Can I use a different flour instead of spelt flour for the cake?

While the recipe specifies spelt flour for its unique texture, you might be able to substitute with an all-purpose flour or a gluten-free blend, though results may vary.

Is the cake sweet enough with just maple syrup and Medjool dates?

Yes, the cake is naturally sweetened by the maple syrup and chopped Medjool dates, which provide a rich, caramel-like sweetness without refined sugars.

What does the orange zest add to the carrot cake?

The zest of one orange in the cake batter brightens the overall flavor profile, adding a subtle citrusy note that complements the carrots and spices.

How should I store leftover Walnut Carrot Cake with Maple-Cashew Frosting?

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days, as the cashew-based frosting is best kept chilled.

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Walnut Carrot Cake With a Maple-Cashew Frosting
[Vegan]

RS By: Renee Sexton

Author Bio

Hi, I’m Renee Sexton, and I’m a Nutritionist, Health Coach, Model, Vegan and absolute foodie.... Read More

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A slice of vegan walnut carrot cake topped with a generous swirl of creamy maple-cashew frosting, decorated with chopped walnuts and cacao nibs.

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Walnut Carrot Cake With a Maple-Cashew Frosting [Vegan]

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This recipe for walnut carrot cake, topped with a creamy maple-cashew frosting, is the best you'll ever have. Walnuts and flaked coconuts are folded into the spelt flour batter to create a unique texture and flavor. It's then topped with a rich and creamy frosting and a sprinkle of raw... Read More

Ingredients You Need for Walnut Carrot Cake With a Maple-Cashew Frosting [Vegan]

For the Cake:

2/3 cup of almond milk
1/4 cup coconut oil
1/3 cup maple syrup
1/2 teaspoon of vanilla paste
1 1/2 cups of spelt flour
3 tablespoons of baking powder
1 teaspoon of baking soda
1/2 cup of desiccated coconut
1 teaspoon of cinnamon
A pinch of salt
2 cups of grated carrots
1/4 cup of Medjool dates, chopped
1/2 cup of walnuts chopped
Zest of 1 orange

For the Frosting:

1 cup of raw cashews (soaked for 2-3 hours and then rinsed)
1/4 cup of almond milk
1/2 cup of lemon juice
Zest of 1 lemon
1/4 cup of maple syrup
1/4 cup of coconut oil
Salt, to taste

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How to Prepare Walnut Carrot Cake With a Maple-Cashew Frosting [Vegan]

To Make the Cake:

Preheat oven to 350°F and grease a cake tin.
In a large mixing bowl combine the spelt flour, baking powder, baking soda, coconut, cinnamon, salt, walnuts, and dates.
In a separate bowl, combine the almond milk, coconut oil, maple syrup, vanilla paste, zest, and juice of the orange.
Mix the dry with the wet ingredients and then gently fold in the carrots.
Tip the mixture into the cake tin and bake for 30-40 minutes, or until a toothpick comes out clean.

To Make the Frosting and to Serve:

While the cake is cooling, prepare the frosting by adding all the ingredients into a blender and mixing until smooth. If it’s too thick, slowly add more almond milk until you have reached your desired consistency. Place the frosting in the fridge for 20 minutes to let it thicken slightly.
Once the cake has cooled, spread the frosting over the top and then decorate with chopped walnuts and cacao nibs.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.