Vegan Carrot Cake Recipe
420kcal
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
Serving140gCalories420kcalCarbohydrates53gProtein4gFat22gSaturated Fat5gPolyunsaturated Fat5gMonounsaturated Fat11gSodium280mgPotassium220mgFiber3gSugar32gVitamin A5600IUVitamin C2mgCalcium65mgIron1mg
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.