This recipe produces the perfect vegan carrot cake. It’s so simple, moist, and flavorful! The batter is prepared in just 15 minutes, then the cake is baked to perfection for an hour.
You have been really loving my vegan apple pie recipe, so I thought that it was about time to share my favorite Carrot cake recipe that I recently veganized. I don’t know anyone who doesn’t like carrot cake, and I just wish that I could have a slice of this homemade carrot cake with a cup of tea every single day. Honestly, it’s that perfect!
This version is made with lots of grated carrots, not too much sugar, lovely spices, walnuts, raisins, and lemon zest. And the best part? It’s 100% vegan!
If you’re looking for a gluten-free version, find my gluten-free carrot cake recipe here!
Table of Contents
Vegan Carrot Cake Recipe
This cake is soft, airy, moist and full of flavor! It’s a one bowl cake which means that there will be minimal washing up after making the batter, and anyone can bake this cake even the very beginners.
The Ingredients
This cake is made with very basic ingredients that you most probably already have on hand!
- Fresh carrots
- Flaxseed and water to make flax eggs.
- Plain flour, granulated sugar, brown sugar, baking soda, baking powder, apple cider vinegar, salt.
- Plant-based milk – I used soy milk.
- Spices: cinnamon, ginger, cloves, nutmeg, and vanilla extract.
- Walnuts, raising, and lemon zest.
Complete list of ingredients and amounts can be found in the recipe card below.
How to make a vegan cake
- Start by making 2 flax eggs. To make flax eggs, you will need 2 tablespoons of ground flaxseed and 6 tablespoons of warm water. So the ratio is 1:3. Add the flaxseed to a bowl along with warm water, mix well and leave the mixture to thicken for about 5 minutes.
- Once the flax eggs are ready, add the flour, sugar, baking soda, baking powder, salt, spices, vanilla extract, oil, and milk.
- Mix the batter until everything is combined, but make sure not to overmix (a few lumps are okay).
- Fold in the grated carrot, chopped walnuts, raisins, and lemon zest.
- Walnuts, raisins and lemon zest are optional, so if you don’t have them on hand or don’t like the taste of any of them then just leave it.
- Grease a 17cm (7 inch) springform with nonstick oil, and pour the batter into the form.
- Bake at 180c for 60 minutes or until a toothpick comes out clean from the center of the cake.
- When the cake is completely chilled, cut it in half horizontally to make a 2 tier cake if you’re planning to frost it. If you’re not a fan of frosting, you can just enjoy the cake as it is.
Vegan Buttercream
If you have vegan cream cheese available where you live, then you could make vegan cream cheese frosting. If not, then vegan buttercream is a great option.
You will need non-dairy butter, caster sugar, vanilla extract, and a little bit of soy milk (if necessary).
To make the frosting, use a food processor, a stand mixer or a hand mixer. Beat all of the buttercream ingredients until you get a smooth and thick frosting. It should be thick but also spreadable, so if you feel like it needs to be thinned out then add a little bit of milk and beat again.
Frost the cake and enjoy!
The cake can stay in the fridge for up to 4 days, I find that it tastes best on day 2.
Oil-free carrot cake
If you’ve avoiding oil, then you could sub the oil with some applesauce. This cake requires half a cup (120 ml) of oil, just use half a cup (120ml) of applesauce instead.
I hope that you all LOVE this carrot cake, it’s: Easy to make, fruity and fragrant, moist, perfect for Easter, birthdays, or any day of the year!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Vegan Carrot Cake
Ingredients
- 2 tablespoons Ground flaxseed and 6 tbsp of warm water
- 2 cups (250 grams) All-purpose flour
- ½ cup (100 grams) Granulated sugar
- ½ cup (100 grams) Brown sugar
- 1.5 teaspoons Baking soda
- 1.5 teaspoons Baking powder
- 1 tablespoon Apple cider vinegar
- ½ teaspoon Salt
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground Ginger optional
- ¼ teaspoon Ground Cloves optional
- ¼ teaspoon Ground nutmeg optional
- 2 teaspoons Pure vanilla extract
- ½ cup (120 ml) Vegetable oil
- ½ cup (120 ml) Soy milk
- 3 (around 400 grams) Carrots grated
- ½ cup (50 grams) Walnuts optional
- ½ cup (50 grams) Raisins optional
- 2 tablespoons Lemon zest optional
For the buttercream
- ½ cup (100 grams) Dairy free butter at room temperature
- 2 cups (500 grams) Caster sugar
- 1 teaspoon pure vanilla extract
Instructions
- Start by making 2 flax eggs. To make flax eggs, you will need 2 tablespoons of ground flaxseed and 6 tablespoons of warm water. So the ratio is 1:3. Add the flaxseed to a bowl along with warm water, mix well and leave the mixture to thicken for about 5 minutes.
- Once the flax eggs are ready, add the flour, sugars, baking soda, baking powder, vinegar, salt, spices, vanilla extract, oil, and milk.
- Mix the batter until everything is combined, but make sure not to overmix (a few lumps are okay).
- Fold in the grated carrot, chopped walnuts, raisins, and lemon zest.
- Walnuts, raisins and lemon zest are optional, so if you don’t have them on hand or don’t like the taste of any of them then just leave it.
- Grease a 17cm springform with nonstick oil, and pour the batter into the form.
- Bake at 180c for 60 minutes or until a toothpick comes out clean from the center of the cake.
- When the cake is completely chilled, cut it in half horizontally to make a 2 tier cake if you’re planning to frost it. If you’re not a fan of frosting, you can just enjoy the cake as it is.
To make frosting
- Using a food processor, a stand mixer or a hand mixer. Beat all of the ingredients until you get a smooth and thick frosting. It should be thick but also spreadable, so if you feel like it needs to be thinned out then add a little bit of milk and beat again.
- Frosting the cake, and store in the fridge for up to 4 days.
Notes:
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Daz says
Rich, spicy & delish. Ate as a dessert to an Indian meal with friends & family. No baking soda so used 3x baking powder instead & all light brown sugar. Forewent the raisins but doubled the walnuts. Marvellously moist texture with a light crispy topping.
Saumya John says
Hi can I substitute lime juice instead of apple cider vinegar
Diana says
Hi Saumya, yes that should work. Enjoy!
baker@altitude says
Amazing! I live at 11,200 (3,414 meters) eet elevation and so the only adjustment I made was to cut the baking powder and baking soda in half . And I used the zest of one lemon and 1/2 orange zested. It turned out crunchy on the outside and moist inside. My family gave this recipe 2 thumbs up 👍👍
Diane says
Hi, making this as we speak! I noticed the apple cider vinegar is in the ingredient list, but not listed in the instructions? Do I just at that at anytime?
Diana says
Hi Diane, thanks for the heads up I just corrected it. Just add it with the baking powder and baking soda. Let me know how it turns out. I hope that you enjoy it!