Easy Vegan Carrot Cake Recipe: Classic Flavor, Dairy-Free & Eggless
Say hello to a delightful culinary revelation: this incredible vegan carrot cake recipe! It captures all the beloved flavors and moist texture of a classic carrot cake, but without any eggs or dairy. Imagine two beautifully spiced layers of cake, generously frosted with the dreamiest vegan cream cheese frosting, and finished with a scattering of toasted walnuts. It’s truly the perfect plant-based indulgence for any occasion.
While the warming spices like cinnamon, ginger, and nutmeg make carrot cake an ideal treat for cooler fall and winter months, it undeniably holds a special place in our hearts for springtime celebrations. Perhaps it’s the symbolism of carrots being one of the first fresh crops to emerge as the weather warms, or maybe it’s due to the Easter Bunny’s legendary fondness for this root vegetable. Whatever the reason, the irresistible charm of carrot cake transcends seasons, making it a fantastic dessert choice all year round. We believe it’s always the right time for a slice of this comforting, spiced perfection, and that’s precisely why we’re excited to share this fail-proof vegan carrot cake recipe with you, ready to brighten any gathering.
Creating a plant-based version of many classic desserts can sometimes be a challenge, requiring clever substitutions and precise techniques. However, carrot cake stands out as a remarkably easy candidate for vegan adaptation. This is largely because traditional carrot cake recipes often use oil instead of butter, which already simplifies the dairy-free conversion. Furthermore, carrot cake is inherently a dense and robust cake, meaning it doesn’t rely as heavily on the structural protein found in eggs to maintain its form. This natural characteristic allows for a wonderfully simple egg replacement: unsweetened applesauce. This means you can achieve a perfectly moist and tender crumb without the need for specialized ingredients like flax eggs or store-bought egg replacers, making vegan baking more accessible and enjoyable.
When this beautifully spiced cake is generously slathered with my all-time favorite vegan cream cheese frosting, the result is truly indistinguishable from its dairy and egg-laden counterpart. Each bite offers a harmonious blend of sweet, earthy carrots and warm spices, perfectly complemented by the tangy, rich frosting. It’s a sweet, perfectly spiced masterpiece that is utterly impossible to resist, proving that plant-based desserts can be every bit as decadent and satisfying as traditional ones.
Ingredient Insights for a Perfect Vegan Carrot Cake
Please keep in mind that this section offers important details and tips on the ingredients. For the complete recipe with precise measurements and step-by-step instructions, please scroll down to the dedicated recipe card below.
For the incredibly moist cake:
- All-purpose flour: For the lightest and fluffiest cake texture, always remember to sift your all-purpose flour after measuring it. This crucial step helps remove any lumps and aerates the flour, ensuring even mixing and a tender crumb.
- Baking soda and baking powder: These leavening agents work in harmony to give the cake its beautiful rise and airy texture. Ensure they are fresh for optimal results.
- Sea salt: A pinch of salt is essential to balance the sweetness and enhance the overall flavor profile of the cake.
- Warm spices (Cinnamon, Ginger, Nutmeg, Cloves): The heart and soul of carrot cake! These cozy spices create that signature aromatic depth. Ground cinnamon is the most prominent, while ginger adds a subtle warmth, nutmeg brings a hint of sweetness, and cloves provide a deeper, more exotic note. Feel free to adjust quantities to your preferred spice level.
- Solid refined coconut oil: This is our secret weapon for a wonderfully moist, dairy-free cake. It’s important to measure the coconut oil while it is in its solid state. If your jar of coconut oil is liquid, simply chill it in the refrigerator until it solidifies, then scoop and measure. Using refined coconut oil ensures a neutral flavor, allowing the other ingredients to shine.
- Brown sugar: Adds a rich, molasses-like sweetness and contributes to the cake’s moistness. You can also use organic cane sugar or organic white sugar if preferred, but brown sugar truly elevates the flavor.
- Unsweetened applesauce: Our star egg replacer! Applesauce not only binds the ingredients together but also adds natural sweetness and considerable moisture to the cake, making it incredibly tender without the need for eggs.
- Vanilla extract: A must-have flavor enhancer that complements the spices beautifully.
- Finely grated carrots: The star ingredient! You’ll need about 3 large carrots, grated finely. Finely grated carrots blend seamlessly into the batter, ensuring even distribution and a tender texture, rather than chunks of carrot.
- Chopped walnuts: Adds a delightful crunch and nutty flavor. For an enhanced taste, toast the walnuts beforehand! Simply place them in a dry skillet over medium heat, stirring frequently, until they become fragrant and just begin to darken slightly. Remove them promptly to prevent burning.
For the decadent vegan cream cheese frosting:
- Vegan cream cheese: For the best frosting consistency, ensure your vegan cream cheese is cold, straight from the refrigerator, when you begin. This helps achieve a firm, stable frosting.
- Vegan butter: In contrast to the cream cheese, the vegan butter should be at perfect room temperature. This allows it to cream smoothly with the sugar and prevents a lumpy frosting.
- Vanilla extract: Enhances the richness and depth of flavor in the frosting.
- Salt: A tiny pinch balances the sweetness of the powdered sugar, preventing the frosting from being overly sugary.
- Cornstarch: A little cornstarch helps stabilize the frosting, especially when working with vegan cream cheese, ensuring it holds its shape beautifully.
- Powdered sugar: The primary sweetener and thickener for the frosting. To guarantee a silky-smooth, lump-free frosting, it is absolutely essential to sift the powdered sugar after measuring it.
- Chopped walnuts for garnish: Optional, but highly recommended for an elegant finishing touch and an extra layer of nutty flavor and texture.
Does Traditional Carrot Cake Include Raisins or Pineapple?
Traditional carrot cake recipes often feature a variety of mix-ins, with popular choices including pineapple, nuts, raisins, or shredded coconut, or even a delightful combination of these. While some people absolutely adore the chewy texture and concentrated sweetness that raisins bring, they can be quite polarizing. For that reason, and to appeal to a wider audience, I’ve opted to create this vegan carrot cake recipe without raisins. However, if you’re a fan of raisins, feel free to incorporate them into your batter! For the best results, I recommend soaking them first in rum, apple juice, or even warm water. This plumps them up, making them juicy and preventing them from absorbing moisture from your cake batter, which could otherwise lead to a drier cake.
Can You Use Pecans as an Alternative to Walnuts in Carrot Cake?
Absolutely! While walnuts are traditionally the most common nut used in classic carrot cake recipes, pecans are an equally delicious and widely accepted substitute. If you prefer the buttery, slightly sweeter flavor of pecans, or simply have them on hand, feel free to swap them in for the toasted walnuts. Just like with walnuts, toasting your pecans beforehand will significantly enhance their flavor and aroma, adding another layer of complexity to your finished cake. Both nuts contribute a wonderful texture and richness that complements the spiced carrot cake beautifully.
How to Bake the Best Vegan Carrot Cake: A Step-by-Step Guide
Don’t feel pressured to complete the entire cake in one session! This recipe is designed with flexibility in mind. You can easily bake the cake layers one day and then prepare the frosting and assemble the cake the following day. This approach can make the process more enjoyable and less time-consuming, fitting perfectly into a busy schedule.
Step 1: Get Everything Ready. Begin by preheating your oven to 350℉ (180ºC). This ensures your oven is at the correct temperature for even baking. Next, prepare two 9-inch round cake pans. Grease them thoroughly with a little oil or vegan butter, then dust them with flour, tapping out any excess. For an even easier cake removal, you can also grease the bottoms of the pans and then line them with a circle of parchment paper before flouring. The grease helps the parchment stick in place.
Step 2: Combine the Dry Ingredients. In a large mixing bowl, whisk together the sifted all-purpose flour, baking soda, baking powder, sea salt, ground cinnamon, ginger, nutmeg, and cloves. Whisk them until they are thoroughly combined, ensuring all the dry ingredients are evenly distributed. This step prevents pockets of leavening agents or spices in your finished cake.
Step 3: Prepare the Wet Ingredients. Start by scooping the solid refined coconut oil into a microwave-safe bowl. Melt the oil in the microwave using short 15-second bursts, stirring in between, until it is fully liquid. Transfer the melted oil to a separate large mixing bowl. Add the brown sugar, unsweetened applesauce, and vanilla extract. Whisk this mixture vigorously for at least 2-3 minutes until it becomes smooth, well-combined, and slightly lighter in color. This ensures the sugar dissolves and the flavors meld.
Step 4: Finish the Cake Batter. Gradually pour the dry flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake. Overmixing develops the gluten in the flour too much. Once the dry and wet ingredients are mostly incorporated, gently fold in the finely grated carrots and the toasted chopped walnuts using a spatula. Mix just enough to distribute them evenly throughout the batter.
Step 5: Bake the Cakes. Divide the prepared cake batter evenly between the two greased and floured 9-inch cake pans. Place the pans in the preheated oven and bake for approximately 35 minutes. To check for doneness, insert a toothpick into the center of a cake. It should come out clean or with only a few moist crumbs attached. Avoid overbaking, which can result in a dry cake.
Step 6: Cool Down. Once baked, remove the cake pans from the oven and place them on wire racks. Allow the cakes to cool in their pans for about 20 minutes. This resting period helps the cakes firm up and prevents them from breaking when unmolded. After 20 minutes, carefully invert the cakes onto the wire racks to remove them from the pans. Let them cool completely to room temperature on the racks before attempting to frost them. Frosting warm cakes will cause the frosting to melt and slide off.
Step 7: Prepare the Vegan Cream Cheese Frosting. In a large mixing bowl, beat the room temperature vegan butter and cold vegan cream cheese together for about 2 minutes, or until they are fully incorporated and smooth. Next, beat in the vanilla extract and a pinch of salt. Gradually add the sifted cornstarch and powdered sugar, one cup at a time, beating well after each addition until incorporated. Continue adding sugar until the frosting reaches your desired sweetness and consistency. For a stiffer frosting that’s perfect for piping, you might want to use all four cups of powdered sugar.
Step 8: Chill the Frosting. Vegan cream cheese frosting can be a bit softer than traditional frosting. To ensure it’s firm enough for easy spreading and decorating, place the bowl of frosting in the refrigerator for at least 15 minutes. This chilling time allows the frosting to firm up slightly, making it much more manageable.
Step 9: Assemble and Frost. Once the cakes are completely cool and the frosting has chilled, it’s time to assemble. Place one of the cake layers on your serving plate, cake stand, or a lazy Susan for easier frosting. Evenly spread a generous layer of frosting over the top of the first cake layer. Carefully place the second cake layer directly on top. Then, proceed to frost the sides and top of the entire cake, smoothing it out for a professional finish. Garnish with additional chopped walnuts, or decorate in any way you desire. For the frosting to fully set and for easier slicing, refrigerate the finished cake for at least 15 minutes before serving.
Top Tips for Vegan Carrot Cake Success
Achieving the perfect vegan carrot cake is simple with these helpful tips, ensuring a flawless result every time!
- Effortless Cake Removal: If you often find yourself nervous about unmolding cakes, here’s a trick to make it foolproof. After greasing the bottoms of your cake pans, cut circles of parchment paper to fit perfectly and press them into the greased bottoms. The grease will help the parchment adhere. Then, proceed with flouring the pans as usual. This extra step guarantees your cakes will slide out easily without sticking or breaking.
- Enhancing Raisins and Coconut: For those who love the classic additions of raisins and shredded coconut, feel free to incorporate them into your cake batter. To ensure juicy raisins that don’t absorb moisture from your cake and potentially dry it out, soak them beforehand in warm water, apple juice, or even a splash of rum for a boozy kick. This plumps them up beautifully. For coconut, simply fold it in with the carrots and nuts.
- Creating Pipe-able Frosting: If your vision includes elegant rosettes, decorative borders, or any other intricate piping work with your vegan cream cheese frosting, consistency is key. To achieve a frosting that holds its shape beautifully and pipes cleanly, I highly recommend using the full 4 cups of sifted powdered sugar. This will give it the necessary stiffness and structure for detailed decorating.
How to Store Your Vegan Carrot Cake
To maintain its freshness and deliciousness, store your vegan carrot cake in the refrigerator. It will stay wonderfully moist and flavorful for up to 4 days. If you have leftover slices or want to store the whole cake, I recommend wrapping it tightly in plastic wrap or placing it in an airtight storage container. This prevents it from drying out and absorbing any refrigerator odors. For the best eating experience, allow the cake to sit on the countertop for about 15 minutes before serving, letting it come to a more enjoyable room temperature.
Can This Vegan Carrot Cake Recipe Be Frozen?
Yes, absolutely! This vegan carrot cake freezes beautifully, making it perfect for preparing ahead or saving for later enjoyment. If you wish to freeze an entire cake, first place it uncovered on a parchment-lined baking sheet and freeze it until the frosting is completely solid. Once frozen solid, you can wrap the cake tightly in a few layers of plastic wrap, followed by a layer of aluminum foil, and return it to the freezer for up to 3 months. For leftover slices, simply place them in an airtight freezer-safe container. To serve, transfer the frozen cake or slices to the refrigerator to thaw overnight, then let it sit on the countertop for about 15 minutes to reach room temperature before indulging.
Dear friends, we truly hope you enjoy this incredible vegan carrot cake recipe! It’s a labor of love designed to bring classic flavors to your plant-based kitchen. If you decide to bake this beautiful cake, please share your creations with us! Snap a photo and tag #jessicainthekitchen on Instagram. We would also be thrilled if you could take a moment to leave a comment below and give the recipe a rating. Your feedback means the world to us! Thank you so much!
Vegan Carrot Cake
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Ingredients
For the cake:
- 2 ¼ cups all-purpose flour, sifted, 270g
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- ½ tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup solid *refined* coconut oil, 200g
- 1 ½ cups brown sugar, 300g or cane or organic white sugar
- 1 cup unsweetened applesauce, 250g
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots, about 3 large carrots (288g)
- 1 cup chopped walnuts, toasted (112g)
For the vegan cream cheese frosting:
- 8 ounces vegan cream cheese, cold from the fridge
- ½ cup vegan butter, room temperature
- 1 teaspoon vanilla extract
- Pinch salt
- ¼ cup cornstarch, sifted (32g)
- 3-4 cups powdered sugar, sifted (480g)
- 1 cup chopped walnuts, for garnish (optional)
Instructions
- Preheat oven to 350℉/180°C. Grease and flour two 9-inch cake pans, tapping out any excess flour. (For easier removal, you can grease the bottoms of the pans, then line them with parchment paper before flouring.)
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ginger, nutmeg, and cloves until well combined.
- Place the solid coconut oil in a microwave-safe bowl. Melt the oil in the microwave in 15-second bursts, stirring between each, until fully liquid. Transfer the melted oil to a large mixing bowl and stir in the brown sugar, unsweetened applesauce, and vanilla extract until thoroughly smooth, about 2-3 minutes.
- Gradually pour the flour mixture into the wet mixture, folding until just combined. Then, gently fold in the shredded carrots and toasted chopped walnuts.
- Divide the cake batter evenly into the two prepared pans. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Place the cake pans on wire racks and cool for 20 minutes. After 20 minutes, carefully remove the cakes from the pans and let them finish cooling completely on the wire racks.
To make the frosting and assemble:
- In a large mixing bowl, beat the room temperature vegan butter and cold vegan cream cheese for about 2 minutes until fully incorporated. Beat in the vanilla extract and salt. Gradually add the sifted cornstarch and powdered sugar, one cup at a time, beating until smooth after each addition. Adjust powdered sugar to your desired sweetness and consistency (4 cups will yield a stiffer, pipeable frosting).
- Refrigerate the bowl of frosting for at least 15 minutes before use to allow it to firm up.
- Place one cooled cake layer on a serving plate or lazy Susan. Frost the top of the first layer evenly. Carefully place the second layer on top. Frost the sides and top of the entire cake. Garnish with chopped walnuts or decorate as desired, then refrigerate for at least 15 minutes to set the frosting before serving.
- If storing the assembled cake in the fridge, wrap it in plastic wrap to maintain freshness.
Notes
Freezing instructions: This carrot cake freezes beautifully. To freeze a whole cake, place it uncovered on a parchment-lined baking sheet and freeze until the frosting is solid. Then, wrap the cake in a few layers of plastic wrap and aluminum foil and return to the freezer for up to 3 months. Leftover slices can be frozen in an airtight storage container. Thaw in the refrigerator, then let sit at room temperature for 15 minutes before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.