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piece of orange cake on a plate with walnuts on the frosting
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4.94 stars (104 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 Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 432kcal
Author: Nora Taylor

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