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    Home » Desserts

    Vegan Carrot Cake

    Published: Nov 23, 2022 · by Nico

    Jump to Recipe

    Our vegan carrot cake is an easy-to-make, one-layer cake with simple ingredients you probably already have in your pantry.

    It's packed with flavor, with just the right amount of moistness. Unlike most carrot cake recipes, ours does not contain a ton of sugar or oil. Try it, and you'll never bake any other carrot cake again!

    vegan carrot cake square
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Questions
    • Storage
    • More Vegan Cakes
    • Recipe

    Check out our best plant-based dessert recipes!

    Believe it or not, carrot cake can be easily made vegan (that is, without eggs, butter, or milk) and with very simple ingredients.

    The flavor of vegan carrot cake is just as rich, and the texture is as soft and moist as that of a regular carrot cake.

    The secret is getting the correct ratio of liquids, carrots, and flour. Follow our recipe to make the simplest and most delicious vegan carrot cake you'll ever eat.

    Also, our carrot cake contains less sugar and oil than most recipes you'll find online. 

    So we rely on spices, walnuts, and raisins for flavor, healthy fats, and sweetness.

    Despite having less sugar, less oil, and no eggs, this cake's taste is incredible and rich, and the texture is light and moist, just like the carrot cake of your best dreams.

    Serve it as is, or you can top it with our creamy and zesty vegan cream cheese and lemon frosting.

    You can bake this cake round, squared, or rectangular; it will be delicious whatever shape you choose.

    vegan carrot cake cut into squares

    Ingredients

    Ingredients for carrot cake

    Carrots

    Whole carrots are to be grated at home. Pre-grated carrots are too dry to make an excellent and moist carrot cake.

    We recommend grating the carrots with the small holes of a box grater or with a food processor with a grating disc attachment.

    Finely grated carrots literally melt in the batter and are more pleasant to eat than coarsely grated ones.

    Flour

    Use all-purpose flour for the best results.

    You can also use half all-purpose and half-whole wheat. The whole wheat flour helps to absorb some of the moisture from the carrots, and it adds a nutty flavor to the cake.

    To make it gluten-free, you can substitute a 1-to-1 gluten-free flour mixture for the wheat flour.

    Cinnamon, nutmeg, and freshly grated ginger

    Three spices that we love in carrot cake.

    You can also add ¼ teaspoon of allspice and a pinch of clove.

    Baking powder

    It helps the cake rise and makes it a little lighter.

    This vegan carrot cake recipe does not need baking soda or apple cider vinegar.

    Salt

    Use salt to bring out the flavor of the other ingredients. You won't taste it, don't worry. If you are on a low-sodium diet, omit the salt.

    Brown Sugar

    We like to use brown cane sugar to add the right amount of moisture and sweetness. White sugar works too.

    You can use coconut sugar or date paste if you don't want regular sugar.

    If you do so, remember that the cake will be less sweet, moister, and with a more natural taste.

    Milk

    Almond milk is our favorite in carrot cake, but any other plant milk would work, including soy milk and oat milk.

    Oil

    We use sunflower seed oil or canola oil. You can replace sunflower oil with any other neutral vegetable oil.

    Unrefined vegetable oils are marginally healthier but will make your cake taste funny, so we don't recommend them.

    You could replace oil with melted coconut oil or vegan butter, but they make the cake heavier.

    Make it oil-free by substituting applesauce for the oil.

    Vanilla extract

    Optional, although always welcome. It adds a warm flavor to the carrot cake.

    Walnuts

    Optional, but we recommend adding some chopped walnuts. You can replace walnuts with pecan nuts.

    Raisins

    They are optional, but they add some natural sweetness to the cake and make it really delicious.

    Note: there is absolutely no need for flax eggs in this vegan carrot cake.

    Vegan Cream Cheese and Lemon Frosting

    vegan cream cheese and lemon frosting

    We make a delicious vegan cream cheese frosting by whisking together vegan butter, dairy-free cream cheese, powdered sugar, vanilla extract, and lemon zest or lime zest.

    Note: different countries have different brands of dairy-free cream cheese. In the US, some good ones are Kite Hill, Daya, or store brands like Aldi and Trader Joe's.

    Equipment

    This cake is best in a 9-Inch square baking pan (23 x 23 cm) or in a 9-Inch round cake pan (23 cm) or in a 11x7-Inch rectangular baking dish (28 x 18 cm).

    Instructions

    Grate the carrots

    Preheat the oven to 340°F or 170°C. Butter the sides of your pan and line the bottom with parchment paper.

    square 9-Inch cake pan lined with parchment paper

    Wash and peel the carrots, then grate them with the small holes of a box grater. Set aside.

    You can also use a food processor with a grating attachment or an electric grater.

    Tip: finely grated carrots melt in the batter as the cake cooks, releasing moisture and carrot flavor evenly, making the cake perfectly moist and delicious.

    grated carrot on a plate

    Make the cake batter

    To a medium bowl, add all-purpose flour, sugar, cinnamon, grated nutmeg, all-spice, salt, and baking powder.

    Whisk dry ingredients until well combined and set aside.

    mixed flours

    To the same bowl, add non-dairy milk (we use almond milk), oil (we use canola oil), vanilla extract, grated ginger, and stir with a spoon/spatula until barely combined (15 seconds). Don't over-mix it.

    Note: overmixing will activate the flour gluten and make your cake denser and less fluffy, so try to mix as little as possible.

    mix batter

    Add the grated carrots

    Add grated carrots, chopped walnuts, and raisins, and fold them in.

    cake batter is just combined

    The batter should be quite thick as the carrots release moisture while baking.

    carrot cake batter and spatula

    Bake the vegan carrot cake

    Pour the batter into the prepared pan.

    carrot cake batter in cake pan

    Bake in the oven at 340°F or 170C for about 45-50 minutes, or until a toothpick inserted in the center comes out dry.

    Let the vegan carrot cake cool down for 15 minutes in the pan, then transfer it onto a wire rack and cool down completely, or for about 3 hours.

    the cake is just baked

    Make the frosting

    Add softened vegan butter, the zest of one lemon, and the vanilla extract to a bowl.

    Dairyfree frosting with lemon peel

    Whisk with a hand mixer until the butter turns creamy.

    Beat the butter and cream cheese

    Add the cream cheese and beat with a hand mixer until combined.

    cream cheese and butter in a bowl

    Add powdered sugar and beat until smooth and creamy.

    Store it in the fridge to set if you don't apply it on the cake immediately.

    Tip: you can add between 1 cup and 4 cups of powdered sugar based on your taste. We like it with 1 ½ cups of powdered sugar.

    vegan cream cheese and lemon frosting in a bowl

    When the cake has cooled down, spread the frosting on top, slice it and enjoy.

    You can garnish with chopped walnuts nuts on top.

    vegan carrot cake with frosting

    Variations

    Italian carrot and orange cake

    slice of carrot cake with orange juice

    Follow our Italian carrot cake recipe and try a surprisingly easy, zesty carrot and orange cake. This one is extra moist and packed with flavor. Plus, you can make it with no effort in a blender. We love it!

    Carrot cake cupcakes or muffins

    Carrot cake cupcake

    Transfer the cake batter to a 12-piece muffin pan and bake in a preheated oven at 340°F or 170°C for 20 to 25 minutes.

    You can serve them for breakfast as they are or apply frosting for an indulgent snack or dessert.

    Carrot cake donuts

    Carrot cake donuts

    Aren't they cute? You need donut molds, fill them, and bake at 340°F or 170°C for about 20 minutes.

    You can use this vegan carrot cake recipe or our Italian carrot cake recipe for these little ones. They are cute and delicious.

    Questions

    What can you substitute for eggs in carrot cake?

    You can substitute milk, dairy-free milk, yogurt, dairy-free yogurt, or applesauce for eggs in carrot cake.

    What's most important is to get the ratio of dry and wet ingredients right. Follow our recipe to make a delicious vegan carrot cake with simple ingredients.

    What makes a vegan cake rise?

    Vegan cakes rise thanks to baking powder, or in some cases, cream of tartar, a natural alternative to baking powder.

    Make sure your baking powder is fresh, and it hasn't been sitting in your pantry open for too long.

    Storage

    If you applied the frosting, store the carrot cake in the refrigerator for up to 3 days.

    If you didn't apply the frosting, store the carrot cake at room temperature under a cake dome or in a food-grade plastic bag for up to 5 days.

    You can freeze the carrot cake if you like; without topping is easiest.

    Let it cool down completely, transfer it into a freezer-friendly bag, and freeze it for up to 3 months. Let thaw in the refrigerator overnight before serving it.

    More Vegan Cakes

    If you're curious about more easy cake recipes that you can make with staple ingredients, check out these sweet ideas:

    • Coffee cake with hazelnut filling
    • Pear cake: an easy 8-ingredient cake recipe
    • 8-ingredient apple cake with tender and lovely apple pieces
    • Vegan lemon cake with lemon custard, the batter whips up in just 5 minutes!
    • Lemon blueberry loaf with vanilla-lemon glaze, a perfect easy dessert for autumn
    • Vegan Apple Cake
    • Lemon blueberry pound cake
    • Vegan Lemon Cake
    • Pear Cake

    Recipe

    vegan carrot cake

    Vegan Carrot Cake

    Author: Nico
    Our vegan carrot cake is an easy-to-make, one-layer cake with simple ingredients you probably already have in your pantry.
    It's packed with flavor, with just the right amount of moistness. Unlike most carrot cake recipes, ours does not contain a ton of sugar or oil.
    Print Recipe Pin Recipe Share Recipe
    5 from 20 votes
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Breakfast, Dessert, Snack
    Cuisine American, English
    Servings 12 -16 servings
    Calories 394 kcal

    Equipment

    • Box grater with small holes
    • 9-Inch square baking pan (23 cm) or 9-Inch round cake pan (23 cm), or 11x7 rectangular baking dish (28 x 18 cm).

    Ingredients
     
     

    DRY INGREDIENTS

    • 2 cups all-purpose flour
    • 1 cup sugar we use brown sugar
    • 3 teaspoons cinnamon
    • ¼ teaspoon all spice optional
    • ¼ teaspoon nutmeg
    • 1 tablespoon baking powder
    • ¼ teaspoon salt

    WET INGREDIENTS

    • ¾ cup dairy-free milk we use almond milk
    • ⅓ cup canola oil or sunflower oil
    • 1 teaspoon vanilla extract
    • 1 inch ginger grated
    • 2½ cups carrots finely grated

    ADD-INS

    • ¾ cup walnuts coarsely chopped
    • ½ cup raisins

    FROSTING

    • 2 ounces vegan butter
    • 4 ounces vegan cream cheese
    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract
    • ½ lemon the grated zest

    Instructions
     

    CARROT CAKE

    • Preheat the oven to 340°F or 170°C. Butter the sides of your pan and line the bottom with parchment paper.
      square 9-Inch cake pan lined with parchment paper
    • Peel, then grate the carrots with the small holes of a box grater. Set aside.
      grated carrot on a plate
    • To a bowl, add the flour, sugar, cinnamon, all spice, nutmeg, baking powder, and salt. Whisk well and set aside.
      mixed flours
    • To the same bowl, add milk, oil, vanilla extract, grated ginger, and stir with a spoon/spatula until barely combined. Don't overmix it.
      carrot cake batter in a bowl
    • Add the grated carrots, chopped walnuts, and raisins, and fold them in.
      carrots, walnuts, and raisins in cake batter
    • Transfer to the cake pan and bake in the oven at 340°F or 170°C for 45 to 50 minutes, or until a toothpick inserted in the center comes out dry.
      carrot cake batter in cake pan
    • Let it cool down completely - about 3 hours - before frosting it or eating it.
      cold vegan carrot cake

    FROSTING

    • Add soften vegan butter, lemon zest, and vanilla extract to a bowl. Beat with a hand mixer until creamy.
      Beat the butter and cream cheese
    • Add cream cheese and beat until combined, then add powdered sugar and beat until smooth and creamy.
      vegan cream cheese and lemon frosting in a bowl
    • Apply frosting on top of the carrot cake, slice with a bread knife and enjoy. You can garnish with crushed walnuts.
      vegan carrot cake with frosting

    Video Recipe

    Easy Single-layer Carrot Cake (Egg-free, Dairy-free)

    Notes

    Nutrition information is an estimate for 1 serving of carrot cake with frosting out of 12 servings.

    Nutritional Values

    Nutrition Facts
    Vegan Carrot Cake
    Amount Per Serving
    Calories 394 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 3g19%
    Trans Fat 0g
    Polyunsaturated Fat 7g
    Monounsaturated Fat 7g
    Cholesterol 0mg0%
    Potassium 302mg9%
    Carbohydrates 56g19%
    Dietary Fiber 3g13%
    Sugar 28g31%
    Protein 5g10%
    Vitamin A 4181IU84%
    Vitamin B6 0.1mg5%
    Vitamin C 4mg5%
    Vitamin E 2mg13%
    Vitamin K 12µg11%
    Calcium 96mg10%
    Folate 58µg15%
    Iron 2mg11%
    Manganese 1mg50%
    Magnesium 23mg6%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this vegan carrot cake, you might also like the following:

    • 25+ Best Vegan Brunch Recipes
    • 43 Plant-Based Desserts
    • Vegan custard (pastry cream)
    « 40 Easy Pasta Recipes
    Kiwi Tart »

    Reader Interactions

    Comments

    1. Victoria

      September 04, 2022 at 3:11 pm

      5 stars
      Just made this cake here in Montreal, but with gluten free modifications (used 100gr of Bob's 1:1 flour, 50gr oat bran, 50gr brown rice flour, and to the wet I added 1 tbsp apple cider vinegar, and for the frosting I used Earth Own cream cheese) and it was fabulous! Thank you! Hope to see more recipe videos on YouTube xoxo

      Reply
      • Nico

        September 04, 2022 at 6:07 pm

        Hi Victoria! I'm so happy to hear that you liked the carrot cake - especially with the gluten-free changes. Thanks so much for coming back to leave a comment!!

        Oh, we're on YT 5x a week now, but under a new name: https://www.youtube.com/channel/UC4pEAoO0u3xM7HKNdtwliiA

        Cheers, Nico

        Reply
      • marisa

        December 11, 2022 at 7:37 pm

        Could I use all gluten free oat flour? The same amount that’s listen? Might this work with zuchinni instead or carrots?

        Reply
        • Louise

          December 12, 2022 at 6:55 am

          Hi Marisa, thanks for your comment. We haven't tried making the carrot cake with oat flour, but one reader made it before and liked the result (while stating that it was a more compact cake).
          As for zucchini, we haven't tested this ingredient, please let us know how it turns out for you is you test this. Have a wonderful Monday. Kindest, Louise

          Reply
          • marisa

            December 23, 2022 at 12:30 am

            Thanks! I don’t see that comment. Do you know how much oat Flour they used ?

            Reply
    2. Rebecca

      August 03, 2022 at 2:00 pm

      5 stars
      Hi there!I'm baking my way through your amazingly delicious and easy to follow dessert recipes. I have just made the carrot cake for the first time and am absolutely delighted with how perfectly it turned out. The step by step guide helps enormously and the handy tips are so useful. I’m not a natural baker and have always lacked confidence in this area of culinary skill Now I’m creating perfect apple cakes, lemon tarts, chocolate cakes and incredible custards!
      Thank you for this treasure trove of vegan recipes!

      Reply
      • Nico

        August 03, 2022 at 2:04 pm

        Hi Rebecca! Thanks so much for coming back and leaving a comment, that makes us so happy to hear! I'm delighted you liked the carrot cake and the step-by-step guide. It sounds like you're becoming quite the professional baker with that list of recipes, I'm impressed! Well done, and thanks for your support - it means a lot to us.
        Take care, Nico.

        Reply
    3. JP

      June 09, 2022 at 4:46 am

      5 stars
      Hi there! This recipe looks great! Not too many ingredients either. Questions: could i use olive oil instead? Do you think it would alter the taste in a not-good way? Also, if I were to use a cupcake/muffin pan, what would you recommend for baking time? Thank you in advance 🙂

      Reply
      • Nico

        June 09, 2022 at 5:44 am

        Hi JP, thanks for commenting. I would not recommend using olive oil instead of vegetable oil - the cake becomes too heavy and the flavor too strong with olive oil 🙂 As for the baking time, have a look at our carrot cake muffins here with baking times and sugar-free options: https://theplantbasedschool.com/italian-carrot-cake/#variations I hope that helps! Cheers, Nico

        Reply
        • JP

          December 17, 2022 at 5:32 am

          5 stars
          Thank you for your reply! Didn't get a notification that you had replied, and just noticed while checking out this site/page again after a long time! Appreciate it :). The reader who posted a question after mine, and along with your reply, has helped me decide to use applesauce instead of the oil, so I will give that a try. Thanks!

          Reply
          • Louise

            December 17, 2022 at 7:00 am

            Hi JP, thanks so much for getting back to us. I'm happy to hear you feel like trying the cake. Let us know if you have any more questions and happy baking. Kindest, Louise

            Reply
    4. Heidi

      April 27, 2022 at 12:45 am

      5 stars
      This looks incredible! I would like to cut the oil because I am trying to diet. I was wondering if I could replace the oil with applesauce and still retain the moistness in the cake?

      Reply
      • Louise Valentin

        April 27, 2022 at 4:11 pm

        Hello Heidi! I'm so happy you feel like making the carrot cake. Yes, you can indeed replace the oil with applesauce - I use a 1:1 ratio. Hope that helps. Cheers, Nico

        Reply

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

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