Vegan Carrot Cake: Moist, Flavorful & Completely Dairy-Free
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!
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
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.
✔ 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
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 12gSodium: 250mgFiber: 3gSugar: 28g
Tried this recipe?Let us know how it was!
