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
- 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.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, mix the coconut oil, applesauce, vanilla extract, and almond milk.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Fold in the grated carrots and walnuts.
Step 2: Bake the Cake
- Pour the batter evenly into the prepared cake pans.
- 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.
- 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
- In a mixing bowl, beat the vegan cream cheese and vegan butter until smooth and creamy.
- Gradually add the powdered sugar, until the desired sweetness and consistency are achieved.
- Mix in the vanilla extract and lemon juice.
Step 4: Assemble the Cake
- If using round cake layers, place one layer on a serving plate and spread a generous layer of frosting on top.
- Place the second layer on top and frost the top and sides of the cake.
- 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!
