This vegan carrot pistachio cake is a delightful combination of moist carrot cake and the crunchy, rich flavour of pistachios. Made entirely without eggs or dairy, it’s ideal for vegans or anyone looking for a plant-based dessert that doesn’t compromise on texture or taste. The cake is paired with a creamy, tangy vegan cream cheese frosting which gives it a refined finish—perfect for birthdays or special occasions. With the right technique and quality ingredients, this cake balances light fluffiness and satisfying richness.
Ingredients
For the Pistachio Carrot Cake
- ¾ cup soy milk
- 1 tablespoon apple cider vinegar
- 3 tablespoons chickpea flour
- 3 tablespoons water
- 2½ cups grated carrots (about 3 medium or 2 large carrots, peeled)
- 1 teaspoon vanilla extract
- 1/3 cup sunflower oil (or other neutral vegetable oil)
- 1 teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves (optional)
- 1½ cups all-purpose flour (approx. 187.5 g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1⅓ cups light brown sugar (packed)
- 2.5 oz roughly chopped raw pistachio kernels
- ¼ cup (50 g) raisins (optional)
- ¼ cup grated coconut (optional)
For the Frosting
- 250 g powdered/icing sugar
- ½ cup cold vegan butter, cubed (~112.5 g)
- 2 teaspoons freshly squeezed lemon juice (optional)
- 1 pinch sea salt
- ½ cup dairy-free cream cheese (~60 g / 2 oz)
For the Topping / Decoration
- The prepared vegan cream cheese frosting (see above)
- 2.5 oz chopped raw pistachio kernels
Instructions
- Preheat the oven & prepare the pans
Preheat the oven to 350 °F (≈ 180 °C). Line two small (6-7 inch) round cake pans with parchment paper (lining bottom and sides separately helps reduce wrinkling). In a small bowl, prepare the “vegan buttermilk” by mixing soy milk + apple cider vinegar; set aside. In another small bowl mix chickpea flour + water to form the vegan “egg” substitute; set aside. Peel and grate the carrots (using a food processor grating attachment if available) and set aside. - Make the carrot-pistachio cake batter
In a large mixing bowl add the vegan buttermilk, grated carrots, chickpea-flour “egg”, vanilla extract, oil, spices (cinnamon, nutmeg, ginger, cardamom, cloves), flour (sifted if possible), baking powder, baking soda, salt and brown sugar. Mix well with a spatula or wooden spoon. If the batter seems very thick, let it rest about 5 minutes to allow moisture from the grated carrots to blend. Finally fold in the roughly chopped pistachios, raisins, and grated coconut (if using). - Bake the cake layers
Divide the batter evenly between the two prepared cake pans and bake on the middle rack for about 30 minutes, or until a toothpick inserted into the centre comes out clean. While the cakes are baking, prepare the frosting. Once baked, remove the cake layers and let them cool for at least 30 minutes. - Make the frosting
In a medium mixing bowl (or using an electric mixer) cream together the powdered sugar and vegan butter until very smooth (initially it may look crumbly). Next add lemon juice and a pinch of salt. Continue mixing and slowly add the dairy-free cream cheese a little at a time until the frosting is perfectly smooth. Store the frosting in the refrigerator until ready to decorate the cake (this helps adjust the firmness). - Decorate the cake & enjoy
Once the cake layers have cooled, place the first layer on your serving plate, then spread a layer of frosting evenly using a spatula or cake scraper. Place the second layer on top, then cover the top and sides of the cake with the remaining frosting. Because you’ll be using chopped pistachios for decoration, the finish doesn’t have to be perfectly smooth. Finally, sprinkle the chopped pistachios all over the cake. Serve and enjoy!
Tips & Additional Notes
- For best results, use a kitchen scale for measuring flour and carrots. If measuring cups are used, spoon flour into the cup rather than packing it — too much flour can make the cake drier.
- Freshly grated carrots are ideal. If using pre-grated carrots which are drier, you can increase the amount to about 3 cups (≈300 g) and add them at the same time you fold in pistachios.
- If you’d like to use slightly larger cake pans (for example 9-inch pans), you can do so. The baking time remains about the same, but the layers will be thinner and you may need to check with a toothpick.
- To adjust texture: omit the grated coconut to make the cake fluffier; double the grated coconut to make it denser.
- For the frosting firmness: if you want it firmer, increase the amount of powdered sugar and/or add 1-2 tablespoons of tapioca starch. If you want a softer frosting, add a little more cream cheese.
- Storage: Store the cake in a large airtight container in the refrigerator. It will last about 2-3 days, though it will become denser each day—so it’s best enjoyed the same day it’s made.
Why This Cake Works
The vegan buttermilk (soy milk + vinegar) provides acidity which reacts with the baking soda and powder, giving lift and tenderness. The chickpea flour + water mixture replaces an egg, helping bind the batter without animal ingredients. The combination of spices (cinnamon, nutmeg, ginger, cardamom, optional cloves) brings warmth and complexity, making the carrot flavour shine. Pistachios add subtle nutty richness and texture contrast. The cream cheese frosting gives a classic carrot-cake finish while being entirely dairy-free. Altogether it’s a cake that satisfies expectations for flavour, texture and presentation—without compromising on being vegan.
Final Thoughts
Whether you’re baking for a celebration or simply want to enjoy a special dessert with friends and family, this vegan carrot pistachio cake hits the mark. It’s charmingly rustic but polished enough for gifting or dinner party dessert. For best experience, serve slightly chilled so the frosting holds its shape and the cake stays moist. Don’t forget to slice generously and let your guests savour the pistachio crunch and carrot sweetness in every bite. Enjoy!