Carrot Cake Vegan Recipe Easy, Moist, and Delicious

If you’ve been searching for a moist, flavorful, and 100% vegan carrot cake recipe, your search ends here! This carrot cake combines the natural sweetness of fresh carrots with warm spices, creating a dessert that’s perfect for any occasion—from birthdays to casual weekend treats.

Whether you’re a seasoned vegan baker or just exploring plant-based desserts, this recipe is straightforward, requires common ingredients, and yields a cake so scrumptious you won’t miss the dairy or eggs.

Plus, it’s a great way to sneak some veggies into your dessert!

With a luscious vegan cream cheese frosting and a tender crumb, this carrot cake will impress your family and friends. It’s ideal for those who want a healthier indulgence without sacrificing taste.

Keep reading to discover why this recipe stands out and how you can master it at home.

Why You’ll Love This Recipe

This vegan carrot cake recipe is a winner for many reasons. First, it’s incredibly moist and tender thanks to the use of plant-based oils and the natural moisture from shredded carrots.

The cake is perfectly spiced with cinnamon and nutmeg, giving it that classic warmth and depth.

Unlike some vegan cakes that can feel dense or dry, this one rises beautifully, creating a fluffy texture that melts in your mouth. The frosting is creamy and tangy, made from vegan cream cheese and a hint of vanilla, so it complements the cake without overpowering it.

Additionally, this recipe is highly adaptable; you can easily add nuts, raisins, or pineapple for an extra burst of flavor. It’s also free from refined sugars if you choose organic coconut sugar or maple syrup, making it a guilt-free treat.

Ingredients

Equipment

• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• 9-inch round cake pans (2)
• Measuring cups and spoons
• Whisk
• Spatula
• Grater for carrots
• Cooling rack
• Small bowl for flax egg

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. In a small bowl, prepare the flax egg by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of warm water. Set aside for 5-10 minutes until it thickens.
3. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures even distribution of the leavening agents and spices.
4. In a separate medium bowl, whisk the thickened flax egg, maple syrup, oil, and vanilla extract until smooth and combined.
5. Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing to keep the cake tender.
6. Fold in the shredded carrots, nuts, and raisins (if using) until evenly distributed.
7. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
10. While the cakes cool, prepare the frosting. In a bowl, beat the vegan cream cheese and softened vegan butter until smooth.
11. Gradually add the powdered sugar and continue to beat until creamy and fluffy.
12. Add the lemon juice and beat for another minute to combine. Adjust sweetness or tanginess as desired.
13. Once the cakes are completely cooled, spread a generous layer of frosting on the first layer, top with the second cake layer, and frost the top and sides evenly.
14. Optional: Decorate with extra chopped nuts or a sprinkle of cinnamon for a beautiful finishing touch.
15. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set perfectly.

Tips & Variations

“For an extra moist cake, add ½ cup crushed pineapple (drained) to the batter along with the carrots.”

To boost texture, try adding shredded coconut or swapping some of the all-purpose flour for whole wheat flour. For a nut-free version, omit nuts and substitute sunflower seeds or pumpkin seeds for a subtle crunch.

If you prefer a less sweet cake, reduce the maple syrup to ½ cup and increase the spices slightly for a rich flavor profile. For a festive twist, add 1 teaspoon of ground ginger or cardamom to the dry ingredients.

Don’t forget to check out our other vegan recipes for inspiration:

• Vegan Slow Cooker Recipe for Easy, Delicious Meals
• Vegan Halloween Dessert Recipes That Will Wow Your Guests
• Vegan Flour Tortilla Recipe Easy, Soft, and Homemade

Nutrition Facts

Per serving (assuming 12 servings):

Serving Suggestions

This vegan carrot cake is perfect as a dessert after a hearty meal or as a sweet treat with your afternoon tea or coffee. For a lighter option, serve smaller slices with fresh fruit on the side, such as sliced oranges or berries.

It also pairs wonderfully with plant-based ice cream or coconut whipped cream for extra indulgence. If you’re planning a party, consider making cupcakes using the same batter and frosting for easy individual servings.

Looking for more plant-based meal ideas? Check out our Vegan Soul Food Recipe Book: Delicious Plant-Based Meal for comforting dishes that complement your dessert perfectly.

Conclusion

If you want a carrot cake that’s both delicious and completely vegan, this recipe is a must-try. It strikes the perfect balance between moistness, spice, and sweetness, all wrapped in a creamy, tangy frosting.

Not only is it simple to make, but it also uses wholesome ingredients that you can feel great about serving to your loved ones.

Whether you’re celebrating a special occasion or just craving a sweet plant-based treat, this vegan carrot cake recipe will quickly become a favorite. Give it a try and don’t hesitate to experiment with the tips and variations to make it your own.

Happy baking!

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