Delicious Vegan Carrot, Pineapple, and Pistachio Sheet Cake with White Chocolate Cream Cheese Frosting

This easy vegan carrot sheet cake is a delightful tropical twist on the classic carrot cake, infused with juicy pineapple and crunchy pistachios. Topped with a luscious cloud of homemade white chocolate cream cheese whipped cream, this vibrant dessert is perfect for springtime celebrations, particularly Easter, or any gathering where you want to impress with a truly special vegan treat.

While carrot cake is a beloved dessert year-round, its fresh, wholesome flavors truly shine during the spring season. This particular vegan carrot cake recipe, baked as a convenient traybake or sheet cake, is designed to feed a crowd, making it an ideal choice for Easter brunches, family gatherings, or any festive spring occasion. What sets this recipe apart is its exciting tropical twist and the unbelievably light, creamy frosting that will have everyone asking for seconds.

The secret to its incredible moistness and bursts of vibrant flavor lies in the addition of finely chopped tinned pineapple. This not only keeps the cake wonderfully tender but also introduces a delightful tang that perfectly complements the warmth of the spices. Instead of traditional walnuts, this recipe incorporates pistachios, adding a unique, slightly earthy, and visually appealing green crunch that elevates the cake to something truly special. Of course, if you have a preference for other nuts or dried fruits, feel free to customize – walnuts or raisins would work just as beautifully!

Steering away from the standard cream cheese frosting, we’ve opted for a luxurious white chocolate cream cheese whipped cream. This topping is a game-changer; it’s beautifully light, incredibly creamy, and perfectly balanced in sweetness, allowing the flavors of the cake to truly shine without being overwhelmed. It’s a luscious “cloud” that transforms each slice into an indulgent experience.

This recipe is a proud vegan adaptation of one of my cherished old non-vegan creations. I’m on a mission to bring all my favorite recipes into the vegan realm, ensuring that everyone can enjoy delicious, compassionate baking. And this carrot, pineapple, and pistachio cake is a testament to how utterly satisfying and flavorful vegan baking can be!

Why You’ll Love This Vegan Carrot, Pineapple & Pistachio Cake

• Uniquely Flavorful: The combination of sweet carrots, tangy pineapple, and subtly nutty pistachios creates a symphony of flavors that is both familiar and exciting.
• Incredibly Moist: Thanks to the pineapple and oil, this cake boasts an irresistibly moist and tender crumb that stays fresh for days.
• Luscious White Chocolate Cream Cheese Frosting: A lighter, airier take on traditional cream cheese frosting, infused with white chocolate for extra richness and stability.
• Perfect for Any Occasion: While it’s an Easter showstopper, this sheet cake is easy to make and serve, making it ideal for birthdays, potlucks, or casual dessert cravings.
• Effortlessly Vegan: Made entirely without dairy or eggs, proving that vegan desserts can be just as, if not more, delicious than their conventional counterparts.
• Visually Stunning: The vibrant specks of carrot, pineapple, and green pistachios in the cake, contrasted with the smooth white frosting, make for an appealing presentation.

Key Ingredient Details for the Perfect Vegan Carrot Cake

Understanding the role of each ingredient is crucial for baking success. Here’s a deeper look into what you’ll need for your vegan carrot, pineapple, and pistachio cake:

• Non-Dairy Milk: Any unsweetened non-dairy milk will work, but soy milk is often recommended for vegan baking due to its higher protein content, which can contribute to a better structure and texture in the cake. Almond, oat, or cashew milk are also good options, just ensure they are plain and unsweetened.
• Sugar: Light brown soft sugar is preferred here as it adds a deeper, caramel-like note and extra moisture to the cake. However, caster sugar or granulated sugar can be used as direct substitutes if that’s what you have on hand. The subtle molasses flavor from brown sugar really enhances the spice profile.
• Neutral Oil: A neutral-flavored oil like sunflower, canola, or light olive oil is essential. These oils contribute moisture without imparting a strong flavor, allowing the natural tastes of carrot, pineapple, and spice to shine. Avoid strong-flavored oils like extra virgin olive oil unless you specifically want that taste.
• Plain (All-Purpose) Flour: Standard plain flour provides the necessary structure. For a gluten-free version, a good quality plain GF flour blend should work. I recommend adding about ¼ teaspoon of xanthan gum per cup of GF flour if your blend doesn’t already contain it, to help with elasticity and texture.
• Baking Powder & Bicarbonate of Soda (Baking Soda): Using both leavening agents is key for optimal rise and a tender crumb. Baking soda reacts with acidic ingredients (like the pineapple and any slight acidity in the vegan milk) while baking powder provides consistent lift. Do not substitute one for the other, as they function differently.
• Vanilla Extract: Use a good quality vanilla extract or vanilla bean paste for the best flavor. Avoid artificial vanilla essence, which can leave an unpleasant aftertaste. Vanilla enhances all the other flavors in the cake.
• Spices: The classic trio of cinnamon, ginger, and nutmeg gives carrot cake its signature warmth. Feel free to adjust the quantities or add other warming spices like allspice or a pinch of cloves. A pre-mixed spice blend, such as mixed spice or pumpkin spice, can also be used for convenience.
• Freshly Grated Carrots: This is a non-negotiable! Always use freshly grated carrots for the best flavor and moisture. Pre-grated carrots from the supermarket tend to be drier and can alter the cake’s texture. Use a standard grater (not too fine) for a pleasant texture. Remember to weigh the carrots after peeling and grating to ensure accuracy.
• Tinned Pineapple: Canned pineapple chunks, roughly chopped, are a fantastic addition for moisture and tropical flavor. The most important step here is to drain the pineapple exceptionally well, and even pat it dry with kitchen paper. Excess moisture will make your cake soggy. This ingredient is optional, so if pineapple isn’t your preference, you can safely omit it.
• Pistachios: Roughly chopped pistachios add a delightful crunch and a beautiful pop of color. They offer a slightly different flavor profile than the more common walnuts. Feel free to swap them for walnuts, pecans, or even raisins or sultanas if you prefer.

For the Luscious Vegan White Chocolate Cream Cheese Whipped Cream

This frosting is a dream! Here’s what you need to know about its components:

• Vegan Whipping Cream: Look for a high-fat vegan whipping cream that is specifically designed to be whipped, such as Coconut Collaborative, Elmlea Plant, or Oatly’s whipping cream. Alternatively, you can use the thick, solid white part from a tin of chilled full-fat coconut milk. Just make sure to chill the tin overnight and scoop out only the solid cream, leaving the liquid behind. The texture might vary slightly with coconut cream.
• Vegan Cream Cheese: A firm, coconut oil-based vegan cream cheese works best for stability. Brands like Miyoko’s Kitchen or Violife, or even vegan Philadelphia, are good choices. It is absolutely crucial that the cream cheese is at room temperature. Take it out of the fridge at least 2-3 hours before you plan to make the frosting to ensure it’s soft and smooth, preventing lumps when mixed with melted chocolate.
• Vegan White Chocolate: This ingredient is vital for helping the frosting set and provides its unique flavor. Do not omit it. High-quality vegan white chocolate can be found online from specialty vegan shops or increasingly in larger supermarkets. Ensure it’s finely chopped for even melting.
• Icing (Powdered) Sugar: Fine icing sugar is necessary for sweetness and to help stabilize the whipped cream, giving it body. Granulated sugar will not work here as it won’t dissolve properly, resulting in a gritty texture. Always sift it to prevent lumps.
• Lemon Juice: A small amount of fresh lemon juice adds a wonderful tang that helps to balance the sweetness of the frosting and can enhance the subtle acidity often missing in vegan cream cheese compared to its dairy counterpart.

How to Make This Irresistible Vegan Carrot, Pineapple, and Pistachio Cake

(For precise measurements and detailed step-by-step instructions, please refer to the complete recipe card located at the bottom of this page.)

Making this incredible cake is straightforward. Follow these steps for a perfect result:

Preparing the Cake Batter:

1. Preparation is Key: Begin by preheating your oven to 180°C/160℃ fan/350°F/gas mark 4. Lightly grease a 23 x 33 cm (9 x 13 inch) rectangular cake tin and line it with a strip of baking parchment, allowing some overhang for easy removal later. This ensures your cake won’t stick.
2. Drain and Chop Pineapple: If using tinned pineapple, drain it thoroughly. For best results, gently pat the chopped pineapple pieces dry with kitchen paper to remove any excess moisture. This prevents the cake from becoming overly wet.
3. Combine Wet Ingredients: In a large mixing bowl, whisk together the non-dairy milk, neutral oil, light brown soft sugar, vanilla extract, and the finely grated zest of one orange. Whisk until the sugar is mostly dissolved and the mixture is well combined and slightly frothy. The orange zest adds a beautiful aromatic lift to the cake.
4. Sift Dry Ingredients: In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, salt, ground cinnamon, ground ginger, and ground nutmeg. Sifting ensures there are no lumps and helps to evenly distribute the leavening agents and spices.
5. Combine Wet and Dry: Add the sifted dry ingredients to the wet mixture. Using a balloon whisk, gently stir until just combined. Be careful not to overmix; a few small lumps are fine. Overmixing can lead to a tough cake.
6. Fold in Carrots, Pineapple, and Pistachios: Gently fold in the freshly grated carrots, followed by the drained and chopped pineapple, and finally the roughly chopped pistachios. Use a spatula for this step to maintain the airy texture of the batter.
7. Bake to Perfection: Pour the finished batter into your prepared cake tin and spread it evenly with a spatula. Bake for approximately 35-45 minutes. The cake is ready when a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and springy to the touch.
8. Cool Completely: Once baked, remove the cake from the oven and let it cool completely in the tin on a wire rack. This is crucial for the cake’s structure and prevents it from breaking when you remove it. Once fully cooled, carefully lift it from the tin using the parchment overhang and peel off the paper.

Crafting the White Chocolate Cream Cheese Whipped Cream:

6. Melt White Chocolate: Gently melt the finely chopped vegan white chocolate. This can be done either over a pan of gently simmering water (ensure the bowl doesn’t touch the water) or in short bursts in the microwave, stirring frequently until smooth. Let it cool slightly, but ensure it’s still liquid.
7. Combine Cream Cheese Mixture: In a bowl, place the room temperature vegan cream cheese. Whisk in the slightly cooled melted white chocolate until thoroughly combined and smooth. Then, stir in the lemon juice and vanilla extract. Set this mixture aside.
8. Whip Vegan Cream: In a separate, clean bowl, combine the cold vegan whipping cream with the sifted icing sugar. Using an electric mixer, whisk on high speed until stiff peaks form. Be careful not to over-whip, as some vegan creams can split.
9. Fold Together: Gradually add the cream cheese and white chocolate mixture into the whipped cream, a little at a time, folding gently until just combined. Ensure the cream cheese mixture has cooled to room temperature before adding it to the whipped cream to prevent it from deflating. If the frosting seems too soft, cover the bowl and refrigerate for about an hour to firm it up slightly. Remember, this is a lighter, whipped frosting, so it might not be as stiff as traditional buttercream, and its final texture can vary depending on the specific brands of cream and cream cheese used.

Assembling and Serving:

Once the cake is completely cool and the frosting has reached your desired consistency, spread the white chocolate cream cheese whipped cream evenly over the top of the cake. For an extra touch of elegance and crunch, sprinkle with additional chopped pistachios.

Expert Tips for Baking Success

Achieving a perfect cake every time is easier with these handy tips:

• Embrace Digital Scales: For all baking, but especially for vegan recipes where precision matters, I highly recommend using metric measurements with a digital scale. Cup measurements can be wildly inaccurate and lead to inconsistent results. A scale ensures accuracy and often makes for a cleaner baking process.
• Grating Carrots: Use a standard-sized grater for your carrots rather than a fine one. This provides a better texture in the finished cake, giving pleasant little shreds of carrot rather than disappearing into the batter.
• Pineapple Option: If you’re not a fan of pineapple in your carrot cake, it can be omitted without significantly impacting the base recipe. The cake will still be wonderfully moist, though it will lack that distinct tropical tang.
• Cooling is Crucial: Patience is a virtue here! Ensure the cake is completely cool before attempting to frost or slice it. A warm cake will melt the frosting and can crumble easily.
• Prepare Ahead: The cake itself can be baked the day before you plan to frost and assemble it. Store the unfrosted cake in an airtight container at room temperature. This can save you time on a busy day.
• Room Temperature Cream Cheese: This is a critical step for the frosting. If your vegan cream cheese is too cold, the melted white chocolate will seize and create lumps when mixed in, resulting in a grainy, unappealing frosting. Plan ahead and let it sit out for a few hours.
• Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a dense, tough cake.

Frequently Asked Questions (FAQ’s)

More Delicious Vegan Easter & Spring Cakes

If you’re looking for other delightful vegan cakes perfect for spring festivities, explore some of these fantastic recipes:

• Classic Vegan Simnel Cake
• Decadent Vegan Chocolate Orange Battenberg
• Light and Zesty Vegan Orange Loaf Cake
• Traditional Vegan Carrot Cake with Cream Cheese Frosting
• Rich and Creamy Vegan Chocolate Cheesecake
• Flavorful Vegan Lemon Poppy Seed Cake
• Refreshing Vegan Lemon Drizzle Cake
• Sweet Vegan Cherry Almond Cake

If you’ve tried this delightful vegan carrot, pineapple, and pistachio cake recipe, I’d love to hear from you! Please rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your beautiful creations!

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