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Moist Dairy-Free Carrot Cake Recipe with Easy Cashew Cream Cheese Frosting

moist dairy-free carrot cake - featured image
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A moist and tender dairy-free carrot cake topped with a creamy, tangy cashew cream cheese frosting. Perfect for those avoiding dairy but craving a delicious, comforting dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or gluten-free flour blend for GF option)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¾ cup (150g) brown sugar, packed
  • ⅓ cup (80ml) melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup (240ml) unsweetened almond milk (or any dairy-free milk)
  • 1 tbsp apple cider vinegar
  • 1 cup (100g) finely grated carrots (about 2 medium carrots)
  • ½ cup (120g) unsweetened applesauce
  • ½ cup (50g) chopped walnuts or pecans (optional)
  • For the Cashew Cream Cheese Frosting:
  • 1 cup (150g) raw cashews, soaked overnight or in hot water for 2 hours
  • 3 tbsp fresh lemon juice
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2–4 tbsp water (to thin as needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your cake pan and line the bottom with parchment paper.
  2. In a medium bowl, combine the almond milk and apple cider vinegar. Let sit for 5 minutes to create a ‘buttermilk’ effect.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and brown sugar.
  4. Add melted coconut oil, vanilla extract, and applesauce to the almond milk mixture. Stir until smooth.
  5. Pour the wet mixture into the dry ingredients. Gently fold with a spatula or wooden spoon until just combined.
  6. Fold in the grated carrots and chopped nuts if using.
  7. Pour batter into the prepared pan and tap gently to release air bubbles.
  8. Bake for 35-40 minutes, checking at 35 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Drain soaked cashews and add to a food processor with lemon juice, maple syrup, vanilla extract, and salt. Blend until smooth, adding water as needed to reach a creamy consistency.
  11. Once the cake is cooled, spread the cashew cream cheese frosting evenly on top, creating soft swirls if desired.
  12. Refrigerate the frosted cake for at least 30 minutes to let the frosting set before serving.

Notes

Line the pan with parchment paper for easy removal. Soak cashews overnight for creamiest frosting or use hot water for 2 hours if short on time. Tent cake with foil if edges brown too quickly. Chill cake before frosting to avoid melting. Adjust maple syrup and lemon juice in frosting to balance sweetness and tanginess.

Nutrition

Keywords: dairy-free carrot cake, vegan carrot cake, cashew cream cheese frosting, allergy-friendly dessert, moist carrot cake

Find it online: https://sunnysavory.com/moist-dairy-free-carrot-cake-recipe-with-easy-cashew-cream-cheese-frosting/