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A slice of carrot cake sits on its side on a plate with a fork in front of it.
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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!
Course Dessert
Cuisine American
Keyword vegan cake, vegan carrot cake
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings 14
Calories 550kcal
Author Marly

Ingredients

  • 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
  • 2/3 cup vegetable oil
  • 2 cup cold water
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla

Easy Vegan Cream Cheese Frosting

  • 1/2 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. 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.
  • In the meantime make your Vegan Cream Cheese Frosting by combining the vegan cream cheese and vegan butter in a mixing bowl. Mix until light and fluffy. Add the powdered sugar 1/2 cup at a time. Then add the lemon juice and beat until you get a spreadable consistency. If it's too thick, you can add a tablespoon of plant-based milk.
  • 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.

Notes

You can use a 9x13 pan if you prefer that instead of a layered cake. If so, you'll need to bake the cake in a 9x13 pan for about 10 minutes longer. Be sure to use a tester in the center to see if the cake is done.
To make this recipe gluten-free, substitute gluten-free baking flour.
This simple vegan cream cheese frosting is easy to make and flavorful, however, the consistency can be too thin. It works great for a 9x13 and even is fine with a layer cake. However, here's a thicker vegan cream cheese icing recipe.

Nutrition

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