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+ servings
healthier chocolate carrot cake

Vegan Chocolate Carrot Cake

Fluffy, moist, and rich Vegan Chocolate Carrot Cake. Topped off with a creamy cashew orange frosting.

Course Dessert
Keyword cashew frosting, healthier chocolate carrot cake, vegan
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 1 9x9 cake
Author Taavi Moore


  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • cup granulated sugar
  • ½ cup cocoa powder
  • 2 tsp instant espresso powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 1 tsp orange zest
  • ¾ cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • cup vegetable oil
  • 1 cup shredded carrots
  • ½ cup chopped, dark chocolate

Cashew Orange Frosting

  • 1 ½ cups cashews, soaked (in boiling water for 20 min)
  • ½ cup non-dairy milk
  • 3 tbsp maple syrup
  • ½ tsp orange zest


  1. Preheat the oven to 350°F. Line a 9x9" square baking dish with parchment paper.

  2. In a large bowl, whisk together flours, sugar, cocoa and espresso powder, baking soda and powder, spices, salt, and orange zest. 

  3. In a separate bowl, combine milk and apple cider vinegar. Whisk to combine and let it sit for 5 min. Whisk in oil and vanilla. 

  4. Pour wet mixture into dry and stir to combine. Once almost all the flour is stirred in, fold in the shredded carrots and chocolate. Pour batter into the prepared baking dish.

  5. Bake for 32-35 minutes until a toothpick inserted comes out clean. Allow to cool completely before frosting.

  6. While the cake is cooling, prepare the frosting. In a high-speed blender, blend soaked cashews, milk, maple syrup, and orange zest until creamy. Frost cake once cooled. Sprinkle a bit of orange zest on top of cake. Cut into 12 even slices.