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Vegan Carrot Pistachio Cake with Cream Cheese Frosting

Delicious Vegan Carrot Pistachio Cake with Cream Cheese Frosting

Enjoy a Moist Vegan Carrot Pistachio Cake with Cream Cheese Frosting, blending earthy carrots and nutty pistachios for a delightful dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Soy Milk Can substitute with almond milk or oat milk.
  • 1 tablespoon Apple Cider Vinegar Feel free to use lemon juice instead.
  • 1 cup Chickpea Flour Can be replaced with flaxseed meal mixed with water.
  • 3 tablespoons Water To hydrate chickpea flour.
  • 3 medium Grated Carrots Peeled and grated.
  • 1 teaspoon Vanilla Extract Essential flavor, no substitutions necessary.
  • 1/2 cup Neutral Oil (Sunflower Oil) Can replace with coconut oil or vegetable oil.
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon Cardamom
  • 1/4 teaspoon Cloves Optional.
  • 1 cup All-Purpose Flour Can substitute with a 1:1 gluten-free flour blend.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Sea Salt
  • 1 cup Light Brown Sugar Can also use granulated sugar or coconut sugar.
  • 1/2 cup Pistachio Kernels Can substitute with walnuts or pecans.
  • 1/2 cup Raisins Optional.
  • 1/2 cup Grated Coconut Optional.
For the Frosting
  • 2 cups Powdered Sugar Essential for frosting structure.
  • 1/2 cup Cold Vegan Butter Use a vegan alternative.
  • 2 tablespoons Lemon Juice Optional but recommended.
  • 1/4 teaspoon Sea Salt
  • 8 oz Dairy-Free Cream Cheese Provides essential creaminess.

Equipment

  • Oven
  • mixing bowls
  • Cake pans
  • Food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350ºF (180ºC).
  2. Line two small round cake pans (6-7 inches) with parchment paper.
  3. Combine soy milk and apple cider vinegar; let it sit for 5-10 minutes.
  4. Mix chickpea flour with water and stir until smooth.
  5. Grate the carrots to have a generous measurement ready.
  6. In a large mixing bowl, combine vegan buttermilk, grated carrots, chickpea egg, vanilla extract, neutral oil, and spices.
  7. Sift in all-purpose flour, baking powder, baking soda, sea salt, and light brown sugar.
  8. Fold in chopped pistachios, raisins, and grated coconut.
  9. Pour the batter into prepared cake pans and bake for around 30 minutes.
  10. Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks.
  11. Cream together powdered sugar and vegan butter, then add lemon juice, sea salt, and cream cheese.
  12. Frost cooled cake layers and sprinkle chopped pistachios on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 180mgPotassium: 210mgFiber: 3gSugar: 18gVitamin A: 700IUVitamin C: 3mgCalcium: 40mgIron: 1mg

Notes

Use fresh ingredients for the best flavor and texture. Feel free to customize by adding flavors like orange zest or swapping nuts.

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