The best Vegan Carrot Cake! Perfectly spiced, incredibly moist, topped with creamy vegan cream cheese frosting and simple to make in just 1 bowl!

a bite taken from a big slice of vegan carrot cake with orange flowers in background

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 100% vegan, it is simply the best tasting carrot cake, vegan or not. No one will guess it’s free of eggs, milk and butter!

The cake layers are super moist, perfectly sweet and full of texture. It’s an incredible dessert for Easter or any day of the week when a craving strikes.

Just like my Vegan Chocolate Cake and Vegan Funfetti Cake, this carrot cake is made in just 1 bowl. I love easy dessert recipes!

Ingredients you need (with substitutions)

  • All purpose flour – May substitute a gluten free flour mix, if needed. Many have tried this with success!
  • Brown sugar
  • Granulated sugar
  • Baking powder and baking soda
  • Cinnamon, ginger, nutmeg, salt
  • Oil – I used canola oil, but you can use grapeseed oil, melted coconut oil or vegan butter. You might be able to substitute more applesauce for oil, but I’m afraid it will come out a bit gummy.
  • Applesauce – Try substituting crushed canned pineapple for a change!
  • Almond milk – Any non-dairy milk works here, such as soy, oat or coconut milk.
  • Vanilla
  • Grated carrots
  • Walnuts, optional – Simply omit for nut free. Or substitute pecans, raisins, etc.
  • Vegan Cream Cheese Frosting or Vegan Vanilla Frosting.
whole cake with swirly frosting and walnuts on the edges

How to make Vegan Carrot Cake

Find the complete printable recipe with measurements below. This is simply an overview with photos.

Preheat the oven to 350 degrees F and 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.

sugars and flour in a clear bowl

Using a stand mixer or simply a whisk, whisk the ingredients to combine.

dry ingredients being mixed in a bowl

To the bowl with the mixed dry ingredients, pour in the canola oil, applesauce, non-dairy milk, and vanilla. Mix to combine, but be careful not to over mix. If you are using a stand mixer, use the lowest setting and do not over mix, the cake will come out dense and chewy if you do.

oil, applesauce and vanilla being added to dry ingredients in a bowl

Add the shredded carrots and walnuts, if using, and fold them into the batter gently.

Again, do not over mix! I can’t stress this enough. Just mix until combined, and gently.

shredded carrots and walnuts being added to a clear bowl with batter
carrot cake batter in a clear bowl with a spatula

Pour the batter evenly into the prepared pans and bake for 35-45 minutes, until a toothpick comes out mostly clean.

two unbaked vegan carrot cakes in round pans

Let the cakes cool in the pans for about 20 minutes before carefully removing them. Let them cool on a cooling rack completely before frosting.

two layer carrot cake on cooling rack, no frosting

Vegan carrot cake frosting

Traditionally, carrot cake is frosted with cream cheese frosting, so I prefer my Vegan Cream Cheese Frosting for this cake. Vanilla Frosting is also a great option. Or you could even make this tart cream cheese-like frosting from my Pumpkin Cake Bars recipe. Or lemon buttercream from my Vegan Lemon Cake recipe.

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!

If you plan on serving this cake outdoors or want to leave it out in a warm room for awhile, I’d go with one of the buttercream frostings so the cake doesn’t slip.

frosting being spread on a cake

Vegan carrot cake cupcakes

This recipe works great for cupcakes! Fill liners 3/4 of the way full and bake cupcakes for about 20-25 minutes, until a toothpick comes out clean in the middle. Let cool completely, then frost as desired.

Gluten free vegan carrot cake

Substitute a quality gluten free flour mix for the all purpose flour to make this cake gluten free. I prefer King Arthur Measure for Measure Flour.

The outcome will be slightly different, but still really good!

Variations

  • For a 9×13 inch cake, bake for 45-60 minutes, or until a toothpick comes out clean and the top is set.
  • Make a triple layer cake by using 3 6-inch pans, baking for a little less time (25-30 minutes.)
  • For a carrot bundt cake, place the batter in a bundt pan and bake for about 60 minutes until done.
piece of vegan carrot cake on a plate with orange flower in background

How to store leftover cake

If you frost it with cream cheese frosting, the cake will need to be kept in the refrigerator. If you use vanilla frosting instead, you could store it on the counter for a few days.

It will keep in the refrigerator for about 1 week, and can also be frozen. Cover any cut parts so it doesn’t dry out.

a fork about to take a bite of orange cake

Want more amazing vegan cake recipes?

piece of orange cake on a plate with walnuts on the frosting
4.90 stars (142 ratings)

1 Bowl Vegan Carrot Cake

The best Vegan Carrot Cake! Perfectly spiced, incredibly moist, topped with creamy vegan cream cheese frosting and simple to make in just 1 bowl!
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 12 slices

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 or crushed pineapple
  • 3/4 cup almond milk
  • 1 tablespoon pure vanilla extract
  • 3 cups grated carrots (about 3 large carrots)
  • 1 cup chopped walnuts, optional
  • 1/2 cup raisins, optional
  • 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. Be very careful not to over mix the batter, or your cake will come out dense and chewy!
  • 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.

Video

Notes

  1. May substitute a gluten free all purpose flour for gluten free.
  2. For nut free, omit the walnuts.
  3. May substitute soy, coconut or any other non-dairy milk for almond milk.
  4. May use melted coconut oil or another oil in place of the canola.
  5. 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.
  6. This cake freezes well for up to 3 months. Wrap well to avoid freezer burn.

Nutrition

Serving: 1serving | Calories: 432kcal | Carbohydrates: 66g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 348mg | Potassium: 280mg | Fiber: 3g | Sugar: 42g | Vitamin A: 5352IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. THE RECIPE IS AMAZING!!!!!!! The best vegan carrot cake we’ve ever had in my house. Thank you x one million.

  2. Thank you, Nora! This is the best carrot cake ever!! I have made it about 5 times now. Once I baked 3 of these at a time to feed a large gathering and it was bit hit even amongst the kids and left them asking for more!! While at it, do you have any tips in converting this recipe to a sheet cake so I don’t have to bake 5 cakes all at once the next time? 🙂 Thanks again!!!

    1. Thank you so much, I’m glad you love the carrot cake! For a sheet cake, I imagine you could maybe double the recipe and make it in a huge sheet pan, but I haven’t personally tried it. That actually sounds like a really fun separate post. 🙂 I’ll have to consider it.

  3. 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! 🙂

    1. 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!

  4. 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!

  5. 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)

    1. 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!

  6. 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!

  7. 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!

    1. 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!

  8. 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?!

    1. 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!

  9. 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!

  10. 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 !

  11. 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.

  12. 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.

    1. 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. 🙂

  13. 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!

  14. 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 🙂

  15. Another amazingly delicious cake! So moist & flavorful! Your recipes are always my go to. This did not disappoint!

  16. 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

    1. I’m so happy you enjoyed the carrot cake so much! I agree, the cake part itself is so delicious. Thank you!

    1. 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!

  17. 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. ?

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