Vegan Food Blog with Healthy and Flavorful Vegan Recipes. March 21, By Richa 92 Comments. Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced with Cinnamon and Cardamom, full of carrots. This week is amazingly busy. I was planning up the posts last week and realized that both Holi and Easter are this week. Carrots and Mangoes were my choice to appear on the blog this week.

So lets get started with this super moist Carrot Cake. This carrot cake is loaded with shredded carrots and pureed carrots. All that carrot with the spices like cinnamon and cardamom because Cardamom! The loaf is a carrot cake quick bread with mild sweetness. Add spices of choice, some nuts and dried fruit, bake, then frost with an easy cashew cream vanilla frosting.

This is an incredibly moist carrot cake. It tastes even better after chilling as the spices infuse the loaf. The frosting is cashews plus little sweetener, lemon and vanilla! I use my mini food processor to shred the carrots.

That reduces elbow grease and time needed. Bake this loaf and tag me on Instagram. What are your plans for Easter? Mix the dry ingredients. Soak the shredded carrots in maple. Mix in the dry to make a thick stiff batter. Drop into parchment lined pan and even it out.

Slice and serve or frost, slice and serve. Moist, spiced, full of carrots. Makes 1 9 by 5 loaf. Vegan Richa Recipe type: Preheat the oven to degrees F. Grate or shred the carrots and transfer to a bowl. Add the maple, sugar, oil, lemon, vanilla and mix well. Let sit for 2 mins. Meanwhile Blend the flax, apples, chopped carrots, ginger with water until pureed.

Add to the carrot bowl and mix well. In another bowl, whisk the dry ingredients until well combined. Transfer to the wet and mix until there are no dry flour streaks.

Fold in the nuts and currants. The mixture should be a stiff-ish batter. Drop the thick batter into prepared loaf pan.

Even it out on the top. Bake for 60 to 70 minutes or until the toothpick from the center comes out almost clean. Cool for 15 mins and remove from the pan. Cool for atleast another 10 minutes before slicing. Blend the soaked cashews with water, salt, lemon, sugar and vanilla. I use a nutri bullet small blender. Taste and adjust lemon, sweet and salt and blend. Add some cinnamon for a cinnamony frosting. If the mixture is runny, add 1 tsp coconut flour and blend it.

Add more coconut flour if needed to get the desired consistency. Spread the frosting over the cake. Notes This is a moist carrot cake bread.

For less moist and more airy bread, use 1. Breakfast Recipes , dessert , holiday , popular , soy free Tagged With: March 21, at 5: This is one amazing carrot cake!! March 21, at 6: January 6, at 1: I love the flexibility of the recipe.

March 21, at 7: March 21, at This sure does look yummy!! I love coconut flour — it has such a distinct flavor. What do you do for Easter? Sometimes there is a potluck event or something we end up attending.

This weekend however there are a bunch of Holi events scheduled in Redmond and Bellevue. So we might go there, get colored and come back and try to scrub it all off. March 22, at 2: March 22, at 3: This particular recipe looks amazing! That would involve a multi colored carrots which might make this effective carrot cake.

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His birthday is this week, so I thought I would rather make this in the form of a birthday cake. What do you think? Should I double the recipe and use round cake pans? Hi Johanna, The cake is quite hearty. I would suggest you bake it into a 9 inch cake pan as a single layer cake 45 to 50 mins bake time or until toothpick from the center comes out clean. Double the frosting and make it thicker to frost the entire cake.

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You can add some chopped walnuts or pecans on top for decoration or coconut flakes. Sarah Well and Full says. March 22, at 5: March 22, at March 22, at 8: What GF flours would you recommend for the cake part?

There is a gluten-free carrot cake recipe linked on the post. You can make this loaf with a gluten-free flour blend that has gum in it.

March 22, at 1: Carrot cake is my favourite part of this time of year! This carrot cake just makes me want to relax, sit down and have a big piece! March 24, at 6: When you say coconut flour are you referring to ground dried coconut flakes meal or one of the commercially available defatted coconut flours on the market very dry, like a fine protein powder, high in protein etc or even home made coconut pulp flour which is probably the nearest thing you could make at home to resemble the commercial stuff.

Different people mean different things when they say nut flour. Some people, mean nut meal, others mean nut pulp flour, and also there are the commercial defatted nut flours appearing the commercial version of nut pulp flour I imagine. This recipe looks like it will be top of my list. March 24, at Yes it is the dry fine powder, Ground from dried, defatted coconut meat. This is the kind I use http: Coconut processing is quite different.

I generally use coconut flakes large or small shred, dried coconut which has all the fat or coconut flour, which is the defatted coconut meal flour, in my recipes.

In this recipe, you can just blend in more cashews or use a different flour to make a frosting consistency you prefer. March 24, at 1: Thank you so much for clarifying this. I have no doubt that nut meals and the defatted nut flours behave completely differently in recipes. There seems to be no standard, generally accepted terminology. Why not detangle all this for us one day in your blog?

It is interesting…… Many thanks again Helen. March 24, at 2: Would you mind please deleting the above?

Somehow part of a private txt that I was writing to a friend has got pasted in the middle of a comment. I deleted the part of the comment. I also answered your question about whole meal flours on the multigrain buns post.

They are basically the same, but because the type of wheat or grain differs depending on country, you might need to adjust recipes with additional water or flour to get the required dough.

More details on that post. I am not sure if blending nuts with water to make a milk, dehydrating the remaining pulp and grinding it to a flour would make it defatted. I think its probably an option because there is always pulp remaining from making nut milks and people already do dehydrate and use it. It might behave slightly differently since it has more of the fiber and less of the nut meat. I would have to try some recipes with both to note the exact differences in use.

Terminology is not a straightforward topic really. Different people mean different things. Always seems best to ask. You are very kind to reply and clarify exactly what you mean for us to use. That is all that is important. Names are neither here nor there really. I just meant to say that the closest thing you could make at home to the light dry defatted stuff in packets might be nut pulp flour, made as I suggested, by straining but milk etc.

And some people I see in the raw food world seem to use nut pulp flour quite often. Getting confusing Thanks for deleting my mistakes!

Bedtime here, Goodnight x. Many terms mean different things in different countries. For eg, chili powder in the US is a mix of cayenne, paprika, some herbs and spices. Chili powder in India means just plain hot cayenne powder. Yes, I think the nut pulp flour used a lot because the raw community probably always make their own nut milk and always have a load of pulp to use!

So they have recipes that use nut pulp flour instead of nut flour. I can understand that there might be some companies who would sell that kind of flour as well as sell the ground nut flour, and also the fully defatted version. March 24, at 9: I only have cardamon pods, not ground cardamon. Is it possible to substitute?

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March 24, at 8: You line your loaf pans so neatly. I make a real mess trying to fit the parchment paper tidily. When I have the time and energy, I cut the parchment sheet by width and length of the loaf pan so I can fit the 2 pieces in width and length. Makes it easier to pull out the loaf and easy clean up. March 25, at 4: March 25, at March 26, at This looks amazing, but you mention grating carrots and then adding apples etc to the carrots, Which carrots.

I presume that the grated carrots go into step 2, and the chopped ones in step 3. March 26, at 5: March 26, at 6: March 29, at 5: The sugar must often play a vital role in recipes. Are there any general rules regarding this issue? But when the sugar goes I with the dry mix I see the potential for things being less than ideal. Or are there no rules at all, and no way of guessing beforehand? March 29, at Yes, you are right. It depends on where the sugar is used. If sugar is in the dry ingredients, like in vanilla or sponge cake, it is adding a lot more bulk, so you would need to adjust the recipe a bit to make a similar batter.

If the sugar is in the wet, it doesnt add as much bulk but adds moisture and hold. It depends on the general moisture in the recipe, you might need to add a bit more wet. Here is an article with some tips on adjusting.

I might experiment with no sugar options if i find something that I like. In a recipe like this, the fruit puree makes the wet thick enough to provide the hold as well as some extra moisture. I think I had the subscription to the comments option, seems like that plugin was deleted. I added it now. You should see a subscribe to the comments check box now.

March 30, at 1: Thank you very much for all this information. Yes, stevia does taste a bit funny but I use it if I want extra sweetness in hot drinks.

Thanks again for all your help and information Helen. March 30, at How about date sugar or coconut sugar? Try my 1 bowl banana bread. March 30, at 4: Coconut sugar is expensive here too sadly. Surely extrinsic sugar is sugar wherever it has come from.

Thank you for the recipe suggestion. I love bananas and always have spare. I peel and mash and freeze any which are sitting getting overripe so they are always ready for when the banana urge strikes.

March 30, at 5: Date sugar might be expensive too. Refined sugar can be refined using animal bone char, hence refined sugar can be on a non vegan foods list, hence I use unrefined cane sugar.

So we use everything in moderation with occasional treats. The recipes are about making it easy to eat amazing food without animal products, and keeping it somewhat healthy in a general healthy definition way, without vilifying any particular food sugar, soy, oil.

The cake takes days to finish as we eat some for breakfast and a slice for snack later. March 31, at 3: Richa You are one lovely thoughtful and talented woman. Your balanced attitude to eating and baking, in which everything ethical, vegan, unrefined, and generally healthy, taken in moderation, is fine is exactly what makes your food and you!

I am more than happy with a little unrefined cane sugar fair trade of course and so glad to see you use it. I love your work and I only came across it a matter of days ago.

Your recipes are beautiful, affordable and accessible. It is greatly appreciated. Is there a way of signing up for alerts to the fact that you have commented on our comments? Thank you for pointing this out, Helen. It keeps undo in itself. April 7, at 4: Hi Richa, I recently made this cake and it came out great.

Thank you for an awesome recipe. April 7, at 5: April 17, at 7: Yet another awesome recipe. Turned out wonderful even though I accidentally left out the blended carrots. April 24, at That frosting is fabulous. June 5, at 4: Oh my gosh, this is just nothing but YUM!

So I can have like six more tonight without any guilt? June 5, at 5: June 7, at 5: I wanted to say that I made this a few days ago and it is LUSH!! I am trying to avoid as much fructose as possible, so used brown rice malt syrup instead of maple, and dextrose instead of the normal sugar.

June 7, at June 27, at 5: Think the raisins were really needed for the sweetness so I wish I upped the sugar. Just wanted to comment because the cream cheese icing was amazing! June 27, at 9: July 11, at 1: This recipe was divine.

It came out moist and overall perfect. Will be making this more in the future! Thank you for sharing this amazing recipe. July 24, at 7: If you use less water, the cream is quite thick and With a cooler kitchen, it generally holds well.

August 5, at 7: I made the carrot cake yesterday and I think it is a great recipe. However, the fact that it was a bit too moist in the middle did not prevent me from eating almost half of it today. I did however have a problem with the frosting. Although yesterday it tasted great and I covered the cake with it, today it kind of oxidised and tastes a bit off.

Do you have any idea why that happened? Mine was a bit on the solid side, not as runny as yours seems to be. August 5, at Many variables, so always check with a toothpick in the center. I am not sure what happened. What did the cashew cream taste like? Packaged lemon juice can start to taste different. I have kept cashew cream refrigerated for days on or off the cake and it stays fine.

August 8, at 1: But you actually answered my question without realising it: I did not put the cake in the fridge. I will do that next time. August 9, at 5: August 14, at 1: Do you think this recipe would work if you baked it in a round cake pan instead of a loaf pan? August 14, at September 29, at 3: This is really yummy, I followed the steps using half the portion, and it turn out well, even though bake using rice cooker.

January 15, at 3: Just wanted to say thank you for posting this recipe! It turned out moist and yummy and had that feel-good sensation afterwards so I really enjoyed my first time baking a vegan cake — successfully! Also loved the fresh ginger addition, which usually only goes in my gingerbread…. February 1, at 3: Can I use only baking powder? February 1, at 6: Since there is no egg in vegan baking, i prefer to use both baking powder and baking soda for rising and structure.

March 2, at 7: Ok ok… I am currently away from my own kitchen for three months and I have literally a hundred recipes by you already bookmarked and waiting to be tested.

March 4, at I would love to make this carrot cake recipe, but I need to see its nutrition guide as I have dietary restrictions. March 4, at 1: You can copy the recipe ingredients into an online nutrition calculator like myfitnesspal or caloriecounter etc. April 3, at 8: Hi Richa, I made this carrot cake today. It was awesome and tasted yummy. My cake was baked in 45 min. I want to know, how to store the cake? Can I keep in fridge or leave on counter top?

April 3, at If it isnt frosted, then you can keep it on the countertop for the day. If it is frosted, you want to refrigerate it for upto 4 days. Let it come to room temp before serving. April 26, at 8: For the cardamom, should I be using the green ones or the black ones? This will be a first for me to use this spice.

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April 26, at If you have cardamom pods, then use green, peel, discard peel, crush the seeds and use. April 27, at 1: Thank you — very useful information! Just that I have never used this spice before and when I went to look for it, there were only pods. May 14, at 8: A note of caution: As I have only regular-sized BlendTec carafes, I had a VERY difficult time with the frosting. It never truly got smooth. Other than the issues with the frosting, this was a terrific recipe which my hubby truly appreciated me making for his birthday!

May 14, at 6: May 19, at 7: I made this last night for our dessert. My whole family loved it. Your email address will not be published. Don't subscribe All Replies to my comments Notify me of followup comments via e-mail.

You can also subscribe without commenting. I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Links and short excerpts of the post 2 to 4 Lines can be used with credit and a link back to the blog post. Full Recipes Ingredients, method , post content, Photographs CANNOT be reproduced or copied in any form for commercial purposes on websites, blogs, in print without permission.

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Thank you for your support! Vegan Richa Vegan Food Blog with Healthy and Flavorful Vegan Recipes. Vegan Carrot Cake Recipe with Cashew Cream Frosting March 21, By Richa 92 Comments Vegan Carrot Cake Recipe. This is a moist carrot cake bread.

Follow me on Facebook , Instagram , Twitter , Pinterest , YouTube , Feedly RSS. Get latest posts in your Inbox! Comments Jill says March 21, at 5: Use some more soaked cashews and blend in for a creamy frosting consistency. Can this be made gluten free? The texture of this carrot cake looks absolutely perfect, Richa!! Thanks for the recipe, Richa! Oh dear how terribly embarrassing.

Have a lovely Easter Helen X. I made this cake for Easter and it turned out really great!

Thanks for the recipe!! Hi Richa, This looks amazing, but you mention grating carrots and then adding apples etc to the carrots, Which carrots. The chopped carrots get blended and the grated carrots are soaking in the bowl in maple syrup. Hi, do you have a suggestion to make this cane and beet sugar free. Hi Richa, I wanted to say that I made this a few days ago and it is LUSH!! Thanks so much for the recipe, EllsBells You can use chopped up dates too.

This frosting looks amazing! Is it good to keep out of the fridge? Or does it get too runny? Thanks for creating this beautiful space! You can wipe it off and use the loaf if you like.

Yes, it should work in a round pan. Bake until a toothpick from the center comes out clean. Thanks for sharing the recipe. Also loved the fresh ginger addition, which usually only goes in my gingerbread… Will definitely bake again for friends and family! Hi Richa, For the cardamom, should I be using the green ones or the black ones? Leave a Reply Cancel reply Your email address will not be published. Read More Lets get Social! Join k followers and friends. Categories Categories Select Category Appetizer Recipes Asian Vegan Recipes Bread Recipes Breakfast Recipes Burger Recipes Cake Recipes Cheese Vegan Recipes Christmas Vegan Recipes Cinco De Mayo Recipes Comfort Food Recipes cookbook cookie daal dessert diwali ethiopian fall Freezer friendly gameday gluten free Gluten Free Baking Gluten-free Bread grain free gum-free halloween high protein holi holiday indian snacks indian sweet Indian Vegan Recipes Instant Pot italian july 4th kid approved korean lentil main course main course: Thank you for visiting!

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