Jump to Recipe
The absolute best vegan carrot cake recipe! Perfectly spiced and so easy to make, this cake is moist, dense, and topped with an amazing vegan cream cheese frosting made from cashews. Perfect for your Easter menu or anytime dessert, this vegan cake is completely oil-free, dairy-free, and delicious!
This vegan carrot cake is amazing and my absolute favorite dessert. It uses simple ingredients, one bowl, and is so freaking moist. And, the fact it’s all done without oil, dairy, or eggs makes it that much more incredible.
I know many times you hear me say, “No one will ever know it’s vegan or healthy.” But, I’m telling you…NO ONE WILL EVER KNOW IT’S VEGAN AND HEALTHY! This thing will blow your mind.
Carrot cake has long been one of my favorite desserts and my mother-in-law makes, uhh excuse me, made one of the best. I took her recipe, tweaked it just a bit, and let’s just say…I’m good. (Shots fired in the carrot cake war, Gran!)
If you thought eating healthy and going vegan meant depriving yourself then think again, Patrick! It’s time for you to set the dessert table with this vegan carrot cake recipe. (Apologies in advance for the sore hand from all the high-fives you’ll be receiving)
Table of Contents
Ingredients You’ll Need
For a detailed list of ingredients and instructions, see the recipe card down below.
Alright, let’s take a look and what you’re going to need for this healthy and delicious vegan carrot cake recipe. More importantly you’ll see what you won’t need…eggs, dairy, and oil. No, it ain’t gonna suck!
There’s actually two parts to this recipe, the cake and the frosting.
For the cake
- Carrots: Honestly, I don’t know why I feel the need to list this because it’s the foundation of carrot cake. But, for the sake of argument, yes, you have to carrots in carrot cake.
- Flour: whole wheat pastry flour is excellent for this recipe or you could also use organic unbleached flour. Other options you could use are whole wheat flour or white whole wheat. If you need your cake to be gluten-free I would suggest using Bob’s Red Mill Gluten-Free 1:1 Baking Flour. FYI, I have not made this recipe using gluten-free flour but have found this particular brand to be successful with other baked goods.
- Pineapple: Most carrot cake purists say this is a big “no-no”, but I didn’t ask them, so… Pineapple adds extra flavor and natural sweetness to the cake. But, it’s also great for adding the moisture you need for a good carrot cake. You know, because we’re oil-free and stuff.
- Applesauce, baking soda, and baking powder: Baking soda and baking powder obviously help the cake to rise. But, combined with the applesauce it also works as the perfect egg replacer.
- Raisins and Nuts: This vegan carrot cake recipe is moist and dense, so the raisins and nuts add a very contrasting, but pleasing texture. If you have a nut allergy or just don’t like them feel free to omit them from the recipe.
- Sweetener: I used a combination of maple syrup and dark brown sugar. But, you could also use organic cane sugar or just maple syrup. Yes, sweeteners of any kind are empty calories. But, they do have a place in a WFPB diet and that place should be reserved for dessert.
- Flax: ground flaxseed or flaxseed meal is used to make flax eggs. It works just like real eggs would in baking. It helps to hold everything together. Here in the south, we call it…”the bindin’.”
- Spices: Pumpkin pie spice is my personal choice. I use my own DIY recipe and keep a big container of it in the pantry because I use it in tons of recipes.
- Milk: any unsweetened non-dairy milk will work. I typically use almond milk or oat milk for any baking. Soy milk works great too.
For the frosting
Carrot cake can be enjoyed as is, but a REALLY good vegan carrot cake should be topped with amazing vegan cream cheese icing. You won’t believe the richness and creaminess of this vegan cream cheese frosting recipe. All you need are 5 common ingredients.
Here’s what you’ll need…
- Cashews: Cashews are always an excellent base for anything creamy. They’re neutral in flavor and tend to blend up very easily and creamy after being soaked.
- Unsweetened Non-Dairy Milk: soy or oat are my favorites when making frostings and creams. But, almond will work if that’s what you have on hand.
- Maple Syrup: for sweetening and adding that extra depth of flavor.
- Acid: lemon juice or apple cider vinegar will work, but I typically use lemon juice. Either one will give you that sour effect that’s characteristic of cream cheese.
To make the frosting just throw everything into a high-powered blender and process until it’s completely smooth and creamy. If you only have a regular blender simply soak your cashews in hot water for 15-20 minutes.
How To Make Vegan Carrot Cake
I realize this might seem impossible at first, but trust me, it’s very simple. There are quite a few ingredients, but it’s very likely you have everything or almost everything in your pantry.
Here’s how…
- Preheat your oven to 350˚F and prepare your cake pan(s) by lining the bottom of the pans withparchment paper. Use one 9×13-inch pan, two 8-inch round pans, or three 6-inch round pans.
- Shred the carrots, make your flax eggs, and then set them aside.
- To a large bowl add the flour, pumpkin pie spice, baking powder, baking soda, and salt andwhiskeverything together.
- Mix the non-dairy milk,apple cider vinegar, vanilla extract, sugar, andmaple syruptogether in a large measuring cup. Pour into the dry ingredients, add the flax eggs, and mix until everything is just combined.
- Add the shredded carrots, pineapple, applesauce, walnuts, and raisins and gently mix everything together until it forms a thick cake batter.
- Spoon the batter evenly into your prepared pan(s). Bake for 35-40 minutes or until the top is deep golden brown and a toothpick or knife inserted into the center comes out clean.
- For the frosting:While the carrot cake is baking go ahead and make the vegan cream cheese frosting. Simply add all of the frosting ingredients to a high-speed blender and process until it’s completely smooth and creamy. Place the frosting in the fridge and let it sit for at least 30 minutes so it set up all nice and firm.
- Remove from the oven and let the cake(s) sit in the pan(s) for at least 15 minutes. Then carefully run a knife around the edges and gently flip onto a cooling rack and coolcompletely.
- Once the cake has completely cooled you may frost the cake however you desire.
For best results when spreading the frosting use a wooden spoon or spreading spatula.
⏲ Baking Time
I say this and cannot stress it enough. Bake times can and usually do vary according to the appliance as well as the number of layers you wish to bake.
As you can see by the photos I baked a 3-layer vegan carrot cake. So, my cooking time was closer to 45 minutes. But, in general, with a single layer or 2 8-inch pans, it should be around the 35-40 minute mark. That being said, I would still use the toothpick method to test for doneness.
Also, the top of the cake should be a darker golden brown and should not be jiggly or spongey when you touch it. So, you shouldn’t worry about over-baking.
Storing and Freezing
If by some strange act of nature you should find yourself with leftovers this vegan carrot cake can be kept in the fridge in an air-tight container for up to 7 days.
Yes, you can also freeze this vegan carrot cake! And, you can do it one of two ways.
- If you want to freeze the entire cake do it unfrosted. Once it is completely cool, wrap it tightly in plastic wrap and place it in a freezer-safe container. The carrot cake will keep well for up to 4 months in the freezer.
- If you want to freeze individual slices with frosting, place the leftover slices in the fridge so the frosting will firm up a bit. Then wrap the individual slices tightly in plastic wrap and place in a freezer-safe container or plastic bag. They should keep for up to 3 months.
Once you’re ready to enjoy the vegan carrot cake simply place it in the fridge overnight to thaw. This vegan cake is excellent cold or at room temperature.
Pro Tips For Perfect Vegan Carrot Cake
- Let the carrot cake completely cool! Allowing the cakes to completely cool will help the flavor develop. This cake benefits from lots of air-flow. If you’re in a rush place the cakes in the refrigerator or freezer until cool to the touch.
- Pineapple. If using canned pineapple be sure and use one NOT packed in syrup. YUCK!
- Use parchment paper. If you are not using a silicon baking pan always place a piece of parchment paper in the bottom of your pans. It helps the cake to slide out much easier.
- If any of your ingredients are cold allow them to come to room temperature before baking with them. They will mix together much easier than firm and cold ingredients.
- Do not overmix! Yes, this vegan carrot cake is dense. But, overmixing will cause it to firm up and harden during the baking process. Dense and firm are not the same thing.
- Follow the recipe. Weigh or measure the ingredients and follow the recipe. That is all.
- Frosting: If you are making a single-layer vegan carrot cake you will have more than enough frosting. However, you will need to double the frosting recipe if you plan on making a two or three-layer vegan carrot cake.
- Do not frost the cakes until they have completely cooled. If the cakes are warm the icing will soften and the layers will slide.
- Refrigerate. You can totally enjoy this cake at room temperature. But, for an exceptional experience place the cake in the fridge for 30 minutes once it’s been frosted. Amazing!
Vegan Carrot Cake FAQ
Is vegan carrot cake healthy?
I wouldn’t say this is a “health food,” but it is oil-free, dairy-free, and uses no animal products at all. I would say it’s healthy. It also contains fiber, vitamins, minerals, and protein. That being said, dessert is dessert. So even though it’s made with whole food ingredients it is still dessert. And, don’t make every meal dessert.
Can I freeze vegan carrot cake?
If you want to freeze the entire cake do it unfrosted. Once it is completely cool, wrap it tightly in plastic wrap and place it in a freezer-safe container. The carrot cake will keep well for up to 4 months in the freezer.
If you want to freeze individual slices with frosting, place the leftover slices in the fridge so the frosting will firm up a bit. Then wrap the individual slices tightly in plastic wrap and place in a freezer-safe container or plastic bag. They should keep for up to 3 months.
Once you’re ready to enjoy the vegan carrot cake simply place it in the fridge overnight to thaw. This vegan cake is excellent cold or at room temperature.
Can I make a gluten-free version of this recipe?
If you need your cake to be gluten-free I would suggest using Bob’s Red Mill Gluten-Free 1:1 Baking Flour. FYI, I have not made this recipe using gluten-free flour but have found this particular brand to be successful with other baked goods.
How do I grate carrots?
Use a standard box grater or the grating attachment for your food processor. It’s perfect for making shredded carrots.
Can I make vegan carrot cake cupcakes?
Yes. Follow the same instructions and use a muffin pan. You should get 12-15 cupcakes.
Substitutions and Variations
Here are some subtle changes and variations you can make that won’t hurt the structure of the recipe.
- Add some unsweetened shredded coconut to the frosting or the cake.
- If you’re not that big on the texture you can leave out the raisins and walnuts.
- If you choose to omit the pineapple, which I don’t recommend, double the amount of applesauce. Remember, we’re not using oil so this is the source of your moisture.
You can also learn more about oil-free baking HERE.
Other Vegan Recipes Will Enjoy
- The Best Vegan Banana Bread
- Easy Vegan Zucchini Bread
- Vegan Classic Peanut Butter Cookies
- Vegan Chocolate Chip Banana Muffins
I hope you enjoy this delicious Vegan Carrot Cake recipe! Please be sure to leave a comment and a star rating. Peace and feast.
The Best Vegan Carrot Cake
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 29 reviews
The absolute best vegan carrot cake recipe! Perfectly spiced and so easy to make, this cake is moist, dense, and topped with an amazing vegan cream cheese frosting made from cashews. Perfect for your Easter menu or anytime dessert, this vegan cake is completely oil-free and dairy-free!
- Author: Shane Martin
- Prep Time: 15 mins.
- Cook Time: 40 mins.
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Category: Vegan Dessert Recipes
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
For the cake
- 2 flax eggs (2 Tbsp ground flax + 6 Tbsp warm water)
- 3 cups whole wheat pastry flour or organic unbleached flour
- 1 Tbps pumpkin pie spice
- 1 Tbsp baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup unsweetened non-dairy milk
- 1 Tbsp apple cider vinegar
- 1 Tbsp vanilla extract
- ½ cup dark brown sugar
- ½ cup maple syrup
- 2 cups shredded carrots
- 1 cup crushed pineapple
- ½ cup unsweetened applesauce
- ½ cup chopped walnuts
- ⅓ cup raisins
For The Frosting
- 1 cuprawcashews
- ½ cupunsweetened almond milk or plant-based milk of choice
- ¼ cuppuremaple syrup
- 1 Tbsp. lemon juice
Instructions
- Preheat your oven to 350˚F and prepare your cake pan(s) by lining the bottom of the pans with parchment paper. Use one 9×13-inch pan, two 8-inch round pans, or three 6-inch round pans.
- Shred the carrots, make your flax eggs, and then set them aside.
- To a large bowl add the flour, pumpkin pie spice, baking powder, baking soda, and salt and whisk everything together.
- Mix the non-dairy milk,apple cider vinegar, vanilla extract, sugar, andmaple syruptogether in a large measuring cup. Pour into the dry ingredients, add the flax eggs, and mix until everything is just combined.
- Add the shredded carrots, pineapple, applesauce, walnuts, and raisins then gently mix everything together until it forms a thick cake batter.
- Spoon the batter evenly into your prepared pan(s). Bake for 35-40 minutes or until the top is deep golden brown and a toothpick or knife inserted into the center comes out clean. You want the top to be a deep golden brown without any wiggling or jiggling.
- For the frosting: While the carrot cake is baking go ahead and make the vegan cream cheese frosting. Simply add all of the frosting ingredients to a high-speed blender and process until it’s completely smooth and creamy. Place the frosting in the fridge and let it sit for at least 30 minutes so it set up all nice and firm.
- Remove from the oven and let the cake(s) sit in the pan(s) for at least 15 minutes. Then carefully run a knife around the edges and gently flip onto a cooling rack and coolcompletely.
- Once the cake has completely cooled you may frost the cake however you desire.
Notes
Nutrition info is an estimate which includes the frosting recipe.
Let the carrot cake completely cool!Allowing the cakes to completely cool will help the flavor develop. This cakebenefitsfrom lots of air-flow. If you’re in a rush place the cakes in the refrigerator or freezer until cool to the touch.
Pineapple. If using canned pineapple be sure and use one NOT packed in syrup. YUCK!
Useparchment paper.If you are not using a siliconbaking panalways place a piece ofparchment paperin the bottom of your pans. It helps the cake to slide out much easier.
If any of your ingredients are cold allow them to come toroom temperaturebefore baking with them. They will mix together much easier than firm and cold ingredients.
Do not overmix!Yes, this vegan carrot cake is dense. But, overmixing will cause it to firm up and hardened during the baking process. Dense and firm are not the same thing.
Follow the recipe.Weigh or measure the ingredients and follow the recipe. That is all.
Frosting:If you are making a single-layer vegan carrot cake you will have more than enough frosting. However, you will need to double the frosting recipe if you plan on making a two or three-layer vegan carrot cake.
Do not frost the cakes until they have completely cooled. If the cakes are warm the icing will soften and the layers will slide.
Refrigerate. You can totally enjoy this cake at room temperature. But, for an exceptional experience place the cake in the fridge for 30 minutes once it’s been frosted. Amazing!
Nutrition
- Serving Size:
- Calories: 332
- Sugar: 26.9 g
- Sodium: 246.4 mg
- Fat: 9.9 g
- Carbohydrates: 56.7 g
- Fiber: 5.2 g
- Protein: 7.9 g
- Cholesterol: 0 mg
