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.
Jacussi says
This cake sounds wonderful and I can’t wait to make it! Can you recommend a brand of Olive Oil, Soy Milk, and Vegan Butter you use? Sometimes just the slightest change in a brand can make all the difference.
Alison Andrews says
Hi, yes you’re right, the brand can make a difference! However, I don’t remember the brand of olive oil I was using at the time, I am using a different one now and have not found any difference. Same thing with soy milk, I use a variety of brands, Silk, Soy Dream, Eden Soy, right now I’m using a different one and I can’t think of the name. All work great and make no difference. Vegan butter on the other hand can be quite variable. I really like Nuttelex, but can’t get it anymore so am using another one. I find that the best ones are the spreadable ones, the hard blocks (you can only occasionally find a hard margarine that doesn’t have animal products) are less successful without adjusting the recipe as they contain a lower water content.
Brenda says
I want to make this but was wondering what purpose the apple cider vinegar serves? Can I make it without?
Alison Andrews says
It works with the baking soda and acts as a kind of ‘egg replacement’ in that way. You could try leaving it out, but I don’t know what effect that would have. I don’t use it in things like pancakes and scones, but those are much denser than you want a cake to be.
Cindi says
Hi Alison hope all is well I was wondering if I can make these into cupcakes??
Lemon says
I did and it turned out great!
Alison Andrews says
Yes! All our cake recipes adapt well for cupcakes. I made a version with orange and walnut that you can find here as well.
Lemón says
This recipe is excellent! I typically use about a half cup more carrot than is called for. I also find that 30 minutes isn’t long enough to bake and usually bake it for 40-45 minutes and get a perfect result (also without the crusts being too crispy) but maybe that’s because I use extra carrot. Thank you Alison for this recipe!
Alison Andrews says
Thanks for sharing about your adjustments! So glad you like the recipe! 🙂
Jess says
Hi Alison
Do I have to take it out of cake tin to cool on rack?
Anxious for result!!
Thanks
Alison Andrews says
Yes, definitely!
Canda says
Amazing cake!! Thanks so much for the recipe. We demolished it in a day. I used the carrot solids from my masticating juicer, which worked well.
Alison Andrews says
Oh great to hear that carrot pulp from the juicer works for this too! Thanks for sharing! 🙂
Jodie says
Hi what else can I use to sub for the powered sugar?
Sofia says
I love this recipe but need to ask a question, If I substitute flax egg for apple sauce how long would it keep for?
Could I bake on a Sunday to eat on Wednesday?
Alison Andrews says
Applesauce as a substitute shouldn’t make any difference to how long the cake lasts. I have found that cakes stay good for up to a week if kept covered in the fridge BUT they are at optimal tastiness when freshest. It would be fine to bake on Sunday and eat on Wednesday but it’s not going to be quite as delicious as it would be if you also ate it on Sunday/Monday rather than Wednesday.
Emily says
Any alternative to baking powder?
Alison Andrews says
Not really…. You could try leaving it out, the baking soda alone might do the trick, but I didn’t test it like that.
Katherine says
Delicious! Tried the recipe for a vegan friend. Used chia egg and self raising flour. Worked a treat! Definitely a keeper if we’ve run out of eggs!
Alison Andrews says
Great to hear self raising flour works well too! Thanks for posting! 🙂
Alex says
Making this cake and hoping to convert to a wedding cake.
Looks like I’ll be using four pans (6,8,10,12 inches x 2inches)
I know it’s a lot to ask you to do so much math, but can you help or advise in any way with conversions?
Please and thanks! Can’t wait to make it soon, and hoping so that you read this ASAP!
Alison Andrews says
Hey Alex, I would just try something like 2.5 or 3 times the recipe and see if it’s enough. Trial and error! All the best!
Lucinda says
Hi Alison,
I very much want to bake this cake as you have described, however I have all the ingredients except the Flax seeds, or any other seeds for that matter. Can I use another egg replacement such as “No Egg” from Orgran? This ingredient I have already in my kitchen. I,ll be sure to post my review after the bake.
Many thanks in advance.
Alison Andrews says
Hi Lucinda, I have never used Orgran, but I don’t see any reason why it wouldn’t work just fine. The flax eggs are nice for this cake because flax by itself is a nice wholesome sort of ingredient for a carrot cake, which fits in well, but other than that, I think any egg replacement would be just fine. All the best and let us know how it goes! 🙂
Lucinda says
Hi Alison. I used the “No Egg” replacement and I’m delighted with the results. Ran out of brown sugar so substituted the rest (150g) with white. Also remembered to add the walnuts at the end 😉 Otherwise I pretty much stuck to your recipe and measurements.
After reading other comments here about dry consistency with the mix it wasn’t necessary for me to add more liquid as it seemed moist enough. I used a bread tray and it needed 40 minutes in the oven.
Im new to baking and this was first (spontaneous as I had extra carrots in the fridge) Carrot Cake.
Well, may I just say WOW! My BF and I hovered over the aromatising cake while it was cooling before I added the lemon frosting. I left it in the fridge while we went for a long walk. After returning I lovingly cut little cake squares and served it to my harshest baking critic (BF) He is not vegan like me but he made some num-num-num sounds while inspecting, smelling, and eventually devouring the lot.
This morning he even ate another slice and brought one for his mum. It truly is a delicious cake.
To sum up, thank you so much for the recipe and your further advice. I will be baking this again soon and will take it with me to the next Vegan Bake Sale here in Vienna Austria.
PS: there was nowhere to attach a photo here so I posted it to your Facebook page 🙂
Alison Andrews says
Thanks so much for sharing Lucinda! So glad to hear it came out so well and I’m sure your post will help many others who make this cake. And thanks for posting the pic on facebook – it looked delicious. All the best! 🙂
Roma Dhanani says
I have literally made this carrot cake recipe like a thousand times and it never fails to please. It is so damn good! I did use a different frosting though, just because this frosting has too much sugar for my liking and sugary frostings always come out grainy for me (i don’t have the best blender/equipment to get it smooth). But the cake itself, literally has pleased everyone i’ve made it for. Thank you!
Alison Andrews says
Wonderful to hear! Thanks so much for sharing! 🙂
Euge says
This is unbelievably good; just wanted to let you know 🙂
Thanks!
Alison Andrews says
Lovely! Thanks for sharing! 🙂
Michael Siddall says
Thank you. Did try my best. Will try again very soon as such a delicious cake. My granddaughter age three wanted a carrot cake instead of chocolate one. Good choice. She enjoyed making it.