This dairy-free carrot cake is a must-try for any dessert lover! Moist and fluffy with a hint of spice, it's topped with a rich and creamy vegan frosting.

Quick Info

⏱️ 125 min • 🍽️ 10 servings • ⭐ 86%

Nutrition

1068 cal • 14g protein • 121g carbs • 61g fat

Tags

[Dairy-Free] • [Vegan] • [Vegetarian] • [Desserts] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 4 cups raw cashews
• n/a
• Cream from the top of 1 15-ounce can of full-fat coconut milk
• ½ cup powdered sugar
• 1 cup maple syrup
• ¾ cup coconut oil, melted
• 3 tablespoons lemon juice
• 1 tablespoon vanilla extract
• ½ tablespoon apple cider vinegar
• 1 pinch salt
• 3½ cups flour of choice (we used whole wheat)
• 1 cup brown sugar
• 1 tablespoon baking soda
• 1½ tablespoons baking powder
• 1 tablespoon cinnamon
• 2 teaspoons nutmeg
• 1 pinch of salt
• 3 cups almond milk
• ¾ cup melted coconut oil
• 1 cup unsweetened applesauce
• ¾ cup maple syrup
• 1 tablespoon vanilla extract
• 1 tablespoon apple cider vinegar
• 2 cups finely grated carrots
• 1 cup raisins, optional
• 1 carrot, for garnish
• ½ cup chopped walnuts, for garnish

Instructions Preview

1. In a large bowl, add the cashews and enoug…
2. Rinse and drain the cashews, then add them…
3. Transfer the cashew frosting to a bowl and…

…and 11 more steps

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Recipe by: Crystal Hatch • From: Goodful