Description

This is honestly the best vegan carrot cake you’ll ever have, and it’s a crowd favorite with even non-vegan eaters. No eggs, no dairy, one bowl, and easily gluten free, this carrot cake is topped with a super lush and a creamy dairy free cream cheese frosting. Soon to be your favorite cake recipe ever!

Ingredients

Scale

2 cups (180 g) grated carrots, about 6-8 medium carrots
1 cup (240 mL) vegan buttermilk, room temperature
3 1/2 (440 g) cups all purpose flour or cake flour*
2 tsp baking powder
2 tsp baking soda
1 tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp cardamom
1 1/4 cup (230 g) brown sugar or coconut sugar
1 cup (226 g) vegan butter, melted and cooled to room temperature
3/4 cup cup (150 g) granulated sugar
3/4 cup (150 g) dairy free yogurt, room temperature
2 tsp vanilla extract
1 batch vegan cream cheese frosting

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Instructions

Prep: Preheat the oven to 350F, and line three 6″ cake pans or two 8″ cake pans with cooking oil and parchment paper. Make sure the carrots are grated, and mix together the dairy free milk with the apple cider vinegar to create the vegan buttermilk.
Prep the dry ingredients: You can just add the dry ingredients all at once, but if you’d like to, you can pre-mix the dry ingredients in a large bowl. Simply whisk together the flour, spices, and leavening agents. Set aside.
Make the carrot cake batter: In a large bowl, whisk together the vegan butter, brown sugar, and granulated sugar until combined. Then add in the dairy free yogurt and vanilla extract. Mix just until combined. Then add in the flour, leavening agents, and spices in about 3 increments, alternating between pouring in the vegan buttermilk as well. Be careful not to over mix. I try to mix just until there are no dry streaks left. Fold in the carrots.
Bake: Divide the batter evenly into the cake pans. Bake the cakes for about 35-37 minutes for 6″ cake pans, or until the toothpick comes out clean.
Cool: Allow the cakes to cool in their pans for 10 minutes, then carefully transfer them to cooling rack to fully cool. Do not frost until the cakes are cool to touch, and there is absolutely no heat coming from them.
Make the vegan cream cheese frosting: To prepare the frosting, cream together the vegan butter and cream cheese with a stand mixer or using a hand mixer and a large bowl. Sift in the powdered sugar in increments of 1 cup, beating the mixture between each cup until combined. Add in 1-2 tbsp dairy free milk if needed to achieve a smooth texture.
Assembly: Frost the cake, applying about 1/3 cup frosting in between each layer, and coating the sides of the cake. If you’d like to pipe the carrots onto the sides, reserve about 1/2 cup total frosting and divide in two bowls. Color one with vegan orange coloring and the other with vegan green. I used a Wilton Piping Tip 66 and Wilton Piping Tip 1.
Slice and serve! Store any leftovers in an airtight container and in the fridge for up to 4 days, or in the freezer for up to 3 months.

Notes

Gluten free: I recommend King Arthur Measure for Measure Gluten Free Flour. I’ve also tested this with oat flour!

Walnuts/Raisins: If you’d like to add in walnuts, raisins, or pecans, you may add in 1/3-1/2 cup of each (if you’re using just walnuts, add in 1/2 cup, if you’re adding in all three, use 1/3).

The Original Paleo Vegan Carrot Cake Recipe:

This recipe has been retested and adjusted from its original to suit more households. However, there are some original readers that love the original Paleo Vegan carrot cake version, so I left it here in case you prefer this one!

Vegan Carrot Cake

1 cup shredded carrots (can buy pre-shredded)
1 1/2 cup oat flour
1 1/2 cup cassava flour flour
3 tbsp ground flax/chia seed (mixed with 1/3 cup water)
1 cup coconut milk with 1 tsp apple cider vinegar
1/2 cup olive oil or vegan butter (unsalted) (melted)
1/2 cup maple syrup
1 cup mashed sweet potato (pre-cooked)
1 tsp cinnamon
1 tsp all spice
1/2 tsp nutmeg
1 1/2 tsp baking soda
1 tbsp baking powder
1 tsp vanilla extract
1/4 tsp sea salt

Vegan Cream Cheese Frosting

1 cup vegan cream cheese (room temperature)
1 cup vegan butter (room temperature)
3 cups powdered sugar
2 tbsp coconut milk
1 batch vegan caramel sauce (optional)

Preheat oven to 375F and grease three 6″ cake pans with olive or coconut oil.
In a large bowl, whisk together oat flour, cassava flour, baking soda, baking powder, spices, and sea salt.
Pour in coconut milk, olive oil, vanilla extract, maple syrup, and ground flax seed mixture, and mix until well combined.
Add in shredded carrots and mashed sweet potato. Mix thoroughly.
Pour evenly into both cake pans and place cake pans in the oven.
Bake for 40 minutes, or until toothpick comes out clean.
Remove the cakes from the oven and allow them to cool fully before frosting.
*Follow instructions below for the frosting so that you make it while the cakes are cooling.

Vegan Cream Cheese Frosting

In a medium bowl and using a hand mixer, beat together vegan cream cheese, vegan butter, and coconut milk.
Add in powdered sugar and beat until it becomes thick.
Set aside and cover until ready to frost (you can place it for a few minutes in the fridge, but not too long because you don’t want it to harden).
Frost cake, top with vegan caramel sauce if desired, and enjoy!

Nutrition

Serving Size: 1 slice
Calories: 336
Sugar: 35.1 g
Sodium: 284.8 mg
Fat: 10.1 g
Saturated Fat: 3.6 g
Carbohydrates: 58.3 g
Fiber: 1.1 g
Protein: 3.4 g
Cholesterol: 13 mg