Vegan Carrot Cake Frosting


Plant-based milk

Lemon juice


Maple syrup or icing sugar

Cocoa butter  or coconut oil

Vanilla extract

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Step 1

Soak the cashews in warm water for 2 hours. Then, drain.

Step 2

Add the cashews to a high-speed blender with the plant-based milk.

Step 3

Add in the melted cocoa butter, lemon juice, maple syrup and vanilla extract.

Step 4

Blend until perfectly smooth (2-3 minutes).

Step 5

If frosting a no-bake carrot cake, pour the frosting at the center of the cake and spread it out with a spatula.

Step 6

If frosting a baked carrot cake, chill the frosting for 2-3 hours for it to solidify and become spreadable.

It's the perfect carrot cake frosting for Easter!