This vegan carrot cake is classic, timeless, and so flavorful! After years of baking this cake for family and friends, I finally added it to this website. It is a beloved family favorite! This cake is moist, soft, fluffy, and cozy. My family looks forward to this homemade cake every Easter!
This vegan carrot cake recipe is warmly spiced, cozy, and so flavorful! The texture is soft, fluffy, and moist. The classic flavors are so tasty and satisfying. Make this cake for birthdays, Easter, Mother’s Day, and other fun occasions!
Why You’ll Love This Recipe
- This vegan carrot cake is easy to make!
- The cake batter is mixed together in one mixing bowl.
- It omits eggs and dairy, making it lower in cholesterol and saturated fat.
- The carrots add nutrients, vitamins, and minerals.
- This recipe is great for those with allergies.
- It is naturally vegan, egg-free and dairy-free. Feel free to use gluten-free flour to make vegan gluten-free carrot cake.
- Just like the traditional version, this cake is warmly spiced and so comforting!
- Check out this Vegan Chocolate Cake for another favorite dessert recipe.
Ingredients You’ll Need
Get all the details on these simple ingredients in the vegan carrot cake recipe card at the post’s bottom.
Finely grate the carrots. In addition, freshly grate them. This makes the cake extra moist!
Use either all-purpose flour or gluten-free flour. They both work well. For a Paleo version, check out this Almond Flour Carrot Cake!
Granulated sugar adds sweetness. I have not tried this recipe using a keto sweetener or coconut sugar. Coconut sugar should work well.
Unsweetened applesauce replaces the eggs. In addition, it adds a natural sweetness.
Vegetable oil replaces the need for butter. Feel free to use avocado oil or lightly flavored olive oil. Moreover, melted coconut oil works well too.
Dairy-free milk adds moisture. It also helps thin out the cake batter. TO keep this recipe nut-free, use oat milk.
Vanilla extract adds a classic homemade flavor.
Both baking powder and baking soda help leaven this vegan carrot cake.
Cinnamon and nutmeg add the warmth. Feel free to slightly adjust these amounts to your personal preference.
Lastly, add in a pinch of sea salt to the cake batter. This helps balance out the sweetness.
For the frosting, use softened vegan cream cheese and softened butter. They cream together much easier if they are room temperature.
Then, powdered sugar adds the creaminess.
Vanilla extract gives it a delicious flavor!
Garnish the baked cake with chopped nuts if desired.
Taste & Texture
Vegan carrot cake maintains the signature moist and tender texture of the signature recipe. The vegan cream cheese frosting is silky smooth and creamy!
The blend of aromatic spices like cinnamon and nutmeg infuses every bite with a warm and comforting flavor.
This vegan carrot cake is perfectly sweet. It is not too sweet. The natural sweetness from the carrots and the applesauce add the most delicious flavor.
How to Make
Step 1
First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease two 8-inch round cake pans.
Step 2
In a large mixing bowl, combine the grated carrots, flour, sugar, applesauce, oil, milk, and vanilla. Mix until well combined.
Step 3
Then, add in the baking powder, baking soda, cinnamon, nutmeg, and salt to the bowl. Stir until fully incorporated.
Step 4
Divide the batter evenly between the two greased cake pans. Smooth out the top with a spatula.
Step 5
Bake in the preheated oven for 30 to 33 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 6
Remove the cakes from the oven. Let them cool for 10 minutes. Then, transfer to a wire rack to cool completely.
Step 7
While the cakes are cooling, make the frosting. In a mixing bowl, beat the vegan cream cheese and vegan butter until creamy.
Step 8
Gradually add the powdered sugar to the bowl, mixing well after each addition. Continue beating until the frosting is light and fluffy.
Step 9
Stir in the vanilla until well combined.
Step 10
Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a generous layer of frosting evenly on top of the cake.
Step 11
Carefully place the second cake layer on top. Then, spread the remaining frosting over the top and sides of the cake.
Step 12
Sprinkle chopped nuts on top of the vegan carrot cake if desired.
Step 13
Finally, slice and serve!
Top Tips
Grate the carrots finely for a smoother texture in the cake.
Sift the dry ingredients to ensure even distribution and a lighter crumb.
Do not overmix the batter. Gently fold the ingredients together until just combined to avoid a dense cake.
Toast nuts before adding them to the top for a nuttier and richer flavor profile.
Vegan Cream Cheese Frosting
A classic vegan cream cheese frosting is an excellent choice to elevate your carrot cake!
Be sure to fully cream together the ingredients. Use room-temperature cream cheese and room-temperature butter. Otherwise, they will not fully cream together.
My favorite vegan cream cheese brands are Daiya, So Delicious, and Kite Hill. I buy and use these brands regularly.
Flavor Variations & Add-Ins
While this vegan carrot cake is already a sensation, feel free to get creative and add your personal touch with these flavorful variations and add-ins.
- Zesty Twist: Incorporate a tablespoon of orange zest or lemon zest into the batter for a citrusy punch.
- Nutty Goodness: Mix in chopped pecans, walnuts, or almonds to add a delightful crunch to the cake. You can add these right into the cake batter or add them on top.
- Pineapple Paradise: Add crushed pineapple for a tropical twist that complements the natural sweetness of the carrots. This will affect the overall moisture in the cake. I recommend using ½ cup of crushed pineapple and reducing the milk to only 2 tablespoons.
- Raisin Magic: If you are a fan of raisins, toss a handful into the batter for chewy bursts of flavor.
- Tropical Touch: Add in some coconut flakes to the cake batter. This adds a delicious flavor!
Frequently Asked Questions
Vegan carrot cake is made from traditional cake ingredients like flour, sugar, baking powder, and baking soda. Instead of eggs and butter, this recipe uses oil and applesauce.
Carrot cake contains a vegetable, unlike most cakes. However, it contains the usual amount of sugar and frosting.
No, this cake does not have a strong carrot flavor. It has a delicious warm cinnamon flavor.
Sure! Replace the all-purpose flour with gluten-free flour. Bob’s Red Mill and King Arthur Flour are my favorite choices for gluten-free flour.
Sure! Use a muffin pan. Line with paper liners. Bake for only 15 to 18 minutes. For the cupcakes, add frosting. For muffins, omit the frosting.
Yes, you can make a cake without eggs. This vegan cake uses applesauce and oil instead.
Serving
Serve this vegan carrot cake in generous slices alongside a warm cup of tea or coffee. It is a beloved treat for gatherings, birthdays, or any occasion worth celebrating.
Storage
To store the leftovers, keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, ensuring it remains tasty for up to a week.
Equipment Needed
8 Inch Cake Pans: These cake pans are perfect for this recipe!
KitchenAid Stand Mixer: I love this stand mixer for creaming together frosting.
Hand Mixer: This hand mixer is easy to use and convenient.
Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls for any baking I do.
Pyrex Glass Measuring Cups: Use these glass measuring cups for measuring out the cake ingredients.
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Vegan Carrot Cake
This vegan carrot cake recipe is warmly spiced, cozy, and so flavorful! The texture is soft, fluffy, and moist. The classic flavors are so tasty and satisfying. Make this cake for birthdays, Easter, Mother’s Day, and other fun occasions!
Ingredients
Frosting
- 2 cups vegan cream cheese softened
- ½ cup vegan butter softened
- 4 cups powdered sugar
- 2 teaspoon vanilla extract
- ½ cup chopped pecans optional garnish
Instructions
-
First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease two 8-inch round cake pans.
-
In a large mixing bowl, combine the grated carrots, flour, sugar, applesauce, oil, milk, and vanilla. Mix until well combined.
-
Then, add in the baking powder, baking soda, cinnamon, nutmeg, and salt to the bowl. Stir until fully incorporated.
-
Divide the batter evenly between the two greased cake pans. Smooth the top with a spatula.
-
Bake in the preheated oven for 30 to 33 minutes, or until a toothpick inserted into the center of the cake comes out clean.
-
Remove the cakes from the oven. Let them cool for 10 minutes. Then, transfer to a wire rack to cool completely.
-
While the cakes are cooling, make the frosting. In a mixing bowl, beat the vegan cream cheese and vegan butter until creamy.
-
Gradually add the powdered sugar to the bowl, mixing well after each addition. Continue beating until the frosting is light and fluffy.
-
Stir in the vanilla until well combined.
-
Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a generous layer of frosting evenly on top of the cake.
-
Carefully place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.
-
Sprinkle chopped nuts on top if desired.
-
Finally, slice and serve!
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
- Finely grate the carrots.
- Both all-purpose flour and gluten-free 1 to 1 flour work well.
- Use 8-inch cake pans for the best results. Grease with nonstick spray.
- Bake until a toothpick inserted into the middle of the cake comes out clean.
- Allow the cakes to fully cool before frosting them.
- Beat the frosting until creamy.
- Store leftovers covered at room temperature for up to 3 days. Or, store in the fridge for up to 5 days.
Nutrition
Calories: 534kcal | Carbohydrates: 94g | Protein: 6g | Fat: 36g | Saturated Fat: 7g | Fiber: 4g
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