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    Home » Recipes » Desserts & Sweet Treats

    Vegan Carrot Cake

    Published: Mar 14, 2021 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Jump to Video Print Recipe
    One slice on a white plate with a fork. Rest of the cake behind.
    Slice of carrot cake being taken from a whole cake.
    One slice on a white plate with a fork. Rest of the cake behind.
    A bite of carrot cake on a fork in front of a slice of cake.
    Slice of carrot cake being taken from a whole cake.
    One slice being lifted from the finished recipe.
    Slice of carrot cake being taken from a whole cake.

    This delicious spice cake is dense, sweet, and super moist, just like a good vegan carrot cake should be. Topped with a dreamy cashew cream cheese frosting, this sneaky veggie dessert is perfect for your Easter menu or an anytime decadent treat!

    Overhead view of a carrot cake with a slice being taken out with a cake spatula.

    I love my sweets, but in all honesty, I’m not a huge cake lover. I find traditional cake to taste too sweet and not much like anything else.

    This vegan carrot cake recipe has loads of flavor from the warm spices and a balanced sweetness that comes from fruits and veggies, not just sugar.

    It turned out perfect! Just sweet enough, dense texture, and super moist! I guess I do love cake after all!

    Table of Contents hide
    1 Ingredients you need
    2 Ingredient notes and substitutions
    3 How to make the recipe
    4 Storage and freezing
    5 Pro tips and tricks
    6 FAQs
    7 More vegan cake recipes
    8 Vegan Carrot Cake Recipe w/ Cashew Cream Cheese Frosting

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    Vegan Carrot Cake Ingredients: flour, crushed pineapple, non-dairy milk, coconut sugar, apple cider vinegar, pure maple syrup, vanilla extract, carrots, cinnamon, ginger, nutmeg, baking powder, baking soda, salt, coconut oil, walnuts.

    Ingredient notes and substitutions

    There are some staunch carrot cake lovers out there who will tell you exactly what you should not put in your carrot cake recipe…mainly, pineapple, nuts, and/or raisins. 

    I’m not a fan of raisins, so we’re good there. But, the other two, I’ve got them in my vegan carrot cake, and I’ll tell you why – moisture and texture!

    Carrots ~ It wouldn’t be a carrot cake recipe without the carrots. They lend a subtle sweetness and offer texture, but you don’t really taste carrots in the final dish. Shred them finely before adding them to the cake.

    If you love carrots, you’ll love these other vegan carrot recipes, too!

    • Carrot Cake Pancakes
    • Carrot Pineapple Salad
    • Easy Vegan Carrot Soup
    • Carrot Cake Baked Oatmeal
    • Roasted Carrot Hummus
    • Vegan Carrot Muffins

    Nuts ~ A good carrot cake is soft and moist and dense, so the nuts bring a nice contrasting texture.

    If you don’t like walnuts, you can substitute pecans.

    For a nut-free version, leave them out!

    Pineapple ~ I make my vegan carrot cake with pineapple because it adds the perfect amount of additional moisture and natural sweetness. Use canned crushed pineapple and make sure to drain it well before measuring.

    If you don’t like or can’t have pineapple, you can use applesauce. I find applesauce tends to make most cakes too heavy and doesn’t add as much moisture as the pineapple, but it will work in a pinch.

    Flour ~ I use all-purpose flour. It’s light, mild flour that holds together well.

    You can use white whole wheat or spelt flour if you prefer. A gluten free flour blend designed to replace wheat flour at a 1:1 ratio, like Bob’s Red Mill Gluten Free 1:1 Baking Flour, would likely also work.

    Sugar ~ I use a combination of coconut sugar and pure maple syrup. I love the deep caramel flavor they bring. It complements the spices in this cake so well.

    Brown sugar can be subbed for the coconut sugar.

    Milk ~ I use almond milk, but cashew, oat, or soy would all work. Choose an unsweetened, plain variety.

    Oil ~ I use coconut oil in both the cake and frosting. You can replace the coconut oil in the cake with canola or vegetable oil if you prefer. Or for an oil-free version, you can try subbing the oil with applesauce – though I haven’t personally tried this.

    Do not substitute the coconut oil for a different type of oil in the frosting! When the coconut oil cools, it will solidify making the frosting thick and stable. Any other type of oil won’t work.

    Cashew Cream Cheese Frosting ~ Most people can probably agree that any good carrot cake has cream cheese frosting. It’s creamy, tangy, and sweet and is, quite literally, the icing on the cake! 

    Since we are dairy-free here at Veggie Inspired, we aren’t using cream cheese, but instead blending cashews with a little lemon juice to create that same creamy tangy texture. Vanilla and powdered sugar sweeten it up.

    You can use store-bought vegan cream cheese in place of the cashews.

    If for some reason, you are against a delicious dreamy cream cheese frosting, or if you are allergic to nuts, you can use my Cinnamon Buttercream Frosting that I use on my Chai Spiced Pumpkin Layer Cake. It would be divine with the flavors of this cake, as well.

    Your favorite store-bought vanilla frosting will also work.

    How to make the recipe

    4 photo collage of prepping the wet and dry ingredients.

    Place the dry ingredients in a mixing bowl (1) and whisk to combine (2). Place the wet ingredients into a separate large mixing bowl (3) and whisk to combine (4).

    4 photo collage of making the batter.

    Pour the dry ingredients into the wet (5) and whisk just to combine (6). Do not over mix. A few small lumps are fine, but you shouldn’t see any visible white flour. Add the shredded carrots and walnuts (7) and stir to incorporate evenly throughout (8).

    2 photo collage of raw batter in cake pans and baked cakes.

    Pour the batter into two prepared round cake pans (9).

    Bake until a toothpick inserted into the center comes out clean. Let cool in the pans on a cooling rack (10) for about 10 minutes before removing the cakes from the pans. Once removed from the pans, let the cakes continue to cool completely on the cooling rack.

    3 photo collage of frosting ingredients and blending the frosting.

    To make the cashew cream cheese frosting, you’ll need soaked raw cashews, powdered sugar, fresh lemon juice, vanilla extract, non-dairy milk, salt, and melted coconut oil (11).

    Place the ingredients into the bowl of a food processor (12) and process until smooth (13). Add additional non-dairy milk 1 tablespoon at a time, if needed, until the mixture is completely smooth.

    Transfer the frosting to an air-tight container and put it in the fridge for an hour or two to firm up while the cakes cool.

    3 photo collage of spreading the frosting on the cake.

    When you’re ready to frost the vegan carrot cakes, remove the frosting from the fridge. If it’s too stiff, let it sit out on the counter a bit until it’s spreadable.

    Spread one thin layer of frosting on the top of one of the cakes. Place the other cake on top and pour the rest of the frosting on top (14). Using a spatula, spread out the frosting (15) over the entire cake and down the sides until it is completely covered (16).

    Vegan carrot cake topped with chopped walnuts and three baby carrots.

    Garnish with chopped walnuts. Place the entire cake back into the fridge to set up.

    When ready to serve, let the cake come to room temperature on the counter.

    Storage and freezing

    Fridge: Leftovers of this vegan carrot cake will keep in the fridge in an air-tight container for about 4 to 5 days.

    I love it cold straight from the fridge, but you can let it sit out on the counter for 20 minutes or so if you want it to come up to room temperature.

    Freezer: You can also freeze this vegan carrot cake! You can freeze the entire cake, frosted or unfrosted, or freeze individual slices. Let it sit in the fridge for several hours first to ensure the frosting is set. Then wrap it tightly in plastic wrap and place in a freezer safe container or plastic bag. It should keep well for about 4 months in the freezer.

    To thaw, place in the fridge overnight.

    Pro tips and tricks

    ~ Line the cake pans with circles of parchment paper so the cakes slide out easily after cooking.

    ~ Use the spoon and level method of measuring the flour.

    ~ Use the small grates of a grater to finely shred the carrots. I like using the grating blade of my food processor to make quick work of this process.

    ~ Bring all of your ingredients to room temperature, especially the non-dairy milk, maple syrup and pineapple, before starting. Otherwise the melted coconut oil may seize up and won’t incorporate correctly.

    ~ Mix the batter until just combined. Do not over mix. There should be no visible white flour after mixing, but a few small lumps are fine.

    ~ Let the cakes cool completely before frosting them. If the cakes are still warm, the frosting will slide right off.

    ~ The Cashew Cream Cheese Frosting needs time for soaking the cashews and time for setting up in the fridge. Plan accordingly! The frosting can be made in advance.

    ~ You should have just enough frosting for a thin layer between the two cakes and to cover the whole thing. If you like a LOT of frosting, you may want to double the recipe. 

    ~ You may need to let the cold frosting sit for just a few minutes at room temperature in order to spread the frosting easier.

    ~ After frosting, stick the entire cake back in the fridge for 20 minutes to set (or stick it in the freezer for 5 to 10 minutes) before slicing.

    One slice being lifted from the finished recipe.

    FAQs

    Is a carrot cake actually made of carrots?

    Yes! Finely shredded carrots are mixed into the cake batter.

    What does carrot cake taste like?

    Carrot cake doesn’t actually taste like carrots. However, the carrots lend a subtle sweetness and certainly up the nutrition factor. 

    I make my version with pineapple. But, again, it’s an ingredient you won’t really be able to taste. Some carrot cakes with pineapple absolutely do taste of pineapple, and that’s fine if that’s what you’re going for. But, here, we are using the pineapple as moisture, and another layer of sweetness.

    So, what does it taste like? It tastes like a spice cake. Cinnamon, nutmeg, and ginger mingle with vanilla and caramel-y coconut sugar to provide the most amazing flavor.
    Bonus:  your house will smell fabulous as it bakes!

    But, this is no light and airy cake. It’s dense, yet soft, and incredibly moist. Just like a perfect carrot cake should be!

    Is vegan carrot cake healthy?

    Despite vegetables being in this cake, I wouldn’t call it health food. It is dessert after all. It contains flour, sweeteners, and oil, which should be consumed in limited amounts. However, this Vegan Carrot Cake does contain fiber, vitamins, minerals, and protein. Let’s just say there are worse things you could eat for sure!

    Can carrot cake be frozen?

    Yes! You can freeze the whole cake or individual slices. You can freeze it frosted or unfrosted. Just wrap the cake or slice tightly in plastic wrap and place in a freezer safe container or plastic bag. It should keep well for up to 4 months.

    To thaw, place in the fridge overnight.

    One slice on a white plate with a fork. Rest of the cake behind.

    More vegan cake recipes

    • Vegan Gingerbread Cake
    • Vegan Blueberry Breakfast Cake
    • Strawberry Lemonade Ice Cream Cake
    • Banana Snack Cake
    • Vanilla Cornbread Cake w/ Roasted Strawberries
    • Spiced Vegan Pear Cake
    A bite of carrot cake on a fork in front of a slice of cake.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Overhead view of a carrot cake with a slice being taken out with a cake spatula.

    Vegan Carrot Cake Recipe w/ Cashew Cream Cheese Frosting

    This delicious spice cake is dense, sweet, and super moist, just like a good carrot cake should be. Topped with a dreamy cashew cream cheese frosting, this sneaky veggie dessert is perfect for your Easter menu or an anytime decadent treat!
    4.83 from 17 votes
    Print Pin Rate
    Course: Desserts & Sweet Treats
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Resting Time: 10 minutes
    Total Time: 1 hour
    Servings: 12 slices
    Calories: 480kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • 9-inch round cake pan
    • Mixing bowls
    • Box Grater
    • Cooling rack
    • Food Processor

    Ingredients

    For the Carrot Cake

    • 2 ¼ cups all purpose flour white whole wheat or spelt flour will also work
    • 2 teaspoons baking powder
    • 1 teaspooon baking soda
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger
    • ½ tsp Himalayan pink salt
    • 1 cup crushed pineapple drained
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon apple cider vinegar
    • ¾ cup coconut sugar or brown sugar
    • ¼ cup pure maple syrup
    • ½ cup coconut oil melted
    • 1 ½ cups unsweetened almond milk
    • 2 cup finely shredded carrots
    • ½ cup walnuts chopped (plus more for garnish)

    For the Cashew Cream Cheese Frosting

    • 2 cups raw cashews soaked 2-3 hours, or overnight
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons pure vanilla extract
    • ¾ cup organic powdered sugar or to taste
    • ⅛ teaspoon Himalayan pink salt
    • ¼ cup non-dairy milk plus more as needed (I used unsweetened almond milk)
    • ¼ cup coconut oil melted

    Instructions

    For the Carrot Cake

    • Preheat oven to 350°F.
    • Line two 9-inch cake pans with a circle of parchment paper or lightly spray with cooking spray. Set aside.
    • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
    • In a large mixing bowl, whisk together the crushed pineapple, vanilla, vinegar, coconut sugar, maple syrup, coconut oil, and almond milk.
    • Stir the dry ingredients into the wet just until incorporated.
    • Stir in the shredded carrots and chopped walnuts. The batter will be thick, but still pourable.
    • Divide the batter among the two prepared cake pans. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. 
    • Let the cakes cool in the pans on a wire cooling rack for at least 10 minutes. Then, turn the cakes out and let them continue to cool on the wire cooling rack.

    For the Cashew Cream Cheese Frosting

    • Add the soaked cashews, lemon juice, vanilla, powdered sugar, and salt to a food processor. With the food processor running, slowly pour in the milk through the top spout. Then slowly pour in the melted coconut oil through the top spout. Continue to process until the mixture is perfectly smooth, stopping to scrape down the sides as necessary. Add additional milk 1 tablespoon at a time if needed to get the mixture silky smooth.
    • Transfer the frosting to an airtight container and place in the fridge for several hours to firm up.

    To Serve

    • Once the cakes have completely cooled and the frosting has thickened, turn the cakes upside down so that the perfectly flat sides are face up. Spread a thin layer of the frosting over the top of one of the cakes. Stack the other cake on top and then gently frost the whole cake. (If the frosting is too hard to spread just out of the fridge, let it sit on the counter for a bit to soften.
    • Garnish with chopped walnuts.
    • Store any leftover cake in an airtight container in the fridge as the frosting won't stay solid if it gets warm. Let it come back to room temperature on the counter before serving.

    Notes

    ~ Line the cake pans with circles of parchment paper so the cakes slide out easily after cooking.
    ~ Use the spoon and level method of measuring the flour.
    ~ Use the small grates of a grater to finely shred the carrots. I like using the grating blade of my food processor to make quick work of this process.
    ~ Bring all of your ingredients to room temperature, especially the non-dairy milk, maple syrup and pineapple, before starting. Otherwise the melted coconut oil may seize up and won’t incorporate correctly.
    ~ Mix the batter until just combined. Do not over mix. There should be no visible white flour after mixing, but a few small lumps are fine.
    ~ Let the cakes cool completely before frosting them. If the cakes are still warm, the frosting will slide right off.
    ~ The Cashew Cream Cheese Frosting needs time for soaking the cashews and time for setting up in the fridge. Plan accordingly! The frosting can be made in advance.
    ~ You should have just enough frosting for a thin layer between the two cakes and to cover the whole thing. If you like a LOT of frosting, you may want to double the recipe. 
    ~ You may need to let the cold frosting sit for just a few minutes at room temperature in order to spread the frosting easier.
    ~ After frosting, stick the entire cake back in the fridge for 20 minutes to set (or stick it in the freezer for 5 to 10 minutes) before slicing.
    ~ Store all leftovers in the fridge in an airtight container.

    Nutrition

    Serving: 12slices | Calories: 480kcal | Carbohydrates: 57g | Protein: 7g | Saturated Fat: 14g | Sodium: 220mg | Fiber: 3g | Sugar: 32g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Comments

    1. Alex says

      April 26, 2022 at 4:29 pm

      So I made this recipe and measured the flour correctly although it turned out to be super moist, almost too moist. I wasn’t sure if I was supposed to pack down the grated carrots or squeeze the water out. The flavours were good but maybe I would work on translating things into weight measurements for the best accurate results everytime3 stars

      Reply
      • Jenn Sebestyen says

        April 26, 2022 at 9:33 pm

        Hi, Alex. I do not squeeze the water out of the carrots. Loosely pack them when measuring. Did you drain the crushed pineapple well? You can watch the video or the check out the process photos in the post for the what the consistency of the batter should look like. Glad you enjoyed the flavor!

        Reply
    2. Sriya says

      October 02, 2020 at 5:04 am

      I don’t have coconut oil for the frosting, is there anything else I can use?

      Reply
      • Jenn Sebestyen says

        October 02, 2020 at 7:56 am

        You can leave it out, but it will remain a little softer and not set up quite as well. Be sure to keep the cake in the fridge after frosting it!

        Reply
    3. Ashley says

      May 06, 2020 at 2:17 am

      Can you leave out the pineapple?

      Reply
      • Jenn Sebestyen says

        May 06, 2020 at 9:18 am

        You can use applesauce instead.

        Reply
    4. Zo says

      April 12, 2020 at 9:12 pm

      Made the icing recipe with rum and extra lime juice, icing sugar, cashews and macadamias, topped with toasted coconut flakes. Great ratios, thank you!!

      Reply
      • Jenn Sebestyen says

        April 13, 2020 at 9:41 am

        Oh my gosh, that icing sounds amazing!! So glad you enjoyed it, Zo! Thank you!

        Reply
    5. Rose Martine says

      February 16, 2020 at 9:54 pm

      I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
      Regards

      Reply
      • Jenn Sebestyen says

        February 17, 2020 at 10:03 am

        Hi, Rose. There is a print button on all recipes. You can find it directly under the photo in the recipe card. Glad you are enjoying the recipes!

        Reply
    6. Nina says

      January 10, 2020 at 4:45 am

      Hi I avoid coconut products (allergic) could I use a different oil in the cake and topping? I also like to avoid too much butter alternatives so would not make a buttercream topping. Many Thanks

      Reply
      • Jenn Sebestyen says

        January 10, 2020 at 2:39 pm

        Hi, Nina. You can sub another oil in the cake (like grapeseed oil or vegetable oil), but it won’t work in the frosting. Coconut oil solidifies in cooler temps and that is how the frosting keeps its consistency. As I haven’t tried it any other way, I don’t have a substitution for that unfortunately. If you have a go-to frosting you like, go ahead and use that.

        Reply
    7. Ashley Judd says

      June 05, 2019 at 10:21 am

      This looks beautiful! I’m gathering ingredients to make this on Friday as a treat for the fam. Thanks for the awesome recipe!5 stars

      Reply
    8. Floyd's Mom says

      April 23, 2019 at 1:16 pm

      I can only speak to the frosting, but it was HEAVENLY! Used it for a banana cake for Easter dessert. THANK YOU!5 stars

      Reply
      • Jenn Sebestyen says

        April 23, 2019 at 2:57 pm

        Yay! That’s amazing! Thank you. And, banana cake sounds so yummy.

        Reply
    9. Christine Voci-Nam says

      April 09, 2019 at 2:07 pm

      I have made the carrot pancakes!!!! They were a treat for my husband and I the day after a really long mountain bike ride. They were off the hook A MAZING!!!! Will definitely make them again and try this cake too at some point.

      Thanks Jenn!5 stars

      Reply
      • Jenn Sebestyen says

        April 09, 2019 at 3:40 pm

        Oh, yay!! I’m so excited to hear this, Christine! What a wonderful treat after an awesome ride. I’m jealous that you have mountains nearby…where do you live?

        Reply
    10. Maggie McConnell says

      April 09, 2019 at 1:56 pm

      I can’t wait to make this–ever since you posted the recipe for carrot pancakes I’ve been wondering how to convert into cake! There are some almond cream cheeses in the stores–could you make frosting from those instead of making it from scratch? Thanks.5 stars

      Reply
      • Jenn Sebestyen says

        April 09, 2019 at 3:39 pm

        Thanks, Maggie! I can’t wait for you to make it either! Yes, you can definitely use store-bought cream cheese as the base. Taste as you go because the flavors won’t be exactly the same. You may need more or less sugar and you may not need as much or any lemon juice. You could blend it with a bit of dairy-free butter, like Earth Balance, if you need it smoother and richer. Let me know how it turns out!

        Reply
        • Maggie McConnell says

          April 20, 2019 at 1:07 am

          This is a great recipe. I made this into cupcakes so I could share with friends. It’s a perfect Easter (bunny) cake. Carrots–get it? I had to make a few substitutions since I didn’t have maple syrup (I used Karo syrup) and I didn’t have enough coconut oil on hand so I topped off with olive oil and no walnuts but I did have pecans. I also used gluten free flour so this was a gf vegan cake. Really like the pineapple addition ( I assume this acts like applesauce that is usually in vegan cake recipes.) Definitely a keeper recipe which works for nonvegans as well. Looking forward to making this again. PS. I used the cinnamon “butter” cream frosting. Thanks, Jenn!5 stars

        • Jenn Sebestyen says

          April 20, 2019 at 3:33 pm

          Oh, I’m so glad you loved it, Maggie! Thank you! What kind of gf flour did you use? I know some people were asking on my FB page about making it gluten free, so I’d love to give them an update. And, yes, the pineapple adds moisture and a bit of sweetness. You could sub applesauce, but I find applesauce to make things a bit gummy and heavy. Thank you so much for your comment!

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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