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homemade vegan carrot cake recipe

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
Cook Time 35 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: American, Vegan
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

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
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