Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced with Cinnamon and Cardamom, full of carrots. Low oil. Soyfree Palmoil-free. Pin this Recipe Jump to Recipe

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!), some ginger, and a creamy cream cheese style cashew vanilla frosting make this an irresistible loaf. 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. For a Gluten and Grain free version, try this. What are your plans for Easter?





Other Easter Recipes from the blog

Mix the dry ingredients. Soak the shredded carrots in maple. Mix in the pureed carrots + apples. Mix in the dry to make a thick stiff batter. Drop into parchment lined pan and even it out.

Bake until toothpick from the center comes out almost clean.

Cool completely. Slice and serve or frost, slice and serve. Frosting Inspired by Wallflower Girl’s Cashew coconut flour frosting.

Video!



