Vegan Carrot Cake Recipe
Moist, spiced, and crowned with creamy vegan frosting—this carrot cake is pure plant-based decadence.
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Why I’ll Always Bake This Vegan Carrot Cake
There's something almost meditative about baking carrot cake from scratch. The aroma of cinnamon, the vibrant orange flecks of carrot, and the satisfaction of watching it rise in the oven. This vegan version checks all my boxes for what makes a memorable dessert: it’s moist, flavorful, and easy to throw together.
One of the best things about this cake is its forgiving nature. No fancy egg replacements are required, and it stays tender thanks to apple sauce and just the right amount of oil. If you want a sprinkle of crunch, chopped walnuts are a must. I also like to sometimes throw in a handful of raisins or coconut to keep things interesting.
Here’s what I love to add or tweak:
- Extra cinnamon for a spicier kick.
- A bit of orange zest in the frosting for brightness.
- Using shredded coconut for tropical vibes.
No matter how you garnish or slice it, this cake always wins points at gatherings—or honestly, just for solo snacking with coffee.
Give it a shot—you’ll see why this one’s a permanent part of my dessert rotation.
Delicious Vegan Carrot Cake
Moist, spiced vegan carrot cake topped with creamy frosting and a touch of crunch from walnuts.
Ingredients
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large mixing bowl, combine flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- 3
In another bowl, whisk together applesauce, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
- 4
Fold in grated carrots and walnuts (if using). Divide the batter evenly between the prepared pans.
- 5
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- 6
Once cooled, frost with your favorite vegan frosting and decorate with additional walnuts if desired.
Notes
Store the frosted cake in the refrigerator for up to 4 days.
For cupcakes, bake in lined muffin tins for about 20-22 minutes.
Swap walnuts for pecans or leave them out for a nut-free version.
Nutrition Facts
Serves: 12 slices
Calories Per Serving: 220
Frequently Asked Questions About This Recipe
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend for best results.
A classic vegan cream cheese frosting is delicious, but vanilla or lemon icing also works well.
Absolutely. You can freeze the unfrosted cake layers tightly wrapped for up to 2 months. Thaw before frosting and serving.
Not really! This vegan version is just as moist and flavorful as traditional carrot cake, minus the eggs and dairy.
