Vegan Gluten-Free Carrot Cake With Cashew Frosting

When it comes to desserts, Desiree Nielsen doesn’t mess around – especially with carrot cake. Her take on this classic is everything a carrot cake should be: moist, tender and packed with flavour. The creamy, slightly tangy cashew frosting is the perfect complement, giving all the vibes of cream cheese frosting without the dairy. Whether you’re vegan, gluten-free, or just love a good slice of cake, this recipe is bound to win a spot in your dessert hall of fame.

Four ingredients Nielsen uses to keep her vegan and gluten-free carrot cake moist

1. Applesauce
2. oat milk
3.  grated carrots
4. olive oil

Vegan Gluten-Free Carrot Cake With Cashew Frosting

Desiree Nielsen

The vegan gluten-free carrot cake is moist with a very tender crumb and packed with carrots. Cashew cream steps in for cream cheese to create a delicious frosting.

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Equipment

• blender
• 2 8-inch cake pan
• parchment paper
• 2 large mixing bowl
• cake tester or skewer
• cooling rack
• cake plate
• offset spatula

Ingredients

Cashew Frosting

• 1 cup cashews soaked in boiling water for 30 minutes and drained
• ½ cup full-fat coconut milk
• 3 tbsp maple syrup
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp coconut oil
• 1 tsp pure vanilla extract
• pinch salt

Gluten-Free Carrot Cake

• 1 ½ cups almond flour
• 1 ½ cups gluten-free flour blend
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• ½ tsp salt
• 2 cups firmly packed grated carrots about 2 large carrots
• 1 cup unsweetened applesauce
• ½ cup extra-virgin olive or avocado oil
• ¾ cup cane sugar
• ½ cup unsweetened oat milk
• ¼ cup ground flaxseed
• 1 tbsp apple cider vinegar
• 1 tsp pure vanilla extract
• 1 tsp grated peeled ginger
• ½ cup raw pecans or walnuts chopped (optional)
• ½ cup raisins optional

Instructions

 

Cashew Frosting

• In high-speed blender, combine cashews, coconut milk, maple syrup, lemon juice, coconut oil, vanilla and salt. Blend on low speed, then slowly increase to medium-high until smooth, 1 minute. Scrape into airtight container and refrigerate for at least 1 hour.

Carrot Cake

• Preheat oven to 350°F. Lightly grease two 8-in (2 L) round cake pans with butter or coconut oil; line bottoms with parchment paper. Set aside.
• In large bowl, stir together almond flour, gluten-free flour, baking powder, cinnamon, baking soda and salt.
• In another bowl, stir together carrots, applesauce, extra-virgin olive oil, sugar, oat milk, flaxseed, apple cider vinegar, vanilla and ginger. Stir into flour mixture; fold in pecans and raisins (if using). Scrape into prepared pans.
• Bake until tops are firm and dry to the touch, edges are golden brown and skewer inserted into centre of cakes comes out clean, 33 to 37 minutes. Let cool in pans for 10 minutes. Carefully invert onto rack and let cool completely.
• To assemble cake, place 1 layer top-side up on cake plate. Using offset spatula, spread one-third of the frosting over cake to the edge. Top with second layer, top-side up, and spread half of the remaining frosting over top. Spread the remaining frosting on side of cake.
• Store cake, covered, in fridge until ready to serve to prevent frosting from melting.

Notes

Make-ahead tips:

1. The cashew frosting can be stored in the fridge for up to 4 days.
2. Unfrosted cakes can be stored, tightly wrapped, on the counter for up to 2 days.
3. Store frosted cake, covered, in fridge, for up to 4 days.

Baking tip:

This cake is also gluten-free, which means it’s going to have slightly less structure, so it’s really important to be delicate with the layers until they’re fully cooled.

Keyword gluten-free carrot cake, vegan dessert

Tips for making a moist gluten-free cake

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Excerpted from Plant Magic by Desiree Nielsen. Copyright © 2024 Desiree Nielsen. Photography and illustrations by Gabriel Cabrera. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.