BBC Food Vegan Carrot Cake Recipe: Easy & Delicious Guide

There’s something truly magical about a slice of carrot cake. Moist, warmly spiced, and topped with a tangy-sweet frosting, it’s a treat that feels both homey and celebratory.

But if you’re eating plant-based (or baking for someone who is), you might wonder if you can achieve that classic carrot cake experience without eggs or dairy. Happily, you absolutely can!

This BBC Food vegan carrot cake recipe captures everything you love about the traditional version—moist crumb, sweet carrots, crunchy walnuts, and a luscious vegan cream cheese frosting—yet it’s made entirely with plant-based ingredients.

Whether you’re a seasoned vegan baker or just curious about trying more dairy-free desserts, this recipe is as straightforward as it is delicious. In fact, it’s perfect for birthdays, afternoon tea, or anytime you want to impress with a classic bake that everyone can enjoy.

Read on to discover how to make the best vegan carrot cake, inspired by BBC Food’s beloved approach and packed with helpful tips, nutrition facts, and creative serving ideas.

Why You’ll Love This Recipe

• Unbelievably Moist: Thanks to grated carrots, oil, and plant milk, this cake stays soft and tender for days.
• Rich in Flavor: Cinnamon, nutmeg, and vanilla combine with brown sugar and carrots for that classic, comforting taste.
• Easy to Make: No fancy techniques required—just mix, bake, and frost!
• Completely Dairy & Egg Free: Perfect for vegans, those with allergies, or anyone trying to eat more plant-based.
• Customizable: Add walnuts, raisins, or coconut, or keep it simple; this recipe is wonderfully flexible.
• Perfect for Every Occasion: Enjoy this cake as a birthday centerpiece, at a family gathering, or with a cup of tea on a cozy afternoon.

Ingredients

Let’s break down what you’ll need for both the cake and the vegan cream cheese frosting. These ingredients are easy to find at most supermarkets.

Equipment

• 2 x 20cm (8-inch) round cake tins
• Baking parchment (for lining tins)
• Mixing bowls (large and medium)
• Whisk
• Spatula or wooden spoon
• Box grater (for carrots)
• Electric hand mixer (for frosting, optional but recommended)
• Wire cooling rack
• Measuring cups and spoons (or digital scale for accuracy)

Instructions

1. Preheat your oven to 180°C (160°C fan) / 350°F. Line the bases of both cake tins with baking parchment and lightly grease the sides.
2. In a large mixing bowl, combine the dry ingredients: sift together plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt. Stir in the light brown sugar until evenly distributed.
3. In a separate bowl or large measuring jug, whisk together the sunflower oil, plant milk, apple cider vinegar, and vanilla extract until well combined.
4. Add the wet to the dry ingredients. Pour the liquid mixture into the bowl with the flour mixture. Mix gently using a spatula until just combined—don’t over-mix, as this can make the cake dense.
5. Fold in the grated carrots until evenly distributed. If you’re using walnuts and/or raisins, fold them in now as well.
6. Divide the batter evenly between the two prepared tins. Smooth the tops with a spatula.
7. Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean. The cakes should spring back when gently pressed.
8. Cool in the tins for 10 minutes, then turn out onto a wire rack, peel off the parchment, and leave to cool completely.
9. Make the vegan cream cheese frosting: In a medium bowl, beat the vegan butter until soft and fluffy (about 1 minute). Add the vegan cream cheese and continue beating until smooth. Gradually add the icing sugar, beating well after each addition. Mix in the vanilla extract. If the frosting is too soft, chill in the fridge for 20-30 minutes to firm up.
10. Assemble the cake: Place one cake layer on your serving plate. Spread with half the frosting. Place the second layer on top and spread the remaining frosting over the top (and sides, if you like).
11. Decorate with extra chopped walnuts or a sprinkle of cinnamon if desired. Slice, serve, and enjoy!

Tip: If you only have one cake tin, you can bake the batter in two batches. Be sure to clean and re-grease the tin before baking the second layer.

Tips & Variations

• Make It Nut-Free: Omit walnuts and use seeds (like sunflower or pumpkin) for crunch, or leave them out entirely.
• Try Different Spices: Add ground ginger or cardamom for a twist on the classic flavor.
• Add Citrus: Stir in the zest of one orange for a bright, fresh note.
• Switch the Frosting: For a lighter topping, use a simple vegan lemon glaze or dust with icing sugar instead of cream cheese frosting.
• Bake as a Traybake: Pour the batter into a lined 9×13-inch tray for a single-layer cake. Adjust baking time to 30–35 minutes.
• Keep It Fresh: Store frosted cake in the refrigerator for up to 5 days, or freeze unfrosted layers for up to 2 months.
• Make Cupcakes: Divide the batter among muffin cases and bake for 18-22 minutes.

Did you know? You can use this vegan carrot cake as a base for creative layer cakes—try spreading a layer of vegan bechamel sauce between savory layers for a unique twist, or check out our vegetarian date cake recipe for another vegan-friendly dessert idea!

Nutrition Facts

Here’s a general estimate for one slice (1/10th of the cake), including frosting. Actual values may vary based on specific brands and any customizations.

Note: For a lower calorie treat, reduce the amount of frosting or try a dusting of icing sugar.

Serving Suggestions

• Classic Afternoon Tea: Serve slices with a hot pot of black or herbal tea. Try pairing with other bakes like our vegan bread machine recipe for a truly plant-based spread.
• Party-Perfect: Decorate with piped frosting, edible flowers, or candied carrot curls for a festive look.
• Picnic Treat: Bake as cupcakes or a traybake for easy transport and sharing.
• Holiday Brunch: Offer alongside fruit salad and vegan breakfast favorites.
• With a Scoop: For dessert, pair with vegan vanilla ice cream or coconut whipped cream.

Looking for more vegan comfort food? Explore our veg recipes for slow cooker for easy, hearty meal ideas, or try low calorie vegetable soup for a healthy, satisfying starter.

Conclusion

This BBC Food vegan carrot cake recipe truly proves that plant-based baking can be every bit as delicious—if not more so—than its traditional counterpart. The cake is deeply flavorful, perfectly spiced, and incredibly moist, while the vegan cream cheese frosting adds that irresistible finishing touch.

It’s a wonderful recipe to keep on hand for birthdays, potlucks, or whenever you crave a nostalgic, crowd-pleasing dessert.

Don’t be afraid to experiment with spices, add-ins, or different frostings to make this cake your own. And if you love this vegan carrot cake, be sure to browse our other recipes for more inspiration—your next baking adventure could be just one click away!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Carrot Cake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist, spiced carrot cake that’s completely vegan and perfect for any occasion. Enjoy with or without a dairy-free cream cheese frosting.”, “prepTime”: “PT20M”, “cookTime”: “PT45M”, “totalTime”: “PT1H5M”, “recipeYield”: “10 slices”, “recipeIngredient”: [“300g self-raising flour”, “200g light brown sugar”, “2 tsp ground cinnamon”, “1 tsp baking powder”, “1/2 tsp bicarbonate of soda”, “250ml vegetable oil”, “250ml unsweetened almond milk”, “2 tsp vanilla extract”, “300g grated carrots”, “100g sultanas”, “50g chopped walnuts (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 180C/160C fan/gas 4.”}, {“@type”: “HowToStep”, “text”: “Grease and line a 23cm round cake tin.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, mix flour, sugar, cinnamon, baking powder, and bicarbonate of soda.”}, {“@type”: “HowToStep”, “text”: “Whisk together oil, almond milk, and vanilla extract in a jug.”}, {“@type”: “HowToStep”, “text”: “Pour wet ingredients into dry and mix until just combined.”}, {“@type”: “HowToStep”, “text”: “Fold in grated carrots, sultanas, and walnuts if using.”}, {“@type”: “HowToStep”, “text”: “Spoon mixture into the prepared tin and level the top.”}, {“@type”: “HowToStep”, “text”: “Bake for 40-45 minutes, until a skewer comes out clean.”}, {“@type”: “HowToStep”, “text”: “Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “4 g”, “fatContent”: “16 g”, “carbohydrateContent”: “48 g”}}