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Vegan Carrot Pistachio Cake with Cream Cheese Frosting Recipe

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3.9 from 54 reviews

This Vegan Carrot Pistachio Cake with Cream Cheese Frosting is a moist, flavorful dessert perfect for any occasion. Made with grated carrots, chopped pistachios, warm spices, and a dairy-free cream cheese frosting, it combines the perfect balance of sweet and nutty flavors while being entirely plant-based and free from eggs and dairy.

  • Total Time: 50 minutes
  • Yield: 8-10 servings

Ingredients

For the Pistachio Carrot Cake

  • 3/4 cup soy milk
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons chickpea flour
  • 3 tablespoons water
  • 2 1/2 cups grated carrots (about 3 medium or 2 large carrots, peeled)
  • 1 teaspoon vanilla extract
  • 1/3 cup sunflower oil (or other neutral vegetable oil)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves (optional)
  • 1 1/2 cups all-purpose flour (187.5g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 1/3 cups light brown sugar (packed)
  • 2.5 oz Setton Farms Raw Pistachio Kernels, roughly chopped
  • 1/4 cup (50g) raisins (optional)
  • 1/4 cup grated coconut (optional)

For the Frosting

  • 250g powdered/icing sugar
  • 1/2 cup cold vegan butter, cubed (112.5g)
  • 2 teaspoons freshly squeezed lemon juice (optional)
  • 1 pinch sea salt
  • 1/2 cup dairy-free cream cheese (60g/2oz)

For the Topping/Cake Decoration

  • Dairy-free cream cheese frosting (as prepared above)
  • 2.5 oz Setton Farms Raw Pistachio Kernels, chopped

Instructions

  1. Preheat oven and prepare ingredients: Preheat your oven to 350ºF (180ºC). Line two small 6-7 inch round cake pans with parchment paper, cutting the paper to fit the bottom and sides for minimal wrinkles. In a small bowl, make vegan buttermilk by mixing soy milk with apple cider vinegar, and set aside. In another small bowl, mix chickpea flour and water to create a vegan egg substitute, then set aside. Peel and grate the carrots using a food processor or a grater.
  2. Mix the carrot cake batter: In a large mixing bowl, combine the vegan buttermilk, grated carrots, chickpea “egg” mixture, vanilla extract, sunflower oil, ground cinnamon, nutmeg, ginger, cardamom, cloves (if using), sifted all-purpose flour, baking powder, baking soda, sea salt, and brown sugar. Stir everything well with a spatula or wooden spoon until fully incorporated. If the batter feels too thick, let it rest for about 5 minutes so the moisture from the grated carrots can hydrate the mixture. Finally, fold in the roughly chopped pistachios, raisins, and grated coconut gently.
  3. Bake the cake layers: Divide the batter evenly between the prepared cake pans, smoothing the top. Place them on the middle rack of your preheated oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. While the layers are baking, prepare the frosting.
  4. Prepare the frosting: In a medium bowl, beat the powdered sugar and cold vegan butter with an electric mixer until the mixture turns crumbly and then smooth. Add the lemon juice and a pinch of sea salt. Slowly incorporate the dairy-free cream cheese into the mixture while continuing to beat until the frosting is smooth and creamy. Chill in the refrigerator until ready to assemble.
  5. Assemble and decorate the cake: Once the cake layers have cooled completely (about 30 minutes), place one layer on a serving plate. Spread a generous layer of frosting over it using a spatula or cake scraper for an even finish. Add the second cake layer on top and cover with more frosting. Frost the sides as well, don’t worry about perfection as chopped pistachios will cover any imperfections. Finally, sprinkle chopped pistachios over the top of the cake for a beautiful decorative finish. Serve and enjoy!

Notes

  • Use fresh carrots for the best moisture and sweetness in the cake.
  • The chickpea flour and water mixture acts as an excellent vegan egg substitute, providing structure.
  • Letting the batter rest helps incorporate moisture from the carrots for a better crumb.
  • You can adjust the firmness of the frosting by chilling it longer or adding a little more vegan butter.
  • If you don’t have vegan cream cheese, you can use additional vegan butter for a different style of frosting.
  • The cake keeps well refrigerated for up to 3 days and can be frozen for longer storage.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, Western
  • Diet: Vegan

Find it online: https://flavorhug.com/vegan-carrot-pistachio-cake-with-cream-cheese-frosting-recipe/