Vegan Carrot Cake W/ Cashew Cream Cheese Frosting

 
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Vegan Carrot Cake - dense, sweet, & super moist. Topped w/ a dreamy cashew cream cheese frosting. Perfect for your Easter menu or an anytime decadent treat.

What you will need

2 1/4 cups all purpose flour (white whole wheat or spelt flour will also work)

2 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/2 tsp Himalayan pink salt

1 cup crushed pineapple (drained)

1 tsp pure vanilla extract

1 tbsp apple cider vinegar

3/4 cup coconut sugar (or brown sugar)

1/4 cup pure maple syrup

1/2 cup coconut oil (melted)

1 1/2 cups unsweetened almond milk

2 cup finely shredded carrots

1/2 cup walnuts (chopped) (plus more for garnish)

2 cups raw cashews (soaked 2-3 hours, or overnight)

2 tbsp fresh lemon juice

2 tsp pure vanilla extract

3/4 cup organic powdered sugar (or to taste)

1/8 tsp Himalayan pink salt

1/4 cup non-dairy milk (plus more as needed) (I used unsweetened almond milk)

1/4 cup coconut oil (melted)

(Nutritional facts 321 calories, 18.52 g fat, 37.06 g carbohydrates, 4.53 g protein, undefined mg cholesterol, 65 mg sodium)

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