Cafe Indigo Vegan Carrot Cake Recipe Made Easy and Delicious

If you’ve ever dreamed of a carrot cake that’s moist, flavorful, and completely vegan, look no further than this Cafe Indigo Vegan Carrot Cake Recipe. Perfect for any occasion, this cake combines the natural sweetness of fresh carrots with warming spices and a luscious plant-based frosting that rivals traditional cream cheese icing.

Whether you’re vegan, dairy-free, or simply looking to try a healthier dessert option, this carrot cake will delight your taste buds with every bite.

Inspired by the cozy, artisanal vibes of Cafe Indigo, this recipe is designed to be approachable yet impressive. It’s perfect for bakers of all skill levels and uses simple ingredients that you likely already have on hand.

Plus, it’s a wonderful way to sneak some veggies into dessert! Ready to create a show-stopping, guilt-free carrot cake?

Let’s dive into the details.

Why You’ll Love This Recipe

This vegan carrot cake recipe is a game-changer for a few reasons. First, it uses wholesome, natural ingredients without compromising on taste or texture.

The cake is incredibly moist thanks to the finely shredded carrots and a touch of unsweetened applesauce, which replaces eggs and adds moisture.

Second, the warming blend of cinnamon, nutmeg, and ginger creates an inviting aroma and flavor profile that’s reminiscent of classic carrot cakes but with a fresh, modern twist. The frosting is a creamy, tangy vegan cream cheese style icing, made with cashews and coconut yogurt, making it rich without dairy.

Lastly, this recipe is flexible and forgiving. You can easily add nuts or raisins, adjust sweetness, or even swap the frosting to suit your preferences.

It’s an ideal dessert for gatherings, birthdays, or whenever you want a slice of comforting, plant-based sweetness.

Ingredients

• 2 cups all-purpose flour (or whole wheat pastry flour for a healthier option)
• 1 ½ cups grated carrots (about 3-4 medium carrots)
• 1 cup granulated sugar (or coconut sugar)
• ½ cup brown sugar, packed
• ½ cup unsweetened applesauce
• 1 cup unsweetened almond milk (or any plant milk)
• ½ cup vegetable oil (such as avocado or light olive oil)
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

Equipment

• 9-inch round cake pans (2)
• Large mixing bowl
• Whisk and spatula
• Grater for carrots
• Measuring cups and spoons
• Electric mixer or hand whisk (for frosting)
• Cooling rack
• Food processor or blender (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour your two 9-inch cake pans, or line with parchment paper.
2. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In another bowl, combine the wet ingredients: sugar, brown sugar, applesauce, vegetable oil, almond milk, and vanilla extract. Whisk until smooth and well combined.
4. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix.
5. Fold in the grated carrots along with walnuts and raisins if using. The batter will be thick and moist.
6. Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
9. Prepare the vegan cream cheese frosting: In a food processor, blend 1 cup soaked cashews (soaked for 4+ hours), ½ cup coconut yogurt, 2 tbsp maple syrup, 1 tsp lemon juice, and 1 tsp vanilla extract until smooth and creamy.
10. Once the cakes are fully cool, spread a generous layer of frosting on the first cake layer, then top with the second layer and frost the top and sides evenly.
11. Decorate with chopped nuts or a sprinkle of cinnamon if desired. Chill the cake for 30 minutes before serving for best results.

Tips & Variations

Tip: For easier carrot grating, use the fine side of your grater to get a tender texture that blends well into the batter.

Variation: Add ½ cup crushed pineapple for extra moisture and tropical sweetness.

Tip: If you don’t have cashews, silken tofu can be a substitute in the frosting for a different texture.

Variation: Swap walnuts for pecans or skip nuts entirely if you prefer a nut-free cake.

Nutrition Facts

Serving Suggestions

This vegan carrot cake is a versatile dessert that pairs beautifully with a hot cup of chai tea or a rich espresso. Serve it slightly chilled or at room temperature to highlight the rich, creamy frosting.

For a special occasion, top each slice with fresh berries or a sprinkle of toasted coconut flakes. It also complements plant-based ice creams or a dollop of whipped coconut cream for an extra indulgent treat.

Looking for more vegan dessert inspiration? Check out our Lemon Ricotta Pasta With Arugula Recipe for a savory twist or try the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for a seasonal side.

Conclusion

This Cafe Indigo Vegan Carrot Cake is a true celebration of plant-based baking done right. Combining wholesome ingredients with rich spices and a luscious, creamy frosting, it offers an irresistible treat that everyone can enjoy regardless of dietary preferences.

The moist texture, balanced sweetness, and subtle warmth from the spices make it a perfect dessert for any season.

Whether you’re baking for a special occasion or just to satisfy a sweet craving, this recipe is straightforward enough for beginners and adaptable enough for seasoned bakers. Don’t hesitate to experiment with add-ins or frosting variations to make it your own.

For more delicious recipes that cater to diverse tastes, explore our collection including the Kentucky Bourbon Carrot Cake Recipe or the refreshing Huckleberry Margarita Recipe. Happy baking!

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