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Vegan Carrot Pistachio Cake

adapted from Love & Lemons
Course Dessert
Cuisine Vegetarian
Author Shelly Westerhausen

Ingredients

  • 2 cups grated carrots
  • 2 1/4 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup applesauce
  • 1 cup non-dairy plain yogurt
  • 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
  • 1 cup cane sugar
  • 1/2 cup coconut oil , melted

For the cream cheese frosting:

  • 8 ounces vegan cream cheese
  • 8 ounces earth balance (or regular butter if you aren’t looking to make vegan)
  • 5 cups powdered sugar
  • ~1 Tablespoon non-dairy milk
  • 1 teaspoon vanilla (or seeds from a a vanilla bean)
  • 1/2 cup shopped pistachios

Instructions

  1. Preheat oven to 325 degrees and spray or line two 8 inch round cake pans. Combine the flour, baking soda, baking powder, spices, and salt in one bowl. Whisk together the yogurt, sugar, apple sauce, vanilla, and coconut oil in another. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Fold the dry ingredients into the wet ones until everything is combined and then fold in the grated carrots. Divide the dough between your two prepared pans and stick in the oven for 30 minutes (or until a toothpick is inserted into the center and comes out clean).
  2. Remove from oven and let cool completely.
  3. To make the frosting: Beat all the ingredients together until light and fluffy. Add more milk if it ends up stiff. Divide the frosting into 3 parts and use 1 as the center layer, one on the sides, and the remaining part for the top. Top with crusted pistachios and enjoy!