Vegan Carrot Cake

This moist vegan carrot cake recipe will be your new favorite dessert! This spice cake is infused with carrots and served with the ultimate tangy cream cheese carrot cake frosting. It’s a dairy-free carrot cake recipe that’s tender, yummy, and easy to make, too!

A slice of carrot cake sits on its side on a plate with a fork in front of it.

Are you ready to go all-in on an indulgent dessert? This easy vegan carrot cake will be your new favorite.

You can’t usually find an egg-free carrot cake in the stores. But that’s ok. Homemade always makes the best vegan carrot cake ever!

Many recipes for vegan carrot cakes offer complicated processes. You won’t find that here today. I created an easy-as-possible process to make the most delicious carrot dessert imaginable.

What is Vegan Carrot Cake Made Of?

Is carrot cake dairy-free? No, not remotely. Is carrot cake egg-free? Absolutely not. To get a carrot cake that is both dairy-free and egg-free, you’ll need to look at vegan options.

Vegan carrot cake is made with a variety of ingredients, depending on the recipe. This simple carrot cake recipe calls for carrots (that we’ll shred in a food processor), vegetable oil, vinegar, vanilla extract, spices (cinnamon and pumpkin pie spice), nuts, flour, and sugar.

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

Key Ingredients

Here are the ingredients you’ll need to make this yummy vegan carrot cake:

  • Flour — I use all-purpose flour, but you can substitute whole wheat pastry flour (different than whole wheat flour). Make vegan gluten-free carrot cake by using a high-quality gluten-free baking flour.
  • Sugar — I use granulated sugar for this cake. You can substitute half brown sugar and half granulated sugar.
  • Spices — We’ll use a mixture of ground cinnamon and pumpkin pie spice.
  • Nuts — I add chopped walnuts to this cake. You can substitute chopped pecans or leave the nuts out entirey.
  • Vegetable oil — Any vegetable oil will work, such as canola oil, olive oil, etc.
  • Vinegar — We’ll use apple cider vinegar. You can substitute plain white vinegar or even lemon juice.
  • Vanilla extract — I use high-quality pure vanilla extract for the best flavor.
  • Carrots — The star of the show, we’ll use fresh raw carrots to make this cake moist and delicious.

To toast or not to toast walnuts? I love this response on why to toast walnuts before baking. The walnuts are insulated by all the other batter ingredients. Toasted walnuts add a great touch to carrot cakes.

In a hurry? You can skip making your cake from scratch and use a box mix instead. Check out my Vegan Carrot Cake Boxed Mix Guide to find the best one for you!

Looking down on a plate with a slice of carrot cake on it. A fork has cut into the cake and is sitting at the front of the plate.

How to Make Vegan Carrot Cake

Curious about the secret behind crafting the easiest and most delicious carrot cake? Here it is: no mixer required! That’s right, this recipe is wonderfully simple, eliminating the need for any fancy equipment.

Here’s a quick overview of the steps involved. For more detailed instructions, refer to the recipe card below:

  1. Begin by toasting the walnuts in the oven as it preheats.
  2. In a large bowl, combine the dry ingredients from the flour to the baking soda.
  3. Stir half of the toasted walnuts into the flour mixture for added crunch and flavor.
  4. Using a food processor, quickly pulse the carrots to shred them into fine pieces.
  5. Combine the wet ingredients with the shredded carrots in the food processor, pulsing in short bursts until well combined.
  6. Gently fold the carrot mixture into the dry ingredients until evenly incorporated.
  7. Transfer the cake batter into prepared cake pans, spreading it out evenly.
  8. Bake until the cakes are cooked through, and a tester inserted into the center comes out clean.
  9. Once the cakes have cooled, prepare the cream cheese frosting and generously spread it over the top.

With this simple yet effective method, you’ll have a delectable vegan carrot cake ready to impress!

The dry ingredients for this cake are in a white mixing bowl.

Storage Tips

You can store carrot cake at room temperature for a few hours and up to overnight. But because this cause is so moist, I recommend storing it in the fridge. It will keep in the fridge for up to 5 to 7 days.

Making Moist Carrot Cake

You want a moist carrot dessert and there are ways to make that happen. Here are my favorite tips to make carrot cake moist:

  • Carrots are naturally moist — using the right quantity will make your cakes good and moist.
  • Use freshly grated carrots. Store-bought shredded carrots can be dry and have a powdery texture.
  • Use oil instead of butter. Vegetable oil adds moisture to cakes without making them greasy.
  • Don’t overmix the batter. Overmixing the batter will make cakes tough.
  • Bake in a preheated oven. This will help the cakes cook evenly and prevent them from drying out.
  • Don’t overbake. A toothpick inserted into the center should come out clean when the cake is done.
A slice of Vegan Carrot Cake sits in front of the rest of the cake.

By following these tips, you can make a moist and delicious carrot cake that everyone will love.

There are more tips that can make your cakes both moist and healthy. This recipe for healthy vegan carrot cake uses applesauce in the batter which adds moisture without sacrificing texture.

What Makes This Recipe Shine?

  • Adding pumpkin pie spices creates the perfect flavors for this spiced cake
  • Toasting the walnuts boosts the walnut flavor in the batter and the garnish too
  • Finely-chopped carrots (via a food processor) distribute the flavor and texture of carrots throughout.

New to Vegan Baking?

The idea of making cookies, cakes, or muffins without eggs or dairy can seem like a hill too tall to climb. But with the simple tips in my Guide to Vegan Baking, you’ll be baking like a vegan pro in no time!

Carrot Cake Toppings

A classic carrot cake typically features a generous layer of cream cheese frosting, covering the entire cake, including its sides.

If you’re seeking a vegan alternative to the traditional cream cheese frosting, or you’d like your carrot cake without cream cheese, here are several delightful options:

  • Vegan Buttercream Vanilla Frosting is a delicious option.
  • Consider a Naked Vegan Carrot Cake, leaving the cake’s sides bare while frosting between layers and on top for a modern twist.
  • Dairy-Free Ermine Frosting can complement carrot cake well, although it may require careful handling due to its softer consistency.
  • Discover the secrets behind my Vegan Cream Cheese Frosting Recipe for an exceptional dairy-free alternative.
  • Elevate your cake’s appearance by decorating with chopped nuts.
  • For a unique flavor and texture, sprinkle gingersnap crumbles atop your carrot cake.

For a comprehensive guide to topping your carrot cake, explore my highly-ranked Carrot Cake Toppings Guide for a wealth of creative ideas.!

Storing Carrot Cake

Once you bake your carrot cake, you’ll want to keep it fresh for as long as possible. Here’s my go-to guide for keeping my cakes fresh and flavorful:

  • Unfrosted —Store unfrosted cake for 1 to 2 days. This is an extremely moist cake so refrigeration is recommended to keep it fresh longest.
  • Frosted — If your cake is frosted, I recommend only storing it in the fridge to make sure it stays fresh. You can set it on your dessert table for a few hours, but before and after, the fridge is your friend.

Want to know more about storage options and how long your carrot cake will last? See my complete guide.

Carrot cake is one of my favorite desserts because it’s so easy to make it ahead and freeze it. Learn all about how you can freeze carrot cake in my handy guide.

Reader Reviews

★★★★★
I’ve made this vegan carrot cake recipe many times over the past few years for my vegan family members and friends and it has always been a favorite! Not just for the vegans but everybody loves this carrot cake. I’ve shared the recipe quite a few times.

Pam C

Marly’s Tips

  • Grating carrots — You can grate the carrots by hand or use a food processor for faster results
  • Make vegan carrot cake with pineapple by adding 1/4 cup crushed pineapple to the batter. Make sure to drain the juice from the crushed pineapple.
  • For a vegan lemon carrot cake, add 1 to 2 teaspoons of lemon zest to the batter before baking.
  • Other Favorite Add-ins: Add 1/2 cup dried fruit, such as raisins and/or 1/4 cup coconut shreds.

Frequently-Asked Questions

Is carrot cake vegan?

The average store-bought carrot cake is not vegan. That’s because they’re made with dairy and eggs. Of course, you can make your own homemade vegan carrot cake topped with vegan cream cheese frosting.

Are carrots really in carrot cake?

There are carrots in carrot cake. There are a few vegetables that have found their way into desserts, including carrots, zucchini, and sweet potatoes. They typically add flavor, texture, and moisture.

Carrot Cake Baking Options

If you want more options besides a layer cake, I think this guide will come in handy:

  • Vegan Carrot Cake Muffins — You can use this same batter and bake it in muffin compartments lined with cupcake papers. Reduce the baking time to around 20 minutes. Or you can use this vegan carrot muffin recipe.
  • Make Vegan Carrot Cake Bread — bake it in a loaf pan and cook it longer, 40 to 50 minutes.
  • Vegan Carrot Cake Cupcakes — distribute the batter into muffin pan compartments and bake for 20 to 25 minutes.
  • Make Carrot Cake Sheet Cake — Pour the batter into a greased 9×13 inch pan and bake for around 40 minutes.
  • Vegan Carrot Loaf Cake — Everyone loves a delicious vegan carrot loaf cake! To make it, pour this batter into a prepared standard 9×5-inch loaf pan. Bake for 40 to 50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
A spoon is dropping some tasty frosting on a vegan carrot cake muffin. There's a white dish with more frosting in the background and more muffins too.

More Carrot Cake Recipes

If you love this cake and want to try different carrot cake recipes, here are some of my favorites:

A slice of carrot cake has a fork sitting next to it with a bite of cake on the fork.
A slice of carrot cake sits on its side on a plate with a fork in front of it.

Vegan Carrot Cake

You’re in for a treat with this delicious layered Vegan Carrot Cake topped with an amazing Vegan Cream Cheese Frosting. Every bite is dreamy!
5 from 30 votes
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Servings: 14
Calories: 550kcal

Ingredients

  • 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
  • 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

Instructions

  • 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.*
  • 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.
  • 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.
    The dry ingredients for this cake are in a white mixing bowl.
  • Add the chopped carrots to a food processor and pulse several times to shred the carrots.
    Freshly ground carrots are in the bowl of a food processor.
  • Add the vegetable oil, water, vinegar, and vanilla to the food processor and pulse in quick bursts to combine.
    The wet ingredients for this healthy carrot cake recipe are in a glass mixing bowl.
  • Pour the carrot mixture in with the flour mixture. Stir to combine, making sure there are no clumps of flour throughout the batter.
  • Pour the batter into your prepared pans. Bake for 35 minutes until a toothpick inserted in the middle comes out clean.
  • 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:

  • 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.
    A stand mixer mixing bowl holds creamy frosting, with some of it on the beater.
  • 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

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Video

Notes

Make it Healthier

Making the cake healthier will change the texture and flavor. But here are some of my favorite tips to make this carrot cake healthier:
  • Reduce the sugar in the cake by up to 50% (1 cup). I like to add raisins to a less sweet cake for bursts of natural sweetness
  • Substitute whole wheat pastry flour 1:1 or use half whole wheat flour in the cake.
  • Substitute 1/2 cup of applesauce for the oil
  • Rather than frosting,  you can top the cake with some whipped coconut cream made with minimal sugar.
To make this recipe gluten-free, substitute gluten-free baking flour.
Remember, these changes will slightly alter the flavor and texture of the classic recipe.

Baking Options

You can use a 9×13 pan if you prefer that instead of a layered cake. If so, you’ll need to bake the cake in a 9×13 pan for about 10 minutes longer. Be sure to use a tester in the center to see if the cake is done.
Pro Tip: Toast the walnuts for even richer flavor!
Love a super thick 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.

This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2020.

82 Responses to Vegan Carrot Cake

  1. Avatar thumbnail image for MarlyCece Reply

    Can’t wait to try ur recipes!can I leave out the walnuts??? Dealing with allergies to all nuts, & coconut!

    • Avatar thumbnail image for MarlyMarly

      Hi Cece! Yes, you can leave out the walnuts. Can you have pecans? If so, that might be a good replacement? But you can make this carrot cake with no nuts at all and it will still taste great!

  2. Avatar thumbnail image for MarlyMadison Reply

    Hi, Marly! I’m going to try this recipe out this weekend (looks very promising) and was wondering what size cake pan you used? I’m assuming 9″, but want to double check. Thank you!

    • Avatar thumbnail image for MarlyMarly

      Hi Madison. Yes, I used 9-inch round cake pans. I will add this to the notes section. Hope you love this cake. It’s a favorite of ours and we have Birthday season coming up so I’m sure I’ll be making it again soo too! 🙂

  3. Avatar thumbnail image for MarlyAnn Reply

    Can I make carrot cake cupcakes with this recipe? What would you change?

    • Avatar thumbnail image for MarlyMarly

      Hi Ann! Absolutely, you can transform this into vegan carrot cake cupcakes. Just put 24 cupcake liners in a muffin tin (or tins). Fill those with the batter. Then bake about 15 – 20 minutes. Hope that helps!

  4. Avatar thumbnail image for MarlyMikael Reply

    Have you ever used slippery elm bark as an egg replacer.

    • Avatar thumbnail image for MarlyMarly

      Hi Mikael. I’ve never used slippery elm bark as an egg replacer, but it certainly has a lot of health benefits and it is noted to create the same texture as combining ground flax seeds or chia seeds in water. It is expensive though, so it may not be a good cost effective egg replacer. Maybe the price will come down in time.

  5. Avatar thumbnail image for MarlyKat Reply

    5 stars
    This looks amazing! I love your idea of adding protein powder to the recipe. I was reading some comments and saw that it’s use is to help replace eggs. I’ve seen flax meal used to replace eggs in other baking recipes, so I just wanted to share that with you all. Flax meal is super nutritious and vegan as well! I can’t wait to try out this recipe!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Kat! Yes, I love using ground flax seeds as an egg replacers. I’ve used chia seeds as well. The protein powder is a different take on egg replacement and I like doing that, especially with some cakes where I don’t want the flavor of flax seeds to come through (or the chia seeds texture). So much to think about! Thanks again for your comment!

  6. Avatar thumbnail image for MarlyLuna Reply

    Could I substitute the protein powder with pofiber..?

    • Avatar thumbnail image for MarlyMarly

      I recommend using almond flour. I hope this is helpful!

  7. Avatar thumbnail image for MarlyLuna Reply

    I don’t have any protein powder in my house, or anything like it. Can I substitute with anything or simply leave it out..?

    • Avatar thumbnail image for MarlyMarly

      I have had great luck using almond flour. It makes a very moist vegan carrot cake!

  8. Avatar thumbnail image for MarlyAlena @ nutriciously Reply

    Hi Marly, what a delicious carrot cake recipe! I love treats that hide a few veggies, especially great for picky eaters 🙂 This looks super moist and the frosting is my favorite part of it!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Alena! As far as picky eaters go, you can make this dairy free carrot cake to meet all kinds of needs – no nuts, with nuts, you name it!

  9. Avatar thumbnail image for MarlyCadry Reply

    Looking at that gorgeous slice, I can totally understand why you needed to make a second cake for picture purposes. I bet you were disappointed that you had to eat it all over again… Darn! Haha! That’s interesting that the carrots add moisture to the cake.

    And for a non-cake related question, do you know when you’ll have another episode of the Chopped podcast up again? I really miss it! I always check to see if there’s a new episode before I go on a walk or hop onto the elliptical trainer. Just think of how much more fit I’d be with a new episode to keep me going. 😉

    • Avatar thumbnail image for MarlyMarly

      5 stars
      It’s so easy to make carrot cake vegan! I’m so glad you appreciate that. The Chopped Podcast is back on schedule too – so glad you love it! 🙂

  10. Avatar thumbnail image for MarlyLinda from Veganosity Reply

    5 stars
    Vegan carrot cake is one of my favorites and yours looks so good!. I love the texture and the creamy frosting. Of course, I like to tell myself that I’m doing my body a favor when I eat it because of the carrots. 😉

    • Avatar thumbnail image for MarlyMarly

      Thanks, Linda! Vegan carrot cake recipes are the best!

    • Avatar thumbnail image for MarlyTara

      Do you have the recipe for a thicker version of this ? I have found tofutti cream cheese to be so soft and not hold up well for cream cheese icing . Any tips ?!?

    • Avatar thumbnail image for MarlyMarly

      Hi Tara. I agree with you that store-bought vegan cream cheese can result in a frosting that’s very thin. I created this alternative vegan cream cheese frosting that holds up better.

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