Can I make this carrot cake in advance?

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.

Can I turn this into a sheet cake or bundt cake?

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.

Do I need to peel the carrots before grating?

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.

What kind of nondairy milk works best?

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.

My frosting is too soft—what should I do?

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.

Can I freeze this cake?

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.

Vegan Carrot Cake (Best Ever!)

Vegan Carrot Cake

Fork cutting into a slice of carrot cake.

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Wonderfully moist, spicy carrot cake topped with tangy, vegan cream cheese icing.

Author: Lyndsey Hiltner
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

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For the Cake

3 cups all purpose flour

1 1/2 cups granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

3/4 cup applesauce

1 1/2 cups nondairy milk

1/2 cup canola oil

2 teaspoons vanilla extract

3 cups grated carrots*

For the Frosting

1 8oz package nondairy cream cheese, softened

1/2 cup non-hydrogenated shortening

1/4 cup vegan butter, softened

4 cups powdered sugar, sifted

1 teaspoon vanilla extract

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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.

Equipment

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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.

Find it online: https://censoredbaker.com/vegan-carrot-cake/