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Vegan Pistachio Carrot Cake

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45min

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8 servings

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This vibrant raw vegan pistachio carrot cake combines the natural sweetness of carrots with the rich, nutty flavor of pistachios for a nutritious yet indulgent dessert. Topped with a silky cashew cream frosting, this no-bake treat maintains all the nutrients of its whole food ingredients. Perfect for health-conscious dessert lovers, this cake offers a delightful balance of textures and flavors without any animal products or baking required.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
5 g
22 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Nuts

Ingredients

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Steps

Read instructions and get ready to cook

1
Soak the Cashews

Place cashews in a bowl and cover with water. Let soak for at least 4 hours or overnight.

2
Prepare the Carrots

Wash carrots thoroughly and cut off both ends.

3
Grate the Carrots

Grate the carrots using a food processor or box grater until you have 2 cups.

4
Process the Pistachios

Place pistachios in a food processor and pulse until coarsely chopped.

5
Set Aside Pistachios

Remove 2 tablespoons of chopped pistachios and set aside for decoration.

6
Process the Walnuts

Add walnuts to the food processor with the remaining pistachios and pulse until finely chopped.

7
Pit the Dates

Remove pits from Medjool dates.

8
Add Dates to Processor

Add pitted dates to the nut mixture in the food processor.

9
Add Remaining Cake Ingredients

Add grated carrots, coconut flakes, cinnamon, nutmeg, ginger, 1/2 teaspoon vanilla extract, and salt to the food processor.

10
Process Cake Mixture

Process all ingredients until well combined but still maintaining some texture.

11
Form the Cake

Line a 7-inch springform pan with parchment paper and press the cake mixture firmly into the pan.

12
Chill the Cake Base

Place the cake in the refrigerator while preparing the cashew cream frosting.

13
Drain the Cashews

Drain and rinse the soaked cashews.

14
Zest and Juice the Lemon

Zest the lemon to get 1 teaspoon of zest, then cut and juice to get 2 tablespoons of juice.

15
Blend Cashew Cream Ingredients

In a high-speed blender, combine drained cashews, coconut oil, coconut milk, maple syrup, lemon juice, lemon zest, remaining vanilla extract, and water.

16
Blend Until Smooth

Blend on high speed until the mixture is completely smooth and creamy, about 2-3 minutes.

17
Frost the Cake

Remove the cake from the refrigerator and spread the cashew cream evenly over the top.

18
Decorate the Cake

Sprinkle the reserved chopped pistachios around the edge of the cake.

19
Final Chilling

Return the cake to the refrigerator and chill for at least 4 hours or preferably overnight to set.

20
Serve

Remove the cake from the springform pan, slice, and serve chilled.

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