Our vegan carrot cake is an easy-to-make, one-layer cake with simple ingredients you already have in your pantry.
It’s packed with flavor, it’s moist, and 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!
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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, but it’s still flavorful and delicious.
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 top it with our creamy and zesty vegan cream cheese and lemon frosting.
You can bake this cake round, square, or rectangular; it will be delicious, whatever shape you choose.
Ingredients
Carrots
Use whole carrots that you grate 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 a food processor with a grating disc attachment.
Finely grated carrots 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 flour. The whole wheat flour adds a nutty flavor to the cake, but it makes it less moist.
We haven’t tried gluten-free flour and are unsure if it can handle all the moisture in the batter. However, if you try, do let us know.
Spices
We add cinnamon, grated nutmeg, and freshly grated ginger.
We also love adding allspice and a pinch of clove, but those are optional.
Baking powder
It helps the cake rise and makes it 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 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 add some natural sweetness to the cake and make it delicious.
Note: there is absolutely no need for flax eggs in this vegan carrot cake.
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. In Europe, we like VioLife and Simply V.
Equipment
This cake is best in an 8-Inch square baking pan (20 x 20 cm). This way, you’ll get the moistest and tastiest cake with a soft crumb.
It also comes out really well in a 9-Inch square baking pan (23 x 23), in a 9-Inch round cake pan (23 cm), or an 11×7-Inch rectangular baking dish (28 x 18 cm).
Yes, we tested all of these because we love this carrot cake!
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.
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.
Make the cake batter
To a large mixing bowl, add all-purpose flour, sugar, cinnamon, grated nutmeg, allspice, salt, and baking powder.
Whisk dry ingredients until well combined.
Now add non-dairy milk (we use almond milk), oil (we use canola oil), vanilla extract, and 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 mix as little as possible. We do not recommend using an electric mixer for this recipe.
Add the grated carrots
Add grated carrots, chopped walnuts, and raisins, and fold them in.
The batter should be pretty thick as the carrots release moisture while baking.
Bake the vegan carrot cake
Pour the mixture into the prepared pan.
Bake in the oven at 340°F or 170C for about 45-55 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.
Make the frosting
Add softened vegan butter, the zest of one lemon, and the vanilla extract to a bowl.
Whisk with a hand mixer until the butter turns creamy.
Add the cream cheese and beat with a hand mixer until combined.
Add powdered sugar and beat until smooth and creamy.
Store it in the fridge to set if you don’t apply it to the cake immediately.
Tip: you can add between 1 and 4 cups of powdered sugar based on your taste. We like it with 1 ½ cups of powdered sugar.
When the cake has cooled down, spread the frosting on top, slice it and enjoy.
You can garnish with chopped walnut or coconut flakes on top.
Variations
Italian carrot and orange cake
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
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
Aren’t they cute? You need donut molds, fill them, and bake them 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
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.
Vegan cakes rise thanks to baking powder, or in some cases, cream of tartar, a natural alternative to baking powder.
Ensure your baking powder is fresh and hasn’t been sitting in your pantry open for too long.
Make Ahead & Storage
Make Ahead: carrot cake is excellent to make ahead as it needs to cool down for at least 3 hours before you can eat it. You can safely make it up to 24 hours ahead, and it’ll taste delicious.
Refrigerator: If you apply the frosting, store the carrot cake in the fridge for 3-4 days.
Room temperature: 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.
Freezer: let the vegan carrot cake 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. Freezing without frosting is easiest.
More Vegan Cake Recipes
If you’re curious about easy cake recipes that you can make with simple 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 a vanilla-lemon glaze that is finger-licking good.
Vegan Carrot Cake
Equipment
- Box grater with small holes
- 8-Inch square baking pan (20 cm) or 9-Inch square baking pan (23 cm), 9-Inch round cake pan (23 cm), or 11×7 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
- ½ lemon the grated zest
- 1 teaspoon vanilla extract
- 4 ounces vegan cream cheese
- 1 cup powdered sugar
Instructions
CARROT CAKE
- Preheat oven to 340°F or 170°C. Butter the sides of your pan and line the bottom with parchment paper.
- Peel, then grate 2½ cups carrots with the small holes of a box grater. Set aside.
- To a large bowl, add 2 cups all-purpose flour, 1 cup sugar, 3 teaspoons cinnamon, ¼ teaspoon all spice, ¼ teaspoon nutmeg, 1 tablespoon baking powder, and ¼ teaspoon salt. Whisk well and set aside.
- To the same bowl, add ¾ cup dairy-free milk, ⅓ cup canola oil, 1 teaspoon vanilla extract, 1 inch ginger (peeled and grated), and stir with a spoon/spatula until barely combined. Don't overmix it.
- Add the grated carrots, ¾ cup walnuts (chopped), and ½ cup raisins, and fold them in.
- Transfer to the cake pan and bake in the oven at 340°F or 170°C for 55 minutes, or until a toothpick inserted in the center comes out dry.
- Let it cool down completely – about 3 hours – before frosting it or eating it.
FROSTING
- Add 2 ounces vegan butter (softened at room temperature), ½ lemon (the grated zest), and 1 teaspoon vanilla extract to a bowl. Beat with a hand mixer until creamy.
- Add 4 ounces vegan cream cheese and beat until combined, then add 1 cup powdered sugar and beat until smooth and creamy.
- Apply frosting on top of the carrot cake, cut into squares and enjoy. You can garnish with crushed walnuts.
Video
Notes
Nutrition
If you liked this vegan carrot cake, you might also like the following:
I made it with Hazelnut oil (healthier than Canola) and I used Date sugar.
Thank you
This was the best vegan carrot cake recipe. I made it for my husband’s birthday and everyone loved it alot. I didn’t add ginger coz i didn’t have it but still it was the best. It’s our new favourite cake. Thank you recipe creators 🥕🍰🧁😍🤤😋
Wonderful, Dhruvi!! I’m super happy your family liked the carrot cake.
Thank you so much for your kind message.
All the best,
Louise
Easy and gorgeous. I made it for a friend’s birthday party and everyone loved. I am not a skilled cake maker. But this came out perfectly. In the printed version it would be helpful to mention the walnuts more prominently in the ingredients. Also some advice to people who make this – After you put the grated carrot aside don’t forget about it! I had the cake the oven and was beginning to clear up when I found the bowl of gated carrots still waiting to be added., So got it out of the oven, out of the baking tin, back into the mixing bowl, mixed in the carrots and back into the tin, then back into the oven. And it still worked brilliantly.
Hi Pam,
That’s fantastic- I’m so happy you managed to save the cake, what a dramatic baking session! 😉
Thanks for your tips, Pam, and for taking the time to leave a comment. We highly appreciate it.
All the best, Louise
This recipe is so good! The cake turned out very delicious and it was easy to make it!
Hi Nancy,
I’m so delighted you liked the carrot cake, and that is was easy to make!
Thank you for taking the time to leave a comment, and have a wonderful week ahead.
Kindest,
Louise
So many thanks for this recipe. I am sensitive to eggs and have been unable to eat dairy my entire life. My husband loves to bake but in the conventional way. He finally said that a vegan dessert was “very good”. I can’t thank you all enough for posting recipes that are easy and actually taste great. Thanks so much again.
Hi Mandi-Lee,
I’m so happy that you and your husband enjoyed baking and eating the carrot cake 🙂
Thank YOU for following along, it’s our absolute pleasure to have you here.
Have a wonderful weekend when you get there.
All the best,
Louise
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
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
Could I use all gluten free oat flour? The same amount that’s listen? Might this work with zuchinni instead or carrots?
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
Thanks! I don’t see that comment. Do you know how much oat Flour they used ?
Hi Is the cake baked at 170C in a fan oven or a normal oven?
Hi Georgina,
We bake the cake at 170°C normal oven 🙂
*****Hiiii. All the way from Namibia! We loved the cake. But was womdering if i can cut down on the amount of sugar? Will
It effect the bake?
Ps.
I wanna give 5stars but my phone screen just womt let me tap!
Thanks for the message Jamie-Lee 🙂
Yes you can use half the sugar if you wish (that’s 1/2 cup or 100 grams). The cake will be less sweet and less moist.
Maybe start reducing down to 3/4 cup or 150 grams and see if you like that 🙂
Hope this helps.
All the best,
Nico
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!
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.
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 🙂
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
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!
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
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?
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