Go Back
–+ servings
Vegan Carrot Pistachio Cake with Cream Cheese Frosting

Delight in Vegan Carrot Pistachio Cake with Cream Cheese Frosting

Indulge in a Vegan Carrot Pistachio Cake with Cream Cheese Frosting that's deliciously unique, allergen-friendly, moist, and simple to prepare.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 295
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Soy Milk Can be substituted with almond milk.
  • 1 tbsp Apple Cider Vinegar Can be replaced with lemon juice.
  • 1 cup Chickpea Flour Aids as a vegan egg substitute.
  • 2 cups Grated Carrots Finely grated zucchini can be used as a substitute.
  • 1 tsp Vanilla Extract Almond extract is a possible alternative.
  • 1/2 cup Sunflower Oil Can be substituted with canola oil.
  • 1 tsp Spices (Cinnamon, Nutmeg, Ginger, Cardamom, Cloves) Adjust spices based on preference.
  • 2 cups All Purpose Flour Replace with gluten-free flour for a gluten-free version.
  • 1 tbsp Baking Powder Essential leavening agent.
  • 1 tsp Baking Soda Essential leavening agent.
  • 1/2 tsp Sea Salt Omit for lower sodium option.
  • 1 cup Light Brown Sugar Coconut sugar can also work.
  • 1/2 cup Pistachio Kernels Walnuts or pecans can be used instead.
  • 1/2 cup Raisins Replace with chopped dates or dried cranberries if desired.
  • 1/2 cup Grated Coconut Optional.
For the Frosting
  • 1/2 cup Vegan Butter Choose your favorite brand.
  • 2 cups Icing Sugar Adjust to taste.
  • 2 tbsp Lemon Juice Fresh is best.
  • 8 oz Dairy-Free Cream Cheese Ensure it's dairy-free.

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • grater
  • Cake Pans
  • Spatula
  • Wire Rack

Method
 

Instructions
  1. Preheat the oven to 350°F (180°C). Line two small round cake pans with parchment paper.
  2. In a small bowl, combine soy milk and apple cider vinegar. Let it sit for 5 minutes to thicken.
  3. In another bowl, mix chickpea flour with water to make an egg substitute. Whisk until smooth.
  4. Peel and finely grate carrots to yield about 2 cups.
  5. In a large bowl, combine vegan buttermilk, chickpea mixture, vanilla extract, and sunflower oil.
  6. In another bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda, and salt. Gradually fold into the wet mixture.
  7. Gently fold in pistachios, grated carrots, and any optional add-ins.
  8. Divide batter into prepared cake pans, smooth the tops, and bake for 30 minutes or until a toothpick comes out clean.
  9. Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely.
  10. Cream vegan butter, icing sugar, lemon juice, and salt until smooth. Incorporate dairy-free cream cheese.
  11. Layer one cake on a plate, frost the top, add the second layer, and frost the top and sides.
  12. Garnish with chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 295kcalCarbohydrates: 43gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 200mgPotassium: 180mgFiber: 3gSugar: 20gVitamin A: 4500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 3 days or freeze individual slices for up to 3 months.

Tried this recipe?

Let us know how it was!