Vegan Carrot Cake with Crushed Pineapple and Walnuts Recipe

If you’re on the hunt for a dessert that’s bursting with flavor, texture, and pure joy, look no further than this Vegan Carrot Cake with Crushed Pineapple and Walnuts Recipe. It’s everything you want in a carrot cake—moist, tender, and spiced perfectly—but with the delightful addition of crushed pineapple for extra sweetness and moisture, plus crunchy walnuts to add a satisfying bite. This cake not only tastes like a dream but also brings in wholesome ingredients that make it a welcoming treat for anyone, whether vegan or not. Trust me, once you try this recipe, it will instantly become a beloved classic in your baking repertoire.

Ingredients You’ll Need

Getting this Vegan Carrot Cake with Crushed Pineapple and Walnuts Recipe right is all about simplicity and quality. Each ingredient plays a crucial role, from the spices that provide warmth to the crushed pineapple that brings delightful moisture and natural sweetness. Grab these essential ingredients and you’re halfway there to carrot cake bliss.

• 2 ¼ cups all-purpose flour: The sturdy base that holds everything together; can be substituted with whole wheat or spelt flour for a nutty twist.
• 2 teaspoons baking powder: Helps the cake rise beautifully and stay fluffy.
• 1 teaspoon baking soda: Works with the acidic pineapple and vinegar to ensure maximum lift.
• 2 teaspoons ground cinnamon: Adds warm, cozy spice that’s classic in carrot cake.
• ½ teaspoon ground nutmeg: Gives the cake a subtle nutty spice to deepen the flavor.
• ¼ teaspoon ground ginger: Adds a little zing to brighten up the sweetness.
• ½ teaspoon Himalayan pink salt: Balances the sweetness and strengthens flavor.
• 1 cup crushed pineapple, drained: The secret to tender, moist cake that melts in your mouth.
• 1 teaspoon pure vanilla extract: Essential for warmth and depth in the batter.
• 1 tablespoon apple cider vinegar: Reacts with baking soda to create a light, fluffy texture.
• ¾ cup coconut sugar or brown sugar: Adds rich, caramel-like sweetness.
• ¼ cup pure maple syrup: Gives a subtle natural sweetness while keeping the cake moist.
• ½ cup coconut oil, melted: Brings tenderness and a hint of tropical flavor.
• 1 ½ cups unsweetened almond milk: Keeps the batter smooth and dairy-free.
• 2 cups finely shredded carrots: The star veggie contributing texture, color, and natural sweetness.
• ½ cup walnuts, chopped: Adds crunch and a delightful earthy note.
• 2 cups raw cashews, soaked 2-3 hours or overnight: Foundation for the creamy vegan frosting.
• 2 tablespoons fresh lemon juice: Brightens the frosting with a fresh tang.
• 2 teaspoons pure vanilla extract: Essential for luscious, flavorful frosting.
• ¾ cup organic powdered sugar (adjust to taste): Sweetens the frosting perfectly without graininess.
• ⅛ teaspoon Himalayan pink salt: Enhances all the frosting flavors.
• ¼ cup non-dairy milk (unsweetened almond milk recommended), plus more as needed: Creates that silky smooth frosting texture.
• ¼ cup coconut oil, melted: Helps the frosting set nicely and adds richness.

How to Make Vegan Carrot Cake with Crushed Pineapple and Walnuts Recipe

Step 1: Prepare Your Pans

Start by preheating your oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper or lightly spray them to prevent any sticking. Setting up your pans ahead ensures a smooth baking process and makes cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and Himalayan pink salt until evenly combined. This step makes sure your spices and leavening agents are well distributed, giving your cake an even rise and consistent flavor throughout.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk the crushed pineapple, vanilla extract, apple cider vinegar, coconut sugar, maple syrup, melted coconut oil, and unsweetened almond milk until everything is beautifully blended. This velvety mixture is what makes your cake moist and bursting with natural sweetness.

Step 4: Gently Mix Dry and Wet Ingredients

Pour your dry ingredients into the wet mixture and fold gently with a spatula just until combined. Avoid overmixing here to keep the cake tender and light rather than dense.

Step 5: Fold in Carrots and Walnuts

Carefully fold in the shredded carrots and chopped walnuts. This gives your batter its signature texture and delightful nutty crunch in every bite, creating that classic carrot cake mouthfeel.

Step 6: Bake to Perfection

Divide the batter evenly between your prepared cake pans and pop them in the oven. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this point? Simply irresistible.

Step 7: Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Proper cooling is crucial for a smooth frosting application without any melty mess.

Step 8: Prepare the Cashew Frosting

Drain your soaked cashews and add them to a food processor along with lemon juice, vanilla extract, powdered sugar, and Himalayan pink salt. With the processor running, slowly drizzle in your non-dairy milk and melted coconut oil until the frosting is silky smooth, creamy, and perfectly dollop-worthy. Scrape the sides as needed to ensure everything blends evenly.

Step 9: Chill the Frosting

Pop the frosting into an airtight container and refrigerate for several hours to thicken. This step is key for achieving that luscious, spreadable texture that holds up beautifully on the cake.

Step 10: Assemble Your Cake

Once the cakes are completely cool and the frosting has set, invert the cakes so their flat tops are facing up for a neat, professional layer. Spread a thin layer of frosting on the first cake, stack the second on top, then frost the entire cake evenly. If the frosting is too firm from the fridge, let it soften at room temperature for a few minutes before spreading.

Step 11: Garnish and Store

Finish by sprinkling extra chopped walnuts over the top for a gorgeous, textured finish. Store any leftovers in an airtight container in the fridge and let the cake come to room temperature before serving to enjoy the perfect melt-in-your-mouth experience.

How to Serve Vegan Carrot Cake with Crushed Pineapple and Walnuts Recipe

Garnishes

Enhance the look and taste of this Vegan Carrot Cake with Crushed Pineapple and Walnuts Recipe by adding extra chopped walnuts or even a sprinkle of shredded coconut on top. Freshly grated nutmeg or a drizzle of maple syrup can also elevate each slice with bursts of flavor and charm.

Side Dishes

This cake pairs wonderfully with a cup of chai tea, fresh fruit salad, or a refreshing glass of almond milk. These sides complement the warm spices and fruity sweetness, making your dessert experience even more delightful.

Creative Ways to Present

For a show-stopping dessert, try slicing the cake into small, elegant squares and topping each with a dollop of cashew frosting and a walnut half. Alternatively, layer it in a trifle dish with vegan whipped cream and toasted coconut flakes for an impressive twist that guests will rave about.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Vegan Carrot Cake with Crushed Pineapple and Walnuts Recipe in an airtight container in the refrigerator. It will stay fresh and moist for up to 5 days. Before serving, allow the cake to sit at room temperature for about 30 minutes to bring back its tender texture.

Freezing

You can freeze this cake either whole or in slices. Wrap it tightly with plastic wrap and then foil to protect against freezer burn. Frozen, it will keep well for up to 3 months. Thaw overnight in the refrigerator before enjoying to ensure it retains its perfect crumb and flavor.

Reheating

To gently warm a slice, microwave it for 15 to 20 seconds or let it come to room temperature naturally. Avoid overheating as it can dry out the cake or soften the frosting too much. Enjoy warm with a cup of tea for cozy comfort.

FAQs

Can I use different nuts instead of walnuts?

Absolutely! Pecans or almonds make fantastic substitutes and will add their own unique crunch and flavor. Just chop them roughly to maintain that perfect textural contrast.

Do I have to soak the cashews for the frosting?

Soaking cashews softens them, which helps create that creamy, smooth frosting you’re aiming for. If you’re short on time, soak them in hot water for an hour instead of overnight, but longer soaking yields the best results.

Is it possible to make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum to ensure structure. Keep in mind the texture might vary slightly but the flavors remain just as delicious.

Can I make this recipe oil-free?

You can experiment by replacing coconut oil with mashed bananas or applesauce, though this may change the cake’s texture and moisture level slightly. Coconut oil contributes richness and helps the cake stay tender, so results may vary.

How long does the soaked cashew frosting keep?

Stored in an airtight container in the refrigerator, the frosting will keep for up to one week. If it thickens too much, just let it sit at room temperature or add a splash of non-dairy milk and stir before using.

Final Thoughts

This Vegan Carrot Cake with Crushed Pineapple and Walnuts Recipe is a celebration of flavor, texture, and wholesome ingredients all wrapped up in one stunning dessert. It’s a cake that invites you to slow down, share joy, and indulge in something truly special without compromise. Give this recipe a try—you might just find it becomes your new go-to cake for any occasion, vegan or not!

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