Go Back Email Link
–+ servings
A vegan carrot cake with frosting
Ella Cooks

Vegan Carrot Cake: Moist, Flavorful & Completely Dairy-Free

Be the first to rate this 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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Decorating 10 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

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

Method
 

Preheat & Prep
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease and flour two 8-inch round cake pans or line them with parchment paper.
Make the Batter
  1. In a large mixing bowl, whisk together flour, sugar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
  2. In another bowl, mix applesauce, oil, plant-based milk, vinegar, and vanilla extract until smooth.
  3. Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined (do not overmix).
  4. Fold in the grated carrots, walnuts, and raisins (if using).
Bake the Cake
  1. Divide the batter evenly between the two cake pans.
  2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting
  1. Using a hand mixer or stand mixer, beat vegan butter and cream cheese until smooth and fluffy.
  2. Gradually add powdered sugar, then mix in vanilla extract and lemon juice.
  3. Refrigerate for 30 minutes if it’s too soft.
Assemble the Cake
  1. Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
  2. Add the second layer and frost the top and sides evenly.
  3. Decorate with chopped walnuts, shredded coconut, or a sprinkle of cinnamon.
  4. Serve & Enjoy!
  5. Slice and enjoy your moist, perfectly spiced vegan carrot cake with a cup of coffee or tea!

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 12gSodium: 250mgFiber: 3gSugar: 28g

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.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe