This Vegan Carrot Cake Recipe is here to prove that you don’t need eggs or dairy to create a moist and flavorful cake. Bursting with warm spices and studded with sweet carrots and crunchy walnuts, this recipe will become your new go-to dessert. It’s perfect for birthdays, holidays, or any occasion that calls for a delicious and crowd-pleasing treat!
Why You’ll Love This Recipe
This vegan carrot cake is:
- Incredibly moist: Thanks to a combination of plant-based milk, applesauce, and oil, each bite of this cake is incredibly tender and moist.
- Perfectly spiced: We use the perfect blend of cinnamon, nutmeg, and ginger for that classic warm carrot cake flavor.
- Easy to make: No complicated steps or techniques are required. If you can mix ingredients together, you can make this cake!
- Crowd-pleaser: This cake is loved by vegans and non-vegans alike.
Ingredients You’ll Need
Here’s what you’ll need to whip up this delicious vegan carrot cake:
For the Cake:
- 2 cups all-purpose flour (or gluten-free 1:1 baking flour)
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup unsweetened applesauce
- 1 cup plant-based milk
- 2 teaspoons vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
For the Vegan Cream Cheese Frosting:
- 1 cup vegan cream cheese, softened
- 1/2 cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Vegan Carrot Cake Ingredients
Let’s Get Baking!
Step 1: Prep the Oven and Pans
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also use parchment paper on the bottom of the pans for easier removal later.
Step 2: Combine the Dry Ingredients
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Step 3: Mix the Wet Ingredients
- In a separate bowl, whisk together the sugar, oil, applesauce, plant-based milk, and vanilla extract until well combined.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 5: Fold in the Carrots and Nuts
- Gently fold in the grated carrots and nuts (if using) until evenly distributed throughout the batter.
Mixing Vegan Carrot Cake Batter
Step 6: Bake!
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool Completely
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Vegan Cream Cheese Frosting
While the cakes are cooling, it’s time to make the frosting!
Step 1: Beat the Vegan Butter and Cream Cheese:
- In a large bowl, beat together the softened vegan butter and vegan cream cheese until light and fluffy.
Step 2: Add the Sugar:
- Gradually add in the powdered sugar, one cup at a time, beating on low speed until incorporated.
Step 3: Flavor and Beat:
- Stir in the vanilla extract and salt. Beat the frosting on high speed for 1-2 minutes, until light and fluffy.
Vegan Cream Cheese Frosting
Assembling the Cake
- Once the cakes have cooled completely, frost the bottom layer of the cake with about 1 cup of the frosting.
- Top with the second cake layer and frost the entire cake with the remaining frosting.
- Decorate as desired with chopped nuts, shredded coconut, or vegan sprinkles.
Tips for the Best Vegan Carrot Cake
- Don’t overmix the batter. Overmixing can lead to a tough cake. Mix just until the ingredients are combined.
- Use room temperature ingredients. This helps to ensure that the ingredients blend together smoothly.
- Let the cakes cool completely before frosting. If the cakes are too warm, the frosting will melt.
- Get creative with mix-ins! Feel free to add in other ingredients like raisins, chopped pineapple, or shredded coconut.
FAQs
Q: Can I make this cake gluten-free?
A: Yes, you can easily make this cake gluten-free by using a 1:1 gluten-free baking flour.
Q: How should I store leftover cake?
A: Store leftover cake in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
Q: Can I freeze this cake?
A: Yes, you can freeze the unfrosted cake layers for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
This vegan carrot cake recipe is sure to become a new favorite! It’s moist, flavorful, and easy to make. Plus, it’s a great way to sneak in some extra veggies. For those looking for other delicious and easy vegan meal ideas, check out our collection of good easy vegan meals. Happy baking!
