Recipe details
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Vegan Pistachio Carrot Cake
45min
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
Soak the Cashews
Place cashews in a bowl and cover with water. Let soak for at least 4 hours or overnight.
Prepare the Carrots
Wash carrots thoroughly and cut off both ends.
Grate the Carrots
Grate the carrots using a food processor or box grater until you have 2 cups.
Process the Pistachios
Place pistachios in a food processor and pulse until coarsely chopped.
Set Aside Pistachios
Remove 2 tablespoons of chopped pistachios and set aside for decoration.
Process the Walnuts
Add walnuts to the food processor with the remaining pistachios and pulse until finely chopped.
Pit the Dates
Remove pits from Medjool dates.
Add Dates to Processor
Add pitted dates to the nut mixture in the food processor.
Add Remaining Cake Ingredients
Add grated carrots, coconut flakes, cinnamon, nutmeg, ginger, 1/2 teaspoon vanilla extract, and salt to the food processor.
Process Cake Mixture
Process all ingredients until well combined but still maintaining some texture.
Form the Cake
Line a 7-inch springform pan with parchment paper and press the cake mixture firmly into the pan.
Chill the Cake Base
Place the cake in the refrigerator while preparing the cashew cream frosting.
Drain the Cashews
Drain and rinse the soaked cashews.
Zest and Juice the Lemon
Zest the lemon to get 1 teaspoon of zest, then cut and juice to get 2 tablespoons of juice.
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.
Blend Until Smooth
Blend on high speed until the mixture is completely smooth and creamy, about 2-3 minutes.
Frost the Cake
Remove the cake from the refrigerator and spread the cashew cream evenly over the top.
Decorate the Cake
Sprinkle the reserved chopped pistachios around the edge of the cake.
Final Chilling
Return the cake to the refrigerator and chill for at least 4 hours or preferably overnight to set.
Serve
Remove the cake from the springform pan, slice, and serve chilled.
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