Vegan Carrot Cake

If there’s one dessert we never get tired of, it’s this Vegan Carrot Cake! Soft, perfectly spiced, and bursting with fresh carrot flavor, it’s the ultimate crowd-pleaser. Whether for birthdays, holidays, or just because, this cake is always a hit—especially with its rich, tangy cream cheese frosting. One bite, and you’ll see why it’s a forever favorite!

Let’s get into more details about this cake’s ingredients, including substitution ideas.

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

• Flour: Use all-purpose flour for the classic taste, or swap with whole wheat pastry flour for a healthier twist. For a vegan gluten-free carrot cake, opt for high-quality gluten-free baking flour.
• Sugar: Granulated sugar is standard, for a richer flavor, mix it with brown sugar.
• Spices: Blending ground cinnamon and pumpkin pie spice blend gives this cake its signature warmth.
• Nuts: Chopped walnuts add a classic crunch, but pecans work just as well. For a nut-free version, skip them entirely or add raisins, shredded coconut, or sunflower seeds for texture.
• Fat: Vegetable oil (canola, sunflower, or avocado oil) makes this cake extra moist. Prefer a richer flavor? Try melted coconut oil or light olive oil.
• Vinegar: Apple cider vinegar helps activate baking soda for a fluffy cake. Swap with white vinegar or lemon juice if needed.
• Vanilla: Vanilla extract enhances the overall flavor—opt for pure vanilla (not imitation) for the best taste.

To toast or not to toast walnuts! Toasting walnuts before baking brings out their natural nuttiness and adds extra crunch. Simply toast them in a dry pan over medium heat for 2-3 minutes or bake at 350°F for 5 minutes.

Short on time? Try this Vegan Carrot Cake Boxed Mix Hack!

Want to switch things up? Try adding crushed pineapple, shredded coconut, or a hint of lemon zest for a fresh twist! Applesauce can also boost moisture while reducing oil—just swap 1/3 cup oil for 1/3 cup unsweetened applesauce.

How to Make Vegan Carrot Cake

This vegan carrot cake comes together with surprising ease—no mixer required! I always say that baking is more than just the end result; it’s about the experience, the aroma, and the little moments in between.

There’s something so satisfying about stirring batter by hand, watching those beautiful orange flecks of carrot fold into the mix, and anticipating the warm, spiced scent that fills your kitchen.

Here’s how we make it, step by step:

1. Mix the Dry Ingredients: Grab a big mixing bowl (because trust me, you don’t want flour flying everywhere!). Whisk together flour, sugar, baking soda, salt, and spices until well combined. This ensures even distribution of those warm spices in every bite.
2. Combine wet ingredients: In a separate bowl, stir together grated carrots, vegetable oil, water, vinegar, and vanilla. It’ll look a little loose at first, but trust the process—this is where all the moisture and sweetness come in!
   
3. Add the Nuts (if Using): If you love a little crunch, toss in some chopped walnuts or pecans with the flour mixture. This helps prevent them from sinking to the bottom of the cake while baking.
4. Bring it All Together: Pour the wet ingredients into the dry mixture and gently fold them together. The batter will be thick, rich, and speckled with bright orange carrot ribbons—exactly what you want! Don’t overmix; we want a tender cake, not a tough one.
5. Bake to Perfection: Pour the batter into a greased cake pan (or cupcake tins if you’re going that route). Pop it into the oven and bake until golden and springy to the touch. Your kitchen will smell incredible right about now!
6. Cool Completely: I know it’s tempting to frost the cake right away, but trust me—patience pays off! Let the cake cool completely before adding that dreamy, tangy cream cheese frosting. Otherwise, it’ll melt right off!
7. Slice, Serve & Enjoy: Take a moment to admire your work, then slice in and savor every bite of your homemade vegan carrot cake.

One-Bowl Vegan Carrot Cake (Minimal Cleanup!)

Want to keep things extra simple? You can absolutely make this a one-bowl recipe! Here’s how:

1. Start with Dry Ingredients – In a large mixing bowl, whisk together dry ingredients. Create a well in the middle of the flour.
2. Add Wet Ingredients Gradually – Pour in the water, vegetable oil, vinegar, and vanilla (in that order). Stir together the wet ingredients at the top, gradually incorpirating the floixture.
3. Fold in Nuts, if using) – Stir in toasted nuts, if desired) until everything is evenly distributed. The batter should be thick and luscious.
4. Bake & Enjoy – Pour into your prepared pan(s) and bake as usual!

Pro Tip: Mixing everything in one bowl works best if you don’t overmix the batter—stir just until everything is combined for the most tender cake.

Tips for Success

• Use Freshly Grated Carrots: Pre-shredded store-bought carrots are too dry. Grating them fresh ensures a super moist and flavorful cake.
• Measure Flour Correctly: Spoon flour into your measuring cup, then level it off with a knife.
• Oil Over Butter — Vegetable oil adds moisture to cakes without making them greasy.

Want an even more tender cake? Try my Apple-licious Healthy Carrot Cake recipe – it swaps some applesauce for the vegetable oil.

Baking Options

Want to mix things up? Here are some fun variations for different occasions:

• Vegan Carrot Cake Muffins — Same batter, shorter bake time (around 20 minutes). Prefer a dedicated muffin recipe? Try my  vegan carrot muffin recipe.
• Vegan Carrot Loaf Cake — Skip the frosting for a snack-worthy carrot bread, or frost it for dessert. Bake in a loaf pan for 40-50 minutes.
• Vegan Carrot Cake Cupcakes — Pour batter into a muffin tin and bake for 20-25 minutes. Perfect for portion control (or sharing—if you must!).
• Make Carrot Cake Sheet Cake — Hosting a crowd? Pour the batter into a 9×13-inch pan and bake for around 40 minutes. Try gingersnap crumbles on top for an extra treat!

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Carrot Cake Topping Ideas

Forget basic cream cheese! This carrot cake deserves a topping as special as it is. Go decadent with Vegan Buttercream, keep it light and modern with a Naked Cake, or explore the dreamy, old-fashioned charm of Dairy-Free Ermine Frosting.

Want even more inspiration? My Carrot Cake Toppings Guide has next-level ideas—plus my secret weapon for the BEST Vegan Cream Cheese Frosting!

Frequently-Asked Questions

Easy Vegan Carrot Cake

This moist, flavorful Vegan Carrot Cake is topped with a rich, tangy Vegan Cream Cheese Frosting. Perfect for any occasion, every bite is packed with warm spices and pure bliss.

5 from 25 votes

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Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 14 servings

Calories: 550kcal

Author: Marly McMillen

Ingredients

CupsMetric

• ▢ 1 ½ cups walnuts
• ▢ 3 cups all-purpose flour
• ▢ 2 cup granulated sugar
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 2 teaspoon baking soda
• ▢ 2 cups chopped carrots
• ▢ ⅔ cup vegetable oil
• ▢ 2 cup cold water
• ▢ 2 tablespoons apple cider vinegar
• ▢ 2 teaspoons vanilla

Easy Vegan Cream Cheese Frosting

• ▢ ½ cup vegan butter
• ▢ 4 tablespoons vegan cream cheese (see note)
• ▢ 1 teaspoon lemon juice
• ▢ 3 cups powdered sugar
• ▢ Additional walnuts for garnish

Get Recipe Ingredients

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Instructions

1. Preheat oven to 350°F/175°C. Spray two round cake pans with vegetable spray. You can also place a piece of parchment paper at the bottom of the pans and spray the sides with vegetable oil.*
2. Place walnuts on a baking pan and toast for 5 minutes. Be careful not to cook too long because they will burn. Remove from the oven and allow to cool before chopping.
3. Combine in a large mixing bowl the flour, sugar, salt, cinnamon, pumpkin pie spice, and baking soda. Stir to combine. Stir half of the walnuts into the flour mixture. Set aside.
   
4. Add the chopped carrots to a food processor and pulse several times to shred the carrots.
   
5. Add the vegetable oil, water, vinegar, and vanilla to the food processor and pulse in quick bursts to combine.
   
6. Pour the carrot mixture in with the flour mixture. Stir to combine, making sure there are no clumps of flour throughout the batter.
7. Pour the batter into your prepared pans. Bake for 35 minutes until a toothpick inserted in the middle comes out clean.
8. Allow the cake to cool for about 10 minutes before inverting onto a serving plate. Allow the cakes to cool completely.

For the Vegan Cream Cheese Frosting:

1. In the meantime, prepare the frosting by combining the vegan cream cheese and vegan butter in a mixing bowl. Mix until light and fluffy. Add the powdered sugar ½ cup at a time. Then add the lemon juice and beat until you get a spreadable consistency. You can add a tablespoon of plant-based milk if it's too thick.
   
2. Ice the top of one of the cakes. Top with additional chopped, toasted walnuts. Place the second cake on top. Cover the top cake and sides with frosting. Garnish with chopped walnuts.

Recommended Equipment

Cake Pans

Food Processor

Spatula

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Video

Notes

Make it Healthier

To make this cake lighter and healthier, try these simple swaps:

• Cut sugar by 50% and add raisins for natural sweetness.
• Substitute whole wheat pastry flour (or 50% whole wheat flour) for extra fiber.
• Replace half of the oil with applesauce or an applesauce substitute.
• Use whipped coconut cream instead of frosting for a lighter topping.
• For a gluten-free version, swap in a high-quality gluten-free baking flour.

Note: These changes may affect the flavor and texture, but you’ll still get a delicious cake!

Baking Options

• Vegan Carrot Cake Muffins — Same batter, but bake for 20 minutes. Or try this dedicated vegan carrot muffin recipe.
• Carrot Cake Loaf: Bake in a loaf pan for 40-50 minutes, and enjoy it either frosted or unfrosted as a snack bread.
• Vegan Carrot Cake Cupcakes: Divide batter into muffin tin and bake for 20-25 minutes.
• Carrot Cake Sheet Cake: For parties, pour batter into a greased 9×13-inch pan and bake for 35-40 minutes until a toothpick comes out clean.
• Love extra frosting? Try this alternative Vegan Cream Cheese Icing for a thicker topping.

Love extra frosting? Try this alternative recipe: vegan cream cheese icing recipe.

Calories: 550kcal | Carbohydrates: 79g | Protein: 5g | Fat: 25g | Saturated Fat: 11g | Sodium: 407mg | Potassium: 142mg | Fiber: 2g | Sugar: 55g | Vitamin A: 3363IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Did you make this recipe?

Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!

More Carrot Desserts

Can’t get enough carrot-flavored treats? Try these irresistible carrot desserts:

This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2025.

About the Author

Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›