This vegan carrot cake is the best ever! It’s moist and rich and topped with a tangy lemon buttercream frosting and crushed walnuts.
Carrot cake is pretty awesome! It gives you the feeling that you’re eating something pretty darn healthy. I mean you’re getting your veggies in!
And when it’s vegan carrot cake, well….. then you can feel pretty saintly about it!
Okay okay, I’ve said I’m never going to mention guilt and food in the same sentence on this blog, and I’m going to stick to it, but you know, there’s indulgence and then there’s feeling saintly about indulgence, which is not like indulgence at all really.
So go on, have your vegan carrot cake and eat it too, while feeling saintly about your good choices 🙂
And you know one of these days I’ll even make a gluten-free version (update: it’s here!) and THEN, well then, you know, you can just about ascend to heaven on a cloud while you eat it.
Jokes aside, this carrot cake is super good, it has a wholesome hearty vibe, while being moist, rich, and delicious.
Topped with a tangy lemon buttercream frosting and crushed walnuts, this cake is ideal for any special occasion. Or just for Sunday afternoon tea.
How To Make Vegan Carrot Cake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add baking powder, baking soda, salt, cinnamon and nutmeg. Mix together.
- Add light brown sugar and grated carrot to the mixing bowl.
- Prepare your flax eggs by adding 2 tablespoons of ground flaxseed meal to a bowl with 6 tablespoons of hot water. Let it sit for a minute to become gloopy.
- Add the flax eggs, oil, vanilla extract, apple cider vinegar and chopped walnuts to the mixing bowl.
- Mix everything together. If it seems like it won’t come together and the mix is too dry then step away from the bowl for a couple of minutes and then come back to it. The carrot will have released more moisture into the batter allowing it to come together into a thick batter.
- Divide the batter evenly between two cake pans (sprayed with non-stick spray and lined with parchment paper along the bottoms).
- Bake at 350°F for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Let the cakes cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely before frosting.
- When the cakes are cool, frost and decorate with crushed walnuts.
The Frosting
Two things: firstly, I frosted it with a lemon frosting and added apple cider vinegar. This was to try and get a slightly more ‘cheesy’ flavor to it.
Well, it didn’t really work, it was really good, but I would not say it was in any way ‘cheesy’. It was still really good though, with a perfect amount of tang, so I went with it!
Secondly, I have since made a fabulous vegan cream cheese frosting using a homemade vegan cream cheese. It is seriously delicious, so if you want to give that a try instead, then go for it. The lemon buttercream frosting recipe from our vegan lemon cake is also a winner if you want to use that instead.
Chef’s Tips
Measure your flour correctly. If you have a food scale then measure the flour out on a food scale for total accuracy. If you don’t have a food scale then use the ‘spoon and level’ method to measure your flour. Spoon the flour into your measuring cup and then level it off with a knife. Don’t scoop the flour and don’t pack it into your cup.
Carrots must be freshly grated. If you buy pre-grated carrots then they will have dried out a lot by the time you use them. You need freshly grated carrots so that they are packed with moisture.
The walnuts. Walnuts are entirely optional but they are really delicious both in the cake itself and sprinkled on top for decoration. Another great option is chopped pecan nuts.
Be patient mixing the batter. When you’re mixing this batter you may start to wonder if I’ve missed out some important ingredients in the form of liquids! You may start thinking it will never come together! Don’t worry, so long as you used freshly grated carrots, it will definitely come together. Just step away from the bowl for a couple of minutes, the carrots will release more moisture into the batter. When you come back and mix again, it will form into a thick batter.
Adapting For Different Cake Pans
- 7-inch. This cake makes two thick 7-inch cake layers.
- 8-inch. It also works perfectly for 8-inch cake pans. The layers are slightly thinner, but still perfect, and 8-inch cake pans work great with the recipe exactly as is, no other changes at all.
- 6-inch. If you want to make this cake in 6-inch cake pans then I would suggest making it as a 3 layer cake. Baking time will be around 25 minutes.
- 9×9 sheet cake. You can also make it as a 9×9 square sheet cake. Baking time is 35 minutes.
- 9×13 sheet cake. It also works as a 9×13 sheet cake though it is a fairly thin cake so 9×9 is preferred. Baking time for 9×13 is 25 minutes.
Vegan Carrot Cake Q&A
You can make this cake gluten-free by simply switching the regular flour for a gluten-free all purpose flour blend. You can also check out our recipe for vegan gluten free carrot cake. It’s totally divine.
Sure! This recipe adapts to 12-18 cupcakes depending on how full you make the cupcake liners. You can also check out our vegan carrot cake cupcakes.
Storing and Freezing
Keep the cake covered at room temperature where it will stay good for 3-4 days, or keep it covered in the fridge where it will stay good for up to a week.
It is also freezer friendly for up to 3 months.
More Vegan Cakes
- Vegan Vanilla Cake
- Vegan Chocolate Cake
- Vegan Red Velvet Cake
- Vegan Banana Cake
- Vegan Lemon Cake
- Vegan Strawberry Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Carrot Cake
Ingredients
For the Carrot Cake:
- 2 cups All Purpose Flour (250g)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 1 ½ cups Light Brown Sugar (300g)
- 2 ⅓ cups Grated Carrot (255g)
- 2 Flax Eggs (2 Tbsp Ground Flaxseed Meal with 6 Tbsp Water)
- ½ cup Canola Oil (120ml) or Vegetable Oil
- 1 tsp Vanilla Extract
- 1 Tbsp Apple Cider Vinegar
- 1 cup Walnuts (100g) Chopped, Optional
For the Lemon Buttercream Frosting:
- 4 cups Powdered Sugar (480g)
- ½ cup Vegan Butter (112g)
- 1 tsp Vanilla Extract
- 1 tsp Apple Cider Vinegar
- 2-3 Tbsp Fresh Lemon Juice
Decoration:
- Walnuts Chopped
Instructions
- Preheat the oven to 350°F (180°C). Spray two 7-inch cake pans or two 8-inch cake pans (see notes*) with non-stick spray and line the bottoms with circles of parchment paper.
- Sift the all purpose flour into a mixing bowl and add the baking powder, baking soda, salt, cinnamon and nutmeg. Mix together.
- Add the light brown sugar and grated carrot to the mixing bowl.
- Prepare your flax eggs by adding 2 tablespoons of ground flaxseed meal to a bowl with 6 tablespoons of hot water. Let it sit for a minute to become gloopy.
- Add the flax eggs, oil, vanilla extract, apple cider vinegar and chopped walnuts to the mixing bowl.
- Mix everything together. If it seems like it won't come together and the mix is too dry then step away from the bowl for a couple of minutes and then come back to it. The carrots will have released more moisture into the batter allowing it to come together into a thick batter.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Allow the cakes to cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely.
- While the cakes are cooling, prepare your frosting.
- Add the powdered sugar, vegan butter, vanilla extract, apple cider vinegar and 2 tablespoons of lemon juice to the bowl of your stand mixer.
- Start mixing on low speed gradually increasing speed until your frosting is thick and smooth.
- If your frosting is too thick then add in the extra tablespoon of lemon juice, a drop at a time and only as much as needed to get to a spreadable consistency.
- Frost the cake and decorate the top with chopped walnuts.
Video
Notes
- Measure your flour correctly. If you have a food scale then measure the flour out on a food scale for total accuracy. If you don’t have a food scale then use the ‘spoon and level’ method to measure your flour. Spoon the flour into your measuring cup and then level it off with a knife. Don’t scoop the flour and don’t pack it into your cup.
- Carrots must be freshly grated. If you buy pre-grated carrots then they will have dried out a lot by the time you use them. You need freshly grated carrots so that they are packed with moisture.
- The walnuts. Walnuts are entirely optional but they are really delicious both in the cake itself and sprinkled on top for decoration. Another great option is chopped pecan nuts.
- Be patient mixing the batter. When you’re mixing this batter you may start to wonder if I’ve missed out some important ingredients in the form of liquids! You may start thinking it will never come together! Don’t worry, so long as you used freshly grated carrots, it will definitely come together. Just step away from the bowl for a couple of minutes, the carrots will release more moisture into the batter. When you come back and mix again, it will form into a thick batter.
- Adapting for different size cake pans:
- 7-inch. This cake makes two thick 7-inch cake layers.
- 8-inch. It also works perfectly for 8-inch cake pans. The layers are slightly thinner, but still perfect, and 8-inch cake pans work great with the recipe exactly as is, no other changes at all.
- 6-inch. If you want to make this cake in 6-inch cake pans then I would suggest making it as a 3 layer cake. Baking time will be around 25 minutes.
- 9×9 sheet cake. You can also make it as a 9×9 square sheet cake. Baking time is 35 minutes.
- 9×13 sheet cake. It also works as a 9×13 sheet cake though it is a fairly thin cake so 9×9 is preferred. Baking time for 9×13 is 25 minutes.
- Gluten-free: You can make this cake gluten-free by simply switching the regular flour for a gluten-free all purpose flour blend.
- Cupcakes: This recipe adapts to 12-18 cupcakes depending on how full you make the cupcake liners.
- Storing: Keep the cake covered at room temperature where it will stay good for 3-4 days, or keep it covered in the fridge where it will stay good for up to a week.
- Freezing: It is also freezer friendly for up to 3 months.
- This recipe has been updated with new photos but the recipe itself is unchanged.
Perfect recipe! I was afraid it wouldn’t be moist enough because of how simple the ingredients are but wow its perfect! honestly didn’t even need frosting the cake is so good. I added a little coconut shreds too and still didn’t mess it up. Thank you for this super easy recipe, can’t wait to shock my non vegan fam with this recipe!
Hi Alison. As carrot cake is a big favourite I have been tried several recipes over the years and decided to try yours. I reduced sugar to 225g (75g golden caster sugar and rest brown soft sugar), replaced flax eggs by 6 tablespoons sweet applesauce and added an extra tablespoon soya milk. It delicious and moist, one of the best I’ve ever had. Many thanks.
Thanks Sara!
Hi, I made this cake last night for my sons birthday, both him and his girlfriend. Was a success, we all loved it. 8.5 inch cake dish, I used chia seeds as an alternative, not sure if this was the reason it didn’t rise as much as the picture. Also added 3 tbsp of almond milk, found the carrots wasn’t enough moisture. As for the icing, it is sweet, so I halved the recipe, as I only put on the top. Easy to make, quick in the oven. Will make again, but will try using a cheese icing recipe.
I only have 9 inch cake pans, would you recommend 1.5 or 2x the recipe for this and/or increasing bake time slightly? Thanks!
Hi Sarah, 1.5 times is great, you can check out our vegan gluten free carrot cake and follow that recipe instead (works great for 9-inch), you can use regular flour it doesn’t have to be gluten free.
great, thank you!
So good! Non-vegans loved it!! However, the cake was very crumbly. Any tips?
Hi Sarah, if you didn’t substitute any ingredients then I would highly recommend weighing the flour as too much flour used accidentally can result in a crumbly cake. All the best! 🙂
Great recipe! I have made it 3 times. I don’t use the walnuts. Measured everything with a scale. Vegans and non vegans loved it.
Wonderful! Thanks for sharing Helena!
Unbelievable. Everyone is still raving about how wonderful this cake was. I made it into a loaf cake and iced the top as a birthday surprise.
Brilliant! Love to hear this. Thanks so much for the great comment and review Caroline!
Thank you so much for such a delicious recipe. I made it for my mothers birthday and she loved it!! We are not big sugar eaters and don’t like our food very sweet so I used a bit less sugar and no frosting but it still came out delicious. This is a recipe I definitely would try again!!
So glad you enjoyed it Aurora!
Great recipe thank you! I halved everything to make a single layer cake as we’re not big eaters, it worked out very well. Used carrots from garden yum! Only thing is the lemon frosting is too lemony and we found that detracts from carrot cake flavour. Defo will be making again (with no frosting). Thanks!
Made this tonight and made sure to follow the ingredient measurements. I did give the carrots time to leak moisture into the batter. Came out so good. We ate it without frosting 🙂 The only thing I did different was bake in a bundt pan at 350 for 45 min.
Awesome! Thanks for sharing and the great review Mel!
Hello. Can I use avocado oil instead of canola/vegetable oil?
It should be fine.
Absolutely delicious. Made one for my brother’s 55th birthday. He said he’d have just one piece, but ended up having three 😁. A recipe I’ll definitely use again and again. Thanks so much!
That’s wonderful Barbara, so happy your brother enjoyed it. Thanks so much for sharing!