This Vegan Carrot Cake recipe is packed with spices and grated carrot and is slathered with cream cheese frosting. It's moist and tender and surprisingly simple to make!
If you have been along for my quest to add more classic dessert recipes to my site, welcome back to another edition! In the last few months, I've added so many classic cake recipes like Vegan Chocolate Cake, Vegan Vanilla Cake and even Vegan Red Velvet Cake. I even have a Mini Vanilla Cake recipe!
So, it only feels right to have a Vegan Carrot Cake recipe here, too. And this one really knocks it out of the park. It is super moist and is absolutely packed with grated carrot and spices. Oh and of course, it's slathered with cream cheese frosting because it wouldn't be a carrot cake without it!
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Why You'll Love This Recipe
- This cake is surprisingly simple to make, and it's packed with spices and grated carrot.
- Plus it's all slathered in a delicious Vegan Cream Cheese Frosting.
- If you are a beginner at layer cakes, don't worry! I walk you through it step-by-step.
- This carrot cake recipe is vegan, dairy-free and eggless, so anyone can enjoy it!
- And most importantly, it's absolutely delicious.
Ingredients
Carrots: This cake is packed with grated carrot! I like to grate mine on the large side of a box grater. I find it to be the best size and texture. Do not by pre-shredded carrot. They are too coarse and are usually too dry for recipes like my Vegan Carrot Muffins and my Carrot Cake Loaf.
Spices: A combination of cinnamon, ginger and cloves make this cake delisious.
Vegan Cream Cheese: I recommend Tofutti for this recipe. It has a great texture and flavor for cream cheese frosting.
Vegan Butter: Be sure to use a vegan butter that comes in stick form! My favorites are Soy-Free Earth Balance Buttery Sticks and Violife Plant Butter.
Non-Dairy Milk: I used oat milk, but soy milk, or almond milk will work, too!
Variations
I love cream cheese frosting with vegan carrot cake, so that's what I frosted my cake with.
But, this cake would also be delicious with Vegan Brown Sugar Buttercream, Bourbon Maple Frosting or even plain Vegan Vanilla Frosting!
Special Equipment
You will need two 8-inch round cake pans for this recipe. My favorite are Fat Daddio's cake pans.
Instructions
Step 1. In a large bowl, combine brown sugar, non-dairy milk, canola oil, vinegar and vanilla. Whisk well, then add the the grated carrots and whisk to combine.
Step 2. Then, add the flour, baking powder, baking soda, salt and spices and whisk to form the carrot cake batter.
Step 3. Divide the cake batter between two prepared 8-inch round cake pans and bake in a 350* F oven for about 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool completely before frosting.
Step 4. To make the vegan cream cheese frosting, cream the vegan butter and cream cheese until well combined and creamy.
Then, add the powdered sugar and mix until completely smooth.
Next, add the vanilla and mix to combine.
Finally, cover the bowl with plastic wrap and refrigerate for 1 hour to firm up before frosting the cake.
Step 5. To stack the cake, flip a cake layer upside down onto a cake stand or a cake board. Then, scoop about ¾ cup of frosting onto the layer and use an offset spatula to spread the frosting all the way to the edges.
Step 6. Top with the remaining cake layer, upside down again, and frost the outside of the cake with the same offset spatula. I like to start with the top of the cake, then move on to the sides.
Store the cake in the refrigerator until about 30 minutes before you wish to serve it!
Recipe FAQs
To store, place the cake into a cake box or other large container and store in the refrigerator for up to 4 days.
No. Cream cheese frosting should be refrigerated.
You can freeze the cake layers for up to a month! Tightly wrap them with plastic wrap and store in the freezer for up to month before frosting and finishing the cake.
I don't recommend freezing a frosted carrot cake.
Expert Recipe Tips
Be sure the cake layers are completely cool before frosting them! Frosting melts easily, so if your layers are even a little bit warm you will have a big mess on your hands.
Do not shortchange the 1 hour chill time for the cream cheese frosting. It needs some to firm up.
Looking for More Cake Recipes?
If you tried this dairy-free Vegan Carrot Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Carrot Cake
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Rubber Spatula
- 2 8 Inch Round Cake Pans
- 1 Hand Mixer
- 1 Cake Plate or Cake Board and Turntable
- 1 Offset Spatula
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
For the Carrot Cake Layers
- 2 ¼ Cups All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 2 ¼ teaspoon Ground Cinnamon
- 1 ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cloves
- 1 ½ Cups Light Brown Sugar, tightly packed
- 1 Cup Non-Dairy Milk
- ½ Cup Canola Oil
- 2 teaspoon White Vinegar
- 2 teaspoon Vanilla Extract
- 9 oz Carrots, peeled and grated on a box grater about 2 ¼ cups grated carrot
For the Cream Cheese Frosting
- 8 tablespoon Non-Dairy Butter, room temperature Use one that comes in stick form!
- 8 Ounces Non-Dairy Cream Cheese, room temperature I recommend Tofutti
- 4 Cups Powdered Sugar, sifted
- ¼ teaspoon Vanilla Extract
Instructions
- Preheat oven to 350* F. Grease two 8-inch round cake pans and insert parchment circles into the bottom of each pan.
- In a medium bowl, combine flour, baking powder, baking soda, salt and spices. Whisk to combine and set aside.2 ¼ Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 2 ¼ teaspoon Ground Cinnamon, 1 ½ teaspoon Ground Ginger, ¼ teaspoon Ground Cloves
- In a large bowl, combine brown sugar, non-dairy milk, canola oil, vinegar and vanilla. Whisk to combine, then add the grated carrot and whisk once more.1 ½ Cups Light Brown Sugar, tightly packed, 1 Cup Non-Dairy Milk, ½ Cup Canola Oil, 2 teaspoon White Vinegar, 2 teaspoon Vanilla Extract, 9 oz Carrots, peeled and grated on a box grater
- Add the dry ingredients to the wet ingredients and whisk to combine. Then, divide the batter between the two prepared cake pans. If you have a scale, it will be about 22 ounces of batter per pan.
- Bake the cake layers in a 350* F oven for 28-30 minutes turning the cakes half way through baking. Test for doneness by inserting a toothpick into the center of the cakes- it should come out clean! Allow the cakes to cool completely before frosting.
- Once the cakes are cool, flip them out of their pans and onto a parchment lined baking sheet.
Make the Vegan Cream Cheese Frosting
- While the cakes cool, in a large bowl using a hand mixer, cream the non-dairy butter until completely smooth. Then add the non-dairy cream cheese and mix until combined.8 tablespoon Non-Dairy Butter, room temperature, 8 Ounces Non-Dairy Cream Cheese, room temperature
- Add the powdered sugar to the bowl and mix on low until combined. Then turn the mixer up to high and mix until smooth. Add the vanilla and mix to combine. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour before frosting the cake.4 Cups Powdered Sugar, sifted, ¼ teaspoon Vanilla Extract
Stack and Frost the Cake
- Place a cake layer upside down on to a cake stand, cake plate or a cake board that is on a turntable. Scoop about ¾ cup of cream cheese frosting onto the cake layer and use an offset spatula to spread it all the way to the edge of the cake.
- Top with the remaining cake layer, upside down again, and frost the outside of the cake with the remaining cream cheese frosting.
- Store the cake in the refrigerator until 30 minutes before you are ready to serve.
Debbie McHugh says
Delicious and moist. Pleases vegan tastes and others as well. I’ll make it again.