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Vegan Carrot Cake with Crushed Pineapple and Walnut Frosting Recipe

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3.9 from 72 reviews

A moist, flavorful vegan carrot cake made with crushed pineapple, shredded carrots, and chopped walnuts, topped with a creamy cashew-based vegan cream cheese frosting. This delightful plant-based dessert combines warm spices with natural sweetness, perfect for any occasion.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

For the Carrot Cake

  • 2 1/4 cups all purpose flour (white whole wheat or spelt flour will also work)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon Himalayan pink salt
  • 1 cup crushed pineapple (drained)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon 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 cups finely shredded carrots
  • 1/2 cup walnuts (chopped, plus more for garnish)

For the Cashew Cream Cheese Frosting

  • 2 cups raw cashews (soaked 2-3 hours, or overnight)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 3/4 cup organic powdered sugar (or to taste)
  • 1/8 teaspoon Himalayan pink salt
  • 1/4 cup non-dairy milk (plus more as needed, I used unsweetened almond milk)
  • 1/4 cup coconut oil (melted)

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the carrot cake layers. Line two 9-inch cake pans with parchment paper or lightly grease them with cooking spray.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and Himalayan pink salt until well combined.
  3. Mix Wet Ingredients: In a large bowl, whisk together the drained crushed pineapple, pure vanilla extract, apple cider vinegar, coconut sugar, maple syrup, melted coconut oil, and unsweetened almond milk until fully incorporated.
  4. Combine Wet and Dry: Stir the dry ingredients into the wet mixture just until combined to avoid overmixing, which can affect the cake’s texture.
  5. Add Carrots and Walnuts: Fold in the finely shredded carrots and chopped walnuts gently. The batter will be thick but still pourable.
  6. Bake the Cake: Divide the batter evenly between the two prepared 9-inch pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in the pans on a wire rack for at least 10 minutes. Then, carefully remove the cakes from the pans and let them cool completely on the wire rack.
  8. Prepare Cashew Cream Cheese Frosting: Drain the soaked cashews and place them in a food processor along with fresh lemon juice, pure vanilla extract, powdered sugar, and Himalayan pink salt. While the processor is running, slowly add the non-dairy milk through the feed tube, followed by the melted coconut oil. Process until the mixture is perfectly smooth and creamy, scraping down the sides as needed. Add more non-dairy milk one tablespoon at a time if needed to achieve a silky texture.
  9. Chill the Frosting: Transfer the frosting into an airtight container and refrigerate for several hours to help it firm up, making it easier to spread.
  10. Assemble the Cake: Once the cakes are completely cooled and the frosting is firm, invert the cakes so the flat tops are facing up. Spread a thin layer of frosting over one cake layer, then stack the second layer on top. Frost the entire cake evenly with the remaining frosting. If the frosting is too cold and hard to spread, let it sit at room temperature briefly.
  11. Garnish: Sprinkle additional chopped walnuts on top of the frosted cake for added texture and presentation.
  12. Store Properly: Keep any leftover cake in an airtight container in the refrigerator to maintain frosting firmness. Before serving, allow the cake to come to room temperature for the best flavor and texture.

Notes

  • Use white whole wheat or spelt flour as alternatives for all-purpose flour if desired.
  • Melt coconut oil gently to avoid overheating, which can affect texture.
  • Ensure the crushed pineapple is well drained to prevent excess moisture in the batter.
  • Soak cashews for at least 2 hours or overnight for the smoothest frosting.
  • Adjust powdered sugar in frosting according to your preferred sweetness.
  • Let the frosting soften at room temperature if too firm for spreading after refrigeration.
  • Store leftover cake refrigerated and bring to room temperature before serving for optimal taste.
  • You can substitute almond milk with other non-dairy milks as preferred.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 35 to 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://flavorhug.com/vegan-carrot-cake-with-crushed-pineapple-and-walnut-frosting-recipe/