Vegan Carrot Cake
Craving the ultimate vegan carrot cake? Bursting with warm spices, this moist delightful cake is a flavor-packed sensation that’s surprisingly simple to whip up. Prepare to be amazed by this versatile dessert and fall in love with every heavenly bite!
We’re big fans of carrot cake in our house—it’s often our go-to for birthdays! And who can blame us? This incredibly moist vegan carrot cake is infused with warm spices and topped with tangy cream cheese frosting, making it the perfect treat for any occasion!
Let’s get into more details about this cake’s ingredients, including substitution ideas.
Ingredient Notes
Here are some key ingredients you’ll need, including substitution ideas. See the recipe card below for the full list of ingredients + quantities.
- 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, but you can mix it up with a blend of brown and granulated sugar for added depth. Adjust to taste.
- Spices: Combine ground cinnamon and pumpkin pie spice blend for a warm, flavorful kick.
- Nuts: Add chopped walnuts for a delightful crunch, or switch to pecans for a different twist. Leave them out entirely for a nut-free option.
- Fat: Vegetable oil adds moisture and richness. Choose any vegetable oil like canola or olive oil.
- Flavor Enhancers: Apple cider vinegar, salt, and vanilla work together to enhance the cake’s flavor. Substitute with white vinegar or lemon juice if needed. Opt for high-quality pure vanilla extract for the best flavor.
To toast or not to toast walnuts? I love this response on why to toast walnuts before baking. So that means toasting unlocks their full nutty richness.
In a hurry? Try this Vegan Carrot Cake Boxed Mix Hack!
Reader Reviews
★★★★★
Pam C
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.
How to Make Vegan Carrot Cake
This vegan carrot cake comes together with surprising ease – no mixer required! Baking is more than the end result, it’s the satisfaction of creating something delicious. And your kitchen will fill with the aroma of warm spices as the walnuts toast.
- Mix dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.
- Combine wet ingredients: Mix together grated carrots, applesauce, sugar, vegetable oil, non-dairy milk, and vanilla.
- Optional Nuts: Fold in chopped walnuts or pecans, if desired.
- Bake: Pour batter into the prepared pan(s), and bake until done.
- Cool: Let the cake cool, then add frosting.
- Enjoy: Slice and enjoy your delicious vegan carrot cake!
Is my batter right? Expect a batter thick and speckled with vibrant orange flecks.
For the full step-by-step guide, see the recipe card below – let’s get baking!
Secrets to Tender Carrot Cake
Here are my favorite tips to make your carrot cake moist:
- Carrots are naturally moist — using the right quantity means extra tenderness in every bite.
- Use freshly grated carrots — Store-bought shredded carrots can be dry and have a powdery texture.
- Grate the carrots finely — this releases their juices better, keeping the cake moist for days.
- Use oil instead of butter — Vegetable oil adds moisture to cakes without making them greasy.
Want even more moistness? Try my Apple-licious Healthy Carrot Cake recipe – it swaps some oil for applesauce.
What Makes This Recipe Shine?
- Pumpkin pie spices…for the PERFECT spiced cake flavor!
- Toasting walnuts…for MAXIMUM nutty richness!
- Finely-chopped carrots…for the BEST flavor and texture in every bite!
Storage Tips
This extra-moist carrot cake keeps beautifully! Unfrosted layers can be stored at room temp for a day, or in the fridge for up to a week. See my complete guide to learn more about how long your carrot cake will last.
Need longer storage? This cake freezes like a dream! For tips, detailed timelines, and thawing advice, learn all about how you can freeze carrot cake in my handy guide.
Vegan Carrot Cake
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
- 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
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.
- Add the chopped carrots to a food processor and pulse several times to shred the carrots.
- Add the vegetable oil, water, vinegar, and vanilla to the food processor and pulse in quick bursts to combine.
- 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.
- 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
To make this cake healthier, consider these tips:- Reduce sugar by up to 50% and add raisins for natural sweetness.
- Substitute whole wheat pastry flour or use half whole wheat flour.
- Replace half of the oil with applesauce or an applesauce substitute.
- Opt for whipped coconut cream instead of frosting for a lighter topping.
- For a gluten-free option, use gluten-free baking flour.
Baking Options
- Vegan Carrot Cake Muffins — Same batter, shorter bake time (around 20 minutes). Or try this dedicated vegan carrot muffin recipe.
- Loaf Cake — Enjoy it unfrosted for a snack bread, or frost it for a special dessert. Bake the batter in a loaf pan and cook it longer, 40 to 50 minutes.
- Carrot Cake Cupcakes — distribute the batter into muffin pan compartments and bake for 20 to 25 minutes.
- Carrot Cake Sheet Cake — Pour the batter into a greased 9×13 inch pan and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
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.
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!
More Carrot Desserts
If you love this cake and want to try different variations, try these carrot-themed desserts:
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Beyond Cream Cheese: Tasty Topping Ideas
Forget boring cream cheese! This carrot cake deserves a topping as special as it is. Go decadent with Vegan Buttercream, try a modern Naked Cake, or explore the surprisingly delicious world of Dairy-Free Ermine Frosting.
Need even more inspiration? My Carrot Cake Toppings Guide has all the creative twists, plus more about my top-secret Vegan Cream Cheese Frosting.
Carrot Cake Flavor Variations
Whether you’re looking for more moisture (applesauce) or a twist of flavor (pineapple or lemon zest), these flavor variations can mix things up in your cake-making adventures:
- Extra Moistness Boost: Want to add extra moisture and a touch of sweetness? Reduce the vegetable oil by 1/3 cup and include 1/3 cup unsweetened applesauce with the wet ingredients.
- Tropical Twist: For a tropical twist, reduce the vegetable oil by 1/3 cup and add 1/2 cup crushed pineapple to the batter. Drain the crushed pineapple well before adding it.
- Citrus Zing: For a bright, citrusy flavor, 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.
Got a favorite flavor combo? Share it in the comments below!
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. This easy recipe proves you don’t need eggs or dairy for a delicious carrot cake
How does vegan carrot cake rise without eggs?
Leavening agents like baking soda react with the vinegar and spices, giving this cake a perfect rise and fluffy texture.
More Ways to Enjoy This Carrot Cake Batter
If you want more options besides a layer cake, I think this guide will come in handy:
- Vegan Carrot Cake Muffins — Same batter, shorter bake time (around 20 minutes). Or try this dedicated vegan carrot muffin recipe.
- Make Vegan Carrot Loaf Cake — Enjoy it unfrosted for a snack bread, or frost it for a special dessert. To make it, 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 — Perfect for parties! Try adding a sprinkle of gingersnap crumbles on top. To make it, pour the batter into a greased 9×13 inch pan and bake for around 40 minutes.
This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2020.
I have made this vegan carrot cake many times and each time it’s so good. My family and friends have all loved it too. Thank you for a great recipe!
Hi Sarah! I’m so glad you liked this carrot cake! And your friends/family, too!
I love this recipe! I substituted whole wheat flour and it worked great!
Hi Carrie. I love the idea of adding whole wheat flour to carrot cake. So glad you liked it!
Hello Marly, Quick question I hope, what size cake pan do you use? We are in Germany and only have an 8 or 10 inch pan at home. I baked it in an 8“ pan and after 51 minutes, it is still wet in the center. Also, I did not put it on air bake, but conventional top/bottom heat.
Smells and tastes delicious though!
Hi Roland! Yes, I use 9-inch pans which means more surface of the batter is exposed to heat. Your 8-inch pan will take longer to bake. If it’s still wet in the middle I would continue baking (checking in 10-minute increments) until a tester comes out mostly clean. You can also use a thermometer to test the center of the cake. The temperature should be 98°C/210°F. I hope this is helpful! Interestingely enough, I have been doing some German lessons on my app. I have a lisp that causes my “s” to sound similar to the germanic s. Someone once asked me if I was originally from Austria. I said, no, I just have a lisp! It’s good to have a sense of humor about yourself!
Also, I’m so glad you like this cake’s aroma. It’s a favorite around here and I often make it for my hubby’s birthday!
Made this carrot cake for my sister’s birthday party and everyone loved it. Thanks for the easy recipe!
I made this cake for my cousin’s birthday part and it was a great hit. Thanks for the recipe!
I’m so glad you liked this recipe, Marla!
This is my favorite carrot cake. We love that it is so easy!
I’m so glad you like it Joanna!
Super easy and amazing. I toss the carrots and all the wet ingredients into a blender and it’s great. Instead of water I use apple or pineapple juice and then reduce the sugar, I like the texture better this way. Thank you for great and simple recipe
So glad you like this recipe, Liz! I love the idea of using pineapple juice. I may add that as a note to the recipe, too!
How much sugar did you reduce it by? I would like to try it this way too. Thanks.
Just in case Liz doesn’t see your note, I thought I’d chime in. You can usually reduce sugar in a cake recipe by 25 to 30% without jeopardizing the texture or flavor too much. So, you can try reducing sugar to 1 1/2 cups.
This recipe came out absolutely perfect. I don’t think I’ve ever had a recipe come out so well. I used the single layer 9×13 pan version. Just amazing.
Hi Jessica. I’m so glad you liked this cake so much! It’s one of our favorites, too!
Best carrot cake I’ve ever made.
I’m so glad to hear you liked this recipe, Diane!
I would like to try this recipe and read the comments and ingredients. Has the protein powder been removed from the recipe?
Yes, the original recipe included protein powder but it was a difficult ingredient for some people to find so the recipe was adapted to make it more accessible for everyone. Besides, I like that the finished recipe has fewer ingredients!