Updated March 16, 2026

Give it up, my sweet friend! You cannot resist the temptation of this Vegan Carrot Cake with Cashew Frosting. I’m not kidding. This cake is a total game-changer. It’s the one I make for birthdays, for “I need cake” Tuesdays, and to impress absolutely everyone. If you’re looking for another fantastic carrot-based treat, you must try this Oatmeal Carrot Cake.

It’s moist, it’s spiced to perfection, and that frosting? Oh, that frosting. It’s so creamy and dreamy, you’ll swear it’s magic. Get ready to fall in love with vegan baking all over again. This is the plant based dessert of your dreams, and I’m so excited to share it with you!

Vegan Carrot Cake with Cashew Frosting served warm with cozy spices — Comforting Vegan Carrot Cake with Cashew Frosting you can make today

Recipe Overview

Cuisine: American
Category: Dessert
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes (plus frosting chill time)
Servings: 9 generous squares

Do You Love This Recipe Too?

Let me tell you why I’m obsessed. My best friend is dairy-free, and for years, store-bought vegan cakes were… sad. They were dry and the frostings tasted like sweetened cardboard.

I made it my mission to create a cake that was BETTER than any traditional version. When I finally nailed this recipe, her face lit up. She said it was the best carrot cake she’d ever had, period. That moment? That’s why I bake. This cake brings pure, unadulterated joy. It’s a hug on a plate.

My Shopping List for This Recipe

Okay, team! Here’s the deal. This cake uses simple, whole ingredients. The star players are the carrots (obviously!) and the raw cashews for that insane frosting. You probably have most of the dry stuff in your pantry already. Let’s dive in!

Let’s Get Your Ingredients Ready

Grab two bowls: one for dry, one for wet. This makes everything so easy. And don’t forget to soak those cashews for the frosting ahead of time! Trust me, it’s worth the wait. If you have extra carrots and sweet potatoes, they’re perfect for a savory dish like this Creamy Carrot Sweet Potato Soup Recipe (Vegan & Healthy).

For the Cake:

2 cups all-purpose flour (or a 1:1 gluten-free blend)
1 cup granulated sugar
1/2 cup packed brown sugar
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 1/2 cups grated carrots (about 3 medium)
1 cup unsweetened applesauce (our egg free superstar!)
2/3 cup neutral oil (like avocado or grapeseed)
1/3 cup plant-based milk
2 tsp pure vanilla extract
1/2 cup crushed pineapple, well-drained
1/2 cup chopped walnuts or pecans (optional but amazing)

For the Cashew Frosting:

2 cups raw cashews, soaked in hot water for 1 hour (or overnight in cold water)
1/2 cup canned full-fat coconut milk (the solid cream part is ideal)
1/3 cup pure maple syrup or agave
2 tbsp fresh lemon juice
2 tsp pure vanilla extract
A big pinch of salt
1-3 tbsp plant-based milk, as needed to blend

Bringing This Recipe to Life (Step-by-Step)

Here we go! This is the fun part. Put on some music, and let’s make some magic. I promise, the steps are simple and the result is absolutely incredible.

First, preheat your oven to 350°F (175°C). Grease and line an 8×8 or 9×9 inch square baking pan with parchment paper. This is your cake’s cozy home!
In a large bowl, whisk together all your dry ingredients: flour, both sugars, baking powder, baking soda, salt, and spices. Get them all nice and friendly with each other.
In a separate bowl, mix your wet ingredients: grated carrot, applesauce, oil, plant milk, and vanilla. Stir until it’s a happy, unified mixture.
Now, pour the wet mix into the dry mix. Gently fold everything together with a spatula. Do not overmix! A few lumps are totally fine. Then, fold in the drained pineapple and nuts, if using.
Pour the beautiful batter into your prepared pan. Smooth the top. Bake for 30-38 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean.
While the cake bakes and cools, make the frosting. Drain your soaked cashews. Add them to a high-speed blender with all the other frosting ingredients, starting with just 1 tbsp of the extra milk.
Blend on high! Stop and scrape down the sides as needed. You want this to be ultra-smooth and creamy. Add more milk, one tablespoon at a time, only if needed to get it blending. This creates the most luxurious dairy free frosting you’ve ever tasted.
Once your cake is completely cool (be patient here!), spread that glorious cashew cream all over the top. Decorate with extra nuts or a sprinkle of cinnamon. Slice, serve, and prepare for your mind to be blown.

Fun Variations to Try Next Time

Made it once? Amazing! Now let’s play. This recipe is a fantastic base for your own creations.

Add a handful of raisins or shredded coconut to the batter for extra texture and sweetness. It’s a classic move!

For a citrus twist, add the zest of one orange to the cake batter. It brightens up all those warm spices so beautifully.

Turn them into cupcakes! This batter is perfect for it. Just reduce the baking time to about 18-22 minutes. You’ll get about 12 gorgeous, portable treats.

How to Store, Freeze, and Reheat

This cake stores like a dream! Keep it covered in the fridge for up to 5 days. The frosting firms up a bit when cold, which I actually love.

You can freeze it, too! Freeze individual slices on a tray, then wrap them tightly. They’ll keep for up to 3 months. Thaw overnight in the fridge.

I don’t recommend reheating the whole cake, but a quick 10-second zap for a single slice can take the chill off. Honestly, I eat it straight from the fridge with a big smile.

NUTRITION INFORMATION

Calories: ~450 kcal
Sugar: 32g
Fat: 25g
Saturated Fat: 5g
Carbohydrates: 52g
Fiber: 3g
Protein: 7g

(*Approximate values per serving, with frosting. This is a treat, my friends!)

A Quick Q&A on This Recipe

Can I make the frosting without a high-speed blender?

You can try! Soak the cashews longer (overnight is best). A regular blender will work, but you may need to blend for much longer, stopping often. The texture might be a tiny bit grainier, but it will still taste amazing.

My cake is dense. What happened?

The most common culprit is overmixing the batter. Once you combine wet and dry, just fold gently until you no longer see dry flour. A few lumps are your friend! Also, make sure your baking powder and soda are fresh.

I’m allergic to nuts. What can I use for the frosting?

No problem! For a nut-free option, try a buttercream with vegan butter and powdered sugar. Or, use a seed butter like sunflower seed butter. The flavor will be different, but it will still be delicious and creamy.

Wow. We did it! Look at that masterpiece you’ve created (or are about to create). This cake is proof that plant based desserts can be the star of the show. It’s rich, satisfying, and made with so much love. For another wholesome and comforting vegan recipe, be sure to check out this Creamy Carrot Sweet Potato Soup: Vegan & Healthy.

Every single time I make it, I do a little happy dance. That first bite of spiced cake with that silky frosting… there’s nothing better. It’s pure celebration food. Now, I need to hear all about your baking adventure!