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Completed Vegan Carrot Cake on white surface.
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5 from 1 vote

Vegan Carrot Cake

How to make the BEST vegan carrot cake! It’s moist, warmly spiced, loaded with carrot, & topped with decadent vegan cream cheese frosting!
Prep Time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 10 - 12 slices
Calories: 349kcal
Author: Toni

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.

Nutrition

Calories: 349kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 350mg | Potassium: 214mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3213IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg