Carrot Cake with Pineapple Cream Cheese Frosting

This cake is incredibly moist and lightly spiced, but the pineapple frosting really brings it over the top! This is a real crowd pleaser and would work great as cupcakes! I use my own cashew sour cream/cream cheese, which I think is healthier than store-bought vegan ones.


For the cake:

  • 1 ½ c white spelt flour
  • 1 ½ c grated carrots
  • 1/3 c cashew sour cream (or sub with cashew cream and add more vinegar)
  • 1 T apple cider vinegar
  • 1/3 c orange juice
  • 1/2 c apple sauce
  • 1 t baking soda
  • 1 t baking powder
  • 1 t vanilla
  • 1 t cinnamon
  • ½ t ginger
  • ¼ t nutmeg
  • ¼ c chopped walnuts
  • ¼ c raisins
  • ¾ c coconut sugar

Pre-heat your oven to 350 F. Mix your dry ingredients in a bowl and you wet ingredients in another bowl. Poor your dry into your wet and stir just until combined.  Poor into two oiled cake pans or 4 small ones and bake for 30- 45 mins (depending on the size of the cakes). Cool cakes completely on a wire wrack and frost with icing!

This icing recipe is incredible!

  • coconut extract (optional)
  • 1 cup soaked dried pineapple (in orange juice)
  • 1 cup cashew sour cream
  • 1-2 T date paste (optional)
  • 1 t vanilla powder (or extract)

Blend the dried pineapple in the blender, adding just enough juice until it is a thick paste. Process the paste in the food processor with the cashew sour cream and vanilla. Taste and add date paste if needed.

Recipe and photo submitted by Healthyvic

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