Description
This Vegan Carrot Cake is soft, moist, and full of warm spices and fresh carrots—made completely without eggs or dairy. Topped with a luscious vegan cream cheese frosting, it’s a classic dessert reinvented for plant-based lifestyles. Perfect for birthdays, holidays, or a cozy weekend bake. Keywords: vegan carrot cake, dairy-free carrot cake, eggless carrot cake, plant-based carrot dessert, vegan cream cheese frosting
Ingredients
Units
Scale
- For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup unsweetened plant-based milk
- 1/2 cup neutral oil (like sunflower or canola)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
- For the Frosting:
- 1/2 cup vegan butter
- 1/2 cup vegan cream cheese
- 2–2 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans or one 9×13 pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk sugars, plant milk, oil, vanilla, and apple cider vinegar.
- Stir wet ingredients into the dry until just combined.
- Fold in grated carrots, pineapple, nuts, and raisins if using.
- Pour batter into prepared pan(s) and bake for 30–35 minutes or until a toothpick comes out clean.
- Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat vegan butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, and beat until fluffy.
- Frost cooled cake and enjoy!
Notes
- Use freshly grated carrots (not pre-shredded) for best texture.
- Make it nut-free by omitting nuts.
- Store frosted cake in the fridge for up to 5 days.
Nutrition
- Calories: 320
- Sugar: 22g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
