Vegan Carrot Cake Recipe
🌱 Vegan Carrot Cake Recipe 🥕
This Vegan Carrot Cake is moist, warmly spiced, and covered in a thick dairy-free cream cheese frosting. You can see the shredded carrots in every square, the crumb stays tender for days, and nobody has to know it’s made without eggs or butter. It’s the classic sheet-cake version — easy to bake, easy to frost, easy to share.
I love this for birthdays, potlucks, and Sunday baking. One pan, simple ingredients, and that old-fashioned carrot cake flavor. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Carrot Cake 💚
- 🌱 Completely dairy-free and egg-free
- 🥕 Extra-moist from shredded carrots
- 🧀 Thick vegan cream cheese frosting
- 🍰 Easy one-pan sheet cake
- 🍂 Warm cinnamon flavor
- 🧊 Perfect make-ahead dessert
The Secret to a Moist Vegan Carrot Cake
Finely grate the carrots so they melt into the crumb instead of sitting in big pieces. Oil keeps the cake softer than vegan butter here. Don’t overmix once the flour goes in, and wait until the cake is fully cool before frosting so the topping stays thick and creamy.
Frequently Asked Questions ❓
Can I add nuts or pineapple? 🍍
Yes. Fold in ½ cup chopped walnuts or pecans, or ½ cup well-drained crushed pineapple.
Can I make this as a layer cake? 🎂
Yes. Divide the batter between two 8-inch pans and bake 28–32 minutes. Frost between the layers and on top.
How long does it keep? 🧊
Cover and refrigerate for up to 5 days. The frosting stays best when chilled.
🌱 Vegan Carrot Cake
Ingredients 🛒
For the Cake
- 2 cups (250 g) all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup (150 g) brown sugar
- ½ cup (100 g) white sugar
- ¾ cup (180 ml) oil
- ½ cup (120 ml) plant milk
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar or lemon juice
- 2 cups finely grated carrots
For the Frosting
- 8 oz (225 g) vegan cream cheese, softened
- ¼ cup (55 g) vegan butter, softened
- 2½ cups (300 g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk the brown sugar, white sugar, oil, plant milk, vanilla, and vinegar.
- Stir the wet ingredients into the dry ingredients until just combined. Fold in the grated carrots.
- Spread the batter in the pan and bake for 35–40 minutes, until a toothpick comes out clean.
- Cool the cake completely.
- Beat the vegan cream cheese and vegan butter until smooth. Add the powdered sugar, vanilla, and salt, and mix until thick and creamy.
- Frost the cooled cake, slice into squares, and serve.
Nutrition
| Nutrient | Per square (1/12) |
|---|---|
| Calories | 365 |
| Protein | 3g |
| Net carbohydrates | 47g |
| Total carbohydrates | 48g |
| Fiber | 1g |
| Total fat | 18g |
| Sodium | 250mg |
Estimates based on a sheet cake with vegan cream cheese frosting. Exact numbers may vary by frosting brand and square size.
Notes & Tips 💡
- Grate the carrots finely so the cake stays soft and even.
- If the frosting is loose, chill it for 20 minutes before spreading.
- This cake tastes even better the next day once the spices settle.
- A pinch of ginger in the batter adds extra warmth.
This Vegan Carrot Cake is moist, classic, and covered in creamy frosting. The sheet-cake version you’ll make again and again. 🥕🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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