Vegan Carrot Cake

Why You’ll Love This Recipe

This vegan carrot cake is incredibly soft and flavorful without relying on eggs or dairy. The carrots add natural moisture, while warm spices give it a cozy depth. It’s easy to make, customizable, and pairs beautifully with creamy vegan frosting. Whether for birthdays, holidays, or weekend baking, this cake is always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
ground cinnamon
ground nutmeg
ground ginger
brown sugar or coconut sugar
granulated sugar
unsweetened applesauce
plant-based milk
neutral oil
vanilla extract
shredded carrots
chopped walnuts or pecans (optional)
raisins (optional)
vegan cream cheese frosting or homemade frosting of choice

Directions

1. Preheat your oven and grease or line your cake pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix the brown sugar, granulated sugar, applesauce, plant-based milk, oil, and vanilla extract.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. Fold in the shredded carrots, along with walnuts and raisins if using.
6. Spread the batter evenly into the prepared pan.
7. Bake until the cake is golden and a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before frosting.
9. Spread with vegan cream cheese frosting and serve.

Servings and timing

Makes 8–10 servings.
Prep time: 15 minutes
Cook time: 30–40 minutes
Total time: 45–55 minutes

Variations

• Add shredded coconut for extra texture.
• Use whole wheat pastry flour for a heartier version.
• Add orange zest for citrusy brightness.
• Stir in crushed pineapple for additional moisture and sweetness.
• Make cupcakes instead by reducing bake time to about 18–22 minutes.

Storage/Reheating

Store cake in an airtight container in the refrigerator for up to 5 days.
If unfrosted, the cake can be kept at room temperature for 2 days.
Freeze unfrosted cake layers for up to 3 months; thaw before adding frosting.
No reheating is needed, though slices can be warmed briefly if preferred.

FAQs

Does vegan carrot cake taste different from regular carrot cake?

Not significantly; it’s just as moist, sweet, and delicious.

Can I make this gluten-free?

Yes, use a gluten-free 1:1 baking flour blend.

Can I reduce the sugar?

You can decrease the sugar slightly, though it may affect texture.

Can I make this cake oil-free?

Replace oil with additional applesauce, though the cake will be slightly denser.

Which plant-based milk works best?

Almond, soy, oat, or coconut milk all work well.

Can I skip the nuts?

Absolutely; they are completely optional.

Can I use baby carrots?

Yes, just shred them finely.

Why did my cake turn out dense?

Overmixing the batter can lead to denseness—mix only until combined.

Can I make this in two layers?

Yes, divide the batter into two pans and reduce bake time slightly.

Can I freeze the frosted cake?

It’s possible, but freezing may affect the texture of the frosting.

Conclusion

This vegan carrot cake is tender, warmly spiced, and wonderfully moist—everything you want in a classic carrot cake, made entirely plant-based. Simple to prepare and endlessly adaptable, it’s a dessert you’ll turn to for holidays, gatherings, and everyday enjoyment.

Vegan Carrot Cake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist, tender, warmly spiced vegan carrot cake loaded with shredded carrots and topped with creamy dairy-free frosting.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30–40 minutes
• Total Time: 45–55 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 cup brown sugar or coconut sugar
• 1/2 cup granulated sugar
• 1 cup unsweetened applesauce
• 3/4 cup plant-based milk
• 1/3 cup neutral oil
• 2 tsp vanilla extract
• 2 cups shredded carrots
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)
• Vegan cream cheese frosting or preferred frosting

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and grease or line a cake pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.
3. In a separate bowl, mix brown sugar, granulated sugar, applesauce, plant-based milk, oil, and vanilla.
4. Pour wet mixture into dry ingredients and stir until just combined.
5. Fold in shredded carrots, nuts, and raisins if using.
6. Spread batter evenly into prepared pan.
7. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely.
9. Frost with vegan cream cheese frosting and serve.

Notes

• Do not overmix the batter to avoid a dense cake.
• Add crushed pineapple for extra moisture and sweetness.
• Whole wheat pastry flour can be used for a heartier version.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 260mg
• Fat: 11g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg