Get baking with this recipe for vegan carrot cake topped with cashew cream cheese frosting, nutmeg and orange zest

Serves: 10-15 | Prep time: 15 minutes | Cook time: 45 minutes


carrot cake cashew cream cheese frosting



For the Cake

  • 175g Light muscovado sugar
  • 175mls Sunflower oil
  • 175g Self-raising flour
  • Vegan egg replacer made up according to package for 3 large eggs
  • 3 medium carrots, peeled and grated
  • 100g sultanas
  • Grated zest of 1 large orange
  • 1 Tsp bicarbonate of soda
  • 1 Tsp ground cinnamon
  • ½ Tsp freshly grated nutmeg (plus extra for topping)


For the Cashew Frosting

  • 1 2/3 cups cashews, soaked overnight
  • ½ cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1/3 cup water
  • 2 tsp vanilla bean paste or extract
  • 2 tsp lemon juice
  • Pinch of sea salt



  1. Preheat the oven to 170DegC and line a 20in cake tin with baking parchment.
  2. In a large mixing bowl, mix together the sugar and oil, followed by the carrots, sultanas and orange zest.
  3. Sift the flour, bicarbonate of soda and the spices into the bowl and mix.
  4. Once everything is combined, add the egg replacer and quickly mix together until the mixture is smooth.
  5. Transfer the batter to the prepared tin and bake in the preheated oven for 45 minutes. The cake is cooked when it feels springy to the touch and a skewer inserted into the middle comes out clean.
  6. Once cooked, transfer to a wire rack to cool completely before icing.
  7. To make the cashew cream cheese frosting, place all the ingredients into a high speed blender and puree until very smooth, scraping down the sides if necessary. Keep the frosting chilled until ready to use.
  8. Generously top the cooled cake with the cashew icing and finish with a sprinkling of grated nutmeg and orange zest.


Tip: The un-iced cake can be kept, well wrapped, in the freezer for up to 3 months


Nutrition (per 100g)

Calories: 431 | Carbohydrates: 28.0g | Sugars: 14.0g | Fat: 33.0g | Saturates: 11.0g | Protein: 5.8g | Salt: 0.54g


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