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carrot walnut cake with frosting, carrot, and walnut on top

Vegan Carrot Walnut Cake

The carrot walnut cake is vegan, dairy-free, egg-free, refined sugar-free, & made with whole wheat flour for a healthier twist on your favorite classic carrot cake!
4.67 from 6 votes
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Course: Vegan Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings

Ingredients 

Carrot Walnut Cake:

  • 1 cup oat milk or any plant-based milk
  • 1 Tablespoon apple cider vinegar or lemon juice
  • cup grated carrot about 1-2 carrots
  • ¼ cup maple syrup
  • cup coconut sugar
  • 2 Tablespoons oil I used coconut, but avocado or olive oil also works- to make cake oil-free substitute with 2 Tbsp applesauce
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 ½ cup whole wheat flour
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ cup chopped walnuts

Cashew Frosting:

  • 1 ½ cup cashews soaked in hot water 1-2 hours
  • 3 Tablespoons coconut cream just the cream, not milk
  • ¼ cup maple syrup
  • 1 Tablespoon coconut oil
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla

Instructions

  • Preheat the oven to 350F. To begin, add the oat milk and apple cider vinegar to a mixing bowl and let sit 5-10 minutes until the milk begins to separate & curde. While the vegan buttermilk is forming, grate the carrots and set aside.
  • Once the vegan buttermilk is ready, add in the rest of the wet ingredients including the grated carrot, maple syrup, coconut sugar, oil, and vanilla. Gently whisk to combine.
  • Next, use a flour sifter to add in the dry ingredients including the whole wheat flour, cinnamon, salt, baking powder, and baking soda. Gently mix until a thick cake batter forms, but try not to overmix. Then, gently fold in the chopped walnuts using a spatula or spoon.
  • Pour the carrot cake batter into a 8-inch springform pan or greased 8 or 9-inch pan and tap the pan to level the cake batter. Then, add the cake to the oven and bake for 30 minutes until lightly browned on the outside and cooked through. Remove the cake and let cool before frosting.
  • While the carrot cake is cooling, make the cashew frosting. Add the soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, and vanilla to a blender. Blend on high speed until the frosting is completely smooth, stopping to scrape down the sides as needed. Then, place the cashew frosting into a container into the fridge for at least 15 minutes to firm up before frosting.
  • Once the cake has cooled and the frosting has firmed, frost the cake! Top with extra walnuts and carrots as garnish. Enjoy!

Notes

  • Please note the cashews have to soak in warm water for at least 1 hour for a smooth frosting.
  • If you are going to eat it within 1 day, simply wrap in plastic wrap and store it on your counter.
  • In case you are waiting a few days to serve the cake, wrap the cake in plastic wrap and store it in the freezer for up to 2 weeks. I do not recommend storing any cake in the fridge as it dries it out.
  • Cashew frosting can be stored in a closed container in the fridge for up to 1 week. It actually is best when it's had at least 1 hour in the fridge, so I usually make it before I bake my carrot cake so it has plenty of time to set in the fridge.
  • Leftover frosted cake can be stored in the freezer for up to 3 weeks. Just let it defrost at room temperature before eating it!
  • Please make sure to use apple cider vinegar in this recipe as it's needed to interact with the baking soda. If you can't find it, lemon juice can be subbed 1:1.

Nutrition

Serving: 1slice | Calories: 397kcal | Carbohydrates: 48g | Protein: 9g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 269mg | Potassium: 357mg | Fiber: 4g | Sugar: 21g | Vitamin A: 956IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!