The best vegan carrot cake is made with freshly grated carrots, chopped pecans, raisins, and warm spices, then slathered with a tangy vegan cream cheese frosting. This is the perfect spring cake. Serve it for Easter, Mother’s Day, or whenever you need a beautiful and easy cake recipe. If you’re into raw carrot cake, try our easy vegan no bake carrot cake energy balls. Dairy-free and egg-free.
Published March 3, 2016 and updated March 31, 2021.
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Why carrot cake? The flavors and texture is the best!!!
The shredded carrots, crunchy nuts, chewy raisins, and tender cake are so good together!
Then there’s the flavor. Warm spices, sugar, and tangy cream cheese frosting are a match made in Heaven.
Another thing we love about this cake is that it’s easy to make. The most difficult part is shredding the carrots, and that’s not hard at all.
It’s a simple cake that makes a big impact, and we’re all about it.
Ingredients and substitutions
Dry ingredients
Freshly Shredded Carrots – There really isn’t a substitute for carrots, because this is carrot cake after all.
Chopped Nuts – We chose pecans for our vegan carrot cake recipe, because we love how crispy and slightly sweet, they are.
Substitute with hazelnuts, walnuts, pistachios, or whatever nut you like. In the case of nut allergies, roasted sunflower seeds work well.
All-Purpose Flour – This or cake flour will give the cake the perfect crumb.
You can also use stone ground, whole wheat, or gluten-free flour, but please note that the cake will be denser.
Warm Spices – Cinnamon, nutmeg, allspice, and ground ginger are a must for this cake recipe.
The flavor combo is perfection. If you want to elevate it even more, go ahead and add a pinch of cloves.
Leavening – We add baking powder and baking soda, because the carrots weigh the cake batter down, and you need both to get the batter to rise as much as possible.
Salt – a pinch of salt is all you need to enhance the flavors of the spices. It adds depth and also provides a balance to the sweetness of the cake.
Wet ingredients
Applesauce – The applesauce is the egg replacer for this vegan cake recipe.
Feel free to substitute with flax eggs or your favorite egg replacer. You’ll need the equivalent of three eggs.
Sugar – We know, this is a dry ingredient, but since it’s added to the wet ingredients, we put it here.
We used coconut sugar, but you can substitute with brown sugar or half sugar and half maple syrup.
Vanilla Extract – For the best results, use pure vanilla extract, not the artificial kind.
If you like almond extract, that will work in this recipe, too.
Non-Dairy Milk and Lemon Juice – Make homemade buttermilk by combining your favorite plant-based milk with lemon juice or apple cider vinegar.
We prefer oat milk or pea protein milk, as they have the mildest flavors and are creamy, although almond milk or cashew milk work, too.
Vegan cream cheese frosting recipe
Our vegan cream cheese frosting is made without dairy, and it’s just as good as the conventional kind.
We make ours with powdered sugar and vegan cream cheese and butter that are brought to room temperature to ensure the creamiest frosting.
Our preferred vegan cream cheese and butter brands are Miyoko’s, Kite Hill, and Earth Balance.
All you’ll need to do is whip the butter in a large mixing bowl until it’s light and creamy.
Add the cream cheese and beat until combined and super creamy.
The last step is to slowly beat in the powdered (confectioner’s) sugar and keep beating on medium speed until you have a thick and ultra-creamy frosting.
If you can’t find vegan cream cheese and butter where you live, we also have a homemade version for you in the recipe box.
It’s made with cashews, nuts, coconut milk, coconut butter, non-dairy milk, maple syrup, vanilla extract, and lemon juice.
You’ll need to make it at least two hours before you’re ready to frost the cake, so please plan accordingly.
Cream cheese frosting must be refrigerated, which means that once the cake is frosted, it too needs to be refrigerated.
Pro tips for success
The carrots need to be evenly shredded. You can use the grater attachment on your food processor or a box grater.
Carrot cake is a dense cake. For the best texture we suggest all-purpose or cake flour.
Whisk the lemon juice or apple cider vinegar in the plant milk to make buttermilk, and let it sit for 10 minutes.
Make sure that the oven is completely preheated, and the pans are prepped before adding the dry ingredients to the wet, because baking soda starts to degrade as soon as it gets wet, and you’ll want to put the batter in the pans and in the oven as soon as possible.
Another reason that the oven should be fully preheated is that the cake will not cook evenly if it’s not at 350˚F (176˚C) when the cakes go in the oven.
Set a timer five minutes earlier than the baking time and check the cake with a long wooden toothpick. Depending on the calibration of your oven, it may need less or more time.
Let the cakes cool in the pans for five minutes, then invert them onto a wire rack and cool completely before frosting.
For the frosting, if the powdered sugar is lumpy, sift it before adding it to the cream cheese and butter.
How to make it
STEP ONE
Preheat the oven to 350˚F (176˚C)
This is critical to baking and cooking in general. If you put a cake the oven before it’s completely preheated, the cake will not bake evenly and probably won’t rise the way it should.
Grease and flour the cake pans or line with parchment paper to prevent sticking.
STEP TWO
Whisk the lemon juice or apple cider vinegar into the plant-based milk to make buttermilk.
Shred the carrots and chop the nuts.
STEP THREE
In a medium mixing bowl, whisk the flour, leavening, salt, and spices together until they’re evenly combined.
STEP FOUR
In a large mixing bowl, beat the applesauce, sugar, vanilla, and lemon juice and mix on medium high until light and fluffy. Approximately one minute.
Add one quarter of the flour mixture and beat on a low setting while adding one quarter of the buttermilk, continue adding the flour and milk by quarters until it’s just combined.
STEP FIVE
Remove the mixing bowl from the mixer and scrape the excess batter off of the paddle attachment into the bowl. Stir in the shredded carrots, chopped nuts, and raisins until just combined.
Evenly pour the batter into the cake pans and bake for approximately 30 minutes, or until a long wooden toothpick comes out clean when inserted in the center of the cake.
STEP SIX
Cool for five minutes in the pans and then invert onto a wire rack to cool completely.
Cake pans and cupcakes
Use two 8-inch round cake pans or one 9 x 13 rectangular pan.
You can also make cupcakes out of the batter. This recipe makes approximately one dozen cupcakes.
Storage/Freezing
Because this is a moist cake and it’s frosted with cream cheese frosting, you must store it in the refrigerator.
It will last up to 4 days when refrigerated.
Freeze the unfrosted cakes for up to three months in a freezer safe container. Do not freeze the frosting.
Please note, freezing cakes draws out the moisture, so they will be slightly drier than freshly baked cakes.
Make the best vegan carrot cake with creamed cheese frosting recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Vegan Carrot Cake with Cream Cheese Frosting
Equipment
- mixer
- food processor
- Oven
Ingredients
- 3 cups shredded carrots – approximately 5 large carrots
- 1 cup pecans - finely chopped use any nut you like
- 1 cup raisins
Dry Ingredients
- 3 cups all-purpose flour See Note
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- ½ teaspoon finely ground sea salt
Wet Ingredients
- 1 cup unsweetened applesauce read the substitutions list in the content for other options
- ¾ cup of coconut sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice or apple cider vinegar
- 2 cups unsweetened plant-based milk oat or pea protein is preferred
For the Cream Cheese Frosting
- 8 tablespoon vegan butter room temperature
- 8 ounce vegan cream cheese room temperature
- 3 to 4 cups powdered sugar sift if lumpy
For the Nut Based Cream Cheese Frosting
- 1 cup raw cashews soaked in water for at least 4 hours or boiled in water for 10 minutes
- 1 cup plus 1 tablespoon coconut milk
- ½ cup melted coconut butter
- ¼ cup agave nectar or maple syrup
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon juice
Instructions
For the Buttermilk
- Whisk the 2 cups plant milk and 1 teaspoon lemon juice or apple cider vinegar and let sit while you prepare the cake batter.
For the Cream Cheese Frosting
- Whip the 8 tablespoon of butter until creamy, then add the 8 ounces of cream cheese and whip until light and creamy.
- Add one cup of powdered sugar at a time and beat until you get the consistency that you’re looking for.
For the Nut Based Cream Cheese Frosting
- When the cashews are soft and puffy, drain and rinse and put in a high powered blender. Add the 1 cup plus 1 tablespoon of coconut milk, ½ cup melted coconut butter, ¼ cup agave nectar or maple syrup, 1 tablespoon vanilla extract, and 1 tablespoon lemon juice and blend until thick and creamy. You shouldn’t be able to detect any solids. If you do, scrape the sides and continue blending. Scrape out of the blender into a bowl and cover and refrigerate for 2 hours.
For the Cake
- Preheat the oven to 350°F (176˚C) and grease and flour two 8 inch cake pans, or line them with parchment paper to prevent sticking.
- Shred the carrots in a food processor or with a box grater. Set aside
- Chop the pecans with a food processor or a knife. Set aside. (You can purchase chopped nuts but they’re generally more expensive than whole nuts.)
- In a medium mixing bowl, whisk the 3 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground allspice, ½ teaspoon ground ginger, and ½ teaspoon salt until combined.
- In a large mixing bowl mix the 1 cup applesauce, ¾ cup coconut sugar, and 1 teaspoon vanilla extract on medium high until light and fluffy. Approximately one minute.
- On a low speed add one quarter of the dry ingredients to the applesauce mixture and blend until just combined. Add one quarter of the buttermilk while blending the flour into the sugar. Continue adding one quarter of flour and one quarter of the buttermilk until all of the flour mixture and milk is combined. Don’t over beat the mixture or the batter will become tough.
- When the dry and wet ingredients are just blended, remove the mixing bowl from the mixer and scrape the batter off of the mixing paddle into the bowl, then fold the carrots, pecans, and raisins into the mixture until evenly combined.
- Pour half of the batter into one cake pan and the other half into the second cake pan.
- Tap the pans on a hard surface a few times to remove air bubbles and bake for 30 to 40 minutes or until the tops are firm and slightly cracked and a toothpick comes out clean. Check them at 25 minutes as some ovens bake faster than others.
- Cool in the pans for 5 minutes and then invert them onto a wire rack and let them cool completely before frosting.
Assembly
- Put one cake on a platter and frost the top, then place the second cake on top and frost the top and the sides. We made 2 batches of cake batter for a 4-tiered cake.
- Enjoy!
Notes
Nutrition
Sina @ Vegan Heaven says
Wow!! This cake looks amazing, Linda!! 🙂 I love the frosting! <3 You've outdone yourself with this one. Absolutely gorgeous!
Linda Meyer says
Thank you, Sina! That's so nice of you. 🙂
haukehawk says
Oh wowww, this is my kind of cake!! I think silk should come over to Europe as well. It's not fair we have to miss out.
Linda Meyer says
Thanks so much, Howie! BUMMER that you don't have silk in Europe. Hopefully soon!
Gin says
I have to make this for Easter! I love the flavors, and your nut-based cream cheese is brilliant! Wow, what I would give for a slice of this right now. 🙂
Linda Meyer says
Thank you, Gin! The frosting is from Christina Ross's Love Fed book review that I did. It's amazing!
Mel @ avirtualvegan.com says
I caught a glimpse of this wonderful cake on Facebook yesterday and had to come check it out! It looks seriously amazing and I love the addition of hazelnuts!
Linda Meyer says
Thank you, Mel! That's so nice of you. The hazelnut flavor is a great twist on the traditional cake.
Sam says
Looks amazing! Can this just be made in a 9x12 cake pan and not layered?
Linda Meyer says
Thank you, Sam! Yes, just check on it at 25 minutes so it doesn't bake too long.
Kathy Hester says
How gorgeous! I love carrot cake, but haven't tried it with hazelnuts yet. Yet, as in I can't wait to make this!
Linda Meyer says
Hi Kathy! Thank you so much. The hazelnut flavor comes from the Silk creamer, no actual nuts in the cake, those are pecans. Hazelnuts in my area are SO expensive, that's why I used the creamer instead. 🙂
Anjali @ Vegetarian Gastronomy says
UGH...this carrot cake looks delicious!!! I've been making carrot cake with cream cheese frosting from scratch for as long as I can remember...one of my families favorites everytime I make it and this recipe of yours reminds me of just that. It's been awhile since I've made it...especially after going vegan.Need to try out your version!
Linda Meyer says
Hi Anjali! The frosting is from Christina Ross's book Love Fed that I reviewed several months ago. It's delicious and so creamy. You'll love it! Thanks for the kind words.
Natalie Freed says
I LOVE carrot cake. This frosting looks really interesting too. Gonna have to try it on...everything!
Linda Meyer says
The frosting is amazing! Let me know what you think if you try it, Natalie. 🙂
Dixya @ Food, Pleasure, and Health says
look at the cream cheese in between the layers...yummmm
Linda Meyer says
So yummy! Thanks, Dixya. 🙂
harrietemilys says
Wow Linda, this hazelnut carrot cake looks incredible!!! The nuts around the edge are stunning! It's beautiful, and the sponge has such an amazing texture! Carrot cake is my favourite, and I love the sound of the cream cheese frosting. Pinned! I definitely have to make this!
Linda Meyer says
Thank you so much, Harriet! Carrot cake seems to be a vegan blogger favorite. 🙂 The frosting is delicious, I hope you try it.
Aimee / Wallflower Girl says
I am such a fan of carrot cake, especially this time of year! It looks simply perfect 😀
Linda Meyer says
Thank you, Aimee. Carrot cake is the best.
Jenn S. says
Love!! I am a huge fan of carrot cake, but I'm an even bigger fan of hazelnuts! My hubby actually calls me Hazel from time to time because I use to load up my coffee with hazelnut creamer when we first met (I still sometimes do now that there are dairy free choices!). This looks so good, Linda!
Linda Meyer says
LOL! Hey, Hazel! What's up?
Thank you, Jenn, you'll love this cake. Have you tried Silk Almond Creamer? It's really good. No surprise there, right? 🙂
Jenn S. says
I have some in my fridge right now!! And, that's kind of crazy because I almost never drink creamer in my coffee anymore, but when I saw it the other day it sounded good to me. 🙂
Linda Meyer says
Ha! You need to start shredding some carrots. 🙂 It's really good, and I love that they don't use artificial colors or flavors.
Linda Meyer says
Thank you Sarah! It's actually a pretty dense cake because of the carrots and nuts, although the batter is fluffy.
SuzLyfe says
I commission you to make 2 cakes: one for me and one for you (with permission to eat the entire thing after a long run!)
Linda Meyer says
You got it! When do you want it?
veggiesdontbite says
I love carrot cake! Like in big time! And this looks so pretty and delicious! My husband would probably sell one of the kids for a slice...not really, but maybe depending on the day 😉 I'm making one for Leo's first bday and I can't wait to see his little hands dig right in!!
Linda Meyer says
LOL! Now that's love! You have to take pictures of that amazing site, Sophia. Leo is going to love it. 🙂
caileejoy says
Oh my gosh Linda! This looks perfect. Seriously, this cake looks beautiful and delicious! So fun for Spring! Hope that you have a great weekend!
xoxo Cailee!
Linda Meyer says
Thank you so much, Caileejoy! It's definitely a spring cake. 🙂 You have a great weekend too.
Rachelle @ Beer Girl Cooks says
Girl, you have outdone yourself with this masterpiece! Pinned and shared!
Linda Meyer says
Thank you, Rachelle! You're the best. 🙂
Christine (Run Plant Based) says
This cake looks fabulous, just wow! I'm a huge carrot cake fan and may need to make for hubby for his birthday. Thanks!
Linda Meyer says
Thank you! It was fun to make, and I'm having even more fun eating it. 🙂
spicedblog says
I love this cake! Carrot cake is definitely a favorite around our house...especially this time of the year when the Easter bunny starts to show up. I love that you lightened up this classic dessert. I could definitely go for a slice right now! #client
Linda Meyer says
Thank you, David! I'm always trying to reduce calories, fat, and cholesterol in my recipes while increasing vitamins and nutrients. I'd love to send you a slice. 🙂
Natalie says
So tall and FLUFFY!!!! Omg this is the most tantalizing thing, I love carrot cake! So smart to infuse the hazelnut flavor into the cake. And it's pretty darn healthy too really! I am so ready for spring and ready for cake over here 🙂
Linda Meyer says
It's as close to healthy as you could get in a cake. 🙂 Carrot cake is one of my favorites, I absolutely love it. Thanks, Natalie.
Evi says
This cake looks absolutely stunning, Linda! The texture and the cashew-walnut frosting are simply perfect! Pinned ♥︎
Linda Meyer says
Thank you so much, Evi! It's truly delicious, kind of dangerous to have a whole cake in my house-haha!Thanks for pinning.