This Vegan Carrot Cake is moist, perfectly spiced and topped with the most incredible dairy-free cream cheese frosting. It is the perfect addition to any Easter or springtime celebration! Let's learn how to make it!
Carrot cake is characterized by flavor, texture and its gorgeous appearance. This vegan carrot cake boasts a lovely, spicy carrot flavor and a beautiful bright orange color!
This recipe serves as the inspiration for our vegan carrot cake cupcakes which are another great option for your carrot-forward gathering!
Be sure to check out all of our vegan cakes and cupcakes if you're looking for more flavors!
Ingredients you'll need:
Here's a short explanation for why each ingredient is used in a vegan carrot cake with cream cheese frosting—each one plays a key role in flavor, texture, or structure:
- all-purpose flour – The structural base of the cake, providing stability and a soft crumb.
- granulated sugar – Sweetens the cake and helps create a moist texture.
- baking powder & baking soda – These leavening agents help the cake rise and become light and fluffy.
- cinnamon & nutmeg – Warm spices that enhance the flavor and give carrot cake its signature cozy taste.
- salt – Balances sweetness and intensifies the flavors.
- applesauce – Acts as a vegan egg replacer, providing moisture and helping bind the ingredients.
- nondairy milk – Adds moisture and helps create a smooth batter; also aids in dissolving the sugar and activating leavening.
- canola oil – Adds richness and keeps the cake extra moist and tender.
- vanilla extract – Enhances the overall flavor with a sweet, aromatic note.
- grated carrots – The star ingredient! They add moisture, natural sweetness, and texture, while keeping the cake soft and flavorful.
For the Frosting
- nondairy cream cheese, softened – Creates a creamy, tangy base for the frosting that’s rich and classic.
- non-hydrogenated shortening – Provides structure and helps the frosting hold its shape.
- vegan butter – Adds flavor and smoothness to the frosting.
- powdered sugar – Sweetens and thickens the frosting while keeping it smooth and fluffy.
- vanilla extract – Adds warmth and rounds out the tanginess of the cream cheese.
Steps to make vegan carrot cake (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together all of the dry cake ingredients. Add the wet ingredients to the bowl and mix until just combined. Do not over-mix! Fold in the grated carrots.
Divide the batter between cake pans that have been lined with parchment paper. Bake on center rack of an oven that has been preheated to 350 degrees F (175 C) for 30-35 minutes.
Allow cake layers to cool in their pans for 20 minutes before turning out onto a wire rack to cool completely. Prepare frosting while cakes cool.
Place a cake layer on a cake pan or stand. Spread an even layer of frosting over the top. Stack on another cake layer. Frost the top and sides of cake. Chill until ready to serve.
Vegan Carrot Cake Tips
Here are some helpful tips for making a perfect vegan carrot cake—moist, flavorful, and topped with dreamy cream cheese frosting:
- Finely grate your carrots: Finely shredded carrots blend better into the batter and help keep the cake moist without creating stringy bits. Do NOT buy pre-grated carrots at the store!
- Don’t over-mix the batter: Mix until just combined to avoid a dense or gummy cake. Over-mixing can over-develop the gluten in the flour.
- Use room temperature ingredients: Let your nondairy milk, applesauce, and other cold ingredients sit out for a bit—this helps everything mix more evenly.
- Cool completely before frosting: Even slightly warm cake can melt the frosting and make it slide—be patient and let it cool all the way!
- Chill the frosting!: Vegan cream cheese frosting must be chilled prior to use! Chill for 1 hour prior to frosting your cake. Store frosted cake in the refrigerator.
- Get ahead: As this cake has several time-consuming steps, I like to divide up the work. Prepare your cake layers the day before, wrapping baked cake layers securely in plastic wrap and storing in the refrigerator. Frost the cake the following day!
Recipe Variations
Here are some fun and tasty recipe variations to help you customize your vegan carrot cake to match your cravings or dietary preferences:
- Tropical Carrot Cake: Add ½ cup crushed pineapple (well-drained) and ½ cup shredded coconut. This makes the cake extra moist with a fruity, summery twist.
- Carrot Cake with Nuts & Raisins: Mix in ½–¾ cup chopped walnuts or pecans and ½ cup golden raisins or chopped dates. These add crunch, sweetness, and a more classic carrot cake texture.
- Spiced Carrot Chocolate Chip Cake: Add ½ cup vegan chocolate chips to the batter. Extra rich and indulgent—pairs well with a vanilla or cinnamon glaze if you want to skip cream cheese frosting.
- Citrus Carrot Cake: Add 1 tablespoon orange zest or lemon zest to the batter for brightness. Top the frosting with extra zest for color and zing!
Frequently asked questions:
Here are several commonly asked questions (and answers) about making a vegan carrot cake that’s moist, flavorful, and crowd-pleasing:
Yes! You can bake the cake layers a day or two ahead. Let them cool completely, then wrap tightly and store at room temp or in the fridge. You can also make and chill the frosting in advance—just set it out at room temp for a while before using.
For a sheet cake, use a 9x13-inch pan and bake for 35–45 minutes.
For a bundt cake, grease the pan well and bake 50–60 minutes, checking for doneness with a toothpick. Adjust baking time as needed based on your oven.
It’s optional! If your carrots are clean and fresh, feel free to skip peeling. Just give them a good scrub. Otherwise, peeling ensures a smoother texture.
Any unsweetened variety will work well—oat, soy, almond, or cashew milk are all great options. Just make sure it's not flavored (like vanilla or sweetened), unless you want that extra sweetness.
If your cream cheese frosting feels too loose to spread, chill it for 30-60 minutes to firm it up. You can also add a bit more powdered sugar to thicken it if needed.
Unfrosted layers: Wrap tightly in plastic and freeze for up to 1 month.
Frosted cake: Chill until the frosting is firm, then wrap and freeze. Thaw overnight in the fridge before serving.
Storage:
Here’s how to store your vegan carrot cake so it stays fresh, moist, and delicious:
In the Refrigerator (Recommended for Frosted Cake)
- Store the cake in an airtight container or wrapped tightly in plastic wrap.
- It’ll stay fresh for up to 2-3 days in the fridge.
- Let slices sit at room temperature for 20–30 minutes before serving to soften the texture and enhance the flavor.
In the Freezer (For Long-Term Storage)
- Freeze unfrosted or frosted cake:
- Wrap tightly in plastic wrap and then foil, or store in an airtight freezer-safe container.
- Freeze for up to 1 month.
- Thaw overnight in the fridge, then bring to room temp before serving.
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!
PrintVegan Carrot Cake
Wonderfully moist, spicy carrot cake topped with tangy, vegan cream cheese icing.
- Prep Time: 20 minutes
- Bake Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cake
3 cups all purpose flour
1 ½ cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon salt
¾ cup applesauce
1 ½ cups nondairy milk
½ cup canola oil
2 teaspoons vanilla extract
3 cups grated carrots*
For the Frosting
1 8oz package nondairy cream cheese, softened
½ cup non-hydrogenated shortening
¼ cup vegan butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and grease and line 2 8-inch or 3 6-inch circular baking pans with parchment paper. Set aside.
- Mix: In a large bowl, whisk together the all purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add the apple sauce, nondairy milk, canola oil and vanilla extract to the bowl and mix until just combined. Do not over-mix. Fold in the grated carrots.
- Bake: Divide batter among the prepared pans. Place cake pans on center rack of preheated oven and bake for 30-35 minutes or until toothpick inserted into the center of a cake layer comes out clean with only a few crumbs clinging to it. Allow cakes to cool for 20 minutes before flipping out onto wire racks to cool completely.
- Frosting: While cakes are cooling, prepare the frosting. Add nondairy cream cheese to a large bowl and beat until completely smooth. Add shortening and vegan butter to the bowl and beat until no lumps remain. Sift in the powdered sugar and pour in the vanilla extract. Beat until silky frosting comes together. Cover bowl with plastic wrap and place in the fridge for at least 1 hour to firm up.
- Assemble: Place a cooled cake layer on a cake stand or cake plate. Spread an even layer of frosting over the top. Place another cake layer on top of the frosting. Use remaining frosting to cover the sides and top of the cake. Repeat once more if making a 3 layer cake. Top with chopped walnuts if desired. Chill cake until ready to serve.
Notes
*Preparation is the name of the game here. If it is possible for you, I would recommend making either the cake or the frosting in advance. You can make the cake layers the night before and allow them to cool overnight OR you can make the frosting the night before and allow it to chill and firm overnight.
*Gently press out any excess moisture from the freshly shredded carrots.
*Be sure your vegan cream cheese is well and truly softened. This will help you avoid clumps in your frosting.
*Prepared cake will keep in an airtight container in the fridge for 2-3 days. Unfrosted cake layers can be frozen for up to a month.
More vegan springtime cakes:
- Vegan Strawberry Shortcake
- Vegan Hummingbird Cake
- Vegan Lemon Poppyseed Layer Cake
- Vegan Strawberry Banana Cake
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