Looking for a cake that’s both festive and dairy-free? This Vegan Carrot Pistachio Cake with Cream Cheese Frosting is moist, fluffy, and bursting with warm spice and nutty crunch. Made with grated carrots, chickpea egg replacer, and crunchy pistachios, it’s topped with a silky lemony cream cheese frosting that will impress vegans and non-vegans alike.
Don’t miss our Vegan Pistachio Rolls for another comforting treat with a nutty twist.
Ingredients
For the Cake:
- ¾ cup soy milk
- 1 tbsp apple cider vinegar
- 3 tbsp chickpea flour
- 3 tbsp water
- 2½ cups grated carrots (about 3 medium)
- 1 tsp vanilla extract
- ⅓ cup sunflower oil (or neutral oil)
- 1 tsp ground cinnamon
- ¼ tsp each: nutmeg, ginger, cardamom
- Optional: ¼ tsp ground cloves
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1⅓ cup light brown sugar
- 2.5 oz pistachios, chopped
- Optional: ¼ cup raisins and/or ¼ cup grated coconut
For the Frosting:
- 250g powdered sugar
- ½ cup cold vegan butter, cubed
- 2 tsp lemon juice (optional)
- 1 pinch sea salt
- ½ cup dairy-free cream cheese
For Garnish:
- Additional chopped pistachios
- Remaining frosting
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350ºF (180ºC). Line two 6-7 inch cake pans with parchment paper. Combine soy milk and vinegar to make vegan buttermilk; set aside. In a second bowl, whisk chickpea flour and water to create the egg replacer. Grate carrots using a food processor for best texture.
Step 2: Make the Batter
In a large mixing bowl, combine:
- Vegan buttermilk
- Grated carrots
- Chickpea egg
- Vanilla, oil, spices
- Sifted flour, baking powder, baking soda, salt, and sugar
Mix until well blended. Let rest for 5 minutes if thick. Fold in chopped pistachios, and any optional ingredients.
Step 3: Bake
Divide the batter evenly between pans. Bake for 30 minutes or until a toothpick comes out clean. Cool layers completely before frosting.
Step 4: Make the Frosting
Beat powdered sugar and vegan butter until smooth (it may look crumbly at first). Add lemon juice and salt, then slowly incorporate cream cheese. Mix until creamy and uniform. Chill before using.
Step 5: Assemble & Decorate
Place one cake layer on a plate. Spread frosting, top with second layer, and frost the entire cake. Decorate with chopped pistachios.
Pro Tips
- Use a kitchen scale for accuracy, especially with flour and carrots.
- To make it denser, double the grated coconut.
- For a lighter version, omit coconut entirely.
- Want a richer dessert? Check out our Pistachio Milk Cake for a creamy, nutty companion.
Storage
Refrigerate in an airtight container for up to 3 days. Best enjoyed fresh. If storing longer, freeze unfrosted layers for best results.
Try These Next
- Don’t miss our Vegan Coconut Cake, a tropical take on fluffy indulgence.
- Discover great ideas like Pistachio Ferrero Rocher Brownies for nutty chocolate lovers.
- Check out Pistachio Lemon Cake Loaf for another zesty combo of citrus and nuts.