This 1-bowl vegan carrot cake is insanely delicious! It's moist, flavourful, fluffy and also super easy to make in just 35 minutes. Seriously, nobody will guess that it's vegan.
Looking for a Vegan Carrot Cake? You've come to the right place! This one has been a hit time and time again.
Carrots make cakes so wonderfully moist. And the same is definitely true for this dairy-free carrot cake.
It's got that classic moist texture and unmistakable carrot cake taste, but it's vegan.
My husband's favourite cake is most definitely carrot cake and it's the one that he requests for birthdays.
So I made this one into a two layer easy carrot cake. It's a perfect vegan birthday cake or for any celebration.
Today the sun was shining and it felt almost warm outside.
The February chill faded for a few blissful hours and I walked through the park and saw colorful bulbs starting to break through the ground as if looking for the sunshine.
It feels like Spring is finally coming, so it is the perfect time to make a carrot cake.
Reader Testimonials
⭐⭐⭐⭐⭐ "This is a beautiful carrot cake, turned out perfect. Was intending to slice it and freeze it for myself but all my non vegan family ate it and didn’t know it was vegan, thank you." - Michele
⭐⭐⭐⭐⭐ "Fantastic! Big thumbs up from the vegans and non vegans alike." - Alyson
⭐⭐⭐⭐⭐ "This carrot cake is stunning! Love that it’s vegan and I’m soooooo in love with your vegan cream cheese frosting!" - Sherri
⭐⭐⭐⭐⭐ "This recipe was awesome with your vegan cream cheese frosting! It was the perfect match, thank you for your vegan recipes! " - Noelle
The Best Vegan Carrot Cake
I'm obviously a huge fan of a good vegetable cake, so I adore carrot cake.
It's one of those cakes that people like in slightly different ways, so feel free to adapt it.
This one is really moist with a soft texture, but it's not soggy (like some carrot cakes can be).
This one stands up to having layers, while still having a soft moist crumb.
If you like it with raisins, go ahead and add some in.
Not a fan of walnuts? Leave them out of substitute for pecans, pistachios or any other nuts.
If you like the cake to be fully frosted, then double the batch of frosting and smooth it around the sides of the cake.
This is my perfect vegan carrot cake, and I hope it will be yours too.
Tips
- The perfect topping is my quick vegan cream cheese frosting, though you could also opt for vegan vanilla frosting or vegan lemon frosting. Both work beautifully with this cake.
- When you add the dry ingredients, be sure to combine it all, but don't over mix.
- You can grate the carrots by hand, or use a food processor.
- This is an eggless carrot cake.
Additions
- If you like raisins in your carrot cake, add in a handful. Dried cranberries are great, too!
- If you don't like walnuts, swap them for different nuts or leave them out altogether.
Storage Tips
- Keep this vegan carrot cake in an airtight container (or wrapped) at room temperature on a kitchen counter for up to 4 days
- Alternatively, keep it covered in the fridge for up to 7 days.
- If you've used my vegan cream cheese frosting it will need to be kept in the fridge (for up to 4 days).
- You can freeze this cake for up to 3 months. Just wrap the cake layers well. It can't be frozen if it has been frosted.
Vegan Cake Recipes
Looking for more vegan cake recipes? Try these!
vegan chocolate cake
vegan vanilla cake
lemon cake vegan
Vegan Pumpkin Cake
Black Forest cake (vegan)
vegan Victoria sponge
red velvet vegan cupcakes
vegan chocolate cupcakes
vegan kale cake (yes, I just said kale. This is a carrot cake, so consider it your gateway vegetable cake and try some of my wackier vegetable cakes too!)
Step by step tutorial
I know some people think making a cake is a hassle. But I promise you, this one is super easy.
You just need to mix it up in one bowl (less dishes to wash, yay!), pour it into pans and bake.
While it's baking, whip up a batch of frosting and soon you'll have a moist, fluffy and delicious vegan carrot cake.
Here are the step by step instructions in pictures.
Scroll down for the full instructions in the recipe card.
1: Add the oil, sugar and vanilla to a large bowl.
2: Whisk together for a few minutes until the sugar starts to dissolve.
3: Stir in the milk.
4: Sift in the flour, baking powder, baking soda, spices and salt and gently combine.
5: Stir in the walnuts and grated carrot.
6: Pour into the cake tins and bake for 25 minutes or until an inserted toothpick or knife comes out clean. Allow to cool, then turn out onto a wire rack to cool completely.
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog, sharing vegetarian recipes, vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
Kate x
Vegan Carrot Cake
Equipment
- 9” round cake pans
Ingredients
- 4 medium carrots to make 300g/2cups grated
- ½ cup (125 ml) vegetable oil
- ¾ cup (175g) light brown sugar
- 2 teaspoon vanilla essence
- 1 ¼ cups (300 ml) vegan milk soy, almond etc…
- 3 cups (375g) plain (all purpose) flour
- 2 teaspoon baking powder
- 1 ½ teaspoon bicarbonate of soda baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ½ cup (70g) walnuts, chopped
- vegan cream cheese frosting
- Chopped walnuts to decorate
Instructions
- Preheat the oven to 180°C / 350°F. Grease and line 2 x 20cm/8” round cake pans.
- Peel and grate the carrots and set aside.
- In a large bowl, whisk the oil, sugar and vanilla for a few minutes until the sugar starts to dissolve, then stir in the milk.
- Sift in the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and gently combine. Stir in the walnuts and grated carrot.
- Divide the batter between the two baking pans and bake in the oven for 25 minutes or until an inserted skewer or toothpick comes out clean.
- Allow to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- Spread half of the cream cheese frosting onto the bottom layer, add the top layer and frost the top with the remaining frosting. Sprinkle the top with chopped walnuts.
Video
Notes
- The perfect topping is my quick vegan cream cheese frosting, though you could also opt for vegan vanilla frosting or vegan lemon frosting. Both work beautifully with this cake.
- If you like raisins in your carrot cake, add in a handful.
- If you don't like walnuts, swap them for different nuts or leave them out altogether.
- When you add the dry ingredients, be sure to combine it all, but don't over mix.
- You can grate the carrots by hand, or use a food processor.
- Keep it in an airtight container at room temperature for up to 4 days, or keep it covered in the fridge for up to 7 days. If you've used my vegan cream cheese frosting it will need to be kept in the fridge (for up to 4 days).
- You can freeze this cake, well wrapped and un-frosted.
- This is an eggless carrot cake.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Gianna
Hi there! I've had success making this recipe many times, but I would like to try this out as a bundt cake. Do you know if any modifications will be needed? Many thanks!
Alice
I'm planning on making this for one of my friends who is vegan. I was just wondering if I could substitute the flour to a gluten free option like almond flour? But I didn't know if this would ruin the taste/texture.
Helen
I made this today without walnuts as I didn't have any. I used one baking tin. I baked it at 180C (UK) for 40 minutes in total to get it cooked. I really enjoyed it and I didn't even have the cream cheese frosting on it! I have been vegan for over three years now and this recipe is proof you really can have your cake and eat it.
Steve
Fantastic cake, which I'll make for my wife's birthday.
However, please stop this "nobody will guess that it's vegan" nonsense! It's time to stop propagating the idea that somehow vegan cakes are inferior to dairy cakes. There's no logical reason to think that cakes somehow need to be made with milk or butter - it's just question of tradition.
Arti
I made this a couple days ago and it was a hit with my family. It came out so well that today I have made another. Thank you for this great tasty and moist cake recipe. I have already passed on your website onto my friends and family.
Arti
5 stars
Claudia
Hey there! Looks delicious and I am so looking forward to baking one this week. May I ask which milk you used?
Kate Hackworthy
Hi! I usually use soy or almond milk. Happy baking!
Rob jones
We made the most amazing vegan carrot cake today from your recipe, I have been a chef for over 40 years and have never been so Impressed with the end result, soft, fluffy,and moist ,but not greasy absolutely beautiful I will be recommending you and your recipes to all my friends and family thank you and well done Kate. 🏴
Rasmi
Thank you so much for the amazing recipe. I used a mixture of coconut milk and water and it was still so yummy! I iced it with plain glaze icing (icing sugar and water). Such an easy, quick, inexpensive dessert.
Maria
Have made this for todays gathering with my family. So excited. The cream cheese frosting is to die for 😍😍 . It's so great find good vegan recipes like this one. Thank you.
Sam Townsend
Best Carrot Cake I've ever made and way better than the shop bought ones!
Jo Carter
I made this Vegan recipe to practice for Christmas for my sister in law ... and omg i can not tell you how amazing this was.
Thank you for sharing i will keep this receipt close by now
Perfect
Mark
Everyone at the office loved it!
Charlene
My 13 year old daughter made these at school for a dairy free carrot cake alternative! Amazing, everyone who has tried it has said that they prefer to normal carrot cake at it wasn’t as sickly! Thank you so much for posting! 💜
Jayne
I am planning on making these today. Has anyone any tips to make these into cupcakes for cooking time and temperature? (I don’t have cake tins)
Kate Hackworthy
Hi! They should be fine as cupcakes. I'd expect them to take about 15 minutes, but test them after 12 with a skewer or toothpick for doneness.
Garry
First time use of your recipe. Excellent result, vegan and non-vegans thought it was the best. Thanks
Shalini
love this recipe but would like it a little more sweet since i will be serving it plain without frosting. can i increase the sugar by 3 to 4 tbsps?
Kate Hackworthy
Hi Shalini, that should still work just fine. Happy baking!
Michelle Lynn
This is a beautiful carrot cake, turned out perfect. Was intending to slice it and freeze it for myself but all my non vegan family ate it and didn't know it was vegan, thank you.
Alyson
Fantastic! Big thumbs up from the vegans and non vegans alike.
Samantha
I can’t wait to bake this recipe but Is it okay to substitute the nuts for sultanas? I am not a nut fan in carrot cake.
Kate Hackworthy
Absolutely! I hope you enjoy the cake.
Noelle
This recipe was awesome with your vegan cream cheese frosting! It was the perfect match, thank you for your vegan recipes! Makes meals tasty 🙂
Jacqueline Debono
I love veggie cakes too! This one looks beautiful with the layers and frosting! I like to make vegan dishes for parties or when entertaining so that everyone can enjoy them!
Sherri
This carrot cake is stunning! Love that it's vegan and I'm soooooo in love with your vegan cream cheese frosting! 🙂
Polly Frearson
Just making this now, what's the temperature for fan oven? TIA!
Linda
My husband's favorite is carrot cake too! And he loves the cream cheese frosting. I like it because it's dairy free so this is one cake that will be on my table soon.
Hel
I love carrot cake, the consistancy is just right and the flavour delicious. Brilliant to adapt to a vegan recipe, the cream cheese frosting is a perfect topping. Just the thing for an afternoon treat with a cup of tea.
Bintu
This carrot cake looks so delicious! I would definitely love a slice of it!