Perfect Vegan Carrot Cake! Perfectly spiced with a super moist crumb and smothered in decadent, ultra-creamy vegan cream cheese frosting.
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"I made it LAST year for my friend's birthday, and I'm making it again THIS YEAR, so what does that tell you? This is moist and delicious. Just the right balance of spices...All my girlfriends LOVED it and there was a little fight over how much was going home and with whom! The birthday girl's husband RAVED over how good it was, and he is NOT a sweet eater!"
- Susan ⭐️⭐️⭐️⭐️⭐️ More reviews →
So spring is coming and you want to celebrate with a big, delicious vegan carrot cake? Yep, you've come to the right place because that perfectly spiced, super moist, cream cheese frosting-smothered cake is coming right at you.
We're talking perfect flavor and texture thanks to the fragrant spices, freshly grated carrots, chopped (optional) pineapple, nuts and raisins. And we're talking lashings of delicious vegan cream cheese frosting slathered all over to make the best vegan carrot cake!
Ingredients
Ok, let's take a look at what ingredients you need to make this vegan carrot cake recipe and why, including what we will be using instead of eggs:
- Flour - I used all-purpose flour but you could easily switch it for white whole wheat flour or spelt. To make it gluten-free use a good 1 for 1 all-purpose gluten-free flour that contains xanthan gum like Bob's Red Mill 1 to 1.
- Sugar - A combination of brown and regular cane sugar is best for sweetness, moisture and flavor.
- Nuts - Either pecans or walnuts or a combination of both. They add textural crunch and flavor. If you have a nut allergy omit them.
- Ground flaxseed - For binding and structure in this egg-free carrot cake. Don't make a "flax egg". The ground flax just gets thrown in with the other dry ingredients as per the instructions.
- Baking Powder, baking soda, and apple cider vinegar - Part 2 of the no-egg solution. Although the flaxseed binds, it doesn't replace the leavening that eggs would provide so we need to make up for that by using extra baking powder as well as baking soda which reacts with the vinegar (an acid) to create lift and lightness. Technically any acid will work so you could substitute the vinegar for lemon juice or orange juice if you want to.
- Spices - Essential in carrot cake. Here we use a delicious combo of cinnamon, ginger, nutmeg, cloves, and vanilla.
- Carrots - Freshly grated for maximum flavor and all-important moistness. I don't recommend using store-bought pre-grated carrots because they don't have as much flavor and they tend to be a bit dry.
- Pineapple - Because it adds so much flavor, moistness and texture. I use canned pineapple but fresh is ok too. However, since I published this recipe, I've learned that pineapple in carrot cake is very controversial. I've since retested it and if you don't want to use the pineapple you can safely omit it. There's no need to replace it with anything else.
- Golden raisins/sultanas - Not something you see in many carrot cakes but I think they are essential for those juicy little bites, and again more flavor and moistness. You can omit them if you prefer.
- Milk - Any unsweetened non-dairy milk is fine to use. I tend to use my cashew milk because I always have some on hand.
- Oil- Just about any neutral oil will do such as vegetable oil, canola oil, sunflower oil, or olive oil, just don't use vegan butter. Oil is important for moistness in the finished cake.
And then comes the vegan cream cheese frosting which is made with vegan cream cheese, vegan butter, powdered sugar, vanilla, salt and my magic ingredient arrowroot flour which makes all the difference. It's the same frosting used in my Vegan Hummingbird Cake and it's so good!
How To Make Vegan Carrot Cake
Can't wait to make it? Here's a quick rundown of how it's done. See the recipe card for the full and detailed version, and if you're a visual learner check out my recipe video:
1 - Make the batter. Mix the dry ingredients, mix the wet ingredients, then combine the two along with the grated carrots, pineapple, nuts, and raisins.
2 - Spoon into 2 cake pans, bake, then leave them to cool in the pans. This is important to trap steam and keep the sponge super moist.
3 - Whip up the cream cheese frosting.
4 - Once the cake layers are completely cool sandwich them together with the frosting then cover the top and sides too.
I went for a rustic look but feel free to get fancy with some fancy piping or garnishes. You could use chunks of pineapples, nuts, toasted coconut, cake crumbs, candied carrot shavings or store-bought cake decorations.
If you have any leftover grated carrots, nuts, and dried fruit why not make my Carrot Cake Overnight Oats for breakfast?
Storage Tips
Cover the frosted cake tightly and store it in the refrigerator for up to 7 days. You can also freeze the vegan carrot cake layers (before frosting) for up to 3 months. Cool them completely then wrap well and freeze. Defrost overnight in the fridge before frosting as per the recipe.
Recipe FAQs
In a food processor with a shredder/grater attachment. By far the quickest and easiest way to do it. It takes about 20 seconds tops!
In a food processor without a shredder/grater attachment - If you have a food processor (or a blender) but don't have a grating attachment you can use the blade instead. Simply break the carrots up so they fit into the bowl easily and then pulse until they are chopped into small pieces. Be careful you don't go too far and make them really tiny in size because some flecks of carrot throughout the cake are nice texturally and visually.
With a box grater - The manual method and not nearly as fast as the previous methods but to be honest, it doesn't actually take long. Just be careful of your fingers!
Yes, you can. The full recipe will make a lot though so you might want to reduce it by half or two-thirds.
Yes. You can use:
Two 10-inch cake pans - The layers will just be thinner. It should take about the same time to bake, maybe a few minutes less.
12 x 18-inch sheet pan - Grease generously and bake at 325°F for about 50 minutes until a skewer or toothpick inserted into the middle comes out clean and the cake springs back when you press gently on the top with a finger. Let cool in the pan and frost in the pan.
9 x 5 or 8 x 8-inch - Half the recipe and use your judgement for the bake time as I haven't tried it. Temperature can stay the same.
Recipe
Vegan Carrot Cake
Author:WATCH HOW TO MAKE IT
Ingredients
- 3 ¼ cups (410 grams) all-purpose flour , (plain flour in the UK)
- 1½ cup (300 grams) brown sugar , light or dark (I like dark)
- ½ cup (100 grams) granulated white or cane sugar
- 1 teaspoon fine salt
- 1¼ teaspoons baking soda , (bicarbonate of soda in the UK)
- 1 tablespoon baking powder
- 3 tablespoons ground flaxseed
- 2 teaspoons ground cinnamon
- 1¼ teaspoons ground ginger
- ½ teaspoon ground nutmeg , optional but recommended
- ½ teaspoon ground cloves , optional but recommended
- ¾ cup (180 mls) liquid oil , such as avocado, sunflower, vegetable, or canola
- 1 cup (240 mls) dairy-free milk
- 2 tablespoons apple cider vinegar , or lemon juice
- 4 teaspoons vanilla extract
- 1 cup (220 grams) drained canned or fresh pineapple , chopped into small pieces (can be safely omitted)
- 2 packed cups (240 grams) grated carrots , about 3 large
- 1¼ cup (130 grams) pecans or walnuts , chopped into small pieces (omit to make nut-free)
- 1 cup (160 grams) sultanas or golden raisins , optional but recommended
Vegan Cream Cheese Frosting
- 1 cup or 8 oz (227 grams) vegan cream cheese , I use Tofutti
- ½ cup (110 grams) vegan butter
- 4 teaspoons arrowroot powder , or cornstarch
- ⅛ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 4 to 5 cups (500 to 625 grams) powdered sugar , icing sugar in the UK
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 350°F (175 °C) and prepare two 9 inch cake pans. Line the bottoms with a circle of parchment paper or a silicone cake pan liner and grease the sides well with some oil or vegan butter. Set aside for now away from the hot oven.
- To a large mixing bowl add the flour, sugar, salt, baking soda, baking powder, ground flax, cinnamon, ginger, nutmeg and cloves. Mix them together well.
- To another bowl or jug add the oil, milk, vinegar and vanilla and stir them up.
- Take the chopped pineapple and squeeze the juice out of it in your fist over the sink. This is important so we get the flavor and texture without all of the additional moisture. Skip this step if you aren't using the pineapple.
- Put the pineapple, grated carrots, nuts, and raisins in the bowl with the dry ingredients and pour in the wet ingredients. Stir it all together well but gently, making sure to scrape right into the bottom of the bowl. Do this fairly quickly and don't leave the batter sitting around once mixed. Move immediately onto the next step.
- Immediately spoon into the prepared cake pans. Even out with a spatula and bake for approximately 45 minutes. All cake pans and ovens cook differently so the time might not be exact. Use your judgement and test it with a toothpick, skewer or small sharp knife. Insert it into the middle and it should come out clean, the sides of the cake will be slightly coming away from the edges of the pan and when you poke the cake gently with a finger in the centre it should spring back. If that's not the case put it back in the oven for a few minutes longer.
- Remove the cakes from the oven and place them on a cooling rack in their pans. Don't remove them from the pans until they are cool. This helps keep the cakes nice and moist. Allow a good few hours for them to cool completely.
- Make the vegan cream cheese frosting. Add the vegan butter to a large bowl and beat it with an electric mixer on a medium high speed until soft and fluffy. Add the cream cheese and beat again until combined and smooth.
- Add the arrowroot powder, salt, vanilla and about 2 cups of the powdered sugar. Beat on the lowest speed for about 20 seconds until the powdered sugar has stopped flying around, then add another 2 cups. Beat again on low until it's mostly combined then turn the speed up to medium high again and beat until smooth and creamy, scraping down the edges with a spatula as needed to get any dry powdered sugar off and into the mix. Add the remaining powdered sugar to thicken it as needed. Using it all makes the frosting much easier to handle and the cake easier to frost and slice. Do not be tempted to add any more liquid to the frosting at any stage because it will become too runny. Once done, cover the bowl and put in the fridge until needed.
- When the cake layers are completely cool, carefully remove one from its pan and place on a serving plate or cake stand, lined side up. Gently peel off the parchment paper/silicone liner.
- Remove the frosting from the fridge. If it feels too firm to spread leave it to soften for about 10 minutes. (If you keep it in the fridge any longer than that it might need another quick 20-second beat to fluff it up again). Dollop the frosting generously onto the cake, making sure you save enough in the bowl for the top and sides. Spread it out evenly with a spatula or pallet knife, taking it almost but not quite to the edges.
- Remove the other cake from its pan and place very gently on top of the frosted layer, lined side up. Peel off the liner gently and dollop on the remaining frosting. Spread it all over the top and around the sides.
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NUTRITION
More Amazing Cakes
This recipe was originally published on March 5th, 2020. I've updated the post with new information and now I am republishing it for you. The recipe itself remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!
Brian W says
Made it without fruit or nuts and it was first class. I was surprised how light the cake was.
Kelly O’Connor says
Have made this cake a couple of times including today for a combination Easter/birthday cake for my husband and it’s just fantastic! Loved by vegans and omnis alike! The spices are warm and cozy and the pineapple gives the cake a lovely texture. It was soft and moist and just perfect! Used earth balance butter and tofutti cream cheese for the frosting- it was fluffy, smooth and not too sweet. Lovely recipe! Thank you!
Melanie McDonald says
I'm so pleased you're enjoying the recipe Kelly, and thank you for taking the time to leave a review. It's much appreciated!
Susan Foster says
Yes. I made it LAST year for my friend's birthday, and I'm making it again THIS YEAR, so what does that tell you? This is moist and delicious. Just the right balance of spices. Be sure to add the pineapple and the golden raisins. All my girlfriends LOVED it and there was a little fight over how much was going home and with whom! The birthday girl's husband RAVED over how good it was, and he is NOT a sweet eater! All in all, you will love this cake. I made it in a half-sheet pan since I was traveling with it. Came out great even so, and wasn't dry! Just FYI.
Nic C says
Great recipe (and Europe thanks you for the metric). I couldn’t find flax seeds, so substituted a very ripe mashed banana, which worked fine. This makes a very large cake; instead of two sandwich tins, I made 4 large cupcakes (I didn’t have vegan frosting ingredients, so wanted a separate cake for my vegan guest) and then baked the remainder as one large cake, just frosted on the top (approx 15 extra mins baking time).