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Indulge in the perfect blend of sweetness and spice with our Vegan Carrot Cake recipe, topped with a creamy dairy-free frosting. This moist, flavorful cake is packed with fresh carrots and natural ingredients, ideal for health-conscious dessert lovers. Easy to make and utterly irresistible!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Bakery, Dessert
Cuisine American
Servings 8
Calories 500 kcal

Ingredients
  

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsweetened applesauce
  • 1/2 cup vegetable oil
  • 1/4 cup almond milk
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts optional
  • 1/2 cup raisins optional

For the Frosting:

  • 1/2 cup vegan cream cheese softened
  • 1/4 cup vegan butter softened
  • 2 cups powdered sugar sifted
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  • Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Combine Wet Ingredients: In another bowl, mix the sugar, applesauce, vegetable oil, and almond milk until well combined.
  • Combine Wet and Dry Mixtures: Add the wet mixture to the dry mixture and stir until just combined. Fold in the grated carrots, walnuts, and raisins.
  • Bake the Cake: Pour the batter evenly into the prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Make the Frosting: While the cake cools, beat together the vegan cream cheese, vegan butter, powdered sugar, and vanilla extract until smooth and creamy.
  • Assemble the Cake: Once the cakes are completely cool, spread frosting on the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
  • Decorate: Optionally, sprinkle some chopped walnuts or cinnamon on top for decoration.

Notes

  • Allergy Info: This recipe contains nuts (walnuts) and wheat. Nuts are optional, and a gluten-free flour blend can be substituted for all-purpose flour if needed.
  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
  • Serving Suggestion: Serve this cake as is or with a dollop of vegan ice cream for added indulgence.
Keyword dairy-free frosting, easy vegan dessert, healthy cake recipe, moist carrot cake, vegan carrot cake