The Ultimate One-Bowl Vegan Carrot Cake with Tangy Cashew Cream Cheese Frosting
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Imagine a dessert so moist, so perfectly spiced, and so incredibly delicious that it won a baking competition against traditional, non-vegan treats. Well, stop imagining, because you’ve just found it! This easy one-bowl three-layer vegan carrot cake, topped with a luscious cashew “cream cheese” frosting, is truly a dream come true. I’ve perfected this recipe over many years, and it consistently delivers a show-stopping cake that’s both simple to make and utterly irresistible. Whether you’re a seasoned vegan baker or simply looking for an impressive, plant-based dessert, this recipe promises success every single time.
One of my favorite aspects of this cake is the vibrant flavor profile of the frosting. I love to infuse it with some freshly grated lemon zest, which brightens the entire cake and adds a lovely festive touch. If lemon isn’t your preference, feel free to omit the zest and let the rich vanilla extract shine through – it’s equally delightful. The bright notes of citrus, when included, are beautifully complemented by decorations like homemade candied lemon slices, which are surprisingly easy to prepare and add a charming rustic elegance. A sprinkle of toasted pecan halves provides a wonderful textural contrast, making each bite an unforgettable experience. This recipe yields a beautiful triple-layered naked cake, typically 6 or 7 inches in diameter, depending on your pan size, making it perfect for celebrations or a delightful treat for friends and family.
Why Choose This Vegan Carrot Cake?
In a world brimming with dessert options, why should this vegan carrot cake be your next baking project? Beyond its impressive second-place win in a baking competition, this recipe stands out for several compelling reasons. Firstly, its taste and texture are unparalleled. The cake layers are incredibly moist and tender, bursting with the warm, comforting flavors of cinnamon and nutmeg, perfectly balanced by the sweetness of carrots. The cashew “cream cheese” frosting, with its delightful tang and smooth, creamy consistency, perfectly complements the cake without being overly heavy. This isn’t just a “good for vegan” cake; it’s genuinely an exceptional carrot cake that appeals to everyone.
Secondly, its plant-based nature makes it accessible to a wider audience, including those with dairy allergies or who choose a vegan lifestyle. You get all the indulgence of a classic carrot cake without any animal products, demonstrating that ethical choices can still lead to extraordinary culinary delights. The “one-bowl” method for the cake batter simplifies cleanup and streamlines the baking process, making it approachable even for beginner bakers. The cashew frosting, while requiring some planning for soaking and chilling, is straightforward to blend and remarkably versatile. This thoughtful combination of ease and elegance makes it a staple in my kitchen, and I’m confident it will become one in yours too.
The Heart of the Cake: Cashew “Cream Cheese” Frosting
The secret to this cake’s irresistible charm lies largely in its cashew “cream cheese” frosting. Unlike traditional cream cheese frosting, this vegan version achieves a similar rich, tangy, and creamy texture using plant-based ingredients. I always recommend starting with the frosting, as it requires ample time to chill and thicken in the refrigerator. Ideally, prepare it the day before, or at least 3 hours in advance, to ensure it reaches the perfect consistency for spreading.
The process begins with **soaking the cashews**. This crucial step softens them, allowing them to blend into an ultra-smooth, velvety consistency. Simply place two cups of raw cashews in a bowl and cover them with boiling water for 30 minutes. After soaking, drain and rinse them thoroughly with cold water. This helps remove any excess starch and ensures a clean flavor profile.
Next, it’s time to **blend the frosting**. Transfer the soaked cashews to a high-speed blender, along with vegan milk, virgin coconut oil, lemon zest (if using), fresh lemon juice, a pinch of salt, and granulated sugar. Start by pulsing to break down the cashews, then blend continuously until the mixture is incredibly smooth and creamy. Patience is key here; depending on your blender’s power, this might take around 5 minutes of consistent blending, pausing occasionally to scrape down the sides. The goal is a texture without any gritty cashew pieces.
**Taste as you go!** This is your opportunity to customize the frosting to your liking. If you prefer a more pronounced tang, add a bit more lemon juice. For extra sweetness, gradually incorporate more sugar. Remember, you’re the chef, so adjust until it’s perfect for your palate.
Finally, **chill the frosting**. Scrape the blended frosting into a bowl and refrigerate it for a minimum of 3 hours, or preferably overnight. If you’re pressed for time, an hour in the freezer can significantly speed up the thickening process. Chilling is vital because the coconut oil in the frosting will solidify when cold, contributing to a firm, spreadable consistency. The cashews will also continue to absorb liquid, further enhancing the thickness. Ensure the frosting is very cold and firm before you attempt to frost your cake layers; otherwise, it might be too runny.
Crafting the Perfect Vegan Carrot Cake Layers
With the frosting chilling, you can turn your attention to the star of the show: the incredibly moist and flavorful carrot cake layers. The beauty of this recipe is its “one-bowl” simplicity, making the cake batter a breeze to prepare.
First, **preheat your oven** to 180°C (350°F). While the oven heats, prepare your cake pans. Grease three 6-inch or 7-inch round cake pans with a light coating of vegetable oil. To prevent sticking and ensure easy release, cut parchment paper circles to fit the bottom of each pan. A simple trick is to fold a square of parchment paper into a long triangle, then cut its tip to match the pan’s radius. Unfold, and you’ll have a perfect circle! (Don’t worry if you only have pie tins; they work just fine, as I’ve found from personal experience!)
Next, create your **vegan buttermilk**. In a separate small bowl, combine one cup of vegan milk (oat milk is my preference for its creaminess) with one tablespoon of apple cider vinegar. Stir gently and let it sit for about five minutes. This acidic mixture will curdle slightly, mimicking traditional buttermilk, which helps activate the baking soda and creates a tender crumb in the cake.
In a large mixing bowl, **combine all the dry ingredients**: flour, baking powder, baking soda, cinnamon, nutmeg, cane sugar, and salt. Whisk them thoroughly to ensure everything is evenly distributed. Create a large well in the center of these dry ingredients.
Now, it’s time to **make the batter**. Pour the prepared vegan buttermilk mixture, applesauce, vegetable oil (grapeseed oil is a great light option), and vanilla extract into the well. Using a wooden spoon or spatula, gently start mixing the liquid ingredients together in the well. Then, slowly begin to incorporate the dry ingredients from the sides into the wet mixture. Mix just until the batter is almost smooth, allowing for a few small lumps. This is crucial: **do not overmix the batter!** Overmixing develops gluten, leading to a tough, dense cake.
Finally, gently fold in the **grated carrots**. Mix just until they are evenly distributed throughout the batter. Again, avoid overmixing. The fresh carrots add natural sweetness, moisture, and that classic carrot cake texture.
**Divide the batter** evenly among your prepared cake pans. Smooth the tops with your spatula. Bake for 20 to 25 minutes. Keep a close eye on them after the 20-minute mark. You’ll know the cakes are ready when a toothpick inserted into the center comes out clean. Once baked, let the cakes cool completely in their pans on a wire rack. This helps them firm up and prevents them from breaking when you remove them. Once fully cooled, carefully flip the pans over onto the wire rack to release the layers. If necessary, use a serrated knife to gently trim the tops to create even layers for easier stacking.
Assembling Your Masterpiece: A Naked Vegan Carrot Cake
Now comes the most satisfying part: bringing all the elements together to create your stunning triple-layer naked vegan carrot cake! Ensure your cashew frosting is thoroughly chilled and firm before you begin.
- Place the first cooled cake layer on your chosen serving plate or cake stand. Using an offset spatula or the back of a spoon, spread about one-third of the chilled frosting evenly over the top, extending it right to the edges. Gently place the second cake layer directly on top of the frosted first layer. Repeat the frosting process, spreading another third of the frosting evenly across. For the third and final layer, place it bottom-side up on top of the second frosted layer. This often provides a flatter, more even top surface. Spread the remaining frosting evenly over the top of the third layer. For a “naked” cake look, you can leave the sides unfrosted or apply a very thin, rustic “crumb coat” if desired, exposing the beautiful cake layers.
- Decorate with candied lemon slices (recipe linked in notes), toasted pecans, or any other way you prefer!
- With your beautiful cake assembled and decorated, all that’s left is to slice and serve! This vegan carrot cake is absolutely best when served fresh, allowing you to enjoy the full contrast of its moist layers and creamy frosting. While it will keep well in the refrigerator for a day or two, please note that the frosting tends to get absorbed into the cake layers the longer it sits, making the cake even more moist, but visually “disappearing” some of the frosting. So, enjoy it promptly for the ultimate experience!
Pro Tips for Vegan Carrot Cake Success
Achieving vegan baking perfection often comes down to a few key insights. Here are some pro tips to ensure your carrot cake is a triumph:
- **Quality Ingredients:** The flavor of your cake heavily relies on the quality of your ingredients. Use fresh, vibrant carrots, good quality vanilla extract, and fresh spices (cinnamon and nutmeg lose potency over time). For the frosting, raw cashews are essential for the smoothest blend.
- **Don’t Rush the Chill:** The chilling time for the cashew frosting is non-negotiable. It’s what transforms a liquid mixture into a thick, spreadable cream cheese-like consistency. If you skip or shorten this step too much, your frosting will be too runny and won’t hold its shape on the cake.
- **Avoid Overmixing:** This cannot be stressed enough for the cake batter. Mix until just combined. Lumps are okay; a tough cake is not. Overmixing develops gluten, leading to a chewy, rather than tender, cake.
- **Even Layers:** For a beautiful, professional-looking cake, ensure your layers are evenly baked and, if necessary, gently trimmed. A serrated knife works best for leveling cake tops.
- **Storage:** Store any leftover cake in an airtight container in the refrigerator. While it’s best fresh, it remains delicious for up to 2-3 days. The cake’s moisture content actually improves over time, becoming even more tender as it absorbs the frosting’s moisture.
- **Customization:** Don’t be afraid to experiment! Add shredded coconut or raisins to your batter for extra flavor and texture. Vary the spices to your preference. This recipe is a fantastic base for your creative touches.
Happy baking! xx
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📖 Recipe
Vegan Carrot Cake
Mary
Pin Recipe
Shop Ingredients
Equipment
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high speed blender or food processor
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three 6″ or 7″ round pans
Ingredients
Cake
- 2 ¼ cup flour all-purpose
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ¾ cup cane sugar or sugar of choice
- 1 cup vegan milk of choice I use oat milk
- 1 tablespoon apple cider vinegar
- ½ cup applesauce
- ½ cup vegetable oil or other light tasting oil I use grapeseed oil
- 2 teaspoon vanilla
- 2 cups grated carrots
Frosting
- 2 cups raw cashews soaked, drained, and rinsed
- ¾ cup vegan milk of choice I use oat milk
- 5 tablespoon virgin coconut oil
- finely grated zest of one lemon (optional)
- 2 tablespoon lemon juice add less or more to taste
- ½ teaspoon salt
- ⅔ cup cane sugar or sugar of choice
Assembly
- candied lemon slices (optional)
- ½ cup toasted pecan halves
Shop Ingredients on Jupiter
Instructions
Frosting
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Soak the cashews: In a bowl, cover the cashews with enough boiling water and let them soak for 30 minutes. Afterwards, drain and rinse the cashews thoroughly with cold water.
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Blend the frosting: Add the soaked cashews and all remaining frosting ingredients (vegan milk, coconut oil, lemon zest and juice, salt, and granulated sugar) into a high-speed blender. Pulse a few times to start incorporating, then blend until exceptionally smooth. Depending on your blender, this might take about 5 minutes of continuous blending, with occasional pauses to scrape down the sides.
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Taste and adjust: Always taste your frosting as you blend! For a more tangy flavor, add extra lemon juice. If you prefer it sweeter, incorporate more sugar gradually until it suits your preference.
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Chill: Scrape the blended frosting into a bowl and refrigerate for at least 3 hours or, ideally, overnight. If you’re short on time, chilling it in the freezer for about 1 hour can help it firm up. This step is crucial, as the coconut oil will solidify, and the cashews will continue to absorb liquid, resulting in a considerably thicker, spreadable frosting. Ensure it’s very cold and firm before frosting the cake.
Cake Layers
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Preheat oven: Set your oven to 180°C (350°F).
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Prepare pans: Grease three 6-inch or 7-inch round cake pans with vegetable oil. Cut parchment paper circles to fit the bottom of each pan (fold paper into a triangle, cut to pan’s radius, then unfold for a perfect circle). Note: pie tins work just as well if you don’t have cake pans.
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Make vegan buttermilk: Mix the vegan milk and apple cider vinegar in a small bowl. Let it sit for five minutes to curdle.
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Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cane sugar, and salt until well combined. Create a large well in the center.
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Prepare batter: Pour the vegan buttermilk mixture, applesauce, oil, and vanilla into the well. Using a wooden spoon or spatula, gently mix the liquid ingredients, then gradually incorporate the dry ingredients. Mix until the batter is almost smooth with some small lumps remaining. Stir in the grated carrots just until incorporated. Be careful not to overmix the batter, as this can lead to a dense cake.
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Bake: Divide the batter evenly among the prepared cake pans. Smooth the tops and bake for 20 to 25 minutes. Cakes are ready when a toothpick inserted into the center comes out clean.
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Cool: Allow the cakes to cool completely in their pans on a wire rack. Once cool, carefully invert the pans onto the wire rack to release the layers. If necessary, gently trim the tops of the layers with a serrated knife for even stacking.
Assembly
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Stack the cake: Place the first cooled cake layer on your serving plate. Spread one-third of the chilled frosting evenly to the edges. Place the second layer on top, then spread another third of the frosting evenly. Position the third layer (bottom-side up for a flat top) and spread the remaining frosting evenly across the top. For a naked cake look, you can leave the sides unfrosted or apply a very thin crumb coat.
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Decorate: Garnish your beautiful cake with candied lemon slices (recipe linked in notes), toasted pecans, or any other decorations you prefer.
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Slice and serve: This cake is best enjoyed fresh, but it will keep well in an airtight container in the fridge for a day or two.
Notes
- This cake is best eaten fresh, but it keeps well in the fridge for a day or two and becomes even more moist the longer it sits. The longer the cake sits in the fridge, the more the frosting may appear to “disappear” as it soaks deliciously into the cake layers.
- The key to an incredibly smooth frosting is patience with your high-speed blender! Use the pulse setting initially and don’t hesitate to stop the blender and push the frosting down with a rubber spatula to ensure all cashews are thoroughly processed.
- Remember, you’re the boss of your frosting! Adjust the tanginess and sweetness to your personal preference by adding more lemon juice or sugar as needed.
- Find the recipe for homemade candied lemon slices here to elevate your cake’s presentation.