Vegan Carrot Cake Recipe

This vegan carrot cake is moist, spiced, and packed with shredded carrots and nuts. Topped with creamy vegan cream cheese frosting, it’s a perfect dessert for any occasion.


Yield: 12 Servings

Ingredients

For the Cake:

  • 2 1/4 cups all-purpose flour (or a 1:1 gluten-free flour blend)
  • 1/2 cup vegan granulated sugar (or granulated sweetener of choice)
  • 1/2 cup vegan brown sugar (or coconut sugar)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup melted coconut oil (or any neutral oil)
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 cup unsweetened almond milk (or other plant-based milk)
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 1/2 cup vegan cream cheese
  • 1/4 cup vegan butter (softened)
  • 1 cup powdered sugar (adjust for desired sweetness)
  • 1 tsp vanilla extract
  • 1–2 tbs lemon juice

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans or one 9×13-inch pan with parchment paper.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, mix the coconut oil, applesauce, vanilla extract, and almond milk.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
  5. Fold in the grated carrots and walnuts.

Step 2: Bake the Cake

  1. Pour the batter evenly into the prepared cake pans.
  2. Bake for 30–35 minutes (round pans) or 40–45 minutes (9×13-inch pan), or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Cream Cheese Frosting

  1. In a mixing bowl, beat the vegan cream cheese and vegan butter until smooth and creamy.
  2. Gradually add the powdered sugar, until the desired sweetness and consistency are achieved.
  3. Mix in the vanilla extract and lemon juice.

Step 4: Assemble the Cake

  1. If using round cake layers, place one layer on a serving plate and spread a generous layer of frosting on top.
  2. Place the second layer on top and frost the top and sides of the cake.
  3. Decorate with chopped nuts or a sprinkle of cinnamon, if desired.

Tips:

  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
  • Add-ins: Customize with shredded coconut or crushed pineapple for added flavor and texture.
  • Cupcake Option: Divide the batter into a muffin tin and bake for 20–25 minutes.

Enjoy your moist and flavorful vegan carrot cake!