Vegan Carrot Cake, perfectly spiced and incredibly moist. Topped with creamy vegan cream cheese frosting, and simple to make in just 1 bowl!
Once you realize how easy this vegan carrot cake is to make, you will find yourself making it over and over again! Not only is it made in 1 bowl with simple ingredients, it is the best tasting carrot cake, vegan or not. The cake layers are super moist, so flavorful and full of texture. It’s such an incredible dessert, for Easter or any day!
Helpful tools for Vegan Carrot Cake:
- Grater (for the carrots)
- 2 8-inch cake pans
- Parchment paper
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How to make vegan carrot cake:
It’s easy! First, preheat the oven to 350 degrees F. Line 2 8-inch cake pans with a little circle of parchment paper, and then spray the pans generously with oil. This will help your cakes come out of the pans with no problems!
Add all dry ingredients to a large bowl and whisk. Now, pour in the canola oil, applesauce, non-dairy milk, and vanilla. Mix to combine, then fold in the shredded carrots and walnuts.
Divide evenly between the prepared pans and bake for 35-45 minutes, until a toothpick comes out clean and the tops of the cake are set.
You can also test with a knife to see if it comes out mostly clean in the middle. They will be golden brown on top when done. Let the cakes cool in the pans for about 20 minutes before carefully removing them, then let them cool completely before frosting.
What kind of frosting should I use for Carrot Cake?
Traditionally, carrot cake uses cream cheese frosting, so I prefer Vegan Cream Cheese Frosting for this cake. Vanilla Frosting is also a great option.
The only thing with vegan cream cheese frosting is it can be a bit unstable if it gets warm, so make absolutely sure your cakes are cooled completely before frosting, and keep the frosted cake in the refrigerator, just to make sure the top layer of your cake doesn’t slip off!
This vegan carrot cake is quite versatile.
- Sub whole wheat pastry flour, or even spelt flour for the white flour if desired.
- Sub coconut oil or melted vegan butter for the canola oil. You might be able to omit the oil and replace it with more applesauce, but I haven’t tried it.
- Sub pecans for the walnuts, or leave the nuts out entirely.
- Replace the applesauce for 1 cup of crushed pineapple for pineapple carrot cake!
I love cake! Want more vegan cake recipes?
1 Bowl Vegan Carrot Cake
Ingredients
- 2 1/2 cups all purpose flour
- 1 cup brown sugar
- 1 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 cup canola oil
- 1 cup applesauce
- 3/4 cup almond milk
- 1 tablespoon pure vanilla extract
- 3 cups grated carrots (about 3 large carrots)
- 1 cup chopped walnuts
- 1 Recipe Vegan Cream Cheese Frosting
Instructions
- Preheat the oven to 350 degrees F and prepare 2 round 8-inch cake pans by lining the bottom with parchment paper and spraying well with oil.
- In a large bowl, add all the dry ingredients and whisk well.
- Pour in the canola oil, applesauce, almond milk and vanilla and mix until combined with a large spoon. Now fold in the grated carrots and walnuts.
- Pour the cake batter evenly between the prepared pans, then bake for 35-45 minutes, until a toothpick comes out clean and the tops of the cakes are set. Remove from the oven, and allow to cool for about 20 minutes before carefully removing from the pans. Allow the cakes to cool completely before frosting.
- Once cooled completely, frost with Vegan Cream Cheese Frosting, or Vegan Vanilla Frosting if preferred. Enjoy! Store leftover cake in the refrigerator for up to 1 week, covered.
Recipe Notes
- May substitute whole wheat pastry flour, or white whole wheat flour for a whole grain option. I haven't tested with gluten free flour.
- May substitute soy, coconut or any other non-dairy milk for almond milk.
- May use melted coconut oil or another oil in place of the canola.
- I prefer Vegan Cream Cheese Frosting for this carrot cake, but you could use my Vegan Vanilla Frosting instead.
- To make cupcakes instead, fill cupcake liners 3/4 of the way full and bake for 20-25 minutes until set on top. Pipe frosting on each cupcake.
- Calorie calculation does not include Frosting.
NUTRITION INFORMATION
Asia
Hi there!
Thanks for sharing this recipe, looks great. Can’t wait to try! Question about white sugar: Is it necessary? How can it be subbed? Thanks in advance! Happy Holidays! 🙂
Nora
I always use organic granulated sugar which is more of a tan color, not straight up white sugar. But you could also use coconut sugar if you want or another granulated sugar. Happy holidays to you, too!
Kesha
Can this be made into Bundt cake? If so how long to bake?
Nora
It would likely work, but I haven’t tested it. I would say 50-60 minutes.
Bobbi
I love everything about this cake. Most, flavourful, and perfect!! I am not vegan, but your site may convert me! I just love being able to offer options for dinner parties that everyone can enjoy, thank you!
Nora
Wow, thank you for the wonderful comment! I’m glad you like the cake!
Madison
Hi! I subbed almond flour for the regular flour called for in this recipe. My cakes are boiling in the oven and I can’t seem to get the knife to come out clean even after 45 min! What is happening???? (PS I love all of your other recipes)
Nora
Oh I’m sorry, unfortunately almond flour can’t be subbed here. It doesn’t absorb liquid the same way as regular flour so it’s not an easy substitute. A gluten free flour mix would work, or whole wheat flour, but not almond flour without making some other changes as well!
Elizabeth M
Wonderful! I have been making a carrot cake for holidays for a couple years but I didn’t feel like finding my recipe, and I have great trust in you and yours. Tried this out and made 1.5 times the amount and made 3 8 inch cakes (not stacked). Frosted individually. Everyone at my family’s omnivore thanksgiving loved it! Went just as fast as the non-vegan pumpkin pie (which I am going to help Dad adapt next year!). Thank you for another great one Nora!
Nora
You’re welcome. So glad it worked out well for everyone!
Leticia Kelly
Loved making this cake and it was delicious!
Radhika
Hi Nora,
Just made this and it turned out great! I used whole wheat flour. Wanted some
Help on the baking time. If I am doing a non frosting version how long should i bake the whole thing in one pan? Even after 60 mins it was not done! Also I would like to reduce the sugar to half the quantity mentioned. Would that impact the texture? Lastly, can I use date syrup instead of sugar? What would be the conversion? Thanks and sorry for the multiple questions. This recipe is a keeper!
Nora
I’m so glad you love the carrot cake! I haven’t tested it in a large pan (such as a 9 x13 inch) but yes, I imagine it would take longer. It could even take 1 hour 20 minutes or so, just keep testing the middle with a toothpick until it comes out clean. I don’t think cutting the sugar in half will affect the recipe, but using date syrup will as it would add a lot of moisture. I’d recommend a granulated sugar, even if it’s date sugar instead of syrup. Of course that will affect the flavor of the cake a lot, but it’s possible. Hope that helps!
Vibha
The best carrot cake!! Super moist and flavorful.
Rose
Hi! I really want to make this cake but can’t get applesauce! Could I leave it out, should I substitute with something else?! What do I do?!
Nora
Hi Rose! If you can’t get applesauce, you could puree an apple that has been peeled and cored (such as in a blender or food processor). You could also puree a can of pears until you have a sauce, if you have access to those. Mashed ripe bananas would probably work but then your cake will taste like bananas. I hope that helps!
Kai
Norah i’ve made your
chocolate cake
brownies (like 8 times???)
cornbread for EVERYTHING especially my monthly soul food nights
and now this. I swear, your recipes are absolutely amazing. This carrot tastes incredibly similar to the seasonal pumpkin loaf starbucks has and it’s my favorite fall treat so this will now be my go to and i can have as many slices a i want lol. Thank you for always making amazing recipes and sharing them!
Anu
I did make your cake with no oil and it came out realy well. Well, it may be a bit dry for some, but I try to cook WFPBNO so this was awesome. Thank you so much !
Peggy
I just made this cake for the 1st time and was excited to do so. BUT after I put it in the oven I realized that I for got the vanilla. Hoe much will this hurt my cake. I baked it to take to my class.
Nora
The cake should be just fine, I doubt anyone will notice! Hope your class enjoys it.
Pam Ade
Looks yum! I’m making it the day before it’s needed. Would you decorate and store in fridge or decorate on the day?
Many thanks and a very Happy Easter.
Nora
Thanks! Either way is fine. You can decorate it the day before and keep it in the fridge until serving, especially if you are making it with the cream cheese frosting since that can melt at room temperature. Happy Easter! I’m making it, today, too. 🙂
Stephanie Liddle
To make this into a sheet cake ( 2 9×13 pans ) should I double the recipe? Thank you
Nora
Yes, doubling it should be the perfect amount for a sheet cake. Thanks!
Megan Kerry
This looks so beautiful Nora! I’m definitely going to give it a go this Easter! I think the pineapple would taste so good! Thanks for sharing!
Nora
Thanks Megan! I hope you enjoy the cake for Easter, it’s really delicious with pineapple added!
Kelley
SO delicious and moist! A winner in my books, for sure!
Nora
Thank you!
Neena Gabrielle
Will this recipe work if I omit the walnuts?
Nora
Yes, that is not a problem at all. Thanks!
Gabi
this recipe is delicious! i didn’t have any applesauce but used three ‘eggs’ with Bob’s Red Mill Egg Replacer and it still tasted great and was as moist and fluffy as i hoped. Probably I’ll add raisins in the future but still great 🙂
Nora
I’m so glad it worked out so well for you! Thanks!
Emily
Hi! Can I add raisins to this cake? Will I have to make any alterations to the other ingredients?
Nora
You can add raisins, yes. I wouldn’t change anything else, just add in 3/4-1 cup. Thanks!
Sabrina
Another amazingly delicious cake! So moist & flavorful! Your recipes are always my go to. This did not disappoint!
Hayley Morrin
This was honestly one of the most delicious desserts I’ve ever made. I usually am much more of a frosting person than a cake person, but this case was unbelievable. It’s a keeper omg
Nora
I’m so happy you enjoyed the carrot cake so much! I agree, the cake part itself is so delicious. Thank you!
Hayley
Where’s the milk in the instructions go
Nora
Sorry, there was a typo in there! I’ve fixed it now, and the milk goes in along with the applesauce, oil and vanilla. Thank you!
Atticus
Fantastic cake! I was shocked how delicious, moist, and flavorful this was. Thank you! This will definitely be a regular part of the cake rotation in our house. 🙂