Vegan Carrot Cake

This vegan carrot cake recipe is warmly spiced, cozy, and so flavorful! The texture is soft, fluffy, and moist. The classic flavors are so tasty and satisfying. Make this cake for birthdays, Easter, Mother's Day, and other fun occasions!

Course Dessert

Cuisine American

Keyword baking, cake, carrot cake, carrots, easter, vegan, vegan cake, vegan desserts

Prep Time 20

Cook Time 30

Total Time 50

Servings slices

Calories 534kcal

Author Sireesha A.

Ingredients

Cake

2 cups grated carrots
2 ½ cups all-purpose flour or gluten-free flour
1 ½ cups granulated sugar
1 cup unsweetened applesauce
¾ cup vegetable oil
½ cup dairy-free milk
2 teaspoon vanilla extract
2 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
pinch sea salt

Frosting

2 cups vegan cream cheese softened
½ cup vegan butter softened
4 cups powdered sugar
2 teaspoon vanilla extract
½ cup chopped pecans optional garnish

Instructions

First, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease two 8-inch round cake pans.
In a large mixing bowl, combine the grated carrots, flour, sugar, applesauce, oil, milk, and vanilla. Mix until well combined.
Then, add in the baking powder, baking soda, cinnamon, nutmeg, and salt to the bowl. Stir until fully incorporated.
Divide the batter evenly between the two greased cake pans. Smooth the top with a spatula.
Bake in the preheated oven for 30 to 33 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cakes from the oven. Let them cool for 10 minutes. Then, transfer to a wire rack to cool completely.
While the cakes are cooling, make the frosting. In a mixing bowl, beat the vegan cream cheese and vegan butter until creamy.
Gradually add the powdered sugar to the bowl, mixing well after each addition. Continue beating until the frosting is light and fluffy.
Stir in the vanilla until well combined.
Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a generous layer of frosting evenly on top of the cake.
Carefully place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.
Sprinkle chopped nuts on top if desired.
Finally, slice and serve!

Notes

Finely grate the carrots.
Both all-purpose flour and gluten-free 1 to 1 flour work well.
Use 8-inch cake pans for the best results. Grease with nonstick spray.
Bake until a toothpick inserted into the middle of the cake comes out clean.
Allow the cakes to fully cool before frosting them.
Beat the frosting until creamy.
Store leftovers covered at room temperature for up to 3 days. Or, store in the fridge for up to 5 days.

Nutrition