vegan carrot cake

Ya’ll have been asking for a carrot cake recipe for a while, and with Easter weekend right around the corner, I had to pull out the big guns! Well that might be an exaggeration, but this carrot cake is easy to make and very tasty.

vegan carrot cake_hot for food

That fluffy white stuff you see is vegan cream cheese frosting made without a pre-packaged vegan cream cheese. I thought you’d like that! If you want to do carrot cake, but even cooler, try my carrot cake doughnuts with lemon cream glaze.

Here’s a video of how to make this beauty! It may turn you on. Maybe a little too much.

If you’re looking for more Easter recipe ideas I’ve listed a bunch at the end of this post from the #virtualEasterparty I’m taking part in with some fabulous fellow bloggers! Be sure to share pics of your carrot cake creations this Easter weekend by tagging #hotforfood and @hotforfood on Instagram and Twitter!

vegan carrot cake_hot for food

vegan carrot cake_hot for food

vegan carrot cake_hot for food
3.9 from 10 votes
Print Recipe

vegan carrot cake

Here’s a simple carrot cake recipe made vegan that is moist, and slightly sweet! Cream cheese icing is a necessity, so I whipped up a scrumptious vegan version you’ll fall in love with. 

Course Dessert
Cuisine American
Keyword buttercream frosting, carrot cake, vegan cake
Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings 8
Author Lauren Toyota

Ingredients

carrot cake

  • 1 1/3 C unsweetened soy milk
  • 2 tsp apple cider vinegar
  • 1 tbsp ground flax (or ground chia)
  • 3 tbsp water
  • 1 1/2 C spelt flour
  • 1 C coconut flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground all-spice
  • 1/2 tsp sea salt
  • 1/3 C coconut oil (solid but soft at room temperature)
  • 1 C packed brown sugar
  • 2 tsp vanilla extract
  • 2 C grated carrot
  • 1/2 C crushed pineapple (from a can and drained from most of the excess juice)

“cream cheese” frosting

  • 1/2 C coconut oil (solid but soft at room temperature)
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 1/2 tsp apple cider vinegar
  • 2 C powdered sugar
  • 1 tbsp + 1 tsp unsweetened soy milk

Instructions

  1. Mix together soy milk and apple cider vinegar and set aside for about 10 minutes. It will start to curdle like buttermilk.
  2. Mix together the flax and water and set aside in the fridge for about 10 minutes to allow it to thicken.
  3. In a large bowl, combine the dry ingredients for the cake including spelt flour, coconut flour, baking powder, baking soda, cinnamon, ginger, all-spice, and sea salt.

  4. In another bowl, beat together the coconut oil, brown sugar, and vanilla extract until fluffy. Then add the soy milk and apple cider vinegar mixture and the flax “egg” mixture once thickened. Beat together until well combined. Then add the wet ingredients to the dry ingredients.

  5. Fold in grated carrot and crushed pineapple and mix well. It will be a pretty thick batter, not the kind that pours into your cake pans.
  6. Lightly oil 2 x 7″ cake pans. You can also use a cake pan that is up to 8″ wide. You can also do one cake at a time if you only have one pan!
  7. Divide the batter between 2 cake pans. Press the batter into the cake pan evenly so it reaches all sides. Bake in a preheated oven at 350°F for 15 to 18 minutes.

  8. Turn out onto cooling racks and allow the cakes to cool completely before icing them.
  9. You can make the cakes ahead, wrap them in plastic, and leave them at room temperature until you want to assemble the whole cake. Make the icing right before you want to ice and assemble the cake.

  10. Using a hand mixer, beat the coconut oil, lemon juice, apple cider vinegar, vanilla extract and 1 cup of powdered sugar to start. Once it’s mostly combined, add in another cup of powdered sugar and beat together. Add in soy milk and beat until smooth and fluffy. Then ice the cake!

  11. I’ve topped the cake with coconut chips from a package. They’re lightly sweetened with sugar and have a bit of sea salt as well. You could also just make these or use toasted shredded coconut that you’ll find in a bulk store. You could also use toasted nuts or dried fruit! Make it your own.

Recipe Notes

This is enough icing to do a middle and top layer on the cake, not the sides! I wanted to keep my cake rustic looking by exposing the sides of it.

If you are allergic or don’t like pineapple, just replace with the same amount of apple sauce!

What’s the #virtualEasterparty?!

It’s a fun way to discover more amazing food blogs and tasty recipes. Easter was our excuse to all come together to share the love! For more plant-based recipe inspiration for Easter weekend check out all the awesome posts below from some fab food bloggers!

A Sunshine Mission /// Carrot Cake Oatmeal Bars

Brewing Happiness /// Heathy Ambrosia Salad

Real Food Healthy Body /// Blackberry Chocolate Cups

She Can’t Eat What?! /// Easter Coconut Oat Granola with Rosewater Cream

Nourish Everyday /// Superfood Chocolate Cake with Matcha Frosting

Wholehearted Eats /// Rainbow Rolls with Creamy Miso

Rebel Recipes /// Carrot Cake Baked Oatmeal with Lemony Cashew Cream

Chocolate for Basil /// Green Apple Celery Slaw with Candied Pecans

Naturally Hanne /// No Bake Chocolate Mousse Tarts

Scaling Back Blog /// Spring Artichoke Pesto Pasta

Some Bits and Bobs /// Steamed Veggies with Quinoa and Sprouts

Well & Full /// Purple Cauliflower Tabbouleh

Gratitude & Greens /// Vegan Easter Egg Truffles

Nourish Atelier /// Beluga Lentil Caviar 2 Ways

Food by Maria /// Vegan Potato Gratin with a Twist

Vegetaryn /// Vegan Chocolate Covered Easter Eggs

Dower Hollingsworth /// Hot Cross Cupcakes

Pinky’s Pantry // Raw Lemon Cheesecake with Candied Lemon Peel

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32 thoughts on “vegan carrot cake”

    1. Coconut flour is very different compared to other flours. I wouldn’t recommend substituting.

    2. I tried just using all purpose flour and it took double the time to bake through, then the texture was gummy. 🙁 Next time, I will stick to the recipe.

  1. i strongly suggest making more icing than listed here, i doubled and barely had enough for the top and between layers… maybe i need to work on my icing precision

  2. I made this for Easter and all of my omnivore family members were so impressed that vegan food could taste so good. Thanks for the recipe!

  3. Can’t wait to try that! How can I sub crushed canned pineapple?? Can I use regular pineapple, crushed and rinsed? Or applesauce?? Thanks

  4. Elizabeth Ridsdale

    This is one absolutely amazing cake! I served it tonight to family and friends who are not vegan, and didn’t let on that it was vegan. I was asked twice for the recipe and told it was the best cake they had ever had. Thanks a million Lauren and John!! 🙂

  5. Made it, and it was sooooo good!
    I had to leave it in the oven for about 30 mins instead of 15-18 mins, but they still came out so moist and delicious!

  6. delicious!!! had to leave it in the oven for much longer though, maybe 30 mins
    and i used vegan butter instead of coconut oil

  7. really want to try but don’t want to go to the store! can i substitute AP flour for the spelt? i do have coconut so would keep that part.

  8. Just made this cake! I have never made a cake before, so I was pleasantly shocked when the cake turned out to be incredibly delicious! Will definitely be making this again!!!!!!!!!!!(You can tell how happy I am because of the use of exclamation points.)

  9. The recipe looks great……but I want to add some vegan cream cheese, so should I add 1/4 cup vegan cream cheese and 1/4 cup of coconut oil? Is there anything else I need to change?

  10. The Satori Chemist

    Hi, Lauren! – I’m a noob vegan cooker/baker. I was wondering what the following non-vegan ingredients you were substituting for:
    – 1 tbsp ground flax (or ground chia)
    – 1 1/2 C spelt flour
    If I don’t have those items above – what other items could be substituted. Also, can I use equal amounts of coconut milk for the "1-1/3 C unsweetened soy milk"? Love your blog and Youtube channel!

    1. Hi there, 1 tbsp of ground flax in 3 tbsp of water is what we call in vegan baking, a vegan egg, you can you use any other substitute for 1 egg. You can also easily substitute the spelt flour for whole wheat flour. If your coconut milk is from a can I wouldn’t use that in place of soy milk you can you use the coconut milk from a carton or almond milk, cashew, rice what ever non-dairy milk that sings to your heart but soy and cashew milk are a little bit more creamy than almond milk that is more watery so you may need a little bit less if using almond milk. Hope I was of some help here. Have a great day !

    2. The Satori Chemist

      Awesome! Thanks so much for the response! I actually made homemade coconut milk — so I needed to work out the consistency a bit. But it worked. I actually tried her apple spice cake first. Super delicious! 🙂

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