How to make the BEST vegan carrot cake! It's moist, warmly spiced, loaded with carrot, & topped with decadent vegan cream cheese frosting!
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Why You'll Love This Recipe
This vegan carrot cake is tender, moist, warmly spiced, comforting, and loaded with vegan cream cheese frosting to take it to the next level.
Not only does it taste amazing, but this recipe for vegan carrot cake is pretty simple to make with inexpensive pantry staples. Best of all? It's a crowd-pleaser, and no one would even guess it's vegan, making it perfect for entertaining a crowd at birthdays, Easter, Mother's Day, potlucks, and more.
Love vegan cake? You might also enjoy my vegan strawberry shortcake, fluffy vegan coconut cake, or bright lemon olive oil cake. And if you're wanting more carrot-specific recipes, try out this vegan carrot cake loaf, air fryer carrots, or even this apple orange carrot juice.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and quantities.
- Carrots: I highly recommend fresh carrots, grated yourself, for the best flavor and texture. Pre-shredded carrots are usually too long, thick, and dry.
- Flour: All you need is all-purpose flour, though you could substitute up to 50% with whole wheat flour. A gluten-free all-purpose blend (like King Arthur's/Bob's Red Mill) should also work for gluten-free vegan carrot cake, though the cake may be denser/drier.
What Could I Add to Vegan Carrot Cake?
- Citrus zest: Add the zest of one orange or lemon for subtle depth.
- More spices: Try dried ginger (or chopped crystallized ginger) and/or a pinch of cloves or allspice, cardamom, or black pepper.
- Vegan chocolate: Add ½ cup white, semi-sweet, or bittersweet chocolate chips/chunks.
- Unsweetened shredded coconut: Add a subtle tropical twist with a few tablespoons. And if you love coconut, try out this fluffy vegan coconut cake!
- Fruit: This cake pairs specifically well with about ½ cup of diced or shredded pear, apple, or drained crushed pineapple.
How to Make Vegan Carrot Cake
Step 1: Preheat the oven to 350°F/175°C and line two 8-inch cake pans (or a 9x13-inch sheet pan) with parchment paper. Also, grate the carrots using the fine holes of a box grater. In a large bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 2: Gently stir in the grated carrots, applesauce, oil, plant milk, and vanilla until only just combined. Fold in the nuts/raisins if using. Be careful not to over-mix.
Step 3: Pour the batter evenly into the prepared pan/s and bake the vegan carrot cake for 40-45 minutes, or until a toothpick/knife inserted into the center comes out clean (a few moist crumbs are fine).
Step 4: Cool in the pan/s for 10 minutes, then transfer to a wire rack to fully cool.
Step 5: Make the plant-based frosting by beating the vegan cream cheese and vegan butter until smooth. Gradually add the powdered sugar and vanilla until light and fluffy. Stack and frost the vegan cake, optionally decorating with walnuts and shredded carrot. Slice, serve, and enjoy!
I frost only the top and middle. Make 50-100% more frosting if you want to cover the sides, too.
FAQs
Not if they're washed well. Simply trim and grate as is.
You can slightly reduce the sugar with no other changes. However, if you want to substitute it entirely with a sugar alternative, texture and moisture levels may change.
To reduce the oil a bit, use more applesauce. Don't substitute too much, though, as oil is key to a tender crumb.
Sure! You could make a three-layered 6-inch cake or even use muffin trays. Monitor and adjust the baking time accordingly.
Pro Recipe Tips
- Avoid using too much flour: Avoid scooping the cup into the flour bag. Instead, fluff it up with a fork, spoon it into the cup, then level with a knife. DON'T pack it down.
- Use fine/medium carrot shreds: Pieces that are too large/thick are more likely to stay firm and won't release as much moisture. Finely grated carrot practically melts into the batter for a moist, tender crumb.
- Don't over-mix the batter: For a soft, fluffy cake, instead of tough/dense.
- Cool fully before frosting: Otherwise, the frosting will slide/melt right off.
Storage Instructions
Store: In a paper towel-lined airtight container in the refrigerator for 5-7 days.
Freeze: It's best to freeze the vegan carrot cake before frosting, wrapped in plastic wrap and placed in a large Ziplock/Stasher, for up to 3 months.
Thaw overnight in the fridge, then frost and enjoy!
More Vegan Cake Recipes
If you tried this vegan carrot cake recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Carrot Cake
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Equipment
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups finely grated carrots
- ½ cup unsweetened applesauce
- ½ cup neutral oil
- ½ cup plant-based milk
- 2 teaspoons vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
- 1 batch vegan Cream Cheese Frosting
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease and line two 8-inch round cake pans with parchment paper, or a 9x13-inch pan if making a sheet cake.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the grated carrots, applesauce, oil, plant-based milk, and vanilla extract. Stir gently until just combined (do not overmix).
- Fold in nuts and raisins if using.
- Pour the batter evenly into the prepared pans.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the frosting, beat together the vegan cream cheese and vegan butter until smooth. Gradually add powdered sugar and vanilla, beating until light and fluffy.
- Frost the completely cooled cake. Decorate with extra walnuts or shredded carrot if desired.
- Slice and serve.
Notes
- Avoid using too much flour: Avoid scooping the cup into the flour bag. Instead, fluff it up with a fork, spoon it into the cup, then level with a knife. DON'T pack it down.
- Use fine/medium carrot shreds: Pieces that are too large/thick are more likely to stay firm and won't release as much moisture. Finely grated carrot practically melts into the batter for a moist, tender crumb.
- Don't over-mix the batter: For a soft, fluffy cake, instead of tough/dense.
Andrea says
Love this vegan carrot cake!