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Vegan Carrot Cake with Crushed Pineapple and Walnuts Recipe

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★★★★★

4.8 from 77 reviews

This Vegan Carrot Cake features moist and spiced layers made with shredded carrots, crushed pineapple, and walnuts for texture. It’s naturally sweetened with coconut sugar and maple syrup, and topped with a creamy, dairy-free cashew cream cheese frosting. Perfectly tender and flavorful, this cake is a delicious plant-based dessert that suits vegan and dairy-free diets.

Ingredients

Scale

For the Carrot Cake

  • 2 ¼ cups all purpose flour (white, whole wheat or spelt flour can also be used)
  • 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 (adjust 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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper circles or lightly spray with cooking spray to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and Himalayan pink salt until combined.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk crushed pineapple, pure vanilla extract, apple cider vinegar, coconut sugar, pure maple syrup, melted coconut oil, and unsweetened almond milk until well blended.
  4. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients and gently stir just until combined, being careful not to overmix to keep the cake tender.
  5. Add Carrots and Walnuts: Fold in the finely shredded carrots and chopped walnuts into the batter. The batter will be thick but still pourable.
  6. Bake the Cakes: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the Cakes: Let cakes cool in the pans on a wire rack for at least 10 minutes. Then turn the cakes out onto the wire rack to cool completely.
  8. Prepare the Frosting: Drain the soaked cashews. In a food processor, combine cashews, fresh lemon juice, vanilla extract, powdered sugar, and Himalayan pink salt. With the processor running, slowly add the non-dairy milk through the top spout, followed by the melted coconut oil. Process until the frosting is perfectly smooth and creamy, stopping to scrape down the sides as needed. Add more non-dairy milk one tablespoon at a time if needed to achieve a silky texture.
  9. Chill Frosting: Transfer the frosting to an airtight container and refrigerate for several hours to thicken.
  10. Assemble the Cake: Once cakes are fully cooled and frosting is firm, invert the cakes so the flat, even sides are on top for clean layering. Spread a thin layer of frosting on one cake layer, stack the other cake on top, then frost the entire cake evenly. If frosting is too firm from the fridge, let it soften slightly at room temperature before spreading.
  11. Garnish and Store: Garnish the frosted cake with additional chopped walnuts. Store leftover cake in an airtight container in the refrigerator; let it return to room temperature before serving for best texture.

Notes

  • Line cake pans with parchment paper circles to ensure the cakes release easily after baking.
  • Soak cashews for at least 2-3 hours or overnight to achieve a creamy, smooth frosting texture.
  • Allow frosting to chill sufficiently before assembling for easier spreading.
  • Let refrigerated cake come to room temperature before serving to enhance flavor and texture.

Keywords: vegan carrot cake, dairy-free carrot cake, cashew frosting, plant-based dessert, healthy carrot cake, vegan dessert, nutty carrot cake

Find it online: https://hannahdelgado.com/vegan-carrot-cake-with-crushed-pineapple-and-walnuts-recipe/