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.
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.
Nutrition
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. 🙂
Where’s the milk in the instructions go
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!
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
I’m so happy you enjoyed the carrot cake so much! I agree, the cake part itself is so delicious. Thank you!
Another amazingly delicious cake! So moist & flavorful! Your recipes are always my go to. This did not disappoint!
Hi! Can I add raisins to this cake? Will I have to make any alterations to the other ingredients?
You can add raisins, yes. I wouldn’t change anything else, just add in 3/4-1 cup. Thanks!
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 🙂
I’m so glad it worked out so well for you! Thanks!
SO delicious and moist! A winner in my books, for sure!
Thank you!
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!
Thanks Megan! I hope you enjoy the cake for Easter, it’s really delicious with pineapple added!
To make this into a sheet cake ( 2 9×13 pans ) should I double the recipe? Thank you
Yes, doubling it should be the perfect amount for a sheet cake. Thanks!
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.
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. 🙂
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.
The cake should be just fine, I doubt anyone will notice! Hope your class enjoys it.
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 !
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!