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 cream cheese frosting, cashew 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 before grating 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 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 – Use any granulated sugar. I used cane sugar. If using turbinado sugar I suggest blending it to a powder for the best cake texture.
• Coconut sugar – This can be replaced with brown sugar.

How to Make Vegan Carrot Cake

This recipe is easy to make. The batter comes together in about 15 minutes for a delicous holiday dessert.

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

Step 2: Add the dry ingredients to the bowl. Gently fold them together until there is only a little bit of dry flour in the bowl.

Step 3: Add in the grated carrots.

Step 4: Gently fold the carrots into the cake batter just enough to combine. Don't overmix!

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 half 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.

Recipe

Vegan Carrot Cake

prep time: 15 minutes minutes

cook time: 45 minutes minutes

total time: 1 hour hour

servings: 8 slices

This two-layered vegan carrot cake is easy to make, perfectly moist, and has just the right amount of sweetness.

4.88 stars (25 reviews)

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Ingredients

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Dry

• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoons ground cinnamon
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon Himalayan pink salt
• ▢ ½ teaspoon all-spice

Wet

• ▢ 2 cups grated carrots, well packed (about 3-4 carrots)
• ▢ 1 cup non-dairy milk, warm
• ▢ ¾ cup cane sugar, see notes
• ▢ ⅓ cup coconut sugar, or brown sugar
• ▢ ⅓ cup refined coconut oil, melted
• ▢ 1 teaspoon vanilla extract

Cream Cheese Frosting

• ▢ 8 ounces non-dairy cream cheese, see notes
• ▢ ⅓ cup thick coconut cream, see notes
• ▢ 1 cup organic powdered sugar
• ▢ 1 teaspoon vanilla extract

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Instructions

Make The Cake

• Brush two 8-inch round cake pans with oil. Dust with flour, then turn the pans upside down and knock out any extra flour.
• In a medium bowl sift the dry ingredients.
• In a larger bowl mix the oil and sugars together. Then mix in the warm non-dairy milk and vanilla.
• Add the dry ingredients into the bowl of wet and gently mix just until the batter comes together. Careful not to over mix!
• Gently fold in the carrots and any optional mix-ins. 
• Evenly divide the batter into the two prepared cake pans.
• Bake at 325ºF for 40-50 minutes, or until a toothpick/tester comes out of the cake center clean. The cakes will also pull away from the sides of the pan when done.
• When the cakes are cool to the touch, remove them from the pans and place them on a cooling rack to cool fully.

Make The Frosting

• Beat the cream cheese, coconut cream, and vanilla extract using an electric mixer. 
• Pour in ½ cup of powdered sugar. Mix on low until completely smooth.
• Mix in the remaining ½ cup powdered sugar. Turn the speed up to medium and whip the frosting for 30-60 seconds until smooth.
• Store in the refrigerator for at least 30 minutes before frosting the cake. Give the frosting a stir after you remove it from the fridge.
• Tip: For a sweeter frosting, add more powdered sugar until you reach your desired level of sweetness.

Frost The Cake

• Add half of the frosting to the bottom layer of the cake. Evenly spread the frosting to the edges of the cake. If the frosting seems “soft” place the cake in the fridge for 15-20 minutes before adding the top layer.
• Carefully place the top cake layer onto the frosted bottom layer. 
• Evenly spread the remaining frosting on the top layer of cake. Using an icing spatula, either smooth out the top frosting or gently whip it up in a circular motion like in the photos above.
• Store the finished cake covered in the fridge for up to 5 days.

Notes

• Powdering the sugar is not necessary, but it will create a softer cake. If you are using turbinado or another granulated sugar, I suggest powdering it. To powder the sugar, measure it first, then blend it in a blender until powdered. 
• The frosting is mildly sweet with only 1 cup of powdered sugar. For a sweeter frosting, add 1-2 cups more powdered sugar. Keep in mind that adding more powdered sugar may also create a thicker frosting. If needed, add a few splashes of liquid from the coconut cream or non-dairy milk.
• Cream Cheese - Use your favorite cream cheese for this recipe. If you're uncertain, Tofutti, Violife, and Kite Hill cream cheese are great.
• Coconut cream can be harvested from the top of a chilled can of coconut milk or cream. To chill, place the can in the back of the fridge overnight. The thick stuff on top is the cream. Alternatively, you can use vegan butter if coconut cream is unavailable.

Nutrition

Serving: 1slice | Calories: 351kcal | Carbohydrates: 55g | Protein: 2g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Sodium: 257mg | Fiber: 1g | Sugar: 52g

**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

course: Desserts

cuisine: American

author: Marlena Luna

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