Vegan Carrot Cake: Moist, Flavorful & Completely Dairy-Free
Carrot cake is one of those classic desserts that feels both indulgent and wholesome. With its tender, spiced cake layers and creamy frosting, it’s a favorite for birthdays, holidays, or just a special treat. But what if I told you that you can make a completely dairy-free, egg-free, and plant-based version that’s just as moist, flavorful, and satisfying as the traditional recipe?
This Vegan Carrot Cake is rich, tender, and packed with warm spices, shredded carrots, crunchy walnuts, and a hint of vanilla. It’s topped with a luscious vegan cream cheese frosting that’s creamy, tangy, and perfectly sweet. You won’t believe this cake is 100% plant-based!
Whether you’re vegan, have dietary restrictions, or simply want to try a healthier twist on a classic, this recipe is easy to make, naturally sweetened, and completely irresistible.
Why You’ll Love This Recipe
✔ Super Moist & Fluffy – No dry, dense vegan cakes here! The combination of shredded carrots, applesauce, and plant-based milk keeps it perfectly soft.
✔ Packed with Flavor – A warm blend of cinnamon, nutmeg, and vanilla gives it that signature spiced taste.
✔ 100% Plant-Based – No eggs, butter, or dairy—just wholesome, cruelty-free ingredients.
✔ Customizable – Add nuts, raisins, or even shredded coconut to make it your own.
✔ Easy to Make – Simple steps, no complicated techniques, and one bowl mixing!
Common Mistakes & How to Avoid Them
1. Dry or Dense Cake?
- Use finely grated carrots so they distribute moisture evenly.
- Don’t overmix the batter—this will develop too much gluten and make the cake dense.
- Measure flour correctly (spoon and level, don’t pack it in).
2. Cake Not Rising?
- Ensure your baking powder and baking soda are fresh (expired leavening agents won’t work).
- Don’t skip the vinegar—it reacts with the baking soda to create a fluffy texture.
3. Frosting Too Runny?
- If using vegan cream cheese, refrigerate it before mixing to firm it up.
- If frosting is too thin, chill it for 30 minutes before spreading on the cake.
Ingredients for Vegan Carrot Cake
For the Cake:
- 2 cups all-purpose flour (or whole wheat for a denser texture)
- 1 cup brown sugar (or coconut sugar for a refined sugar-free option)
- ½ cup unsweetened applesauce (acts as an egg replacement)
- ½ cup vegetable oil (or melted coconut oil)
- ¾ cup plant-based milk (almond, soy, or oat)
- 1 tablespoon apple cider vinegar (reacts with baking soda for fluffiness)
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger (optional, for extra spice)
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups finely grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or shredded coconut (optional)
For the Vegan Cream Cheese Frosting:
- 1 cup vegan cream cheese (store-bought or homemade)
- ½ cup vegan butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (adds tanginess)
Step-by-Step Instructions
1. Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Lightly grease and flour two 8-inch round cake pans or line them with parchment paper.
2. Make the Batter
- In a large mixing bowl, whisk together flour, sugar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
- In another bowl, mix applesauce, oil, plant-based milk, vinegar, and vanilla extract until smooth.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined (do not overmix).
- Fold in the grated carrots, walnuts, and raisins (if using).
3. Bake the Cake
- Divide the batter evenly between the two cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
4. Make the Frosting
- Using a hand mixer or stand mixer, beat vegan butter and cream cheese until smooth and fluffy.
- Gradually add powdered sugar, then mix in vanilla extract and lemon juice.
- Refrigerate for 30 minutes if it’s too soft.
5. Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
- Add the second layer and frost the top and sides evenly.
- Decorate with chopped walnuts, shredded coconut, or a sprinkle of cinnamon.
6. Serve & Enjoy!
Slice and enjoy your moist, perfectly spiced vegan carrot cake with a cup of coffee or tea!
Customization & Variations
✔ Make It Gluten-Free: Use a 1:1 gluten-free flour blend.
✔ Oil-Free Version: Replace oil with extra applesauce for a lower-fat option.
✔ Nut-Free: Skip the walnuts and use sunflower seeds for crunch.
✔ Extra Moisture: Add ¼ cup crushed pineapple for a tropical twist.
✔ Cupcake Version: Divide batter into muffin tins and bake for 20-25 minutes.
Overall Timings
- Total Time: 1 hour 10 minutes
- Prep Time: 15 minutes
- Baking Time: 30-35 minutes
- Cooling Time: 20 minutes
- Frosting & Decorating: 10 minutes
Nutritional Information (Per Slice, based on 10 slices)
- Calories: ~320 kcal
- Protein: ~4g
- Carbohydrates: ~45g
- Fat: ~12g
- Fiber: ~3g
- Sugar: ~28g
- Sodium: ~250mg
🔹 For a lower-calorie version: Reduce sugar or use maple syrup instead.
🔹 For more protein: Add a scoop of vegan protein powder into the batter.
Vegan Carrot Cake: Moist, Flavorful & Completely Dairy-Free
Ingredients
For the Cake:
- 2 cups all-purpose flour or whole wheat for a denser texture
- 1 cup brown sugar or coconut sugar for a refined sugar-free option
- ½ cup unsweetened applesauce acts as an egg replacement
- ½ cup vegetable oil or melted coconut oil
- ¾ cup plant-based milk almond, soy, or oat
- 1 tablespoon apple cider vinegar reacts with baking soda for fluffiness
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger optional, for extra spice
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups finely grated carrots about 3 medium carrots
- ½ cup chopped walnuts or pecans optional
- ½ cup raisins or shredded coconut optional
For the Vegan Cream Cheese Frosting:
- 1 cup vegan cream cheese store-bought or homemade
- ½ cup vegan butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice adds tanginess
Instructions
Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Lightly grease and flour two 8-inch round cake pans or line them with parchment paper.
Make the Batter
- In a large mixing bowl, whisk together flour, sugar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
- In another bowl, mix applesauce, oil, plant-based milk, vinegar, and vanilla extract until smooth.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined (do not overmix).
- Fold in the grated carrots, walnuts, and raisins (if using).
Bake the Cake
- Divide the batter evenly between the two cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting
- Using a hand mixer or stand mixer, beat vegan butter and cream cheese until smooth and fluffy.
- Gradually add powdered sugar, then mix in vanilla extract and lemon juice.
- Refrigerate for 30 minutes if it’s too soft.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
- Add the second layer and frost the top and sides evenly.
- Decorate with chopped walnuts, shredded coconut, or a sprinkle of cinnamon.
- Serve & Enjoy!
- Slice and enjoy your moist, perfectly spiced vegan carrot cake with a cup of coffee or tea!
Notes
✔ Oil-Free Version: Replace oil with extra applesauce for a lower-fat option.
✔ Nut-Free: Skip the walnuts and use sunflower seeds for crunch.
✔ Extra Moisture: Add ¼ cup crushed pineapple for a tropical twist.
✔ Cupcake Version: Divide batter into muffin tins and bake for 20-25 minutes.
Nutrition
Final Thoughts
This Vegan Carrot Cake is so good, even non-vegans will love it! It’s perfectly spiced, moist, and packed with flavor. Whether you serve it for a birthday, holiday, or just a cozy treat, it’s sure to be a hit.
