Best Vegan Carrot Cake
Indulge in the ultimate plant-based delight with this Best Vegan Carrot Cake recipe, where moist layers of spiced cake, creamy frosting, and vibrant carrots unite to create a delectable dessert that’s utterly irresistible.
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Welcome to the epitome of indulgence: this ultimate vegan carrot cake recipe. With its moist, tender crumb infused with the warmth of cinnamon, nutmeg, and cloves, and studded with sweet, grated carrots, this cake is a true classic that never fails to delight. Topped with a decadent dairy-free cream cheese frosting that strikes the perfect balance between tangy and sweet, each bite of this cake is a symphony of flavors and textures.
Whether you’re celebrating a special occasion or simply craving a slice of comfort, this carrot cake is sure to become a beloved favorite in your repertoire. So, gather your ingredients and let’s embark on a journey to bake the best vegan carrot cake you’ve ever tasted.
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Best Vegan Carrot Cake
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Ingredients:
For the cake:
2 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 cup brown sugar
1 tsp baking soda
2 tsp baking powder
1 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp salt
1/2 cup vegetable oil
3/4 cup almond milk
1 cup crushed pineapple
1 tsp pure vanilla extract
3 cup grated carrots
1 cup chopped walnuts
For the cream cheese frosting:
1/2 cup vegan butter
8 oz vegan cream cheese
4 cups powered sugar
1 tsp pure vanilla extract
Directions:
Preheat the oven to 350 degrees and grease 2, 8 inch cake pans.
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.
Add the vegetable oil, crushed pineapple, almond milk and pure vanilla extract and stir with a large spoon. Be careful not to over-mix.
Fold in the grated carrot and chopped walnuts.
Pour half of the batter into each greased pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Remove the pans from the oven and let them throughly cool before frosting.
For the Vegan Cream Cheese Frosting:
Using a stand mixer or a bowl with a hand mixer, beat the vegan butter until it is creamy. Add the vegan cream cheese and beat until combined, approximately 1 minute.
Add the vanilla extract and the powdered sugar one cup at a time. If the frosting is too runny, add more powdered sugar and place in the refrigerator to firm up.
Add a generous amount of frosting to the top of one of the cooled cakes. Spread it out and then add the second layer. I decorated the cake with additional chopped walnuts and piped carrots.
Best Vegan Carrot Cake
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup almond milk
- 1 cup crushed pineapple
- 1 tsp pure vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts
For the cream cheese frosting
- 1/2 cup vegan butter, room temperature
- 8 oz vegan cream cheese
- 4 cups powered sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350 degrees and grease 2, 8 inch cake pans.
- In a mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.
- Add the vegetable oil, crushed pineapple, almond milk and pure vanilla extract and stir with a large spoon. Be careful not to overmix.
- Fold in the grated carrot and chopped walnuts.
- Pour half of the batter into each greased pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.Remove the pans from the oven and let them throughly cool before frosting
For the cream cheese frosting
- Using a stand mixer or a bowl with a hand mixer, beat the vegan butter until it is creamy. Add the vegan cream cheese and beat until combined, approximately 1 minute.
- Add the vanilla extract and the powdered sugar one cup at a time. If the frosting is too runny, add more powdered sugar and place in the refrigerator to firm up.
- Add a generous amount of frosting to the top of one of the cooled cakes. Spread it out and then add the second layer. I decorated the cake with additional chopped walnuts and piped carrots.
Looking for more cookie recipes like this Best Vegan Carrot Cake?
Vegan Caramel Apple Upside Down Cake
Vegan Apple Spice Cupcakes with Salted Caramel Frosting
Amazing Vegan Hot Chocolate Cookies
I love seeing your finished recipes! If you enjoyed making this Best Vegan Cqrrot Cake or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!
