Vegan Carrot Cake

This delicious vegan carrot cake is moist, perfectly spiced, and wrapped in a cream cheese frosting that’s as smooth as silk. This cake celebrates the joy of vegan baking with a texture that’s simply amazing. It’s fluffy, rich, and practically melts in your mouth, showing that ethically crafted delights can dazzle without missing a beat on flavor.

Serve this up at a plant-powered party, a springtime soirée, a vegan Easter brunch, or as a delightful way to sneak in some veggies for dessert. Wherever you slice this award-worthy cake, it’s sure to be a hit!

This recipe was sponsored by Bored Cow—an innovative company making animal-free dairy milk using fermentation instead of cows. Enjoy!

Why You’ll Love This Recipe

Diving into this vegan carrot cake recipe is like finding the dessert jackpot. It’s not just a treat for your taste buds; it’s a celebration of all things moist, flavorful, and wonderfully satisfying. Here’s why this cake will steal your heart and become a repeat performer in your kitchen:

• Unbeatable Moisture: Thanks to the perfect blend of ingredients, this cake stays wonderfully moist, bite after blissful bite.
• Spot-on Spices: The balance of spices is like a cozy hug in flavor form, warming and perfectly paired with the sweetness of carrots.
• Dreamy Frosting: The plant-based cream cheese frosting is so good, you’ll be tempted to enjoy it by the spoonful.
• Simple Ingredients: Made with everyday pantry staples, this recipe is as accessible as it is delicious.
• Crowd-Pleaser: Designed to delight both vegans and non-vegans alike, it’s the ultimate dessert for any gathering.

With each slice, this vegan carrot cake proves that plant-based baking can be both easy and incredibly indulgent.

Key Ingredients

In this vegan carrot cake, these ingredients play a starring role, coming together in a perfect ensemble. From foundational flour to enchanting spices and the luscious frosting, let’s unravel the magic behind what makes this cake not just a treat, but an experience. Here’s the inside scoop on the key players that elevate this cake from simple to spectacular.

For The Cake

• All-Purpose Flour: The foundation of our cake, all-purpose flour keeps things simple but essential, giving structure to each slice so it can hold all that moist, carroty goodness.
• Baking Soda & Baking Powder: These are our lift-off agents, ensuring our cake rises to the occasion, quite literally. Baking soda and powder work their science magic to give us that light, fluffy texture that makes every bite a cloud of delight.
• Cinnamon & Nutmeg: Here’s where we start jazzing things up. Cinnamon and nutmeg are like the dynamic duo of spice, adding warmth, depth, and that unmistakable “bakery scent” that wafts through your kitchen, making neighbors jealous.
• Carrots: The star of the show, shredded carrots not only sneak in a veggie but also bring moisture and a natural sweetness that defines the character of this cake. Plus, they make us feel a tad better about going in for that second slice.
• Plant-Based Milk: Swirling into the mix, the milk is all about adding moisture without the moo. While any type of vegan milk will work here—and you could even sub water for milk in a pinch—we used Bored Cow milk. Bored Cow makes animal-free dairy that functions just like cow’s milk because it is actual whey protein—but it’s made through fermentation without involving cows. How cool is that?
• Brown Sugar: This sweetie pie brings a rich, molasses-y depth to the cake, complementing the spices and giving the crumb that perfect moist texture. It’s sugar with a bit of sass.
• Canola Oil: The unsung hero that makes our cake tender and moist, canola oil is all about keeping things light and luscious, ensuring every bite melts in your mouth.
• Vanilla: A dash of vanilla extract is like the cherry on top, adding that essential, aromatic backdrop that ties all the flavors together in sweet harmony.

Optional Additions: Here’s where you can get a bit cheeky—chopped nuts add a crunch that contrasts beautifully with the cake’s tender crumb, and raisins? They’re like little bursts of chewy sweetness, playing peekaboo in every slice.

For The Vegan Carrot Cake Icing

• Plant-Based Cream Cheese and Vegan Butter: These two are the creamy dream team, creating a frosting so lush and velvety, you’d never guess it’s plant-based. They’re the canvas for our frosting masterpiece.
• Powdered Sugar: It sweetens the deal, lending the frosting its smooth, spreadable consistency that glides over the cake like ice skaters on a rink.
• Lemon Juice: Just a squeeze adds a bright, zesty note, cutting through the sweetness and bringing a lightness that makes the frosting sing.
• Vanilla Extract & Salt: Vanilla rounds out the flavors with its sweet, floral notes, while a pinch of salt brings all the tastes into sharp focus, proving once again that a little contrast goes a long way.

Together, these ingredients make up the symphony of flavors and textures that is your unforgettable vegan carrot cake and cream cheese frosting.

How To Make This Recipe

Ready to make a vegan carrot cake that’s sure to dazzle and delight? Let’s roll up our sleeves for a baking adventure that transforms simple ingredients into a showstopper worthy of any celebration!

For The Cake

Preparation: Start by preheating your oven to 350 degrees F. Prepare two 9-inch cake pans by lining the bottoms with parchment paper and greasing the sides.

Prepare Wet Ingredients: Shred carrots and place them in a medium mixing bowl. Add oil, plant-based milk, brown sugar, and vanilla to the carrots and mix well.

Mix Dry Ingredients: In a large mixing bowl, combine your dry ingredients—flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Whisk these together until they are well blended.

Combine Ingredients: Once your oven is heated, gently fold the wet ingredients into the dry ingredients in the large bowl. Mix just enough to combine them, taking care not to overmix, which can affect the texture of the cake.

Transfer The Batter: Pour the batter evenly into the prepared cake pans.

Bake the Cake: Bake in the preheated oven for about 35-40 minutes. The cakes are done when they feel springy to the touch and a toothpick inserted into the center comes out clean.

Cool: Allow the cakes to cool in their pans for about 15 minutes. Then, carefully turn out the cakes onto cooling racks, remove the parchment paper, and let them cool completely.

For the Cream Cheese Frosting

Whip Base Ingredients: Using either a stand mixer or a hand mixer, whip together plant-based cream cheese and butter until the mixture is fluffy and well combined.

Make It Sweet: Add sugar in gradually and beat on low speed until it’s fully incorporated.

Flavor the Frosting: Add lemon juice, vanilla extract, and a pinch of salt to the frosting. Mix just enough to blend the flavors, being cautious not to overmix.

Adjust Consistency: If you prefer a thicker frosting, you can chill it in the refrigerator for an hour or add additional powdered sugar to achieve the desired consistency.

Cake Decorating 101

Dreaming of decking out your vegan carrot cake in show-stopping style? Whether you’re a frosting aficionado or a sprinkle enthusiast, we’ve got the tips to transform your cake from delicious to a masterpiece of edible art. Grab your spatula, and let’s get into these sweet, approachable, and utterly fun decorating tips that’ll make your vegan carrot cake the talk of the dessert table:

• Smooth Moves: Kick things off by ensuring your cake layers are cool as a cucumber—chilled, even. A cool cake means fewer crumbs and a smoother frosting application. Start with a thin “crumb coat” of frosting to lock those crumbs away, then chill it for about 30 minutes. This is your canvas for a sleek finish.
• Tools of the Trade: For that professional look with half the effort, a rotating cake stand and an offset spatula will be your besties. They help spread the frosting evenly, making the job a breeze.
• Piping Perfection: Ready to add some flair? Grab a piping bag fitted with a star nozzle and create elegant swirls or rosettes of vegan carrot cake icing around the edges. For a splash of fun, whisk in some plant-based food coloring to your frosting.
• Go Nuts with Toppings: Time to sprinkle on some magic with a generous handful of crushed walnuts or pecans over your frosted masterpiece. Toast them lightly for an extra nutty punch that’ll have everyone coming back for seconds.
• Edible Flowers & Marzipan Carrots: Here’s where we turn the pretty up to eleven. Adorn your cake with pesticide-free edible flowers like marigolds, pansies, and lavender for a stunning, Instagram-worthy finish. And for a whimsical touch, craft small carrots from marzipan as a playful nod to the cake’s star ingredient.
• Keep It Cool: If your frosting begins to throw a temper tantrum (read: gets too soft), give it a time-out in the fridge. Firmer frosting behaves better and keeps those decorative touches sharp and in place.
• Embrace Imperfections: Here’s a little secret—imperfections add character. A homemade cake with a rustic look screams, “I’m delicious and made with love,” so go easy on yourself if it’s not perfect.

There you have it—a cake that’s not just a treat but a showpiece, sparking conversations and admiring glances. Dive in, decorate with heart, and remember, the real magic happens when you’re having fun. So go ahead, make that cake unforgettable!

FAQs

More Delicious Vegan Cakes

• Chocolate Bundt Cake
• Classic Vegan Chocolate Cake
• Raw German Chocolate Cake
• Easy Vegan Birthday Cake
• No-Bake Vegan Ice Cream Cake

Looking for something in cupcake form? Prepare to wow the masses with our vegan matcha buttercream cupcakes and Easter cupcakes with lemon buttercream frosting. And because no cake (or cupcake) ensemble is complete without a crowning glory, our vegan frosting guide is icing on the … well, you know.

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The Best Vegan Carrot Cake Recipe With Cream Cheese Frosting

Author: Michelle Cehn

5 from 25 votes

Ready your spatulas for a vegan carrot cake that’s set to redefine your dessert expectations. With its irresistibly moist texture, perfectly balanced spices, and a silky frosting that could win awards, this cake is a vibrant celebration of what vegan baking can achieve. It's not only a treat for the taste buds, but also fun to make!

Print Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 16 slices, 1 (9-inch) double layer cake

Ingredients

Dry Ingredients

• ▢ 3 cups all-purpose flour
• ▢ 1½ teaspoons baking soda
• ▢ 1½ teaspoons baking powder
• ▢ 3 teaspoons cinnamon
• ▢ ¾ teaspoon salt
• ▢ ¼ teaspoon nutmeg

Wet Ingredients

• ▢ 2¼ cups shredded carrots, packed, about 6 carrots shredded
• ▢ 1½ cups plant-based milk, such as Bored Cow
• ▢ 1½ cups lightly-packed brown sugar
• ▢ ⅓ cup canola oil
• ▢ 2 teaspoons vanilla extract

Optional Additions

• ▢ ½ cup chopped nuts, walnuts or pecans
• ▢ ¼ cup raisins

For The Cream Cheese Frosting

• ▢ 8 ounces plant-based cream cheese
• ▢ ¼ cup plant-based butter, softened
• ▢ 4 cups powdered sugar, sifted
• ▢ 1 teaspoon lemon juice
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon salt

Instructions

For The Cake

• Preheat the oven to 350 degrees F. Grease two 9 inch cake pans (line the bottom with parchment paper and then grease the sides).
• Whisk together flour, baking soda and powder, cinnamon, salt, and nutmeg in a large mixing bowl, until well combined.
• In a medium mixing bowl add the shredded carrots, oil, plant-based milk, brown sugar, and vanilla.
• When the oven is at 350 degrees, fold together the wet and dry ingredients in the large mixing bowl, being careful not to overmix the batter.
• Pour the batter into each cake pan in even amounts. Bake the muffins for 35-40 minutes or until the tops of the cake are springy when touched and an inserted toothpick comes out clean.
• Cool the cakes in their pans for 15 minutes, before carefully turning the cake layers onto cooling racks. Remove the parchment paper from the bottom and let them cool completely before frosting with cream cheese frosting.

For The Cream Cheese Frosting

• With a stand or hand-mixer whip the plant-based cream cheese and butter together until fluffy and completely combined.
• Begin to incorporate the powdered sugar into the mixture by sifting in ½ cup at a time. Beat on a low speed until fully mixed together.
• Scrape the sides with a spatula in order to ensure even mixing.
• Add in lemon juice, vanilla extract, and salt to the frosting, being careful not to overmix.
• For a thicker frosting, either chill in the fridge for an hour or add more powdered sugar.

Video

https://www.youtube.com/shorts/PUEMbNIb6Lk

Notes

Storage Tips:

• Refrigeration: Keep your vegan carrot cake fresh and delicious by storing it in an airtight container in the fridge. Make sure it’s completely cooled before storing. Enjoy for up to 5 days.
• Freezing: For longer storage, vegan carrot cake can be frozen, with or without frosting, for up to 3 months. Ensure it’s wrapped tightly in plastic wrap and then aluminum foil to maintain its taste and moisture. Thaw in the refrigerator overnight before indulging.

Additional Notes:

• Gluten-Free Option: Easily transform this cake into a gluten-free delight by substituting all-purpose flour with your preferred gluten-free flour blend. Keep the cake’s signature moist texture and rich flavor intact.
• Serving Suggestion: For the best flavor, let the cake sit at room temperature for about 10-15 minutes before serving if it has been refrigerated or thawed.
• Decoration Tip: When decorating, consider using a turntable for frosting. It makes spreading the frosting evenly a breeze and can help achieve a more professional look.

Nutrition

Calories: 352kcal | Carbohydrates: 74g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 504mg | Potassium: 137mg | Fiber: 2g | Sugar: 21g | Vitamin A: 146IU | Vitamin C: 0.3mg | Calcium: 92mg | Iron: 2mg

Course — Dessert

Cuisine — American

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