Introduction

This Vegan Carrot Cake with Crushed Pineapple and Walnuts is a moist, flavorful treat perfect for any occasion. It’s naturally sweetened and topped with a creamy cashew cream cheese frosting that everyone will love.

The image shows a round cake with two visible layers inside, light brown in color. The cake is covered with smooth beige frosting, sprinkled with chopped nuts around the edge on top. Three small whole carrots with green tops are placed on top, near the edge. One slice of cake is being lifted out with a spatula. The cake sits on a white patterned plate, placed on a white marbled surface. To the side, there are a few whole carrots with green tops, a small white bowl of nuts, and some white plates with blue and teal napkins and silver forks. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups all purpose flour (white whole wheat or spelt flour also works)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon Himalayan pink salt
1 cup crushed pineapple, drained
1 teaspoon pure vanilla extract
1 tablespoon apple cider vinegar
¾ cup coconut sugar or brown sugar
¼ cup pure maple syrup
½ cup coconut oil, melted
1 ½ cups unsweetened almond milk
2 cups finely shredded carrots
½ cup walnuts, chopped (plus more for garnish)

For the Cashew Cream Cheese Frosting:

2 cups raw cashews, soaked 2-3 hours or overnight
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
¾ cup organic powdered sugar, or to taste
⅛ teaspoon Himalayan pink salt
¼ cup non-dairy milk (unsweetened almond milk recommended), plus more as needed
¼ cup coconut oil, melted

Instructions

Step 1: Preheat your oven to 350°F. Line two 9-inch cake pans with parchment paper circles or lightly spray with cooking spray and set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until combined.
Step 3: In a large bowl, whisk the crushed pineapple, vanilla extract, apple cider vinegar, coconut sugar, maple syrup, melted coconut oil, and almond milk.
Step 4: Stir the dry ingredients into the wet mixture just until incorporated. Then fold in the shredded carrots and chopped walnuts. The batter will be thick but still pourable.
Step 5: Divide the batter evenly between the prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the cakes cool in the pans on a wire rack for at least 10 minutes, then turn them out onto the wire rack to cool completely.
Step 7: For the frosting, add the soaked cashews, lemon juice, vanilla, powdered sugar, and salt to a food processor. With it running, slowly pour in the non-dairy milk followed by the melted coconut oil. Process until smooth, scraping down the sides as needed. Add more milk 1 tablespoon at a time to reach a silky consistency.
Step 8: Transfer the frosting to an airtight container and chill in the fridge for several hours to firm up.
Step 9: Once the cakes are fully cooled and the frosting is thickened, place one cake upside down so the flat side is up. Spread a thin layer of frosting on top. Stack the second cake and frost the entire cake. If the frosting is too firm, let it soften at room temperature before spreading.
Step 10: Garnish the cake with additional chopped walnuts. Store leftovers in an airtight container in the fridge.

Tips & Variations

Line cake pans with parchment paper circles to make removing the cakes easier and prevent sticking.
Use white whole wheat or spelt flour for a nuttier flavor and slightly different texture.
For a sweeter frosting, adjust the powdered sugar to taste.
Swap walnuts for pecans if preferred, or add raisins for extra sweetness.

Storage

Store leftover cake in an airtight container in the refrigerator to keep the frosting firm. Allow the cake to come to room temperature before serving for the best texture and flavor. The cake will keep well for about 4-5 days refrigerated.

How to Serve

A round carrot cake with smooth light beige frosting covering all sides, topped with a circle of chopped walnuts near the edge, leaving the center plain. On the top center, three small bright orange carrots with green tops are placed diagonally next to each other. The cake sits on a white plate with a light blue and gray floral pattern, all placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this carrot cake gluten-free?

This recipe uses all-purpose flour, but you can try substituting a gluten-free flour blend that is suitable for baking. Adjustments might be needed for texture and moisture.

Do I have to soak the cashews overnight for the frosting?

Soaking the cashews for at least 2-3 hours softens them for a smoother frosting, but overnight soaking works best. If short on time, soak them in very hot water for 1 hour as an alternative.