This vegan carrot cake is just like the classic cake recipe, made without eggs and dairy! Two layers of spiced cake are packed with shredded carrots, stacked, and frosted with the dreamiest cream cheese frosting. I decorate this cake with toasted walnuts for the perfect finishing touch!
The cozy spices in carrot cake make it perfect for fall and winter. And in my house, it’s also a favorite spring dessert! Maybe it’s because carrots are one of the first crops available when the weather starts to warm up, or maybe it’s because carrots happen to be the Easter Bunny’s favorite snack. Whatever the reason, I thought it was time to tackle making a vegan carrot cake recipe to share here for all your year-round celebrations.
Why This Vegan Carrot Cake Recipe Works
- A classic, made vegan. Paired with my favorite cream cheese frosting , this vegan carrot cake is almost identical to a typical carrot cake made with eggs and dairy. Sweet, perfectly spiced, and impossible to resist!
- Moist from oil in the batter. Of all the baked goods you can make plant-based, carrot cake is a perfect candidate. It’s made with oil instead of butter, and it’s a naturally dense cake.
- Swap the eggs with applesauce. This recipe replaces the eggs with a simple swap of applesauce, rather than having to make a flax egg or purchase an egg replacer at the grocery store.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions. The FULL recipe with amounts and details can be found BELOW (scroll to it) in the recipe card.
Carrot cake ingredients.
- All-purpose flour – Sift the flour after you measure it.
- Baking soda, baking powder, and salt – This recipe uses both to help the cake rise. Check the expiration dates so you know your leavening is as fresh as possible.
- Spices – Ground cinnamon, ginger, nutmeg, and cloves flavor this cake with warm spices. You can also replace the individual spices with pumpkin pie spice .
- Solid refined coconut oil – Measure the oil while it is solid, not liquid. If your jar of coconut oil is melted, chill it in the refrigerator until it hardens.
- Brown sugar – Or granulated sugar, or half-and-half.
- Unsweetened applesauce – Applesauce lends structure to the cake in place of eggs. I recommend unsweetened applesauce so the carrot cake doesn’t come out overly sweet.
- Vanilla extract – Or an equal amount of vanilla paste.
- Finely grated carrots – You’ll need about 3 large carrots.
- Chopped walnuts – If you’d like, you can swap the toasted walnuts for toasted pecans. Lightly toast the nuts in a skillet over medium heat; remove them from the pan when they’re fragrant and just beginning to darken. You can also leave the nuts raw if you prefer.
Vegan Cream Cheese Frosting
- Vegan cream cheese – Take the cream cheese out of the refrigerator when you’re ready to make the frosting. It should be cold.
- Vegan butter – The butter, on the other hand, should be room temperature.
- Powdered sugar – Sift the powdered sugar after measuring it for a lump-free frosting.
Can I Add Raisins?
Traditional carrot cake typically has either pineapple, nuts, raisins, coconut, or some combination of these ingredients. If you’d like to add raisins, you can, but because raisins tend to be a controversial ingredient, I’ve made this vegan carrot cake without them!
How to Make Vegan Carrot Cake
If you don’t have a large block of time to make everything in one go, you can easily bake the cakes one day, then make the frosting and assemble the layers the next. I also have carrot cake muffins that I make when time is of the essence! Here are the steps to make this easy carrot layer cake:
Mix the dry ingredients.
- Prepare. Preheat your oven to 350℉. Meanwhile, grease and flour two 9-inch cake pans, tapping out any excess flour.
- Mix the dry ingredients . In a mixing bowl, whisk the flour, baking soda, baking powder, salt, and spices until incorporated.
- Mix the wet ingredients . Scoop the coconut oil into a microwave-safe bowl. Melt the oil in the microwave by heating it in 15-second bursts. Transfer the oil to a large mixing bowl and stir in the sugar, applesauce, and vanilla extract until the mixture is smooth.
Combine and fold in the carrots and nuts.
- Finish the cake batter. Pour the dry mixture into the wet mixture, then fold in the carrots and nuts.
- Bake . Divide the cake batter into the two prepared pans and bake for about 35 minutes, or until a toothpick inserted into the centre comes out clean or almost clean (a few crumbs are fine).
- Cool . Place the cake pans on wire racks and cool for about 20 minutes. After this, carefully remove the cakes from the pans and let them finish cooling directly on the racks.
Frost and Assemble the Cake
Mix the frosting.
- Make the frosting . Beat the butter and cream cheese for about 2 minutes, then beat in the vanilla extract and salt, followed by the powdered sugar, one cup at a time. Once the first cup is incorporated, add the next, then the next. When the frosting reaches your desired sweetness and consistency, stop there.
- Chill the frosting . Place the bowl of frosting in the refrigerator for at least 15 minutes to allow it to thicken a bit.
- Assemble and frost . Set one of the cake layers on a cake plate or lazy Susan and frost the top of the first layer. Set the second layer on top of the first, then frost the sides and top of the cake. Garnish with nuts and refrigerate for at least 15 minutes before serving to set the frosting.
Can I Make Cupcakes Instead?
Absolutely! If you’d prefer to make cupcakes instead of a layer cake, jump over to my carrot cupcakes recipe . It’s also vegan and very easy to make.
Tips for the Best Carrot Cake
- Easier cake removal. If turning out cakes to remove them from the pans always makes you a little nervous, you can make things easier by greasing the bottoms of the pans and lining them with a circle of parchment paper. (Greasing the pan first keeps the parchment in place!)
- Adding raisins and coconut. If you like raisins and coconut, you can add them to the batter; I recommend soaking the raisins in rum, apple juice, or water first to plump them up and keep them from absorbing moisture from the cake.
- Making the frosting pipeable. If you want to add rosettes or other decorative flourishes with the frosting, I recommend adding all 4 cups of powdered sugar to ensure it’s stiff enough for piping.
How to Store
- Refrigerate leftovers. Store your vegan carrot cake in the refrigerator for up to 4 days; I recommend wrapping it in plastic wrap or transferring it to an airtight storage container if you have leftovers. Let the cake sit on the countertop for 15 minutes or so before serving.
- Freeze. This carrot cake freezes beautifully! If you want to freeze the whole cake, place it on a parchment-lined baking sheet and freeze it, uncovered. Once the frosting is solid, you can wrap the cake in a few layers of plastic wrap and return it to the freezer for up to 3 months. Leftovers can be frozen in an airtight storage container. To serve, let the cake thaw in the refrigerator, then let it sit on the countertop for 15 minutes or so to come to room temperature.
More Vegan Cake Recipes
- Vegan Red Velvet Cake
- Vegan Chocolate Cake
- Pumpkin Dump Cake
- Coffee Cake
- Vegan Coconut Cake
Ingredients
For the cake:
- 2 ¼ cups all-purpose flour, sifted , 270g
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- ½ tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup solid refined coconut oil , 200g
- 1 ½ cups brown sugar , 300g or cane or organic white sugar
- 1 cup unsweetened applesauce , 250g
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots , about 3 large carrots (288g)
- 1 cup chopped walnuts , toasted (112g)
For the vegan cream cheese frosting:
- 8 ounces vegan cream cheese , cold from the fridge
- ½ cup vegan butter , room temperature
- 1 teaspoon vanilla extract
- Pinch salt
- ¼ cup cornstarch , sifted (32g)
- 3-4 cups powdered sugar , sifted (480g)
- 1 cup chopped walnuts , for garnish (optional)
Instructions
- Preheat oven to 350℉/180°C, then grease and flour two 9-inch cake pans, tapping out any excess flour. (Alternatively, you can grease the bottom of the pans, then line them with parchment paper for even easier cake removal.)
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and spices.
- Place the coconut oil in a microwave-safe bowl. Melt the oil in the microwave by heating in 15-second bursts, then stir in the sugar, applesauce and the vanilla extract until thoroughly combined, at least 2-3 minutes.
- Pour the flour mixture into the wet mixture, then fold in the shredded carrots, and nuts.
- Divide the cake batter into the two prepared pans. Bake for 35 minutes, or until a toothpick inserted into the centre comes out clean or almost clean (a few crumbs are fine).
- Place the cake pans on wire racks and let them cool for 20 minutes. After 20 minutes, carefully remove the cakes from the pans and let them finish cooling on the wire racks.
To make the frosting and assemble:
- Beat the butter and cream cheese for about 2 minutes, or until fully incorporated. Beat in the vanilla extract and salt, followed by the sifted cornstarch and powdered sugar. Once the first cup is incorporated, add the next, then the next. If the frosting has reached your desired sweetness and consistency, stop there. If not, add the fourth cup of sugar. I usually add all 4 cups to reach a stiffness that I can pipe.
- Refrigerate the bowl of frosting for at least 15 minutes before using.
- Set one of the cake layers on a cake plate or lazy Susan. Frost the top of the first layer and set the second layer on top. Then, frost the sides and top of the cake. Garnish with nuts or decorate any way you like and refrigerate for at least 15 minutes before serving to set the frosting.
- If storing in the fridge, wrap the cake in saran wrap.
Notes
Vegan Carrot Cake
Ingredients
For the cake:
- 2 ¼ cups all-purpose flour, sifted 270g
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- ½ tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup solid refined coconut oil 200g
- 1 ½ cups brown sugar 300g or cane or organic white sugar
- 1 cup unsweetened applesauce 250g
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots about 3 large carrots (288g)
- 1 cup chopped walnuts toasted (112g)
For the vegan cream cheese frosting:
- 8 ounces vegan cream cheese cold from the fridge
- ½ cup vegan butter room temperature
- 1 teaspoon vanilla extract
- Pinch salt
- ¼ cup cornstarch sifted (32g)
- 3-4 cups powdered sugar sifted (480g)
- 1 cup chopped walnuts for garnish (optional)
Instructions
- Preheat oven to 350℉/180°C, then grease and flour two 9-inch cake pans, tapping out any excess flour. (Alternatively, you can grease the bottom of the pans, then line them with parchment paper for even easier cake removal.)
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and spices.
- Place the coconut oil in a microwave-safe bowl. Melt the oil in the microwave by heating in 15-second bursts, then stir in the sugar, applesauce and the vanilla extract until thoroughly combined, at least 2-3 minutes.
- Pour the flour mixture into the wet mixture, then fold in the shredded carrots, and nuts.
- Divide the cake batter into the two prepared pans. Bake for 35 minutes, or until a toothpick inserted into the centre comes out clean or almost clean (a few crumbs are fine).
- Place the cake pans on wire racks and let them cool for 20 minutes. After 20 minutes, carefully remove the cakes from the pans and let them finish cooling on the wire racks.
To make the frosting and assemble:
- Beat the butter and cream cheese for about 2 minutes, or until fully incorporated. Beat in the vanilla extract and salt, followed by the sifted cornstarch and powdered sugar. Once the first cup is incorporated, add the next, then the next. If the frosting has reached your desired sweetness and consistency, stop there. If not, add the fourth cup of sugar. I usually add all 4 cups to reach a stiffness that I can pipe.
- Refrigerate the bowl of frosting for at least 15 minutes before using.
- Set one of the cake layers on a cake plate or lazy Susan. Frost the top of the first layer and set the second layer on top. Then, frost the sides and top of the cake. Garnish with nuts or decorate any way you like and refrigerate for at least 15 minutes before serving to set the frosting.
- If storing in the fridge, wrap the cake in saran wrap.
Notes
Nutrition
Vegan Carrot Cake https://jessicainthekitchen.com/vegan-carrot-cake/ April 11, 2022
These vegan carrot cake cupcakes are perfectly spiced and easy to bake, topped with tangy homemade cream cheese frosting and crushed walnuts. This easy dessert has everything you love about traditional carrot cake—made into cupcakes, minus the eggs and dairy!
I love my vegan carrot cake recipe, but sometimes you don’t need a whole cake. Sometimes, you want perfectly fluffy, deliciously frosted carrot cupcakes! You’re in luck. I’ve adapted my original carrot cake recipe into these moist, flavorful vegan carrot cake cupcakes. They’re a great addition to any party or Easter celebration, but you can totally make them for yourself and stash some in the freezer for whenever you have a craving. Speaking from experience! You’re going to love how easy these are to make.
About These Moist, Fluffy Vegan Carrot Cake Cupcakes
- Swap the eggs with applesauce. The cupcakes start with a dense, spiced carrot cake base. Because traditional carrot cake is always made with oil and tends to be denser than a vanilla cake or chocolate cake , you can easily make it vegan by swapping the eggs for applesauce!
- Dreamy homemade frosting. My carrot cupcakes are capped off with a swirl of homemade vegan cream cheese frosting , which you may recognize from my red velvet cupcakes . If you’re not concerned about appearances, you can spread the frosting on with an offset spatula instead of piping it, but trust me when I say you’re going to want a generous amount on each cupcake because it’s THAT good.
- Get them party-ready. Garnish each cupcake with toasted walnuts, or get creative and pipe a carrot onto the top! These make an excellent Easter dessert or holiday treat, especially if you’re expecting a crowd.
Notes on Ingredients
These carrot cupcakes use the same ingredients as my original vegan carrot cake recipe, adapted to bake in a cupcake pan instead. Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- All-purpose flour – Sift the flour after measuring it. This removes any lumps that may find their way into the cake batter.
- Baking soda and baking powder – I use both for exceptionally fluffy, tall carrot cupcakes.
- Spices – Ground cinnamon, ginger, nutmeg, and cloves. If you’d like, you can replace these individual spices with pumpkin pie spice , which shares many of the same ingredients.
- Solid refined coconut oil – Make sure you measure the oil while it’s solid. If your kitchen is hot and the coconut oil has melted in the jar, pop it in the fridge for a bit.
- Brown sugar – Or granulated sugar.
- Unsweetened applesauce – Applesauce gives these vegan cupcakes structure in lieu of a flax egg or vegan egg replacer . I recommend unsweetened applesauce, so your cupcakes don’t come out overly sweet.
- Vanilla extract – Or equal parts vanilla paste.
- Finely grated carrots – You’ll need about 3 large carrots for this recipe. Grate the carrots using a box grater so it’s quick and easy.
- Chopped walnuts – Toast the nuts by placing them in a skillet over medium heat. Then, remove them from the pan when they’re fragrant and darkened. You can swap walnuts with pecans if you’d prefer, or skip the nuts and add raisins to make this recipe nut-free.
Vegan Cream Cheese Frosting
- Vegan cream cheese – This should be cold from the fridge.
- Vegan butter – This should be room temperature.
- Vanilla extract – Again, swap with vanilla paste if you’d like.
- Powdered sugar – Sift the powdered sugar to prevent lumps in your frosting.
How to Make Vegan Carrot Cupcakes
You can either make these all in one go, or break things up and make the cupcakes one day and frost them the next. It’s up to you! Here’s an overview of the recipe with step-by-step photos.
Mix the dry ingredients.
- Prepare. Preheat your oven to 350℉ and place cupcake liners into your muffin or cupcake pan.
- Mix the dry ingredients. Whisk the flour, baking soda, baking powder, salt, and spices in a mixing bowl.
- Mix the wet ingredients. Place the coconut oil in a microwave-safe bowl and melt it in the microwave by heating in 15-second bursts. Then, pour the melted oil into a large mixing bowl, stir in the sugar, applesauce, and vanilla extract. Mix until combined, about 2-3 minutes.
Add the carrots, nuts, and dry ingredients.
- Finish the cupcake batter. Pour the flour mixture into the bowl with the wet mixture, then fold in the shredded carrots and nuts.
- Fill the cupcake pan. Working quickly, divide the batter between the 24 cupcake liners, filling them about two-thirds of the way full.
- Bake . Place the pan in the centre of the middle rack in your oven. Bake the cupcakes for 20-22 minutes. Remove the cupcakes from the oven and let them cool in the pans for about 5 minutes, then transfer them to a wire rack to finish cooling.
Frost the Cupcakes
Mix the frosting.
- Make the frosting . Start by beating the butter and cream cheese for about 2 minutes. Then, beat in the vanilla extract and salt, followed by the powdered sugar, one cup at a time. Once the first cup is incorporated, add the next, then another. When the frosting reaches your desired sweetness and consistency, stop there; otherwise, add more sugar.
- Refrigerate the frosting . Place the bowl of frosting in the refrigerator for at least 15 minutes to allow it to thicken a bit.
- Frost the cupcakes . Use a piping bag or offset spatula to frost the cupcakes, then garnish with the toasted walnuts, if you’re using them.
Tips for Bakery-Style Cupcakes
- Perfect portioning. You can use an ice cream or cookie dough scoop to help make sure your cupcakes all have equal amounts of batter. This ensures they’ll all be done baking at the same time!
- Removing air bubbles. Gently tap the pan on the counter three times by lifting and tapping down slightly to remove any air bubbles from the batter before baking.
- Getting pipe-able frosting . If you plan on piping the frosting, you’ll need it to be nice and thick. I recommend using all 4 cups of powdered sugar for a stiffness that’s conducive to piping.
How to Store
- Refrigerate. Store your vegan carrot cupcakes in an airtight storage container in the refrigerator for up to 4 days. Let the cupcakes come to room temperature before serving.
- Freeze. Pre-freeze the frosted carrot cupcakes on a baking sheet, uncovered. As soon as the frosting is frozen solid, transfer the cupcakes to an airtight storage container or freezer bag. Freeze for up to 2 months, and thaw the cupcakes in the refrigerator before serving.
More Vegan Cupcake Recipes
- Vegan Pumpkin Cupcakes
- Vegan Chocolate Cupcakes
- Peppermint Swirl Cupcakes
- Vegan Vanilla Cupcakes
Ingredients
For the cake:
- 2 1/4 cups all-purpose flour, sifted , 270g
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- ½ tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup solid refined coconut oil , 200g
- 1 ½ cups brown sugar , 300g
- 1 cup unsweetened applesauce , 250g
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots , about 3 large carrots (288g)
- 1 cup chopped walnuts , toasted (112g)
For the vegan cream cheese frosting:
- 8 ounces vegan cream cheese , cold from the fridge
- ½ cup vegan butter , room temperature
- 1 teaspoon vanilla extract
- Pinch salt
- ¼ cup cornstarch , sifted (32g)
- 2-3 cups powdered sugar , sifted (480g)
- 1 cup chopped walnuts , for garnish (optional)
Instructions
- Preheat the oven to 350°F/180°C. Line muffin cups with cupcake liners or foil bake cups.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and spices.
- Place the coconut oil in a microwave-safe bowl. Melt the oil in the microwave by heating in 15-second bursts, then stir in the sugar, applesauce and the vanilla extract until thoroughly combined, at least 2-3 minutes.
- Pour the flour mixture into the wet mixture, then fold in the shredded carrots, and nuts.
- Working quickly, divide the batter evenly between 24 cupcake liners (about ⅔ ‘s full). You can use an ice cream scoop to help! Tap the cupcake pan on the counter three times (lift and tap down slightly) to remove any excess air bubbles before baking.
- Place the pan in the middle rack of your oven and in the center of that rack. Bake for 20-22 minutes until fully cooked. Remove from the oven and let them cool in the pans for about 5 minutes, then remove onto a wire rack to cool completely.
- After cooled, frost with vegan cream cheese frosting and some walnuts. Enjoy!
To make the frosting and assemble:
- Beat the butter and cream cheese for about 2 minutes, or until fully incorporated. Beat in the vanilla extract and salt, followed by the sifted cornstarch and powdered sugar. Once the first cup is incorporated, add the next, then the next. If the frosting has reached your desired sweetness and consistency, stop there. If not, add the third cup of sugar. I usually add all 3 cups to reach a stiffness that I can pipe.
- Refrigerate the bowl of frosting for at least 15 minutes before using.
- Frost cupcakes and garnish with walnuts, and enjoyed! You can store them on the counter if you live in a cool climate/air conditioned home or in the fridge.
Notes
- Storage instructions: Store your vegan carrot cupcakes in an airtight storage container in the refrigerator for up to 4 days. Let the cupcakes come to room temperature before serving.
- Freezing instructions: Freeze carrot cupcakes by putting them on a baking sheet, uncovered, and placing them in the freezer. As soon as the frosting is frozen solid, transfer the cupcakes to an airtight storage container or freezer bag. Thaw the cupcakes in the refrigerator before serving.
