Vegan Carrot Cake

This two-layered vegan carrot cake is easy to make, perfectly moist, and has just the right amount of sweetness. Use the included cashew cream cheese frosting or your favorite store-bought brand. Either way, this is the best vegan carrot cake made from scratch.

Ingredients

This vegan carrot cake recipe uses simple ingredients. No egg replacers or weird ingredients.

Ingredient Tips and Substitutes

• Flour – All-purpose flour is what I used. For a gluten-free option use a 1:1 ratio gluten-free flour. Whole wheat flour should only be substituted for up to ¾ cups.
• Carrots – The carrots should be peeled first, then grated with a box grater or food processor. The moisture in the carrots is necessary for the cake. Don't use prepackaged carrot shreds. They're too dry. Fresh, whole carrots are definitely the way to go! Depending on the size, it's usually about 3-4 whole carrots.
• Baking powder and Baking soda – These baking agents help the cake rise.
• Plant Milk – Any brand and variety will do. I used plain unsweetened almond milk.
• Coconut oil – Oil keeps the cake moist and tender. Substitute the coconut oil with any neutral oil (vegetable oil, sunflower oil, etc). Or use applesauce for an oil-free cake.
• Cane Sugar – I used cane sugar, but any granulated sugar can be used. If using turbinado sugar I suggest blending it to a powder for the best cake texture.
• Coconut sugar – can be replaced with brown sugar.

Instructions

This batter can be whipped up in about 15 minutes for an easy holiday dessert.

Step 1: In a large bowl, mix together the wet ingredients.

Step 2: Add the dry ingredients into the bowl and mix.

Step 3: Add in the grated carrots.

Step 4: Gently fold the carrots into the cake batter.

Step 5: Evenly divide the batter into two prepared 8-inch round cake pans.

Step 6: Bake for 40-50 minutes or until a toothpick poked in the center comes out clean.

How to frost a 2-layer carrot cake

Place the bottom cake layer on a cake stand or large plate.

To protect the cake stand from drips, arrange strips of parchment paper around the stand before setting the first cake layer down. Parchment paper is optional for this method, but if you're frosting the sides I highly suggest adding it. 

Step 1: Evenly spread ½ of the cream cheese frosting onto the bottom layer of the cake.

Step 2: Carefully place the top cake layer onto the frosted bottom layer.

Tip: If the middle layer of frosting begins to soften after step 1, pop the cake in the fridge for about 15 minutes before proceeding.

Step 3: Add the remaining vegan cream cheese frosting to the top layer.

Step 4: Evenly spread the frost across the top of the carrot cake. For a gently 'whipped up' look like above, use a small spatula to swirl and whip up the frosting in a circular motion.  Sprinkle the top with chopped walnuts, pecans, hazelnuts, or coconut shreds if you'd like.

FAQs

Bakers Tips

• Bake this vegan carrot cake "low and slow" for the best taste and texture. The low and slow method means, lowering the oven temperature to 325ºF and slowly baking the cake for 40-50 minutes.
• Mix in crushed pineapple (about 3 Tablespoons), coconut shreds, chopped nuts, or raisins for a variation of this carrot cake.
• Use freshly grated carrots for the best results. Prepackaged carrots add little moisture to the cake.
• Oil the inside of the baking pans, then coat with flour. This will make it easier to remove the cooled cakes.

Yummy Vegan Desserts

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