1. Home
  2. Recipes
  3. Vegan Carrot Cake

Vegan Carrot Cake

Featured in Sweet Delights for Every Occasion.

This vegan carrot cake proves plant-based desserts can be just as delicious as traditional ones. Fresh carrots and warm spices create perfect flavor, while clever ingredient swaps maintain the classic texture everyone loves. The cake stays incredibly moist thanks to applesauce and oil, while nuts add delightful crunch throughout. Topped with dairy-free cream cheese frosting that's just as tangy and rich as the original, it's the kind of cake that makes everyone forget it's vegan. Perfect for celebrations or anytime you crave something special.
A young woman with wavy hair is gazing down contemplatively in a warmly lit kitchen filled with plants.
Updated on Thu, 16 Jan 2025 01:28:16 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A layered carrot cake with cream frosting, partially sliced, sits on a glass cake stand next to fresh carrots and a silver fork. Pin it
A layered carrot cake with cream frosting, partially sliced, sits on a glass cake stand next to fresh carrots and a silver fork. | cookingkeys.com

Let me share my favorite vegan carrot cake recipe that’s become a crowd-pleaser at every event! After perfecting the balance of spices and moisture, this cake is incredibly tender and topped with the creamiest vegan cream cheese frosting. Even non-vegans can’t believe how delicious it is!

What Makes This Cake Special

This vegan carrot cake is the perfect blend of moist, spiced layers and rich frosting. Freshly grated carrots and quality spices like cinnamon and ginger create a depth of flavor, while the plant-based frosting is creamy and irresistible. It’s a classic dessert with a modern, vegan twist!

Your Shopping List

  • The Base: Freshly grated carrots, all-purpose flour, brown sugar, and apple cider vinegar.
  • Flavor Boosters: Cinnamon, ginger, cloves, and pure vanilla extract.
  • Moisture Makers: Canola oil and oat milk (or your favorite plant-based milk).
  • The Frosting: Vegan cream cheese, powdered sugar, and a hint of lemon juice.

How To Make It

Prep Your Carrots
Grate fresh carrots finely for the best texture and moisture distribution.
Mix Wet Ingredients
Combine plant milk, canola oil, apple cider vinegar, and brown sugar thoroughly.
Add Dry Ingredients
Fold in flour, spices, and baking soda gently until just combined.
Bake
Pour into lined cake pans and bake at 350°F until a toothpick comes out clean.
Frosting Finish
Whip softened vegan cream cheese, powdered sugar, and lemon juice until smooth and creamy.
A slice of layered carrot cake with cream cheese frosting is presented on a crystal cake stand, with another slice on a silver plate nearby. Pin it
A slice of layered carrot cake with cream cheese frosting is presented on a crystal cake stand, with another slice on a silver plate nearby. | cookingkeys.com

Pro Tips

Line your pans with parchment for easy removal. Chill the frosted cake for an hour to set the layers before serving. Add a pinch of cardamom to the spice mix for an extra-special flavor twist.

Serve It Right

Pair this cake with hot coffee or tea for a delightful treat. Garnish with toasted nuts or candied carrots for a festive touch. It’s perfect for Easter, birthdays, or any special occasion.

Save Some For Later

Store leftovers in an airtight container in the fridge for up to a week. Bring it to room temperature before serving. You can also freeze unfrosted layers for up to three months for future use.

Mix It Up

Customize your cake by adding raisins, chopped nuts, or shredded coconut to the batter. For extra moisture, fold in crushed pineapple. The base recipe is versatile enough to accommodate your favorite mix-ins!

A beautifully decorated three-layer carrot cake with cream cheese frosting sits on a glass cake stand, with a slice removed, surrounded by fresh carrots. Pin it
A beautifully decorated three-layer carrot cake with cream cheese frosting sits on a glass cake stand, with a slice removed, surrounded by fresh carrots. | cookingkeys.com

Your Kitchen, Your Rules

This cake is all about adapting to your taste. Whether you make it nut-free for kids or spice it up for adults, it’s a recipe you can truly make your own. Each tweak adds a personal touch that makes it even more special.

Frequently Asked Questions

→ Why does this recipe use vinegar?
Vinegar reacts with the baking soda to help the cake rise and create a tender crumb. It also helps replace the acidity normally provided by eggs in traditional recipes.
→ Can I make this cake in advance?
Yes, you can make the cake layers a day ahead and wrap them well. The frosting can also be made ahead and refrigerated. Assemble the cake within 24 hours of serving.
→ What's the best non-dairy cream cheese to use?
Tofutti brand is recommended for the frosting as it has the best consistency. Make sure to use stick-style vegan butter for best results.
→ Why do the cake layers need to be completely cool?
The vegan cream cheese frosting is sensitive to heat and will melt if the layers are even slightly warm. Cooling ensures proper frosting consistency.
→ Can I add nuts or raisins to this cake?
Yes, you can add up to 1 cup of chopped walnuts or raisins to the batter. Fold them in gently after mixing the wet and dry ingredients.

Vegan Carrot Cake

A tender, spice-filled vegan carrot cake topped with dairy-free cream cheese frosting. Perfect for special occasions and surprisingly easy to make.

Prep Time
50 Minutes
Cook Time
30 Minutes
Total Time
80 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 two-layer cake)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 2¼ cups all-purpose flour.
02 1½ teaspoons baking powder.
03 ½ teaspoon baking soda.
04 ½ teaspoon kosher salt.
05 2¼ teaspoons ground cinnamon.
06 1½ teaspoons ground ginger.
07 ¼ teaspoon ground cloves.
08 1½ cups packed light brown sugar.
09 1 cup non-dairy milk.
10 ½ cup canola oil.
11 2 teaspoons white vinegar.
12 2 teaspoons vanilla extract.
13 9 ounces grated carrots (about 2¼ cups).
14 8 tablespoons vegan butter, room temperature.
15 8 ounces vegan cream cheese.
16 4 cups sifted powdered sugar.
17 ¼ teaspoon vanilla extract for frosting.

Instructions

Step 01

Heat oven to 350°F. Grease two 8-inch cake pans and line bottoms with parchment.

Step 02

Whisk together flour, leaveners, salt, and spices in a bowl.

Step 03

Mix brown sugar, milk, oil, vinegar, vanilla, and grated carrots until well blended.

Step 04

Add dry ingredients to wet mixture and whisk until just combined.

Step 05

Divide batter between pans and bake 28-30 minutes, rotating halfway through.

Step 06

Beat vegan butter until smooth, add cream cheese, then gradually mix in powdered sugar and vanilla.

Step 07

Refrigerate frosting for at least 1 hour before using.

Step 08

Stack cooled layers with frosting between, then cover entire cake with remaining frosting.

Notes

  1. Cake layers must be completely cool before frosting.
  2. Use stick-style vegan butter for best results.
  3. Tofutti cream cheese recommended.

Tools You'll Need

  • 8-inch round cake pans.
  • Hand mixer.
  • Cake turntable.
  • Offset spatula.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Wheat.
  • May contain soy (in vegan products).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 572
  • Total Fat: 23 g
  • Total Carbohydrate: 90 g
  • Protein: 5 g