This vegan carrot cake is a classic dessert that’s perfect for any occasion. With a moist and flavorful cake made with grated carrots, warm spices, and chopped nuts, and a creamy vegan cream cheese frosting, this cake is sure to impress your guests.
Vegan Carrot Cake
Course: DessertCuisine: ContinentalDifficulty: Medium8
servings20
minutes35
minutes480
kcalThe cake is made with a combination of grated carrots, all-purpose flour, baking powder, baking soda, and warm spices like cinnamon, nutmeg, and ginger. Chopped walnuts or pecans add a crunchy texture to the cake. The vegan cream cheese frosting is made with vegan cream cheese, vegan butter, powdered sugar, and vanilla extract.
Ingredients
- For the cake
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup grated carrots
1 cup granulated sugar
½ cup vegetable oil
2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans
- For the frosting
1 package (8 oz) vegan cream cheese, softened
½ cup vegan butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F and grease a 9-inch cake pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another mixing bowl, whisk together the grated carrots, sugar, vegetable oil, flax eggs, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Fold in the chopped walnuts or pecans.
- Pour the batter into the prepared cake pan and smooth out the top.
- Bake the cake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- To make the frosting, beat together the vegan cream cheese and vegan butter until smooth.
- Add the powdered sugar and vanilla extract and beat until light and fluffy.
- Once the cake has cooled, frost it with the cream cheese frosting.
Notes
- Use fresh grated carrots for the best flavor and texture.
- Don’t overmix the batter or the cake will become tough.
- Let the cake cool completely before frosting it.
- Add extra chopped nuts or raisins to the cake batter for extra flavor and texture.
How to Store and Freeze
- You can store leftover cake in an airtight container in the refrigerator for up to 4 days.
- To freeze the cake, wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 2 months.
Complete Nutrition Information
Nutrition Facts
8 servings per container
- Amount Per ServingCalories480
- % Daily Value *
- Total Fat
27g
42%
- Saturated Fat 7g 35%
- Trans Fat 0g
- Cholesterol 0mg 0%
- Sodium 390mg 17%
- Total Carbohydrate
59g
20%
- Dietary Fiber 2g 8%
- Sugars 43g
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Alterations and Modifications for Vegan Carrot Cake
- Gluten-free Option: Use gluten-free flour instead of all-purpose flour for a gluten-free version.
- Nut-free Option: Omit nuts or use sunflower seeds instead of nuts for a nut-free option.
- Sugar-free Option: Use natural sweeteners such as maple syrup, coconut sugar or stevia instead of refined sugar.
- Flax Eggs: Use flax eggs instead of regular eggs to make this recipe vegan.
- Applesauce: Use unsweetened applesauce instead of oil to reduce the fat content.
- Spices: Add a pinch of nutmeg or cloves for a warm, spicy flavor.
- Pineapple: Add crushed pineapple to the batter for a tropical twist.
- Frosting: Use vegan cream cheese or coconut cream frosting for a dairy-free option.
- Decoration: Top the cake with chopped nuts, shredded coconut or fresh fruit for a colorful and flavorful decoration.
Enjoy your delicious vegan carrot cake, and share it with your friends and family!
