Celebration Carrot Cake with Cashew Cream Cheese Frosting
Makes: One 8-inch double-layer frosted cake
Moist • Spiced • Luscious • Celebratory
An abundantly moist spelt carrot cake filled with warm spices and walnuts, layered generously with tangy cashew cream cheese frosting.
This recipe is 100% plant-based.
This carrot cake usually comes around once a year, because Lloyd almost always requests it for his birthday. It has become a quiet January tradition—the cake I know I’ll be making, the one he looks forward to, and the one that never seems like the wrong choice.
When he first requested carrot cake all those years ago, I remember thinking that the pressure was on. If this was going to sit in the middle of the table with birthday candles on top, it had better be good.
I looked at lots of vegan carrot cake recipes, but so many of them weren’t quite what I was looking for. Some were very heavily spiced, others relied on the familiar substitutions that were common in vegan baking at the time. I wanted something that still felt like a beautiful, traditional carrot cake—moist and tender, warmly spiced, filled with carrots and walnuts, and special enough to celebrate someone I love.
My first versions used the same vegan conversions I relied upon frequently back then: flax eggs and applesauce. They made a good cake, and we happily ate it for years. But as I became more experienced at veganizing traditional recipes, the way I thought about baking began to change. Instead of simply asking, What can I substitute for the egg? I began asking, What was the egg doing here in the first place? Was it providing structure, moisture, richness, emulsification, lift—or some combination of them?
That question changed the way I develop recipes.
So this little birthday cake evolved right along with me. The flax and applesauce eventually disappeared, and I began balancing the flour, fat and liquid more deliberately instead. The result is the version I wanted all along: a moist, tender spelt cake with plenty of carrot, walnuts and warm spice. And because I happen to love cloves, mine gets a little more clove than most. Some things aren’t baking science. They’re simply because the baker likes them that way.
But then there’s the frosting.
And I may have worked even harder on that.
I didn’t want to buy tubs of vegan cream cheese, add powdered sugar and call it cream cheese frosting—especially when I didn’t particularly love the cream cheese I was starting with. If the frosting was going to be one of the stars of this cake, I wanted it to taste wonderful before it ever touched the cake.
Cashews gave me exactly what I was looking for. Blended until completely silky with lemon, vinegar, vanilla and just enough sweetness, they become something wonderfully creamy and tangy that genuinely reminds me of cream cheese frosting. And if you know my kitchen, you know how much I love what cashews can become with a little acidity—or, better yet, a good culture.
This frosting is a 10 out of 10 for me.
I’m not much of a frosting person and not really much of a sweets person either, yet I can happily eat this one straight from the bowl. I try not to, because I like to frost the cake generously, and too many tastes along the way can leave me wondering where all the frosting went. But someone has to make sure it still tastes good.
And now the cake underneath is every bit as deserving of attention as the frosting covering it. Neither has to rescue the other. The tender spiced cake, tangy frosting, carrots and walnuts all belong together.
I especially love the walnuts against all those warm spices. Their crunch breaks through the tender cake and creamy frosting, while the cinnamon, ginger and clove seem to make their toasted, earthy flavor even better. And I’m never shy with the walnuts scattered over the top. They certainly make the cake look beautiful, but that isn’t really why I put so many there. Walnuts are Lloyd’s favorite nut—and quite possibly one of his favorite foods—so if I’m making his birthday cake, there should be no searching for the walnuts. They belong in every generous slice.
Perhaps that is why this cake keeps returning to our table.
A birthday cake at our house is rarely eaten by just the birthday person. There are guests to feed, and I usually carry a couple of pieces over to our neighbor. To this day, she still talks about this carrot cake and tells me it was the best she ever had. And after everyone has gone home and some of the cake has been given away, there are still slices waiting in the refrigerator. Lloyd gets to keep celebrating for another few days, which I suspect may be part of the reason he keeps requesting it.
It is the cake that keeps on giving.
Of course, you don’t need a birthday to make it. It isn’t particularly difficult, and if you are someone who loves cake, I think it deserves a place in the regular rotation. I simply happen to make cakes mostly when there is someone or something to celebrate, which is how this one earned its name.
And perhaps that is what I like most about a celebration cake. We put it in the center of the table as though the cake is the occasion, but it never really is. The people gathered around it are.
The cake simply gives us one more delicious reason to sit down together, pass the plates, linger a little longer, and celebrate having one another there.
And that will always make this a Meal That Gathers People.
INGREDIENTS
For the Dry Ingredients
280 g spelt flour (2¼ cups)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon fine sea salt
For the Wet Ingredients
200 g organic dark brown sugar (1 cup, lightly packed)
140 g neutral oil (about ⅔ cup)
150 g unsweetened soy milk (⅔ cup)
15 g additional unsweetened soy milk (1 tablespoon), as needed
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
For the Carrots & Walnuts
260 g finely shredded carrots (about 2½ cups, loosely packed)
85 g walnuts, roughly chopped (¾ cup)
For the Cashew Cream “Cream Cheese” Frosting
300 g raw cashews (about 2 cups), soaked overnight or at least 3 hours, then drained
3–4 tablespoons white vinegar, starting with 3 tablespoons and adjusting to taste
1½ tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
90 g powdered sugar (¾ cup)
60 g refined coconut oil, melted and cooled (¼ cup)
60 g unsweetened soy milk (¼ cup)
¼ teaspoon fine sea salt
METHOD
Step 1 — Prepare the Pans & Oven
Preheat the oven to:
350°F (175°C)
Line two 8-inch round cake pans with parchment circles and lightly grease the sides.
Set aside while you prepare the batter.
Step 2 — Prepare the Soy Milk Buttermilk
In a small bowl or measuring cup, combine:
150 g unsweetened soy milk (about ⅔ cup)
1 tablespoon apple cider vinegar
Stir briefly and let stand for about 5 minutes while you prepare the dry ingredients.
The mixture may thicken or curdle slightly. This is perfectly normal.
Reserve:
15 g additional soy milk (1 tablespoon)
for adjusting the batter only if needed.
Step 3 — Combine the Dry Ingredients
In a medium bowl, whisk together:
280 g spelt flour (about 2¼ cups)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon fine sea salt
Whisk thoroughly so the leavening and spices are evenly distributed throughout the flour.
Step 4 — Combine the Wet Ingredients
In a large mixing bowl, combine:
200 g organic dark brown sugar (about 1 cup, lightly packed)
140 g neutral oil (about ⅔ cup)
1 teaspoon pure vanilla extract
Add the prepared soy milk buttermilk.
Whisk until smooth and well combined.
Step 5 — Make the Batter
Keep the prose exactly as written, but change the reserved ingredient to:
15 g soy milk (1 tablespoon)
Step 6 — Fold in the Carrots & Walnuts
Add:
260 g finely shredded carrots (about 2½ cups, loosely packed)
85 g roughly chopped walnuts (about ¾ cup)
Then keep the rest as written.
Step 7 — Divide the Batter
Divide the batter evenly between the two prepared 8-inch cake pans.
Spread the batter gently toward the edges and smooth the tops with a spatula.
Give each pan a gentle tap on the counter to settle the batter without compacting it.
Step 8 — Bake
Bake at:
350°F (175°C)
until the cakes are risen, set in the center and a toothpick inserted near the center comes out clean or with only a few moist crumbs attached.
Begin checking at about 28–30 minutes.
The exact baking time may vary slightly with your pans and oven, so judge the cakes by doneness rather than the clock.
Step 9 — Cool the Cakes
Let the cakes cool in their pans for about 10–15 minutes.
Run a thin knife around the edges if needed, then carefully turn the layers out onto wire racks and remove the parchment.
Allow the cakes to cool completely before frosting.
Do not frost the layers while they are still warm. Even slight residual warmth can soften the chilled frosting.
Step 10 — Make the Cashew Cream “Cream Cheese” Frosting
Drain the soaked cashews thoroughly.
Add to a high-speed blender:
300 g soaked and drained raw cashews (about 2 cups measured before soaking)
3 tablespoons white vinegar
1½ tablespoons fresh lemon juice
90 g powdered sugar (about ¾ cup)
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
Then later:
60 g unsweetened soy milk (¼ cup)
And:
60 g refined coconut oil, melted and cooled (¼ cup)
Continue blending until the frosting is exceptionally smooth, silky, and completely emulsified.
Taste and, if you want a stronger cream-cheese tang, add up to:
1 additional tablespoon white vinegar
Blend again until completely incorporated.
Step 11 — Chill the Frosting
Transfer the frosting to a covered container and refrigerate for at least 3 hours, or preferably overnight, until thickened and firm enough to spread.
The coconut oil will help the frosting set as it chills.
Step 12 — Assemble the Cake
Place one completely cooled cake layer on a serving plate or cake stand.
Spread a generous layer of chilled cream cheese frosting evenly over the top.
Place the second cake layer over the frosting.
Frost the top and sides of the cake as generously or simply as you like.
If desired, finish with:
Finely shredded carrot
Chopped walnuts
Refrigerate briefly to set the finished cake before slicing, or allow it to stand at room temperature for a short while before serving if you prefer the frosting softer and creamier.
NOTES
Measuring the Ingredients
For the most consistent results, I recommend weighing the ingredients in grams, especially when baking. Flour can vary considerably when measured by volume depending on how it is scooped and packed, while a scale gives you the same amount every time.
Cup measurements are included for convenience and are approximate. For the recipe as I developed and tested it, follow the gram measurements whenever possible.
Spelt Flour
Spelt flour gives this cake a beautifully tender crumb and a gentle, slightly nutty flavor that pairs especially well with carrots, walnuts, and warm spices. All-purpose flour can also be used, although the flavor and texture will be slightly different.
Oil
Oil is an important part of the texture of this cake. Unlike butter, it remains fluid when chilled, helping the cake stay soft and moist even after refrigeration with the cream cheese frosting.
I prefer a neutral oil or a mild olive oil here. If using olive oil, choose one whose flavor you enjoy and that won’t overpower the carrots and spices.
Soy Milk Buttermilk
Combining soy milk with apple cider vinegar creates a quick plant-based buttermilk that provides both moisture and acidity. The acidity works with the baking soda while contributing to the cake’s tender crumb.
Hold back the additional 15 g soy milk until you see the batter. Spelt, carrots, and even the way the carrots are shredded can affect how much moisture the batter needs. It should be thick and moist but easily spreadable, never dry or stiff.
The Carrots
Finely shred the carrots so they soften completely as the cake bakes and become part of the crumb rather than remaining as coarse pieces.
Freshly grated carrots are best here. Their natural moisture is part of the balance of the cake, so I don’t recommend using packaged pre-shredded carrots, which tend to be thicker and drier.
The Spices
This is a warmly spiced carrot cake, with cinnamon, ginger, and a generous amount of clove. I particularly love clove, so this cake intentionally leans a little more heavily in that direction.
If clove isn’t your favorite, feel free to reduce it to ¼ teaspoon. I wouldn’t replace it with nutmeg unless you particularly love nutmeg—the spice blend is meant to have its own personality.
Walnuts
Walnuts provide an important contrast to the tender cake and creamy frosting, adding little pockets of earthy flavor and crunch throughout.
I also love scattering them generously over the finished cake—not only because they look beautiful, but because there should be plenty of walnut in every slice.
Frosting Acidity
Begin with 3 tablespoons white vinegar, then taste before adding the fourth.
I like this frosting distinctly tangy—closer to cream cheese than conventional sweet frosting—but acidity is personal, so let your own palate decide.
The frosting will taste slightly different once thoroughly chilled, so keep that in mind when making your final adjustment.
Make Ahead
Both the cake layers and frosting can be made a day ahead.
Once completely cool, wrap the unfrosted cake layers well and keep them at room temperature overnight. Refrigerate the frosting in a covered container so it has plenty of time to become thick and spreadable.
The entire cake can also be assembled ahead and refrigerated.
Serving & Storage
Because of the cashew cream cheese frosting, store the finished cake covered in the refrigerator.
For the cleanest slices and a firmer frosting, serve it chilled or only slightly tempered. For a softer cake and especially creamy frosting, let individual slices sit at room temperature briefly before serving.
A Final Thought
A celebration cake is never really about the cake. It is about the person we made it for, the hands passing plates around the table, and the little bit of joy that remains in the refrigerator for tomorrow.
Bake it for a birthday, bring it to a gathering, or make it simply because an ordinary day deserves something beautiful. Pile on the walnuts, spread the frosting generously, and share a slice with someone you love.
The sweetest part of any celebration will always be the people gathered around it.
.
This is the kind of food that nourishes quietly.
It asks us to slow down,
to listen,
and to remember what is enough.