This Vegan Carrot Cake recipe is super moist and bursting with carrots and warm spices that gets finished with a cashew cream frosting. Made with healthy pantry swaps, it’s a crowd-pleasing cake best served on Easter, Mother’s Day and holidays.
I love a traditional carrot cake recipe, but if you’re looking for a vegan version that is made with wholesome ingredients, I have got the cake for you. I have made this for my family several times and they don’t even know it’s vegan friendly!
Springtime is always carrot cake season in my opinion. And while there are plenty of ways to enjoy it, like my Carrot Cake Scones and Carrot Cake Baked Oatmeal, nothing beats a traditional carrot cake.
This version just so happens to be made with vegan friendly ingredients for all to enjoy.
Recipe Highlights
- Tender, moist and packed with a full pound of fresh carrots!
- Full of healthy pantry staples you probably already have on hand.
- Vegan friendly – and can be made gluten-free, too!
- Homemade cashew cream frosting takes it to another level!
And if you haven’t tried a carrot cake recipe with pineapple, be sure to add that one to your baking list too!
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Ingredient List
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Many of the ingredients can be found in my healthy baking pantry post, but here’s a look at what we need:
Wet Ingredients:
- flax seed meal – ground flax seeds replace the eggs and bind the cake ingredients. Keep in mind, the flax seeds need to be soaked in lukewarm water for at least 15 minutes prior to mixing. Chia seeds (same amount / water ratio) can most likely be subbed for flax seeds, but I have not tried this myself. If you are okay with using eggs, you will need 4 whole large eggs (1 TBS milled flaxseed + 3 TBS water = 1 egg). You can check out my how to make a flax egg tutorial for more.
- organic granulated sugar – for straightforward sweetness.
- light brown sugar – for a nice molasses-y kick. Swap it out for an equal amount of coconut sugar.
- vanilla extract – to add floral essence.
- applesauce – unsweetened applesauce is the secret ingredient to keeping this carrot vegan cake extra moist.
- coconut oil – melt and cool your coconut oil while the flax seeds are soaking. Or sub it for a neutral oil, like avocado oil or light olive oil.
- non-dairy milk – use whatever plant-based milk you have on hand – almond milk, cashew milk, soy milk, oat milk or coconut milk. Feel free to use canned coconut milk, since that is what is also used in the frosting.
Dry Ingredients:
- whole wheat white flour – keeps the cake light and fluffy. Feel free to swap it out for half all purpose flour / half whole wheat flour or an equal amount of whole wheat pastry flour. For a gluten-free option, try 1:1 baking flour mix, such as Bob’s Red Mill.
- baking powder + soda – for lift and light structure.
- salt – to enhance all those sweet, carrot flavors!
- ground spices – this recipe for vegan carrot cake gets a good dose of warm spices, including cinnamon, nutmeg, cloves and ginger.
- carrots – you will need 3 cups of grated carrots, or about 1 pound whole carrots. I like to use my food processor with the shredding blade for ease, but you can grate them by hand. I do not recommend shredded carrots from the grocery store – it’s best to do it yourself for baked goods.
Vegan Frosting:
- raw cashews – raw cashews create a homemade frosting that is naturally creamy and buttery. The cashews need to be soaked for at least 6 hours, then drained and rinsed before blending.
- maple syrup – for robust, natural sweetness.
- coconut milk – I use the same can of coconut milk that I used for the cake. Full-fat adds richness and makes for a creamier frosting.
Because the cashew need to be soaked, you can soak the cashews the day you’re making the cakes, then frost later. If you’re looking for a quicker option, you can soak cashews in boiled water for 10 minutes, then drain and rinse.
FROSTING OPTION: If you want a more traditional cream cheese frosting, you can use the recipe in my Pineapple Carrot Cake and simply using plant-based cream cheese and plant-based Greek yogurt.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Instructions Overview
Here are some instructions with pictures for how this vegan carrot cake is made:
Bake the Cakes
Prepare Cake Pans: Preheat the oven to 350ºF. Line two 9″ round cake pans with parchment paper, plus lightly grease with cooking spray.
Make Flax Eggs: In a medium bowl, combine 1/4 cup flax seeds and 3/4 cup water and whisk together. Let seeds and water soak until a gel-like consistency forms, about 15 minutes total. Whisk every 5 minutes for the best texture.
Prep Carrots: Grate carrots with your food processor and shredding disc, or by hand with a box grater. It’s best to use the fine side of a box grater if not using a food processor.
Begin cake batter: In the clean bowl of your food processor (or large bowl using hand mixer, or stand mixer with whisk attachment), combine sugars, flax “eggs”, and vanilla extract until creamy, about 30 seconds. With the motor still running, add in applesauce, and pour steady stream of coconut oil until wet ingredients are evenly combined.
Add dry ingredients: In a large mixing bowl, add flour, baking powder, baking soda, salt, and spices. Whisk until evenly combined, then fold in grated carrots.
Combine it all: Pour wet ingredients into large bowl of flour/carrot mixture. Using a large rubber spatula, gently combine and then add in milk to fully combine. Divide batter evenly into prepared pans.
Bake cakes for 20-25 minutes, or until a toothpick inserted into center of each cake comes out clean. Let the cakes cool in pans for about 20 minutes before transferring to a wire rack to cool completely.
Make The Frosting Recipe
Combine the soaked and rinsed cashews with 3 tablespoons maple syrup and 1/3 cup of canned coconut milk in a high speed blender or food processor. Process until a creamy, even consistency forms.
Transfer frosting to a bowl and set in the freezer for 30 minutes to firm up.
Frost Cake
Once chilled, whip frosting with electric hand mixer or whisk by hand.
Spread a medium-thick layer of frosting evenly over first layer of cake, then layer second cake on top and frost completely. Store the frosted carrot cake in the fridge to chill and set the frosting before serving.
NOTE: This frosting is thin and will melt if not chilled.
Serving Suggestions
Nothing says spring time more than the warming scent of carrot cake wafting through your kitchen. I love to bake, frost and serve this cake for:
- Picnics + BBQs: This is about the time when outdoor parties run the gamut, thanks to warmer weather and longer days. Bring this to all your potluck picnics and BBQs. Caters to all the vegan friends in your life, too!
- Spring Holidays: Easter, Mother’s Day, Father’s Day, whenever the occasion calls for it, this cake is the star of the show!
- Just Because: Whoever needed a reason to make cake? Make this any time the craving hits and enjoy with a fresh cup of coffee or tea.
How to Store Carrot Cake
Leftover, frosted carrot cake will keep covered with plastic wrap in the fridge for up to 5 days.
I do not recommend leaving this out at room temperature, as you run the risk of the icing melting down the sides.
Recipe Tips & Notes:
The frosting isn’t like your standard buttercream. It’s a little thinner. But you can use full-fat coconut milk to create a thicker consistency. And also make sure you chill the frosting before whipping. Then frost the cake.
Use both parchment paper + coconut oil cooking spray to ensure the cakes come out perfectly. This cake should take roughly 25 minutes if using 9″ round pans. Just let cool in the pan for about 20 minutes before transferring to cooling rack.
If you are using a 9×13 inch pan, watch the cake at 35-40 minutes, and test with toothpick until it comes out clean. I did not test in a 9×13 inch pan myself, so if you try it out let me know how it goes!
Finish with crushed walnuts for some extra pizzazz!
Recipe FAQs
What is Vegan Carrot Cake made of?
Vegan carrot cake has all the usual cake ingredients, including flour, sugar, vanilla, carrots and ground spices. The main exception is eggs. Rather than whole eggs, we are binding the cake with ‘flax eggs’.
Can I add nuts to this carrot cake?
Yes! Feel free to add 1 cup of chopped toasted walnuts if you would like.
Can I use grated carrots from the store for this cake?
I do not recommend using pre-grated carrots for this recipe, as they tend to be rather dry. It is best to grate your own carrots for this vegan carrot cake.
If you make this Vegan Carrot Cake recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Vegan Carrot Cake
Ingredients
Wet Ingredients:
- ¼ cup milled flax seeds* + 3/4 cup lukewarm water, soaked for 15 minutes
- ¾ cup organic granulated sugar
- ¾ cup organic light brown sugar, or sub coconut sugar
- 2 teaspoons vanilla extract
- ⅓ cup applesauce
- ½ cup coconut oil, melted & cooled, or sub avocado oil
- ½ cup non-dairy milk
Dry Ingredients:
- 2 cups whole wheat white flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 tablespoons ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon ginger
- 3 cups grated carrots, about 1lb
Vegan Cashew Cream Frosting:
- 2 cups raw cashews, soaked for 6 hours, drained & rinsed
- 3 tablespoons pure maple syrup
- ⅓ cup canned coconut milk
Instructions
- Prep equipment: Preheat oven to 350ºF; line two 9" round cake pans with parchment paper, plus lightly grease. Set aside.
- Make flax eggs: In a medium bowl, combine 1/4 cup flax seeds and 3/4 cup water and whisk together. Let seeds and water form gel, about 15 minutes total, whisking every 5 minutes.
- Prep carrots: Grate carrots while flax seeds thicken. (I used my food processor with shredding disc + blade, see pictures in post)
- Mix dry ingredients: In a large bowl add flour, baking powder, baking soda, salt, and spices. Whisk until evenly combined, then fold in grated carrots.
- Mix wet ingredients: In the clean bowl of your food processor (or large bowl using hand mixer, or stand mixer with whisk attachment) combine sugars, flax "eggs", and vanilla extract until creamy, about 30 seconds. With the motor still running, add in applesauce, and pour steady stream of coconut oil until wet ingredients are evenly combined.
- Make cake batter: Pour wet ingredients into large bowl of flour/carrot mixture. Using a large rubber spatula, gently combine and then add in milk to fully combine. Disperse batter evenly into prepared pans.
- Bake: Bake cakes for 20-25 minutes, until toothpick inserted into center of each cake comes out clean. Let cake cool in pans for about 20 minutes before transferring to a wire rack to cool completely.
- Make the frosting: Combine rinsed cashews with 3 tablespoons maple syrup and 1/3 cup of non-dairy milk in a high speed blender or food processor. Process until creamy, even consistency forms. Transfer frosting to a bowl and set in freezer for 30 minutes to firm.
- Frost cake: Once chilled, whip frosting with hand mixer or use whisk. Spread a medium-thick layer of frosting evenly over first layer of cake, then layer second cake on top and frost completely. Store cake in fridge to chill and set frosting before serving.
Recipe Notes:
Nutrition Information
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photos by Erin Alvarez
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