Vegan Carrot Cake Recipe

Moist, spiced, and loaded with sweet shredded carrots — this Vegan Carrot Cake is a showstopper!

Perfect for birthdays, holidays, or any time you want a cozy, crowd-pleasing dessert. No one will guess it’s vegan!

Why You’ll Love This Vegan Carrot Cake

Super moist and tender with warm spices
Classic cream cheese frosting that’s tangy and sweet
Naturally vegan and easily gluten-free
Great for meal prep — tastes even better the next day
Customizable with nuts, raisins, or pineapple

Vegan Carrot Cake with Cream Cheese Frosting

(9×13-inch pan | Serves 12–16)

Cake Ingredients:

2½ cups (310g) all-purpose flour (or gluten-free 1:1 blend)
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
2 cups (220g) finely shredded carrots (about 3–4 medium carrots)
1 cup (240ml) unsweetened plant milk
½ cup (120ml) neutral oil or applesauce (for oil-free)
½ cup (100g) coconut sugar or brown sugar
½ cup (100g) granulated sugar
2 tsp vanilla extract
1 tbsp apple cider vinegar or lemon juice
Optional: ¾ cup (90g) chopped walnuts or pecans, ½ cup raisins, ½ cup crushed pineapple (drained)

Vegan Cream Cheese Frosting:

8 oz (226g) vegan cream cheese, cold
½ cup (115g) vegan butter, slightly softened
3–4 cups (360–480g) powdered sugar
1 tsp vanilla extract
Pinch of salt

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix wet ingredients: In another bowl, combine plant milk, oil (or applesauce), sugars, vanilla, and vinegar. Stir in shredded carrots (and optional nuts/raisins/pineapple).
Combine: Pour wet ingredients into dry and stir until just combined (do not overmix).
Bake: Spread batter evenly in the pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan.
Make the frosting: Beat vegan cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.
Frost & serve: Spread frosting generously over the cooled cake. Optional: sprinkle with chopped nuts or extra cinnamon.

Storage: Keep covered in the fridge for up to 5–6 days. Bring to room temperature before serving for the best texture. Freezes well (frosted or unfrosted) for up to 2 months.