Carrot Cake with Cashew Frosting: Vegan, Gluten-Free & No Baking Required

by Meghan Yost

It’s no secret that I love dessert. I’m one of those people who has to have something sweet after eating dinner.

But since I like to eat healthy, I choose my desserts wisely. I’m not one to opt for sugary, highly processed cake or cookies (full disclosure: that wasn’t always the case).

Since I eat a (mostly) plant-based diet, I like desserts that are made of natural, whole foods, such as my vegan, gluten-free carrot cake.

I dream of this cake, it is so good.

That’s because it’s made from real carrots, oats, dates, ginger, coconut and other healthful ingredients, while the frosting is a buttery blend of cashews, lemons and other delectable flavors.

One bite and you’ll be hooked.

One of the best parts about this cake is that it requires no baking. Thus, it’s easy to make and a not-so-guilty pleasure.

I first made this carrot cake a couple years ago for the TV show I work for, CT Style, but since then I’ve tweaked the recipe.

To be honest, most of the time when I’m working in the kitchen, I never make a dish the same way twice … That’s pretty much because I don’t usually measure anything.

I basically have a general idea of what ingredients I’m supposed to use, and then I throw them into my Vitamix until my tastes buds decide the recipe is good to go.

But in my quest to share my dishes and desserts with others, I’ve been much better about writing down recipes, such as this carrot cake.

It is definitely a keeper and I hope you think so too. XOXO.

 

 

 

Prefer a visual guide? Here’s a video of me making the carrot cake on the lifestyle show that I’m a reporter for: CT Style on the Connecticut ABC station WTNH.

 

Carrot Cake with Cashew Frosting

It’s no secret that I love dessert. I’m one of those people who has to have something sweet after eating dinner. But since I like to eat healthy, I choose… Dessert Carrot Cake with Cashew Frosting: Vegan, Gluten-Free & No Baking Required European Print This
Serves: 8-10 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 2 voted )

Ingredients

  • *****CAKE*****
  • 2.5 cups rolled oats (buy certified gluten free if you have an allergy)
  • 2 cups Medjool dates (pits removed)
  • 5 medium-large carrots
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla
  • 1 tsp freshly grated ginger
  • 1/2 cup shredded unsweetened coconut
  • *****FROSTING*****
  • 1 1/4 cups cashews (soaked for an hour in just enough almond milk to cover the cashews)
  • Juice from 1/2 lemon
  • 1 tsp vanilla
  • 3 Medjool dates (pits removed)
  • 1 tbsp cornstarch
  • Almond milk

Instructions

First, soak cashews in almond milk (just enough to cover) for one hour.

If you forget this step and really, really want carrot cake, don't worry. I often forget to soak the cashews, myself. You can still make the cake, but the frosting might just not be as smooth as it otherwise would be (but it's still just as tasty).

To prepare the cake, wash and peel carrots, then chop into smaller pieces (about 1/2 inch in size). This makes the carrot easier to blend.

Put all ingredients, minus a small portion of the carrots and about 1/2 cup oats, into a Vitamix or high speed blender. Mix until well combined, but not completely smooth.

Add in the remaining oats and carrots and blend again. (Note: I reserve some of the carrots and oats because I like my cake to have a little texture to it. If you prefer it to be smooth, you can blend all ingredients from the get-go).

Use a spring form pan to form cake batter into a round, flat shape. You can also do this without a spring form pan and just form the cake by hand (That's how I prepared the cake in the pictures above).

Clean Vitamix or blender to prep it for the frosting.

Drain cashews, reserving almond milk.

In a small bowl, mix cornstarch with a just enough almond wilk (or water) to form a paste.

Add all ingredients (including cornstarch paste) to a high speed blender, adding reserved almond milk as needed.

Once the frosting is super smooth, frost the cake. It may seem as if you've made a lot of frosting, but believe me, it's just enough when all is said and done.

After frosting the cake, put it in the fridge for an hour or, better yet, overnight.

Garnish the cake with coconut flakes and cinnamon.

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