The Best Vegan Carrot Cake
The Best Vegan Carrot Cake
Ingredients
For the Vegan Carrot Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup full-fat coconut milk, from a can, shaken well
- 1 tablespoon apple cider vinegar
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 cups carrots, finely grated
- 1 cup walnuts, chopped
For the Vegan Cream Cheese Frosting
- 8 ounces vegan cream cheese, block style, softened
- 1/2 cup vegan butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon plant-based milk, as needed, to thin
For Garnish
- 1/4 cup walnuts, chopped
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
⏱️ 10 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the full-fat coconut milk, apple cider vinegar, vegetable oil, and vanilla extract.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix.
⏱️ 2 min
- 5
Fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
⏱️ 5 min
- 6
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
⏱️ 3 min
- 7
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 30 min•🌡️ 350
- 8
Remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This cooling process is crucial for easy frosting.
⏱️ 90 min
- 9
While the cakes are cooling, prepare the vegan cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened vegan cream cheese and vegan butter until smooth and creamy, about 2-3 minutes.
⏱️ 5 min
- 10
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and continue to beat until the frosting is light, fluffy, and well combined. If the frosting is too thick, add plant-based milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 10 min
- 11
Once the cakes are completely cool (this can take up to an hour or more), place one cake layer on a serving plate or cake stand. Spread about 1/3 of the frosting evenly over the top.
⏱️ 5 min
- 12
Carefully place the second cake layer on top of the frosted first layer. Spread the remaining frosting over the top and sides of the entire cake, using an offset spatula to smooth it out.
⏱️ 5 min
- 13
Garnish the top edge of the cake with chopped walnuts.
⏱️ 2 min
- 14
Slice and serve. Store any leftover cake in an airtight container in the refrigerator for up to 5 days, or freeze individual slices for longer storage.
Kitchen Tools
Nutrition Facts (per serving)
The Best Vegan Carrot Cake
For the Vegan Carrot Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup full-fat coconut milk, from a can, shaken well
- 1 tablespoon apple cider vinegar
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 cups carrots, finely grated
- 1 cup walnuts, chopped
For the Vegan Cream Cheese Frosting
- 8 ounces vegan cream cheese, block style, softened
- 1/2 cup vegan butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon plant-based milk, as needed, to thin
For Garnish
- 1/4 cup walnuts, chopped
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
⏱️ 10 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the full-fat coconut milk, apple cider vinegar, vegetable oil, and vanilla extract.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix.
⏱️ 2 min - 5
Fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
⏱️ 5 min - 6
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
⏱️ 3 min - 7
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
⏱️ 30 min•🌡️ 350 - 8
Remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This cooling process is crucial for easy frosting.
⏱️ 90 min - 9
While the cakes are cooling, prepare the vegan cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened vegan cream cheese and vegan butter until smooth and creamy, about 2-3 minutes.
⏱️ 5 min - 10
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and continue to beat until the frosting is light, fluffy, and well combined. If the frosting is too thick, add plant-based milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 10 min - 11
Once the cakes are completely cool (this can take up to an hour or more), place one cake layer on a serving plate or cake stand. Spread about 1/3 of the frosting evenly over the top.
⏱️ 5 min - 12
Carefully place the second cake layer on top of the frosted first layer. Spread the remaining frosting over the top and sides of the entire cake, using an offset spatula to smooth it out.
⏱️ 5 min - 13
Garnish the top edge of the cake with chopped walnuts.
⏱️ 2 min - 14
Slice and serve. Store any leftover cake in an airtight container in the refrigerator for up to 5 days, or freeze individual slices for longer storage.