If you’re looking for a moist, flavorful, and completely plant-based dessert, this Vegan Carrot Cake is the answer. This cake is a perfect dessert for any occasion, packed with shredded carrots, warm spices, and a luscious vegan cream cheese frosting. Whether celebrating a birthday or just craving a sweet treat, this cake delivers all the flavor you love in a classic carrot cake—without dairy or eggs.
Vegan Carrot Cake
Why This Vegan Carrot Cake is the Best
- Moist and Flavorful: Combining shredded carrots and plant-based ingredients ensures this cake stays moist with every bite.
- Warm Spices: Cinnamon, nutmeg, and ginger add layers of warmth and depth to the cake.
- Vegan Cream Cheese Frosting: This frosting is just as rich and creamy as traditional cream cheese frosting but without any dairy.
- Easy to Make: With simple ingredients, this cake is quick to whip up, even for beginners.
This Vegan Carrot Cake is inspired by traditional recipes but with a plant-based twist. Even without eggs or dairy, this cake offers all the comforting flavors you expect. The texture is light yet satisfying, and the vegan cream cheese frosting brings the whole dessert together. Whether you’re a vegan or simply looking to cut back on animal products, this carrot cake is the perfect choice for everyone to enjoy.
Ingredient Notes
- Carrots: Provide moisture, natural sweetness, and texture, while adding flavor and a subtle earthiness.
- Light brown sugar: Adds sweetness and a hint of molasses, helping to create a soft, moist cake.
- Vegetable oil: Ensures the cake stays moist and tender by adding fat without flavoring it.
- Vanilla essence: Enhances the flavor of the cake, bringing warmth and depth to the overall taste.
- Plain (all-purpose) flour: Forms the structure of the cake, holding all the ingredients together.
- Vegan milk (soy, almond, etc.): Adds moisture and helps combine the dry ingredients, contributing to the cake’s soft texture.
- Baking powder: Helps the cake rise, making it light and fluffy.
- Bicarbonate of soda (baking soda): Works with the baking powder to ensure proper leavening and a good rise.
- Ground nutmeg, cinnamon, and ginger: Add warmth, a sweet-spicy flavor, and a subtle heat that enhance the cake’s overall taste and complement the carrots perfectly.
- Salt: Balances the sweetness and enhances the flavors of the spices.
- Walnuts: Provide a crunchy texture and a rich, nutty flavor that complements the cake’s spiciness.
- Vegan cream cheese frosting: Adds a creamy, tangy sweetness that pairs beautifully with the spiced carrot cake.
- Chopped walnuts (for decoration): Bring extra crunch and visual appeal to the finished cake.
Serving Suggestions
- With a Cup of Tea: This carrot cake pairs beautifully with herbal teas, especially chai or cinnamon-spiced teas.
- Topped with Chopped Walnuts: Add extra crunch and texture by sprinkling toasted walnuts on top of the frosting.
- Paired with Coconut Ice Cream: A scoop of vegan coconut ice cream alongside a slice of this cake creates a tropical twist.
- Fresh Fruit Garnish: Top with berries or extra shredded carrots for a colorful and refreshing garnish.
- Light Dusting of Cinnamon: For an extra boost of spice, sprinkle a bit of cinnamon over the top before serving.
Tips for Success
- Use Freshly Grated Carrots: Grate your carrots instead of using pre-shredded ones to keep the cake moist.
- Don’t Overmix the Batter: Stir until just combined to avoid a dense cake.
- Let the Cake Cool Before Frosting: Make sure the cake has completely cooled before adding the vegan cream cheese frosting to prevent it from melting.
- Store in the Fridge: Since the cake contains cream cheese frosting, keep it refrigerated for up to 4 days for optimal freshness.
A Healthy Vegan Dessert
This Vegan Carrot Cake offers a delicious, guilt-free treat for vegans and non-vegans alike. It’s packed with flavor, easy to make, and perfect for special occasions or everyday indulgence. With the perfect balance of spices, natural sweetness, and a creamy vegan frosting, you’re bound to make this cake a go-to favorite in your dessert repertoire.
Be sure to check out these other delicious cake recipes!
Caramel Almond Cake
Blueberry Cream Cheese Coffee Cake
Carrot Cheesecake Bundt Cake
Lemon Blueberry Cake
Vegan Carrot Cake
Whenever you're craving a plant-based dessert, this Vegan Carrot Cake offers a moist, spiced cake filled with freshly grated carrots and topped with creamy dairy-free frosting, making it a wholesome and delicious treat for any occasion.
Ingredients
- 4 medium of carrots to make 300g/2cups grated
- 3/4 cup 175g of light brown sugar
- 1/2 cup 125 ml of vegetable oil
- 2 tsp of vanilla essence
- 3 cups 375g of plain (all-purpose) flour
- 1 1/4 cups of vegan milk soy almond, etc…(300 ml)
- 2 tsp of baking powder
- 1 ½ tsp of bicarbonate of soda baking soda
- 1 tsp of ground nutmeg
- 2 tsp of ground cinnamon
- 1 tsp of ground ginger
- ½ tsp salt
- 1/2 cup 70g of walnuts, chopped
- vegan cream cheese frosting
- Chopped walnuts to decorate
Instructions
- Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake pans. Grate the carrots and set them aside.
- In a large mixing bowl, whisk together the oil, sugar, and vanilla for a few minutes until the sugar starts to dissolve. Then, stir in the milk.
- In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Gently fold the dry ingredients into the wet mixture, then add the grated carrots and walnuts.
- Evenly divide the batter between the prepared cake pans. Bake for about 25 minutes or until a skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, spread half of the cream cheese frosting over the bottom cake layer. Place the second layer on top and frost the top with the remaining frosting. Finish by sprinkling chopped walnuts on top.
Notes
- If you love raisins in your carrot cake, feel free to add a handful to the batter.
- Not a fan of walnuts? You can swap them for a different type of nut or leave them out entirely.
- Once you combine the dry ingredients, gently fold them into the batter—just avoid over-mixing.
- Grate the carrots by hand or save time by using a food processor.
- Store the cake in an airtight container at room temperature for up to 4 days, or refrigerate it for up to 7 days.
- You can also freeze the cake (unfrosted) if wrapped well for longer storage.
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Vegan Carrot Cake
Carmen
Yuumy cake
Holly Henry
Thank you ♥