Been looking for the best vegan carrot cake recipe? You found it! This delicious and easy homemade dairy-free carrot cake is incredibly moist, perfectly spiced with the winning combination of carrots AND pineapple, then topped off with a decadent cream cheese-flavored frosting that you will never believe is totally plant-based too! From birthday celebrations, holiday gatherings, or just to satisfy your sweet tooth with a lightened-up dessert, this vegan carrot cake will convince everyone at the table (including you) that it can be deemed indulgent.
This egg-free and dairy-free cake has a soft, tender crumb made from basic pantry ingredients including fresh grated carrots along with warm spices like cinnamon and nutmeg. Even better, it is beginner-friendly and simple to adapt with walnuts, pecans, or raisins and keeps moist for days. No Equipment: You Will Not Need Any Special Equipments or Rare Vegan Substitutes for Getting That Bakery-Level Results
A step-by-step guide on how to make the best vegan carrot cake recipe from scratch, plus professional baking tips and tricks, ingredient substitutes that work in this recipe, or storage information/how long it lasts, PLUS frequently asked questions. In the end, you will have a no-fail recipe that can be suitable for every celebration and one that you’ll want to make over & over.
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Vegan Carrot Cake Recipe
Ingredients
- For the Cake
- 2 cups 250g all-purpose flour
- 1 cup 200g brown sugar
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup 180ml vegetable oil
- 1 cup 240ml unsweetened plant-based milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups 200g freshly grated carrots
- ½ cup chopped walnuts optional
- ½ cup raisins optional
- Vegan Cream Cheese Frosting
- 8 oz 225g vegan cream cheese
- ¼ cup 60g vegan butter, softened
- 1½ cups 180g powdered sugar
- 1 teaspoon vanilla extract
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Box grater
- Measuring cups and spoons
- 8-inch round cake pan
- Parchment paper (optional)
- Cooling rack
- Hand or stand mixer (for frosting)
Method
- Preheat your oven to 350°F (180°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix the vegetable oil, plant-based milk, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the grated carrots, walnuts, and raisins.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Beat the vegan cream cheese, vegan butter, powdered sugar, and vanilla until smooth and fluffy.
- Frost the completely cooled cake, slice, and enjoy.
Nutrition
Notes
- Freshly grated carrots produce the moistest cake.
- Do not overmix the batter to keep the cake light and fluffy.
- Add pecans, shredded coconut, or pineapple for extra flavor.
- Refrigerate the frosted cake for up to 5 days.
- Freeze unfrosted cake layers for up to 2 months.
- For the best taste, let the cake sit at room temperature for 20–30 minutes before serving.
Private Notes
Tried this recipe?
Let us know how it was!Tips
Here are a few simple tips that can make all the difference when baking that vegan carrot cake. Freshly grated carrots are a must — never use pre-shredded, because they have more moisture and really blend in with the batter. Use the spoon-and-level method to accurately measure your flour and prevent a dense cake, and mix up until just combined so that you preserve a soft crumb.
Opt for a neutral oil, like vegetable or canola oil (but not olive), so that the flavor and texture of your cake aren’t compromised. For a little crunch, stir in some chopped walnuts or pecans, and for sweetness, try adding raisins. The warm spices you use are key to the traditional carrot cake flavor: cinnamon being a must and nutmeg a close second, so don’t omit those, nor should they frighten you off with their amounts; change it up if need be!
And most importantly, do watch the cake towards the end of baking and check for doneness with a skewer to avoid overbaking. Make sure the cake is completely cool before frosting with vegan cream cheese — otherwise it won’t be pretty. For an even more flavorful experience all around, chill the frosted cake for a few hours in your refrigerator before serving -> it gives the spices time to mature and take deep hold while making this moist and scrumptious delight that much more perfectly deliciousness.
Give This Recipe a Try
If you are looking for something simple, super moist, and spiced up with wholesome warm flavors, then this vegan carrot cake should be on your baking list. This cake is ideal for vegans, but also just anyone craving a yummy dairy-free and eggless dessert — it packs in precisely the right amount of sweetness + spice + tenderness with every bite. The bottom line: it’s an easy recipe you’ll want to make again and again for birthdays, holidays, or just when you want freshly baked homemade cake!
Make it your own, is not afraid of! For more flavor and texture, add chopped walnuts, pecans, raisins, or even shredded coconut. Depending on the need for quick and dirty, you could also potentially bake it as a layer cake or snack cupcakes – easy peasy. Whatever customization you make, this is an easy-breezy recipe that’s hard to screw up and always super tasty.
I would love to know how this recipe went for you! I’d love to hear what you think about the recipe. Please rate it below and share your favorite versions or baking tips. Your comments help others & inspire even more mouth-watering recipes. Happy baking!
