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.
FLOUR – You can use half whole wheat, half all-purpose flour with similar results. Whole wheat pastry flour can be subbed equally. Also if looking for a gluten-free friendly option, your best bet is to use a 1-to-1 all-purpose gluten-free baking flour. I like Bob’s Red Mill.
EGGS – Chia seeds (same amount/water ratio) can most likely be subbed for flax seeds, but I have not tried this myself. If wanting to use actual eggs, use 4 whole large eggs. (1 TBS milled flaxseed + 3 TBS water = 1 egg.)
STORAGE – Store leftover cake, covered, in the fridge up to 5 days.
CAKE PAN – This cake can by made in a 9×13 pan, but baking times will differ. Check cake with toothpick at 35-40 minutes and adjust times accordingly.
Nutrition info does not include frosting.
*recipe originally published in 2016, photos updated in 2019 and post updated with more information March 2023 – same deliciousness!
Keywords: vegan carrot cake, healthy carrot cake, moist carrot cake recipe