Vegan Carrot Cake ~
The best carrot cake and it just happens to be vegan!
This light and tender cake is perfectly sweet, loaded with freshly grated carrots, studded with walnuts, and infused with warm spices of cinnamon and nutmeg in every bite.
Top it with homemade vegan cream cheese frosting for a truly authentic carrot cake experience!
As a home cook who’s been focused on creating plant-based and vegetarian meals for over 13 years, I understand how important it is to have reliable recipes that stand up to holiday classics. This vegan carrot cake is one of those recipes. It’s light, full of flavor, and has all the spices that make carrot cake a favorite. I’ve served this carrot cake many times over the years, and it’s always a hit—especially when topped with homemade vegan cream cheese frosting. Even my non-vegan family members love it, and it’s become a traditional dessert for our Easter celebration.
It’s also great for birthday celebrations, Mother’s Day, Thanksgiving, and even Christmas.
Ingredients for Vegan Carrot Cake
You will need the following:
- All-Purpose Flour – Gluten-free flour can be substituted at a 1:1 ratio.
- Baking Powder – A leavening agent that adds volume to the cake.
- Baking Soda – Helps to make the cake light and fluffy.
- Ground Cinnamon – Warm and aromatic; adds a holiday feel.
- Ground Nutmeg – Adds an earthy sweetness to the cake.
- Kosher Salt – Provides balance and enhances flavor depth.
- White Sugar – This recipe calls for white sugar only. While some carrot cake recipes use brown sugar for added moisture, I have found it can have the unwanted effect of making the cake too moist. The carrots, applesauce, and vegetable oil already provide the perfect amount of moisture needed for this cake.
- Applesauce – An excellent substitute for the eggs that are frequently called for in a traditional carrot cake recipe.
- Vegetable Oil – For the best flavor, stick with vegetable oil. Other oils will not yield the same results.
- Grated Carrots – You will need 4 full cups, finely grated. To save time and work, I like to use a food processor to get this job done quickly. If you use the pre-shredded carrots that come in a bag, just note that they will still need to be chopped further into a very fine consistency.
- Chopped Walnuts – These can be omitted and swapped for raisins but I think they add nice flavor to the cake.
- Vegan Butter – Stick butter is easiest for measuring.
- Dairy-Free Cream Cheese – For the best texture in frosting, opt for a firm, spreadable dairy-free cream cheese. This will ensure a smooth, thick frosting that holds its shape.
- Vanilla Bean Paste – For a rich, aromatic flavor, I prefer vanilla bean paste. However, vanilla extract can be used in the same amount as a substitute.
- Powdered Sugar – Also called confectioners’ sugar, powdered sugar helps achieve the smooth texture of the frosting. Make sure to sift it to avoid any lumps.
How to Make Vegan Carrot Cake
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Combine the dry ingredients. In a medium-sized mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
STEP THREE: Combine the wet ingredients. In a large mixing bowl, stir together the sugar and applesauce. Add the oil and stir to incorporate into the mixture.
STEP FOUR: Mix them together. Gradually mix in the sifted dry ingredients.
STEP FIVE: Fold in the carrots and nuts, stirring just enough to distribute throughout the batter. Pour the batter into a prepared 9×13-inch metal baking dish.
STEP SIX: Bake for 40-45 minutes, until a toothpick inserted into the cake comes out clean. Set the cake on a cooling rack and allow it to cool completely.
STEP SEVEN: Prepare the Frosting. In a large mixing bowl, use a hand mixer on medium speed to beat the softened butter until the consistency is smooth. Add the vegan cream cheese and vanilla bean paste, then continue mixing for 30 seconds, just enough to incorporate with the butter. Switch the mixer speed to low, then begin gradually adding the powdered sugar, 1 cup at a time, until all is combined and the consistency of the frosting is thick but still spreadable. Store in the refrigerator until ready to use.
STEP EIGHT: Frost the Cake. Once the cake has cooled completely, use a small spatula to spread the cream cheese frosting evenly over the top. Start in the center and work your way out to cover the entire surface, making sure to smooth it out for an even layer.
Tips for Baking a Perfect Carrot Cake
Baking a vegan carrot cake that’s perfectly tender and flavorful comes down to a few simple tricks. Here are some tips to ensure your cake turns out just right every time:
- Grate the Carrots Finely: The key to a smooth texture is finely grated carrots. Using a food processor can save time and ensure uniform pieces that blend seamlessly into the batter. If using pre-shredded carrots, chop them further for a finer consistency.
- Don’t Skip the Sifting: Sifting the dry ingredients, like flour, baking powder, and baking soda, helps ensure an even rise and a fluffy cake. It prevents any clumps from forming and ensures a smooth batter.
- Use Fresh Spices: Ground cinnamon and nutmeg are essential for that warm, cozy flavor that defines carrot cake. If your spices have been sitting on your shelf for a while, it might be worth getting fresh ones for the most aromatic result.
- Measure Ingredients Correctly: When baking, precise measurements are important, especially for dry ingredients. Too much flour can lead to a dense cake, so make sure you’re using the right amount.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, stir just enough to combine everything. Overmixing can make the cake too dense. Gently fold in the grated carrots and walnuts to keep the batter light.
- Cool Completely Before Frosting: Allow your cake to cool completely before adding the vegan cream cheese frosting. If the cake is too warm, the frosting can melt and lose its creamy texture.
By following these tips, you can make a perfectly tender, flavorful carrot cake every time!
Can I Make Carrot Cake Ahead of Time?
Yes! This cake actually improves after a day or two, as the flavors have time to develop. You can bake it in advance and store in an airtight container in the refrigerator.
More Recipes You’ll Love!
Tried this recipe? Leave a star rating and share your experience in the comments below. Thanks for being part of our home cooking community!
Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop | YouTube
Vegan Carrot Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups white sugar
- 1 cup applesauce
- 1 1/3 cups vegetable oil
- 4 cups grated carrots
- 1/2 cup chopped walnuts
- 1 recipe vegan cream cheese frosting optional
- 1/2 cup vegan butter softened
- 8 ounces vegan cream cheese
- 2 teaspoons vanilla bean paste
- 4 cups powdered sugar sifted
Instructions
- Preheat the oven to 350°F.
- In a medium-sized mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, stir together the sugar and applesauce. Add the oil and stir to incorporate into the mixture.
- Gradually mix in the sifted dry ingredients.
- Fold in the carrots and nuts, stirring just enough to distribute throughout the batter. Pour the batter into a prepared 9×13-inch metal baking dish.
- Bake for 40-45 minutes, until a toothpick inserted into the cake comes out clean. Set the cake on a cooling rack and allow it to cool completely.
- In a large mixing bowl, use a hand mixer on medium speed to beat the softened butter until the consistency is smooth. Add the vegan cream cheese and vanilla bean paste, then continue mixing for 30 seconds, just enough to incorporate with the butter. Switch the mixer speed to low, then begin gradually adding the powdered sugar, 1 cup at a time, until all is combined and the consistency of the frosting is thick but still spreadable. Store in the refrigerator until ready to use.
- Once the cake has cooled completely, use a small spatula to spread the cream cheese frosting evenly over the top. Start in the center and work your way out to cover the entire surface, making sure to smooth it out for an even layer.
Nutrition
This post was updated on March 22, 2025.
Nadine Peimer
This cake is so good. If I sub spelt flour in place of regular flour, do I need to make other adjustments to the recipe.
thiswifecooks
Hi Nadine – I have not tried this recipe using spelt flour but I think it should be fine without any other adjustments.
Katie
I love this vegan carrot cake recipe! It’s so much fun to make.
Tavo
I loved this carrot cake recipe, and the frosting was superb! Thanks for the recipe, I am definitely making it again soon.
Radha
This cake looks so good. I am wanting to have a piece of this delicious cake.
Erin
Have been looking for a great vegan carrot cake recipe, and this one is perfect! Loved how it came together.
Choclette
This has become my go to carrot cake. Everyone who’s tried it loves it whether they’re vegan or not. Thanks for the recipe.
Tina
This really is the best carrot cake! It’s perfect for Easter dessert.
Katie
This vegan carrot cake is the best! Super easy to make and so flavorful!
nancy
wow this vegan carrot cake is so satisfying! I could have this every day!