Vegan Carrot Cake
🌱 Vegan Carrot Cake 🥕
This Vegan Carrot Cake is a bundt cake packed with shredded carrot, warm spice, and a little crunch from walnuts. No eggs. No dairy. Dust it with powdered sugar so the ridges stay pretty — or frost it if you want the classic cream-cheese version.
I love folding the carrots in last so they stay visible in the crumb. Grease the bundt pan like you mean it. This cake sticks if you rush that step. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Cake 💚
- 🌱 Completely vegan
- 🥕 Lots of real carrot
- 🍰 Soft bundt crumb
- 🌰 Optional walnuts
- ✨ Simple powdered-sugar finish
- 🎉 Easy celebration cake
The Secret to a Bundt That Releases
Brush every ridge with oil, then dust with flour. Let the cake cool 15 minutes in the pan — not 2 minutes, not an hour. Turn it out while it’s still slightly warm. If it cools completely in the pan, it clings.
Frequently Asked Questions ❓
Can I use a loaf or 9×13 pan? 🍰
Yes. Loaf 50–60 minutes. 9×13 about 35–40 minutes.
Do I have to add nuts? 🌰
No. The cake is still moist without them.
Can I frost it instead? 🧀
Yes. Vegan cream-cheese frosting is excellent if you skip the powdered sugar.
🌱 Vegan Carrot Cake
Ingredients 🛒
- 2½ cups all-purpose flour
- 1½ cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup plant milk
- ⅔ cup oil
- 2 teaspoons vanilla extract
- 1 tablespoon vinegar
- 2 cups finely grated carrot
- ½ cup chopped walnuts (optional)
- Powdered sugar, for dusting
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add plant milk, oil, vanilla, and vinegar. Mix until just combined.
- Fold in the grated carrot and walnuts.
- Bake 45–55 minutes, until a toothpick has a few moist crumbs. Cool 15 minutes, then turn out.
- Cool completely. Dust with powdered sugar before slicing.
Nutrition
| Nutrient | Per slice (1/12) |
|---|---|
| Calories | 320 |
| Protein | 4g |
| Net carbohydrates | 42g |
| Total carbohydrates | 44g |
| Fiber | 2g |
| Total fat | 15g |
| Sodium | 240mg |
Estimates based on a vegan carrot bundt with walnuts and a light powdered-sugar dusting. Exact numbers may vary.
Notes & Tips 💡
- Grate the carrots fine so they melt into the crumb instead of sitting in wet strings.
- A handful of raisins is excellent if you like a sweeter bite.
- This cake tastes even better the next day.
- Don’t skip the vinegar — that’s the lift without eggs.
This Vegan Carrot Cake is spiced, tender, and packed with shredded carrot. A bundt that looks bakery-fancy and still comes from one bowl. 🥕🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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