The Best Vegan Carrot Cake Recipe With Cream Cheese Frosting

A slice of double layered vegan carrot cake on a plate.

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5 from 28 votes

The Best Vegan Carrot Cake Recipe With Cream Cheese Frosting

Ready your spatulas for a vegan carrot cake that’s set to redefine your dessert expectations. With its irresistibly moist texture, perfectly balanced spices, and a silky frosting that could win awards, this cake is a vibrant celebration of what vegan baking can achieve. It's not only a treat for the taste buds, but also fun to make!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: slices, 1 (9-inch) double layer cake

Calories: 352kcal

Author: Michelle Cehn

Ingredients

Dry Ingredients

3 cups all-purpose flour
1½ teaspoons baking soda
1½ teaspoons baking powder
3 teaspoons cinnamon
¾ teaspoon salt
¼ teaspoon nutmeg

Wet Ingredients

2¼ cups shredded carrots packed, about 6 carrots shredded
1½ cups plant-based milk such as Bored Cow
1½ cups lightly-packed brown sugar
⅓ cup canola oil
2 teaspoons vanilla extract

Optional Additions

½ cup chopped nuts walnuts or pecans
¼ cup raisins

For The Cream Cheese Frosting

8 ounces plant-based cream cheese
¼ cup plant-based butter softened
4 cups powdered sugar sifted
1 teaspoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

For The Cake

Preheat the oven to 350 degrees F. Grease two 9 inch cake pans (line the bottom with parchment paper and then grease the sides).
Whisk together flour, baking soda and powder, cinnamon, salt, and nutmeg in a large mixing bowl, until well combined.
In a medium mixing bowl add the shredded carrots, oil, plant-based milk, brown sugar, and vanilla.
When the oven is at 350 degrees, fold together the wet and dry ingredients in the large mixing bowl, being careful not to overmix the batter.
Pour the batter into each cake pan in even amounts. Bake the muffins for 35-40 minutes or until the tops of the cake are springy when touched and an inserted toothpick comes out clean.
Cool the cakes in their pans for 15 minutes, before carefully turning the cake layers onto cooling racks. Remove the parchment paper from the bottom and let them cool completely before frosting with cream cheese frosting.

For The Cream Cheese Frosting

With a stand or hand-mixer whip the plant-based cream cheese and butter together until fluffy and completely combined.
Begin to incorporate the powdered sugar into the mixture by sifting in ½ cup at a time. Beat on a low speed until fully mixed together.
Scrape the sides with a spatula in order to ensure even mixing.
Add in lemon juice, vanilla extract, and salt to the frosting, being careful not to overmix.
For a thicker frosting, either chill in the fridge for an hour or add more powdered sugar.

Video

Notes

Storage Tips:

Refrigeration: Keep your vegan carrot cake fresh and delicious by storing it in an airtight container in the fridge. Make sure it's completely cooled before storing. Enjoy for up to 5 days.
Freezing: For longer storage, vegan carrot cake can be frozen, with or without frosting, for up to 3 months. Ensure it's wrapped tightly in plastic wrap and then aluminum foil to maintain its taste and moisture. Thaw in the refrigerator overnight before indulging.

Additional Notes:

Gluten-Free Option: Easily transform this cake into a gluten-free delight by substituting all-purpose flour with your preferred gluten-free flour blend. Keep the cake's signature moist texture and rich flavor intact.
Serving Suggestion: For the best flavor, let the cake sit at room temperature for about 10-15 minutes before serving if it has been refrigerated or thawed.
Decoration Tip: When decorating, consider using a turntable for frosting. It makes spreading the frosting evenly a breeze and can help achieve a more professional look.

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