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Vegan Carrot Cake

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

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

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

Find it online: https://thefamilycooking.com/vegan-carrot-cake/