Easy Vegan Carrot Cake

Name: Vegan Carrot Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 medium carrots (to make 300g/2cups grated); ½ cup (125 ml) vegetable oil; ¾ cup (175g) light brown sugar; 2 tsp vanilla essence; 1 ¼ cups (300 ml) vegan milk (soy, almond etc…); 3 cups (375g) plain (all purpose) flour; 2 tsp baking powder; 1 ½ tsp bicarbonate of soda (baking soda); 2 tsp ground cinnamon; 1 tsp ground nutmeg; 1 tsp ground ginger; ½ tsp salt; ½ cup (70g) walnuts, chopped; vegan cream cheese frosting; Chopped walnuts (to decorate)

Published: Feb 20, 2019 · Modified: Apr 19, 2022 by Kate Hackworthy · This post may contain affiliate links ·

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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.

Slice of cake on a plate. — Moist vegan carrot cake

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.

Adding dry ingredients to the batter, mixing and adding to cake pans.

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

📖 Recipe

Vegan Carrot Cake

Kate Hackworthy | Veggie Desserts

This 1-bowl vegan carrot cake is insanely delicious! It's moist, flavourful and super easy to make in just 35 minutes. Nobody will guess that it's vegan!

4.76 from 41 votes

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Prep Time 10

Cook Time 25

Total Time 35

Course Dessert

Cuisine American

Servings

Calories 291 kcal

Equipment

mixing bowl
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.

The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used. The information is calculated without the frosting.

Nutrition

Calories: 291kcalCarbohydrates: 44gProtein: 4gFat: 11gSaturated Fat: 8gSodium: 306mgPotassium: 206mgFiber: 1gSugar: 15gVitamin A: 3395IUVitamin C: 1.2mgCalcium: 95mgIron: 1.9mg

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.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.