the cake to a cooling rack.
Let the cake cool completely on the counter or put it in the refrigerator to finish cooling faster.

Make the Cashew Frosting

Drain and rinse your soaked cashews, then place them into a high-speed blender together with the sugar, soy milk, lemon juice, cinnamon, and vanilla extract.
A good rule of thumb: the better your blender, the shorter the cashew soaking time!
Blend everything until smooth, adding more soy milk if needed. The end result should be thick like cream cheese.
Taste and adjust as needed.
If you have some time left until your carrot cake is cool enough to be assembled, place the cashew frosting into the fridge.

Assemble the Carrot Cake

Once the carrot cake has cooled, remove from the fridge and start spreading the cashew buttercream frosting on top.
Top with chopped nuts and cinnamon for decoration if you like, then cut the cake into squares and enjoy!

Notes

Shorten the soaking time for the cashews by placing them in hot water for 10-20 minutes, depending on the power of your blender.
You can store your carrot cake in the fridge for 5-6 days or on the counter for 3 days. If you want to freeze it, make sure to do so in single servings and let it thaw in the fridge or on the counter before eating. It keeps well in the freezer for several months.
Instead of walnuts, you can also use pecans or skip nuts altogether in favor of sunflower seeds, pumpkin seeds or shredded coconut.
For more customization ideas, read the tips in our article above!

Nutrition