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!

1 Bowl Vegan Carrot Cake

all purpose flour

brown sugar

white sugar

baking powder

baking soda

cinnamon

ginger

nutmeg

salt

canola oil

applesauce

almond milk

vanilla extract

carrots (about 3 large carrots)

walnuts,

Recipe Vegan Cream Cheese Frosting

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.&nbsp;

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.

https://content.jwplatform.com/videos/okJHmU4c.mp4

Vegan Carrot Cake, perfectly spiced and incredibly moist. Topped with creamy vegan cream cheese frosting, and simple to make in just 1 bowl!

This BEST moist carrot cake recipe is simple, delicious, and can be also turned into cupcakes and muffins. Feel free to watch the recipe video to see how easy you can make it at home!

The BEST Vegan Carrot Cake

carrots (finely grated)

125 g (vegan) butter (at room temperature (or coconut oil))

g sugar or maple syrup

vanilla vanilla

(flax) eggs

g all-purpose flour

½ tsp baking powder

g almonds

apple cider vinegar

½ tsp baking soda

(vegan) cream cheese (f. ex. 'Tofutti')

sugar

lemon juice

vanilla (optional)

carrots

pistachios (chopped)

Preheat the oven to 356°F (180°C) top and bottom heat. Grease an 8-inch (20cm) round baking pan with a little butter or oil.

For the batter, peel the carrots and finely grate them.

Beat the soft butter with sugar, salt and vanilla until creamy in a mixing bowl. Then stir in the grated carrots and (flax) eggs (see recipe notes for instructions).

Now sift in the flour, cinnamon, and baking powder. Also add the almonds, vinegar, and baking soda and stir everything briefly until just combined.

Fill the batter into the prepared baking pan, smooth it out a little and bake on a medium rack for 35-40 minutes. (Please don‘t forget to test with a skewer!)

Once done baking, remove the cake from the oven and let it cool on a cooling rack for 10 minutes. Then remove the cake from the baking pan and allow to cool completely.

Once the cake has cooled completely, mix all the ingredients for the cream cheese cream with a handheld mixer until creamy. Spread the cream with a spatula or spoon onto the cake.

Finally, decorate with marzipan carrots and chopped pistachios as desired.

Store the cake in the fridge until serving. (The carrot cake stays fresh and moist for about 3 to 4 days.) Enjoy!

*Note: Be sure to watch the recipe video in the blog post above. Also, I recommend using metric measurements.

This vegan carrot cake is the best ever! It&#39;s moist and rich and topped with a tangy lemon buttercream frosting and crushed walnuts.

Vegan Carrot Cake

All Purpose Flour ((250 grams))

tsp Baking Powder

tsp Baking Soda

Salt

tsp Cinnamon

Nutmeg

Light Brown Sugar ((300 grams))

Carrot ((255 grams))

Flax Eggs ((2 Tbsp Ground Flaxseed Meal with 6 Tbsp Water))

Canola Oil ((120 milliliters) or Vegetable Oil)

tsp Vanilla Extract

Tbsp Apple Cider Vinegar

Walnuts ((100 grams) Chopped, Optional)

Powdered Sugar ((480 grams))

Vegan Butter ((112 grams))

tsp Apple Cider Vinegar

Lemon

Walnuts (Chopped)

Preheat the oven to 350°F (180°C). Spray two 7-inch cake pans or two 8-inch cake pans (see notes*) with non-stick spray and line the bottoms with circles of parchment paper.

Sift the all purpose flour into a mixing bowl and add the baking powder, baking soda, salt, cinnamon and nutmeg. Mix together.

Add the light brown sugar and grated carrot to the mixing bowl.

Prepare your flax eggs by adding 2 tablespoons of ground flaxseed meal to a bowl with 6 tablespoons of hot water. Let it sit for a minute to become gloopy.

Add the flax eggs, oil, vanilla extract, apple cider vinegar and chopped walnuts to the mixing bowl.

Mix everything together. If it seems like it won&#39;t come together and the mix is too dry then step away from the bowl for a couple of minutes and then come back to it. The carrots will have released more moisture into the batter allowing it to come together into a thick batter.

Divide the batter evenly between the two prepared cake pans.

Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

Allow the cakes to cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely.

While the cakes are cooling, prepare your frosting.

Add the powdered sugar, vegan butter, vanilla extract, apple cider vinegar and 2 tablespoons of lemon juice to the bowl of your stand mixer.

Start mixing on low speed gradually increasing speed until your frosting is thick and smooth.

If your frosting is too thick then add in the extra tablespoon of lemon juice, a drop at a time and only as much as needed to get to a spreadable consistency.

Frost the cake and decorate the top with chopped walnuts.

https://embed.mediavine.com/videos/w5uigrqyqw7oj6uhwolo

Vegan Carrot Cake - Loving It Vegan. Moist, rich vegan carrot cake with a wholesome flavor and gorgeous color. Topped with lemon buttercream frosting and crushed walnuts. Ideal for any special occasion.

Vegan Carrot Cake - Loving It Vegan

This vegan carrot cake is made with wholesome, unrefined ingredients, including a &quot;raw&quot; marzipan! It tastes wonderful, is beautiful to look at and is fun to make too.

Healthy Vegan Carrot Cake

almonds

tbsp agave nectar

orange food dye (check the label)

cocoa powder

Rosemary or parsley leaves

150 g / 1 1/2 cups ground almonds

cream

60 ml / 1/4 cup agave nectar

tsp vanilla extract

tbsp orange juice

tsp baking powder

tsp bicarbonate of soda

tsp ground mixed spice, or pumpkin pie spice mix

120 ml / 1/2 cup melted coconut oil, melted

240 ml / 1 cup unsweetened dairy-free milk

flaxseed

175 ml / 3/4 cup agave nectar

65 g / 1/2 cup chopped walnuts

Preheat the oven to 180C / 350F. Line...

Preheat the oven to 180C / 350F. Line two 8-inch cake tins with greaseproof paper and grease the sides.

In a large bowl, add the flour, baking...

In a large bowl, add the flour, baking powder and soda, cinnamon, mixed spice and stir to combine.

Add the coconut oil, almond milk, flaxseed mixture,...

Add the coconut oil, almond milk, flaxseed mixture, agave, vanilla and vinegar. Stir to combine.

Lastly, stir in the carrots and walnuts.

Transfer the mixture to the cake tins and...

Transfer the mixture to the cake tins and bake for approximately 35 minutes or until a cake tester / skewer inserted into the centre of the cake comes out clean.

Leave to cool completely before decorating.

Mix all the ingredients together until you have...

Mix all the ingredients together until you have a thick, smooth frosting. If it's too soft or watery, add more almonds.

Mix the ground almonds, agave and food dye...

Mix the ground almonds, agave and food dye together in a food processor until it's completely combined and creates a dough. When you press the mixture it should stay in place. If it's too dry, add more agave and if it's too wet, add more almonds.

Take a small piece of the marzipan and...

Take a small piece of the marzipan and roll into a sausage shape then taper the ends to create a carrot shape.

Dip a knife's blade into the cocoa powder...

Dip a knife's blade into the cocoa powder and use it to drawn lines across the carrots (to give an authentic look).

Add rosemary or parsley leaves to the tops...

Add rosemary or parsley leaves to the tops of the carrots to create the carrot tops.

Once the cakes have cooled, frost the top...

Once the cakes have cooled, frost the top of one of the cake layers and place the other one on top. Frost the top of the cake and top with the marzipan carrots! Enjoy. Best kept refrigerated to keep the frosting "set".

https://mediavine-res.cloudinary.com/video/upload/mukvudvcnsdsbwlrmjiw.mp4

A rustic carrot cake made with wholesome plant-based ingredients, right down to the marzipan decorations!

This is the Best Vegan Carrot Cake you&#039;ll try! The spices are spot on, it&#039;s incredibly moist, fluffy texture and super simple and easy to make!

Best Vegan Carrot Cake (Oil-free)

(224 grams) regular all-purpose flour

(16 grams) cornstarch

(240 grams) pure maple syrup

(180 grams) unsweetened applesauce

(20 grams) apple cider vinegar

(5 grams) vanilla extract

(180 grams) shredded carrots

walnuts

FROSTING: See directions below

scale.

Preheat the oven to 350°F and lightly spray an 8x8 baking dish with nonstick spray.

To a large bowl, combine the flour, cornstarch, baking soda, salt, cinnamon, ginger and nutmeg. Whisk very well.

To another large bowl, combine the syrup, applesauce, molasses, apple cider vinegar, vanilla and whisk until smooth. 

Pour the liquids over the dry ingredients, add the carrots and then use a large spoon (not a whisk!) to gently fold the ingredients from the bottom together until just mixed. Do not overmix. The batter will be fairly thick, but smooth. Do not be tempted to add more liquid, as the cake is very moist.

Add the batter into the prepared dish and gently smooth out the top with the back of the spoon.

Bake for 30-35 minutes or until a toothpick comes out completely clean from the center. Mine was perfect at 34 minutes. This cake is very moist, so you do not want to remove it until the toothpick is totally clean! It should be a gorgeous golden color, as pictured, risen well and smelling fabulous!

Cool the cake 1-2 hours minimum until completely cool before frosting.

I chose to use my delicious vegan vanilla buttercream frosting. I know a lot of people like the classic cream cheese frosting, so if you like, I&#039;d suggest replacing the milk called for (1 tablespoono) in my buttercream frosting with lemon juice instead to give it a tang.

With a delicious, moist crumb and a creamy, velvety vegan cream cheese frosting, this is truly the best vegan carrot cake recipe you will make and eat. Walnuts add wonderful crunch in every bite.

Vegan Carrot Cake Recipe

tsp baking soda

coconut oil

applesauce ((can substitute 1/2 cup of applesauce with vegan yogurt))

tsp pure vanilla extract

walnuts ((lightly toasted, then coarsely chopped))

14-16 oz vegan cream cheese ((at room temperature))

vegan butter ((at room temperature))

Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius. Prepare the cake pans by greasing and flouring them. Line the bottoms of the pans with parchment paper to help with unmolding.

Sift the flour, baking soda, baking powder and salt into a large bowl.  Whisk in the salt and cinnamon and any other spices, if using.

In a smaller bowl, place the wet ingredients: grated carrots, applesauce, sugar, pure vanilla extract and oil. Mix thoroughly with a spoon or spatula.

Pour the wet ingredients into the flour mixture.  Mix with a spatula until the batter comes together and there is no dry flour in the bowl. Stir in toasted walnuts.

Divide the batter evenly between the prepared pans. Preferably line the bottoms of the pans with parchment paper for easy unmolding.

Bake the cakes for 35 minutes or until a toothpick in the center comes out clean. Let the pans stand on a rack to cool for 15 minutes, then unmold and continue cooling on wire racks. Cool the cakes thoroughly before frosting.

Make the vegan carrot cake

Place the vegan cream cheese and vegan butter in a bowl and use an electric mixer to beat until soft and fluffy, about a minute. Add 1 cup powdered sugar and vanilla and beat in.

Continue adding more sugar, ½ cup at a time, and beating, until the frosting is smooth and creamy. Refrigerate for ½ hour before frosting the cake.

Frost the cake by placing one cake on a plate or cake stand. Spread half the frosting over the cake, then place the other cake on top and frost with the rest of the cream cheese mixture. Sprinkle more toasted walnuts on top, if desired.

Make vegan cream cheese frosting

This perfectly spiced vegan carrot cake is soft and tender and incredibly easy to make! Make it into a layer cake with instructions for both 6-inch and 8-inch cakes.

Easy Vegan Carrot Cake

(200 grams) all purpose flour

(150 grams) granulated white sugar

tsp (7 grams) baking powder

tsp (2.5 grams) baking soda

tsp (6 grams) salt

tsp ground ginger

(120 grams) plain non-dairy milk

(56 grams) oil

tsp (10 grams) apple cider vinegar

tsp (10 grams) vanilla extract

(100 grams) grated carrot

(60 grams) chopped walnuts (optional)

(400 grams) all purpose flour

(300 grams) granulated white sugar

tsp (5 grams) baking soda

tsp (10 grams) salt

(240 grams) plain non-dairy milk

(112 grams) oil

tsp (20 grams) apple cider vinegar

tsp (20 grams) vanilla extract

(200 grams) grated carrot

(120 grams) chopped walnuts (optional)

Preheat the oven to 350 ºF. Prepare your...

Preheat the oven to 350 ºF. Prepare your baking pans by spraying them with oil, then placing a cut piece of parchment paper to fit the bottom on the pan. Set aside.

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Top Tags

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The BEST Vegan Carrot Cake

Vegan Carrot Cake

Healthy Vegan Carrot Cake

Best Vegan Carrot Cake (Oil-free)

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Easy Vegan Carrot Cake

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The most viewed vegan carrot cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine