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A three-layer carrot cake with a vanilla buttercream. Top shot.

Best Vegan carrot Cake

Indulge in the perfect vegan carrot cake with this delicious recipe. Moist, flavorful, and completely plant-based, it's a must-try for any dessert lover!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 556 kcal

Ingredients
  

For the Carrot Cake:

  • 2 ½ cups All purpose flour
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon Ground cloves optional
  • 1 teaspoon sea salt
  • ½ cup neutral oil
  • 1 cup applesauce or mashed banana
  • ¾ cup soy milk or any other dairy-free milk
  • 1 tablespoon pure vanilla extract
  • 3 large carrots grated
  • ¼ cup raisins optional
  • ½ cup chopped walnuts optional

Frosting Ingredients

  • 1 cup or 227 grams unsalted vegan butter At room temperature
  • 3 cups powdered sugar 330 grams
  • 1 teaspoon vanilla extract
  • 1 tablespoon soy milk or any other plant-based milk

Instructions
 

Dry Ingredients:

  • Sift all-purpose flour into a mixing bowl.
  • Add baking powder, baking soda, and powdered spices.
  • Mix the dry ingredients together.

Wet Ingredients:

  • In another bowl, cream oil and sugar until fluffy.
  • Add applesauce, oil, and grated carrot.
  • Stir the wet ingredients in with a spatula.

Combine Wet and Dry Mix:

  • Mix the wet ingredients with the dry ingredients gently. Avoid over-mixing.
  • If the mix seems too dry, step away for a few minutes to allow the carrot to release more moisture. This will help the batter come together into a thick batter.

Baking:

  • Divide the batter evenly between two cake pans and lined with parchment paper.
  • Bake at 180°C or 350°F for approximately 30 minutes, or until a toothpick comes out clean.
  • Let the cakes cool in the pans before transferring them to a wire rack to cool completely.

Prepare Frosting:

  • Prepare vegan vanilla buttercream frosting while the cakes are cooling.
  • Start by beating the vegan butter with an electric whisk until fluffy, then adding the powdered sugar 1 cup at a time. Once it’s all in. Add the soy milk and vanilla extract and whisk more.
  • Once you get a fluffy batter, use it immediately to frost the cake or store in an airtight container in the fridge.

Frosting and Decorating:

  • Once the cakes are cooled, slice and serve.
  • Optionally, frost with vegan vanilla buttercream and top with chopped walnuts

Nutrition

Serving: 1 sliceCalories: 556kcalCarbohydrates: 85gProtein: 6gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 10gMonounsaturated Fat: 2gSodium: 373mgPotassium: 234mgFiber: 3gSugar: 53gVitamin A: 224IUVitamin C: 2mgCalcium: 114mgIron: 2mg
Keyword banana pancakes, carrot cake, Vegan carrot cake, vegan dessert
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