Carrot Cake Vegan Recip: Easy, Moist, and Delicious

Carrot cake is a timeless classic that many people adore for its moist texture, warm spices, and delightful sweetness. But what if you want to enjoy this delicious treat without any animal products?

Enter the vegan carrot cake! This recipe transforms the traditional carrot cake into a plant-based delight that is just as indulgent and satisfying.

Whether you’re vegan, lactose intolerant, or just looking to try something new, this carrot cake is packed with wholesome ingredients and bursting with flavor.

Using simple pantry staples and fresh carrots, this cake boasts a perfect crumb and natural sweetness without relying on eggs or dairy. Plus, it’s topped with a luscious vegan cream cheese frosting that beautifully complements the spiced cake layers.

Get ready to impress your friends and family with a dessert that’s not only kind to animals but also incredibly scrumptious!

Why You’ll Love This Recipe

This vegan carrot cake recipe is beloved for many reasons. First, it’s incredibly moist and tender thanks to the grated carrots and plant-based oils.

The warming spices like cinnamon and nutmeg add that classic carrot cake aroma and taste, making each bite comforting and nostalgic.

Another reason to love this recipe is the easy-to-make vegan cream cheese frosting that perfectly balances sweetness and tang. It’s a healthier alternative without sacrificing flavor or texture.

Best of all, this carrot cake is allergy-friendly, free from eggs, dairy, and refined sugars if you choose natural sweeteners.

Whether you’re baking for a birthday, holiday, or just because, this carrot cake will become a favorite in your recipe collection. And if you want to explore more vegan desserts, be sure to check out our Lemon Ricotta Pasta With Arugula Recipe for a savory twist or the delightful Lion’S Mane Mushroom Crumble Recipes for another vegan treat!

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup organic cane sugar or coconut sugar
• 1 cup unsweetened applesauce
• ½ cup melted coconut oil or vegetable oil
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots (about 3-4 medium carrots)
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins or dried cranberries (optional)

Equipment

• Mixing bowls (medium and large)
• Electric mixer or whisk
• Box grater (for carrots)
• Measuring cups and spoons
• 9-inch round cake pans (2) or one 9×13-inch pan
• Parchment paper
• Cooling rack
• Spatula
• Food processor or hand mixer (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper to prevent sticking.
2. In a large bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Set aside.
3. In a separate bowl, combine the sugar, applesauce, melted coconut oil, and vanilla extract. Whisk until smooth and well incorporated.
4. Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid over-mixing to keep the cake tender.
5. Fold in the grated carrots, chopped nuts, and raisins (if using) until evenly distributed throughout the batter.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely before frosting.
9. Prepare the vegan cream cheese frosting: In a food processor or bowl, blend 8 oz vegan cream cheese, ½ cup vegan butter (softened), 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and fluffy.
10. Once the cakes are fully cooled, spread a layer of frosting on top of one cake, place the second cake on top, and frost the entire cake evenly.
11. Optional: Decorate with extra chopped nuts or grated carrots for a beautiful finishing touch.
12. Chill the cake for 30 minutes before slicing to help the frosting set perfectly.

Tips & Variations

Tip: For extra moisture, you can add ½ cup of crushed pineapple (drained) to the batter. It adds a subtle tropical sweetness and keeps the cake wonderfully soft.

Variation: Swap walnuts for pecans or even toasted coconut flakes for a different texture and flavor. You can also add ½ teaspoon of ground cardamom for an exotic twist.

Storage: Store the cake covered in the refrigerator for up to 5 days. It also freezes well—wrap tightly and freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegan carrot cake is perfect served as a dessert for any occasion. Pair it with a hot cup of chai tea or freshly brewed coffee to complement the warm spices.

For a festive touch, add some fresh fruit or a scoop of vegan vanilla ice cream on the side.

You can also slice the cake into small squares for party platters or afternoon snacks. If you’re looking for other crowd-pleasing recipes, try the Instant Pot Rabbit Recipe for a savory main course or finish your meal with the refreshing Huckleberry Margarita Recipe.

Conclusion

Embracing vegan baking doesn’t mean missing out on the beloved classics, and this carrot cake recipe is proof of that. With simple ingredients, easy steps, and a delicious outcome, you can enjoy a moist, flavorful carrot cake that everyone will love — no eggs or dairy needed.

It’s a wonderful way to celebrate any occasion, impress guests, or simply treat yourself to something sweet and wholesome.

By making this carrot cake at home, you control the ingredients and avoid preservatives or refined sugars, making it a healthier alternative to store-bought versions. Plus, the vegan cream cheese frosting adds a creamy, dreamy finish that pairs perfectly with the spiced cake.

Don’t forget to bookmark this recipe and explore other fantastic options like the [Kentucky Bourbon Carrot Cake Recipe](https://gluttonlv.com/recipes/kentucky-bourbon-carrot-cake-recipe/) for a boozy twist on a classic!

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