Vegan Carrot Cake

4.86 from 14 votes

This easy vegan carrot cake is the perfect spring dessert recipe. Perfectly soft and full of flavor, everything is made in one bowl!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 674kcal

Author: Andrew Bernard

Equipment

9" pans

Ingredients

For the Vegan Carrot Cake

1 tablespoon apple cider vinegar
¾ cup dairy free milk
1 cup brown sugar
1 cup coconut oil, melted (*See notes in post for allergies)
½ cup maple syrup
½ cup unsweetened applesauce
2 teaspoon vanilla
2 cups shredded carrots
3 cups all-purpose flour (*See Posts for Gluten free)
4 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon nutmeg
1 cup chopped walnuts (or pecans) (*Omit for nut allergy), Plus more for topping, optional

For Coconut Cream Frosting (or see other options in post above)

1 cup chilled, full fat coconut cream (chilled and scooped off top)
1 cup vegan shortening
4 teaspoon vanilla extract
6 cups powdered sugar

Optional Topping

Vegan Caramel Sauce, Optional

Instructions

For the Vegan Carrot Cake

Preheat oven to 350 degrees.
Grease 2- 9inch round cake pans with coconut oil (or other oil if allergies).
In a large bowl, add apple cider vinegar and dairy free milk. Let sit for 5 minutes. Add in brown sugar, melted coconut oil, maple syrup, applesauce and vanilla. Beat until combined.
Add in shredded carrots. Blend together again.
Add flour, baking powder, cinnamon, salt, baking soda and nutmeg. Beat together just until combined. DO NOT OVERMIX.
Add nuts, if adding. Fold until just combined.
Pour half the batter in each cake pan.
Bake for 35-45 minutes or until toothpick inserted comes out clean.
While baking make frosting below or choose another option from the post. If making caramel, make it now also

For the Coconut Cream Frosting

To make this frosting, add the coconut cream, and shortening to a bowl and beat until creamy. Add in the vanilla extract and beat again. Add powdered sugar 1 cup at a time until mixed. Refrigerate if not using right away.
*This frosting is best used the same day. So you can prep the ingredients and make the cake ahead of time, but don’t frosting until close to serving time.
If using caramel, pour it across the top
Top with more chopped nuts if desired.

Video

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Facts do not include optional frosting

*The video for this recipe is slightly different. We updated this recipe so please follow the instructions on the recipe card.

Nutrition