Carrot Cake with Cashew-Creme | Vegan

Perfectly in time for the easter break I have a quick and delicious recipe idea for you. Whether you use it for the easter brunch or with a good cup of tea or coffee – this carrot cake is definitely a star! Definitely make sure to give it a try, I promise you’ll love it!

Small but tasty

For this recipe I used a springform pan with 18cm diameter – I just love how pretty small cakes always look. And it gives you the opportunity to bake even more often if that makes sense. Of course you can just go ahead and double the recipe and use a big springform pan instead!

Carrot Cake – moist and fluffy at once

Creating a cake recipe that tastes good isn’t too hard in my opinion. However, getting the consistency right can be tricky especially if you use wholegrain flour. Quickly the cake gets really dense and not fluffy at all. On my hunt for the perfect fluffy cake results I only upload recipes on my blog where it worked quite well for example with my favorite hazelnut cake which I can recommend to all nut lovers out there and of course also this carrot cake.

With what I have experienced in the kitchen I can tell you that lupine flour makes any cake really fluffy. This stuff is amazing! You can usually find it in your local organic shop and I promise you, you won’t regret spending your money on this, especially as a package usually lasts for at least half a year.

Ratio is key

For this recipe I used a mixture of plain spelt flour and wholegrain spelt flour with a ration of 2:1 which worked quite well. I will definitely try different ratios over time though and will update the blog post once I tried. A fully wholegrain cake is on my list.

Cashew-Creme aka. heaven on earth

The cashew creme is one essential part of the cake. Of course you could also bake the cake and don’t  add the creme but I would highly recommend adding it – it does not only look pretty but also puts the cake on a whole  new level and will even blow any ‘non-vegans’ minds. Although it might not look like it in the beginning: the creme will harden up a put and stay where it’s supposed to be.

For the creme to become perfectly creamy it is ideal to soak the cashews overnight. However, if you forget to soak them don’t worry – 2 hours soaking will do as well. After soaking the cashews the creme is made within 2 minutes and not a lot of effort at all.

This carrot cake is…

• vegan
• easy to make
• nut-free
• refined sugar-free
• egg-free
• fluffy

If you give the recipe a try I would love hearing about it! Simply leave a rating and drop a comment down below – that would make my day <3 In case you post a picture on instagram don’t forget to tag me with @sheloveseating so I don’t miss it 🙂 happy baking!

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5 from 1 vote

Vegan Carrot Cake with Cashew-Creme

Whether you serve it with a nice cup of tea or coffee or at a brunch - everyone will love this cake!

Author Tanith Schmelzeisen

Ingredients

• 100 g wholegrain spelt flour
• 180 g plain spelt flour
• 130 g coconut palm sugar*
• 1 tsp cinnamon
• 1 tbs lupine flour**
• 1 tbs baking powder
• 300 g carrots, shredded
• 70 g coconut oil
• 2 tbs almond butter ***
• 50 ml plant-based milk I used oat milk
• zest and juice of 1/2 lemon

For the cashew-creme

• 100 g cashews
• 3 tbs soy yoghurt
• 2 tbs maple syrup
• 1/2 lemon, juice of it

Instructions

• Soak the cashews overnight or for at least 2 hours.
• Preheat the oven to 180°C.
• In a bowl combine and mix all the dry ingredients for the cake (flour, sugar, cinnamon and baking powder).
• Afterwards add the melted coconut oil, almond butter, zest and juice of half a lemon and plant-based milk and blend with a hand-held mixer. Add the shredded carrots afterwards and stir in with a spoon.
• Line a 18cm diameter springform pan with baking powder or thinly coat with coconut oil to make sure nothing sticks to the pan. Pour in the dough, spread evenly and bake for about 60 minutes. Make sure to check with a toothpick if it's ready. It should come out clean. 
• For the cashew creme simply blend the soaked cashews and the other ingredients until well combined and keep in the fridge until the cake has cooled down.
• As soon as the cake is cold, cut horizontally with a big and sharp knife. Set the top part of the cake aside and spread the cashew creme evenly on the bottom part, leaving a finger-thick rim to the sides. 
• Now carefully place the top part on the creme and slightly push it down to make sure it sticks. 
• If you want you can add a lemon icing, I made mine with icing sugar and lemon juice.*

Notes

*Instead of using coconut palm sugar you can of course also use regular white sugar or raw cane sugar. 

**Lupine flour helps to make this cake really fluffy. However you can leave it away or substitute with soy flour.

***You can replace the almond butter with any kind of nut butter. However, I wouldn't recommend using peanut butter as it is not the best combination taste-wise. Alternatively you can substitute with 30g coconut oil.