The Ultimate Vegan Carrot Cake Recipe: Moist, Delicious, and Surprisingly Easy

Have you ever craved a slice of decadent carrot cake but thought it was too complicated or unhealthy to make at home? Think again! This vegan carrot cake recipe proves that plant-based desserts can be just as indulgent and satisfying as traditional versions—without eggs, dairy, or any animal products. Making this vegan carrot cake recipe easy masterpiece at home allows you to control the ingredients, reduce refined sugars, and customize flavors to your preference. Plus, the aroma of cinnamon and nutmeg filling your kitchen is absolutely irresistible. Whether you're vegan, health-conscious, or simply looking to impress guests with a show-stopping dessert, this recipe delivers every single time.

Ingredients List

    • 2 cups all-purpose flour (or whole wheat flour)
    • 1½ cups grated carrots (about 3 medium carrots)
    • 1 cup coconut sugar or brown sugar
    • ½ cup unsweetened applesauce
    • ½ cup coconut oil, melted (or any neutral oil)
    • ¾ cup plant-based milk (almond, oat, or soy)
    • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
    • 1½ teaspoons baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract
    • Optional: ½ cup chopped walnuts or pecans
    • Optional: ½ cup raisins or shredded coconut

For the Vegan Cream Cheese Frosting:

    • 1 cup vegan cream cheese, softened
    • ¼ cup vegan butter, softened
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1–2 tablespoons plant-based milk (if needed for consistency)

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 35 minutes

Total time: 55 minutes

This timeline doesn't include cooling and frosting, which takes about 1 hour. Plan ahead if serving for a special occasion, or bake the night before and frost the morning of your event.

Step-by-Step Instructions

Step 1: Prepare Your Flax Egg and Preheat Combine 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let it sit for 5 minutes until it becomes gel-like. Meanwhile, preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans or one 9x13-inch pan.

Step 2: Mix Dry Ingredients In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures even distribution of spices and leavening agents throughout your cake.

Step 3: Combine Wet Ingredients In another bowl, mix the flax egg, coconut sugar, applesauce, melted coconut oil, plant-based milk, and vanilla extract. Whisk until smooth and well combined. The applesauce adds moisture while reducing the need for excess oil.

Step 4: Fold in Carrots and Extras Gently fold the grated carrots into the wet mixture. If using walnuts, raisins, or coconut, add them now. Freshly grated carrots work best—pre-shredded versions can be too dry.

Step 5: Combine and Bake Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix—some lumps are fine. Divide batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. For this vegan carrot cake recipe easy approach, one rectangular pan simplifies assembly.

Step 6: Cool Completely Let cakes cool in pans for 10 minutes, then transfer to a wire rack. Cool completely before frosting—warm cake will melt your frosting instantly.

Step 7: Make the Frosting Beat softened vegan cream cheese and butter until fluffy (about 2 minutes). Gradually add powdered sugar, vanilla, and milk if needed. Beat until smooth and spreadable.

Step 8: Assemble and Decorate Place one cake layer on your serving plate, spread frosting generously, add the second layer, and frost the top and sides. Garnish with chopped walnuts or a sprinkle of cinnamon.

Nutritional Information

Nutritional Information

Per serving (serves 12):

    • Calories: 385
    • Protein: 4g
    • Carbohydrates: 58g
    • Fat: 16g
    • Fiber: 3g
    • Vitamin A: 65% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Add ½ teaspoon xanthan gum if your blend doesn't include it.

Oil-Free Version: Replace coconut oil with additional applesauce or mashed banana for a lighter cake.

Spice It Up: Add ¼ teaspoon cardamom or a pinch of cloves for deeper warmth.

Cupcake Conversion: This batter makes approximately 18 cupcakes. Bake at 350°F for 20–22 minutes.

Make-Ahead Tip: Bake cake layers up to 3 days ahead, wrap tightly in plastic wrap, and refrigerate. Frost just before serving.

Frosting Alternatives: Try a simple coconut whipped cream or maple glaze instead of cream cheese frosting for a lighter option.

Common Mistakes to Avoid

Over-Mixing the Batter: This develops too much gluten, resulting in a dense, tough cake. Stir just until ingredients are combined—a few lumps are perfectly fine.

Not Draining Carrots: If your grated carrots release excess moisture, gently squeeze them in a clean kitchen towel before adding to the batter. Too much liquid creates a soggy texture.

Skipping the Flax Egg Rest Time: The flax needs those 5 minutes to gel properly and bind the ingredients. Rushing this step compromises structure.

Frosting Warm Cake: Always let your cake cool completely. Warm surfaces cause frosting to slide off and create a messy presentation.

Incorrect Oven Temperature: Use an oven thermometer to verify accuracy. An oven that runs too hot will create a domed, cracked top with an undercooked center.

Storage / Leftovers Tips

Store your finished vegan carrot cake recipe in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration, so never leave frosted cake at room temperature for more than 2 hours. For longer storage, wrap unfrosted cake layers tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.

For the vegan carrot cake recipe easy reheating method, bring slices to room temperature for 30 minutes before serving—this restores the soft, moist texture. Individual slices can be frozen with frosting; wrap each piece separately in plastic wrap and store in a freezer-safe container. When ready to enjoy, thaw in the fridge for 3–4 hours. The spices actually deepen in flavor after a day or two, making leftovers even more delicious than the freshly baked version!