The Perfect Vegan Carrot Cake Reecipe

The Perfect Vegan Carrot Cake Recipe

This vegan carrot cake captures all of that cozy goodness of carrot cake that you know, all without using eggs, dairy or any non-vegan ingredient. The richness of this vegan carrot cake makes it one of the best desserts you could ever have around.

The cake gets its natural sweetness from carrots and brown sugar, and the applesauce keeps it nice and soft. A mix of cinnamon, nutmeg, and a little ginger make sure it has that classic spiced taste that pairs perfectly with the sweet frosting. You can mix in chopped walnuts or raisins for some extra texture, but you don’t need that to fully enjoy this vegan carrot cake because it is satisfying in its own.

What makes this my vegan carrot cake recipe stand out is how simple it is to put together. You don’t need any ingredient that’s difficult to find. Most of the ingredients are probably already sitting in your kitchen. It comes together quickly and bakes up beautifully, with a sweet, cinnamon-filled aroma that fills the whole house.

The vegan cream cheese frosting is the final touch. It’s creamy, smooth, and just the right amount of sweet. Spread it over the cooled cake and you’ve got a dessert that feels like it came straight from a bakery.

Let’s get to the actual steps of making this awesome vegan carrot cake.

The Perfect Vegan Carrot Cake Recipe

The easiest vegan carrot cake recipe that yields the best result ever. If you want to be great at making perfect vegan cake, then this is the recipe you've been searching for.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Servings: 10 Slices

Course: Dessert

Cuisine: American, Vegan

Calories: 320

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Cake:

• 2 cups 250g all-purpose flour
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger this is optional
• 1 cup 200g brown sugar
• ½ cup 120ml neutral oil (like canola or sunflower)
• ½ cup 120ml unsweetened applesauce
• ¼ cup 60ml vegan milk almond, soy, oat, etc.
• 2 tsp vanilla extract
• 2 cups 200g grated carrots (about 3 medium carrots)
• ½ cup 50g chopped walnuts or pecans (optional)
• ½ cup 60g raisins (optional)

For the Vegan Cream Cheese Frosting:

• ½ cup 113g vegan butter, softened
• 8 oz 225g vegan cream cheese, softened
• 2 to 3 Cups. About 240–360g powdered sugar to taste and texture
• 1 tsp vanilla extract

Equipment

• 2 Mixing bowls
• Box grater or food processor
• 2 8-inch round cake pans or 1 9x13-inch pan
• Rubber spatula
• Measuring cups and spoons
• Whisk
• Cooling rack
• Electric mixer (optional for frosting)

Method

 

Preheat & Prepare:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans or a 9x13-inch pan with parchment paper.

Mix Dry Ingredients:

1. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Mix Wet Ingredients:

1. In another bowl, combine brown sugar, oil, applesauce, vegan milk, and vanilla extract until smooth.

Combine Wet & Dry:

1. Pour the wet mixture into the dry ingredients and mix until just combined. Fold in the grated carrots, nuts, and raisins if using.

Bake:

1. Pour the batter evenly into the prepared pan(s). Bake for 30–35 minutes (for round pans) or 35–40 minutes (for a 9x13 pan), or until a toothpick inserted in the center comes out clean.

Cool:

1. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before frosting.

Make the Frosting:

1. Beat vegan butter and cream cheese until smooth. Add vanilla and gradually add powdered sugar until desired sweetness and texture are achieved.

Frost the Cake:

1. Once completely cooled, frost the cake. Decorate with chopped nuts or shredded coconut if desired.

Nutrition

Calories: 320kcal

Tried this recipe?Let us know how it was!