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Vegan Carrot Cake Recipe

4.98 from 43 votes

This homemade vegan carrot cake recipe is soft, moist, and irresistibly delicious, with thick vegan cream cheese frosting in each and every unbelievable bite! 

The Best Vegan Carrot Cake Recipe

The best vegan carrot cake

One Bowl

Dairy Free

Egg Free

Oil Free Option

If you’re looking for a truly show stopping vegan Easter dessert that’s easy to make and guaranteed to wow both vegans and omnivores, this is absolutely the recipe you should choose – because it comes out perfectly every single time.

Also try the popular Healthy Carrot Cake Cupcakes

How To Make A Vegan Carrot Cake From Scratch

This simple vegan cake recipe calls for just a few basic ingredients.

Sweet and flavorful, it will become your go-to carrot cake recipe for years to come.

Don’t be surprised if this cake starts showing up in your dreams.

The classic taste will remind you of a traditional carrot cake you’d find at an upscale restaurant or bakery. And yet it is secretly healthy at the same time, with no dairy and no eggs required.

The recipe is also packed with a full cup of shredded carrot, making it ultra moist and soft, without all the extra fat.

If desired, you can add raisins, pineapple, or crushed walnuts to the batter. You will want to make the recipe not just for Easter, but for birthday parties, Mother’s Day, Thanksgiving, and Christmas too.

Readers also love these Healthy Blueberry Muffins

Carrot Cake Batter

How to make vegan carrot cake

Start by preheating the oven to 350 degrees Fahrenheit. Grease and line an eight inch round or square pan with parchment paper.

If you are doubling the recipe for a double layer carrot cake, prepare two pans instead of one. A doubled recipe will also fit into one 9×13 pan.

To make the carrot cake from scratch, whisk together the first five ingredients, and let the mixture sit for at least 10 minutes, or cover and refrigerate overnight.

Stir all remaining ingredients into the liquid to form a cake batter. Pour the batter into the prepared pan, and smooth down with a spatula or spoon.

Bake on the oven center rack for thirty minutes or until a toothpick inserted into the center of the cake comes out mostly clean.

Baking tip: I recommend loosely covering the carrot cake once it is cool and letting it sit overnight on the counter. If you can wait, the recipe tastes sweeter and has a lighter texture the next day.

After a day, leftover cake should be refrigerated for three to four days. Or it can also be sliced and frozen for up to three months.

Carrot Cake Ingredients

Plant based carrot cake ingredients

The vegan carrot cake recipe calls for shredded carrot, applesauce or pineapple, optional oil, white vinegar or apple cider vinegar, flour, pure vanilla extract, cinnamon, baking soda, sugar, and a pinch of salt.

Spelt, oat, white all purpose, and some brands of gluten free flour will work. We have not tested the recipe with whole wheat flour, pastry flour, coconut flour, or almond flour. If you want a low carb and sugar free carrot cake, try the keto carrot cake option mentioned in the recipe below.

Chocolate Covered Katie Vegan

Out of applesauce? You can substitute an equal amount of mashed banana for a fun flavor variation. Crushed pineapple is also a wonderful choice.

The recipe is spiced with one and a half teaspoons of ground cinnamon. You can also add a pinch of nutmeg, cloves, and powdered ginger for a carrot spice cake.

Vegan Carrot Cake Recipe

Carrot cake frosting options

Let’s be real. One of the best parts of carrot cake is the frosting!

My favorite way to serve the dairy free carrot cake is with the homemade vegan cream cheese frosting recipe directly under the photo below.

But it is also great topped with homemade or store bought vegan vanilla frosting, Coconut Butter, or even with Coconut Whipped Cream.

To save time, you can take a shortcut and use packaged frosting. Oddly enough, both Duncan Hines Creamy Home Style Cream Cheese Frosting and Pillsbury Creamy Supreme Cream Cheese Flavored Frosting are accidentally vegan. I’m not saying they are healthy frosting options, but if you are in a hurry, they can work in a pinch.

Super Easy Easter Vegan Carrot Cake

Vegan cream cheese frosting

Beat room temperature 8 oz cream cheese (such as Tofutti or Miyokos) or homemade Vegan Cream Cheese with 4 oz butter spread (such as Melt or Earth Balance) or coconut butter, 2 cups powdered sugar, and 1 tsp pure vanilla extract.

Add a little nondairy milk of choice as needed. For reference, this recipe yields about 2 cups of frosting, and I used about 1/2 cup of frosting on each of the layers of the carrot cake in the pictures.

Leftover frosting? Make these Vegan Cinnamon Rolls

Above, watch the vegan carrot cake recipe video

Vegan Easter Dessert Carrot Cake
Pin it now to save for laterPin Recipe

Vegan Carrot Cake

This homemade vegan carrot cake recipe is ultra moist and delicious! For a double layer cake or to fill a 9×13 pan, simply double the ingredients.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 10 – 12 slices
5 from 43 votes


  • 1 cup shredded carrot, packed (200g)
  • 1/2 cup applesauce or crushed pineapple
  • 1/4 cup oil, or additional applesauce for fat free
  • 2 tsp white or cider vinegar
  • 2 tsp pure vanilla extract
  • 1 1/2 cups white, spelt, oat, or bob's gf flour (Here's a Keto Carrot Cake)
  • 1 1/2 tsp cinnamon
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup sugar, unrefined if desired
  • optional 1/4 cup raisins
  • optional handful shredded coconut, crushed walnuts or pecans, etc.


  • Preheat oven to 350 F. Grease and line an 8-inch square or round pan with parchment. (If doubling the recipe, use two 8-inch pans or one 9×13.) In a mixing bowl, whisk together the first 5 ingredients and let sit at least 10 minutes or refrigerate overnight. Stir in all remaining ingredients. Pour into the pan, and smooth down. Bake 30 minutes or until a toothpick inserted into the cake comes out clean. If you can wait, I like to loosely cover once cool and let it sit overnight, because the cake tastes sweeter and has a lighter texture the next day! Leftovers can then be refrigerated 3-4 days or sliced and frozen. The frosting recipe I used for this cake is written out above. And if you’re a visual person, be sure to check out the video above that shows how to make the carrot cake.
    View Nutrition Facts


The cake was adapted from my Carrot Cake Banana Bread.

Have you made this recipe?

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Published on March 30, 2022

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    • Jason Sanford says

      That particular trial was all purpose, but the results with spelt flour look pretty much the same!
      Jason (media relations)

        • Jason Sanford says

          We haven’t tried, so we honestly don’t have any idea. Be sure to report back if you experiment!
          Jason (media relations)

          • Julia says

            I made this carrot cake for company today and it was amazing! I used crushed pineapple instead of applesauce and used 1cup of almond flour and 1/2 cup of cassava flour to keep it gluten free.
            Turned out perfectly!
            Thanks so much for the fantastic recipe.😊

          • Denisa says

            Hi and thank you so much for the recipe.
            I made this cake today, baked it for 50 min instead of 30 because it looks raw inside.
            It s delicious but i was wondering if after 50min in the oven should be that moist inside.
            I can add pictures but i don’t know how.
            Nevertheless is really tasty.(i used crushed pineapple and gf plain white flour)
            I am just curious why mine is almost raw inside after 50 min.

            Many, many thanks for the recipe.

          • CCK Media Team says

            Hi, thanks for trying it! What brand of GF flour did you use? We’ve only tried the recipe with Bobs. Is your oven calibrated? And are you at high elevation or in a humid climate? So glad the flavor is good!

  1. Angela says

    Yum my favourite cake. Thank you so much for this lovely recipe : )
    You look so stunning in your photo especially the cake (just joking)the dress is so pretty too. How do you keep getting better and better as each year go by? I’m jealous : ) I don’t like getting old : ) Don’t worry I really am an old girl : ) I read somewhere that grannies are antique little girls now isn’t that cute/
    Stay safe sweet Katie. Love from Australia. Angela X

  2. Melissa says

    This really looks and sounds incredible! Carrot cake is one of my favorite desserts and I’m always on the lookout for healthier versions! Thanks so much for sharing.

  3. Dee says

    I made it!! It’s really good. Maybe it could’ve cooked for an extra 5 minutes? It’s extremely creamy (almost raw) in the middle, but I like it like that. I’m not complaining; just sharing.
    I’m so mad I didn’t put any nuts in it. I totally forgot, but wow is this cake delicious. I’ll make it again, and include walnuts.
    It doesn’t need any frosting; it’s perfect as is. Honestly, it’s a great cake.
    I used Robin Hood GF flour and it’s great. I also used cinnamon applesauce (because that’s all I had) and I used oil instead of extra applesauce.
    MAKE IT! You’ll LOVE it!

  4. Geri Lynn Habstritt says

    Would an Almond Flour/Tapioca or Arrowroot flour mixture in place of the other flours work as a substitute for a grain free alternative?

    • Jason Sanford says

      We haven’t tried, so unfortunately we honestly don’t have any idea. Be sure to report back if you experiment!
      Jason (media relations)

  5. Jean L says

    I made 6 large cupcakes…or 6 mini cakes…whatever you prefer! They were so moist and delicious! And the recipe is so easy.
    I only had a little bit of flour, so I used spelt, brown rice and reg flours….it worked! Even my boyfriend loved them! (I think the frosting was awesome too!)

  6. Kristen Cook says

    This cake was absolutely fantastic! I am gluten free and for the flour portion I did 3/4 C. Gluten free flour and 1/2 c. teff flour and it was perfect. For the 1/4 c. oil I did 2 T. oil and 2. T. water. My whole family enjoyed it and I will make it again very soon. Thank you!

      • Peachii says

        Love the way this cake tastes. We used coconut flour but it made the batter and cake dry and it came out more like a still very delicious coconut-carrot crumble rather than a cake. So if you are going to use coconut flour just keep mind that it has a higher moisture absorbancy rate than regular flour. We are going to experiment with this recipe some more and hopefully find the right liquids to coconut flour ratio.

        • CCK Media Team says

          Just use the same amount. The applesauce is for moisture, and since yogurt has a similar texture it will work just as well 🙂

          • CCK Media Team says

            Sorry we have never tried it so can’t say how/if that would work. You can make your own applesauce from apples though (google for a recipe, and use one that is completely smooth to get results like you would get with storebought applesauce).

    • Jason Sanford says

      Sorry we have not tried so honestly do not know. Be sure to report back if you experiment.
      Jason (media relations)

  7. Rubytwoshoes says

    Run, do not walk & make this cake, you won’t regret it. I still cannot get over how incredibly rich & moist this cake was without oil! I had a tired old zucchini in the fridge so I subbed that for carrot without a hitch. I highly recommend using the pineapple and subbing out oil for applesauce, you will not know the difference. I added a 1/2 cup of toasted walnuts, also…used pumpkin spice, cinnamon with a pinch of Garam Masala, pure heaven…I loved that this is not a huge dessert since there’s only 2 of us. Oh, and it does not need frosting, it is so sweet as is, perfect with a cup of tea or coffee…
    With the pineapple and applesauce the dessert is really sweet, I will omit sugar next round and see how it goes. Also going to bake it in a loaf pan, it begs to made into muffins as well… : )

  8. RB says

    Amazing. I subbed melted butter for the oil and used real sugar because those were the ingredients I had on hand. The cake is dense, moist, flavorful, and simply perfect. Not cloyingly sweet- just the right balance of everything! It’s nice to have a trusted recipe to go back to. Thanks so much for this one!

  9. Angela says

    This is the best vegan carrot cake recipe I have ever tried, or even the best carrot cake recipe period. It was soft, moist, and just the perfect sweetness. Thank you so much for your creative recipes. We haven’t tried a bad one yet! 🙂 🙂

  10. Merry Soellner says

    I made this recipe yesterday afternoon. I used crushed pineapple, because most carrot cakes that I’ve REALLY liked had pineapple in them. The batter is really dry when you put in the pan to bake. I was surprised by that. I tasted it before I put in the oven, which was a good thing…I had forgotten the sugar! Someone in an earlier comment said they were going to try it without sugar, and I don’t think you’ll like it very much. I did go back and add the sugar. ? I also had to bake for about 45 minutes, rather than 30. I used the vegan cream cheese frosting recipe, which came out a little more liquid than I would like, so will adjust that next time I make the recipe. I will say that it turned out really well! I love a good carrot cake and this will be my “go to” from here on. Thanks for making it available to us all! ????. Happy Easter!

    • Jason Sanford says

      Lol so glad you noticed and were able to add the sugar in before baking it! I forgot sugar once in a cookie recipe and it was a disaster ?

  11. Nancy says

    So the batter with just the first 5 ingredients sits up to overnight, and then you finish the rest of the ingredients and bake it, and then it sits overnight again before frosting? This is a multi-day process?

    • Jason Sanford says

      It says the batter should sit ten minutes. If you want to refrigerate it overnight you can, but it’s not required.

      • Nicole says

        So if we leave it to have it the next day, does it have to be refrigerated or left out on the counter? Thank you in advance!

  12. Gretchen Lillie says

    Great consistency, however it needed a flavor boost. I added 1/2 tsp ground cloves, nutmeg, allspice, and ginger along with the cinnamon. The second go at making these and they are perfect! I also used coconut sugar. Yum!

  13. TDU64 says

    OH MY WORD! This cake is my favourite! …and my Grandkids’ favourite!!! I use whole wheat pastry flour, add crushed pineapple instead of applesauce, and bake in 3×6 springform then slice into 2 layers.
    Then we all do a Happy Dance!!!!

  14. Hannah says

    Yum! I’m going to make this today!

    I’m curious how you decide whether to use baking powder or baking soda in a recipe. In this recipe, I notice there’s vinegar added to react with the baking soda for a rise. What’s the benefit to having that instead of just using baking powder in place of both? I’ve wondered this for a while and just thought I’d ask. 🙂

    Also, I can’t find whether the carrot should be finely or coarsely grated. Perhaps I’m missing it? Which is best for this recipe? I prefer finely grated but don’t want it to turn into a mushy mess if it’s supposed to be more coarsely grated.

    • Jason Sanford says

      I would think xylitol should work fine! Probably not stevia because of the difference in texture. Not sure about erythritol but if you experiment be sure to report back!

  15. Ashley Mackay says

    Absolutely Fabulous! Made this for Easter this year with a cream cheese frosting (I am not vegan so just used regylar cream cheese and butter) and oh my heavens such a perfect cake. So much flavor and moist. Thanks again Katie! I have never been disappointed with any of your recipes!

  16. Kathy says

    Love this recipe! The cake is so moist and delicious ?
    I used the applesauce and crushed pineapple, no oil.
    Thank You!

  17. Madeline Phillips says

    Hello! Has anyone tried subbing the sugar with maple syrup? Would love to know if that’s a possibility!

  18. Abby Mead says

    I keep waiting for one of your recipes to not end up as a new favorite and it hasn’t happened yet! A vegan, fat-free carrot cake. No way. BUT, it’s absolutely delicious. My husband, decidedly not vegan, and my mother, even more not vegan, and my mother’s neighbor all think this is one of the best carrot cakes they’ve ever had. Your recipes are simple and spectacular. You have a wonderful gift and I really enjoy your blog. Thanks so much for sharing with the world!

    • Anna says

      Using King Arthur GF flour. I have this in the oven right now, waiting to see how it turns out. I’ll comment to let you know.

      On a more serious note, I wanted to let you know that at least one of the ads on this page is really questionable. I have tween/teen daughters that love to look at the recipes on this site and the ad really shocked me, it’s not something I’d want kids to see. Not sure if you can control the ad content, but thought you should know.

      • CCK Media Team says

        Hi Anna, we absolutely have certain categories not allowed but sometimes an advertiser with no morals will purposely misclassify their ad because they know those categories are not allowed on many blogs. If we see those, we immediately take action. If you see it again, please feel free to email us a screenshot and we can take care of it.

      • Anita says

        I didn’t really add the pineapple liquid because the recipe didn’t say to. The batter was dry like a cookie dough so I added 1 cup of soy milk and then mixed it again and baked it.
        The most delicious cake o ever had. Thank you so much.

  19. Jess says

    This cake was great! I made it with cashew yogurt instead of apple sauce and also used equal parts carrots and zucchini. I made it a two layer with your cream cheese frosting. Awesome!

  20. Kriti says

    Hey! Could you tell me how many grams of each ingredient were used, since I’m not quite sure with using cups for measurement

  21. Michelle says

    This is the best carrot cake I have ever made and possibly just the best cake period. Don’t hesitate! I can’t wait to make it again! Here are the things I did.

    I subbed in some whole wheat flour (I Always like to do about half/half)

    I used homemade applesauce (cut up 3-4 apples with a little water and approx 6tbsp of sugar of your choice bring to a boil and simmer for about 30 mins and then blend. I use this in all of my baking!

    I used 1/4c coconut oil. I melted it but then my applesauce and carrots were cold and the coconut oil clumped back up- anyway my point is that it looked weird but it did not matter. The end result was perfect!

    I toasted walnuts and did not try with coconut this time but I think it would be great with it as well!

    To make carrot decorations I juiced a small amount of carrot juice and then parsley juice (separate) To use as natural food coloring for the frosting glaze and it worked out great! I did need to microwave for a few seconds to get the colors to blend though and then refrigerate for a bit before doing the decorations.

  22. Cece says

    Hello! This recipe looks amazing! I was wondering if the nutrition facts are based on a one layer cake, a two layer cake, or a cake with frosting. Thanks!

  23. Mark says

    This carrot cake recipe is fantastic. Have made this a few times with vegan cream cheese or cashew cream frosting and everyone loves it. I always add the optional extras and add sultanas, walnuts and a bit of shredded coconut which add to the texture and taste. One of my favourite cake recipes!

  24. Kay says

    Found this really delicious.
    I swapped out the frosting with a cashew cream and it was perfect.
    I made 4 mini versions just 1 layer and frosted tops

  25. Ashlyn says

    Just made this cake for the first time and it looks great! I do have a question about the cream cheese frosting. I made it using your homemade cashew cream cheese recipe and it tastes great but it does not look at all like yours! Yours looks like normal cream cheese frosting! Haha mine is not so white, and it’s reeeeeaally soft even after refrigerating for 2 hours. I did have a hard time with the cashews– when I measures them using measuring cups 1 1/4 cups was more than 150 grams, it was almost the entire 200+ gram bag so I soaked them all, and then I weighed them after and wasn’t sure if the soaking would have changed the weight…. So I ended up using about 200 grams of soaked cashews?? Besides that I used cashew yogurt, apple cider vinegar, a pinch or salt, earth balance, vanilla, and powdered sugar!

    Wondering if you have any tips for how to make it so perfect like yours!!


  26. Jennifer Morrison says

    I was really concerned about this cake because the batter was so dry. I thought maybe something had been left out of the recipe. But, I added in a little bit more crushed pineapple and spooned it into the pan. Wow!!! It was so delicious. My family said it was the best carrot cake they’ve had. I did make it the day before so that it could sit for a day.

  27. Maria says

    Love how easy it is to make! It’s so moist and delicious, my 4yo completely ignored my chocolate cupcakes over this. Yum!

  28. Justen Bowden says

    Just curious why you would have the gram weight for the carrots and not for the flour or other dry ingredients where it could really make a difference for the result?

  29. Michaela says

    Hi Katie i really like this recipe, it’s easy and quick. Only next time i will use the half of sugar, because it was very sweet.

  30. Mariana says

    Hi Katie!
    I tried your recipe 🥰. I have to say that it was amazingly soft and juicy. I reduced the sugar amounts and I’ve got to say that even if I love the taste of cinnamon, it was very strong with 1.5 teaspoons. I’ll use the next time only 0.5 tsp. Thanks for sharing!!!!

  31. Dominique Giroux says

    I just made this cake. It came out super flat. I used a square 8″ pan. Does this recipe require any baking powder ? All I see is baking soda… I cooked it 30 min at 350°, as indicated.

    • CCK Media Team says

      Hi! If it looks like the cake in the video (watch the part after it comes out of the oven), you did it correctly! The photos show the two layers, neither of which is super fat 🙂

  32. Kayla says

    Made it for Easter dessert and it was the best vegan carrot cake I’ve ever had! This is my first year as a vegan so I still remember what real cake tastes like and some other vegan dessert recipes I’ve found online have left me wanting. Not this one! Thank you for a wonderful recipe!!!

  33. Simran says

    Will the Vegan Carrot Cake recipe work with the same amount of coconut flour instead or will the ratio vary? Also, any tips on how to convert my whipped cream cheese to a frosting for the cake that can be sweetened with Monkfruit-Maple Syrup?

    • CCK Media Team says

      Unfortunately, coconut flour can almost never be subbed in an equal amount in baked good recipes, and we doubt it would work here (although we haven’t tried). Katie doesn’t have a coconut flour carrot cake recipe, but she DOES have one with almond flour if you happen to have that flour on hand:

  34. Maria says

    Hi. This carrot cake is so flavorful! I made it gluten free using King Arthur All Purpose gluten free flour blend. My only issue was the cake turned out a bit dry. The first time I baked it I did 31 minutes. The second time around I baked it for 28 minutes and it was still on the drier side. The batter was very thick, but not dry. I used the applesauce and oil and other ingredients as stated. Do you think it is a matter of baking it for even less time or adding extra moisture with more applesauce or oil? Thank you!

    • Jor says

      Maria. Would it be a too hot oven? Try 10 degrees lower. Or possibly you used Convection bake? And it should be regular bake.
      It could be you have too much flour. Possibly you need to fluff up before scooping or seive your flour, then spoon into cup and level.
      And try adding 1 T more of oil.

  35. H Sauce says

    My husband usually doesn’t like carrot cake but he loved it when I made this one last weekend. I didn’t frost it, and it tasted more breakfast-y than dessert-y. For flour, I used 1/3 regular, 1/3 wholegrain spelt, and 1/3 sprouted wheat, and it worked well.

  36. Tyria Mayse says

    This cake is soooo delicious!! Wasn’t too sweet or cream cheesy.
    We had friends over that generally never try vegan foods and they devoured the entire cake!! So glad I made a double layer!! Will definitely be a new house favorite!! 😍

    • CCK Media Team says

      The results will be much denser but you might still like them… If you experiment, be sure to report back!

  37. Katie says

    I absolutely loved this carrot cake Katie!! I’ve made it twice already, the first time being for my brother’s weddings and everyone who tried it really loved it! I loved it so much that I made it again yesterday and now there is only one small piece left 😀 i do have one question though, for the nutrition facts, is the icing included? Thanks again so much for this great recipe, by far the best vegan carrot cake I have had! <3

  38. ASHLYN says

    Hiiii, love the recipe with oat flour so good. But the frosting. Why does hers look like normal frosting and mine looks all separate-y and it’s super thin could definitely not be piped and hold a shape! Tastes great and works good enough but how do I get it so pretty? Lol

    Honestly though amazing cake my friend has requested I make it for her wedding, weird looking frosting and all! haha

  39. Tamara says

    This was my first time baking a vegan cake, and what couldn’t be better than carrot cake. This was absolutely delicious. I made a homemade cream cheese frosting, but that was not vegan. I stored the cake in the frig, but do recommend that you let it come to room temperature before eating. It tasted better at room temperature versus cold right out of the frig. I put in 1/3 cup of chopped black walnuts in the batter; didn’t to the raisins. I would definitely make this again, and next time plan to do vegan frosting. Great dessert if you are looking to go plant based.

  40. Chex says

    5 stars
    Sooooo good! Made frosting useing your homemade cashew cream cheese recipe and coconut oil. Used coconut sugar and grape seed oil for the cake, delicious soft and fudgey yet fluffy texture. Best carrot cake, can’t wait to make again!

  41. Gail Ingram says

    5 stars
    Fabulous recipe! No one would know its a vegan. I made this for a co-worker’s birthday (she’s vegan) and it was a huge hit with everyone! I appreciate that your recipes are not packed with obscure, hard to find ingredients and for including ingredient options. I had extra vegan cream cheese icing, so now debating which to make first: the Apple Bread or the Easy Cinnamon Rolls!

    • CCK Media Team says

      5 stars
      We have not tried it, but you might be able to sub lemon juice for the vinegar. Be sure to report back if you try it!

  42. Claudia says

    5 stars
    Taste is great but I am not sure how much carrot to use. 200g grated carrot measures about 2 cups – but recipe says 1 cup shredded /(200g) confusing as cups measures volume and grams measure weight. Please advise.

  43. Piroska says

    Can I use eggs instead of applesauce if I don’t insist on a vegan cake? If yes, how many eggs do you recommend?

  44. Kathy says

    5 stars
    Delicious! I doubled recipe & baked in mini loaf pans! Forgot but next time I will add coconut! I will definitely make again! I did not make icing doesn’t need it! Thank you!

    • CCK Media Team says

      Hi! We honestly have never tried so don’t know how/if it will turn out. Please be sure to report back if you experiment!

  45. Becky says

    5 stars
    I made this carrot cake today and it is delicious! The texture was nice after baking for 30 minutes. I weighed the shredded carrots and you really have to pack them in to get to 200 g, so it was very helpful to have that reference. I also finely grated the carrots. I used crushed pineapple, applesauce in place of oil, coconut sugar, and added 1/2 cup chopped walnuts and 1/4 tsp each of cloves, nutmeg and allspice. I used all spelt flour which I think impacted the rising, based on what I researched about spelt flour. Next time I will try half all-purpose and half spelt flour to see if it rises more. May also try 3/4 tsp baking soda to see if that will help with the rise.

    • CCK Media Team says

      Hi! Sorry we have never tried using a liquid sweetener. It would definitely change the texture but might still taste good – there’s just no way to tell without trying it. If you experiment, be sure to report back!

  46. Silvia Blocker says

    5 stars
    I make this cake for Easter for my vegan nieces. They absolutely loved it. Even the non-vegans said it was the best carrot cake they had ever tasted. The entire cake was eaten(I doubled the recipe for a 2 layer
    Cake. It was the most popular item on the dessert table. This was my first time making a vegan dessert. The recipe was clear and easy to follow. I will definitely make it again

  47. Sarah says

    5 stars
    Hands down my favourite carrot cake recipe. Perfection! I was able to leave it to sit overnight and highly recommend doing this if you can.

  48. Sam says

    I’m excited to bake this cake after reading all positive reviews. 2 questions.
    1. Why do you soak the first 5 ingredients 10 min to overnight? Is it better to soak for long hours?

    2. Flour options. I have lots of brown rice flour on hand. Would it be ok to use brown rice flour? If I use regular all purpose flour, texture will be different?

    Please let me know!

  49. Silvia Blocker says

    5 stars
    This recipe was my first time attempting a vegan cake (for Easter). I have make it 3 times since then. It is always the favorite cake on the dessert table. Everyone is shocked that it is vegan. It is super moist and very flavorful. It is definitely my Go To carrot cake recipe.

  50. Brenda says

    5 stars
    Love your recipes… its hard to find good recipes that are sugar-free/sugar-substitute for diabetic issues. I would like to try your Vegan Carrot Cake and would like to know if the Nutrition of 120 per serving is based on a ONE layer cake or for a TWO layer cake? The picture shows a 2 layer

    • CCK Media Team says

      Thank you so much for such kind words! The recipe makes a one layer cake, so nutrition facts are based on that. Just double the recipe and nutrition if you prefer a double layer cake like the photos 🙂

  51. izzi says

    4 stars
    I used WW pastry flour, so that may have affected the batter which was very thick and certainly not pourable. I had to pat it into the pan as it wouldn’t level on it’s own. I worried the lack of any added liquid would make too heavy to rise, but it did, although the cake was not light or moist. It was really good though and tasty enough to make again. Next time, I’ll use regular AP flour and maybe leaving in the pineapple juice instead of draining it.

  52. Carolyn says

    5 stars
    Delicious! Followed the recipe exactly, overnighted the first five ingredients in the fridge (double recipe and used half fresh pineapple and half baby applesauce) then let it come to room temperature before adding the other ingredients. Baked for 30 minutes in an 12×8” (because that is all I have) and after it cooled completely wrapped loosely with foil and let it sit out for the night. It was a birthday cake for a friend and she loved it and so did the other guests. I will make this over and over again. So simple and delicious. Thank you for this recipe!

  53. Jamie says

    5 stars
    LOVE this recipe! Will definitely make again and again- I used parsnips by mistake and it was really good! Will do that on purpose in the future. LOL It took on lots of the applesauce and cinnamon taste. Thanks for this recipe!

    • CCK Media Team says

      Oh wow that sounds amazing! We have never tried parsnips in a dessert before and are incredibly intrigued 🙂

  54. Kristine says

    5 stars
    This recipe was delicious. Served it to company and everyone had seconds. Following your suggestion to skip the oil, I used 1/2 cup of applesauce for the oil and 1/2 cup of pineapple for the applesauce. Topped it with vegan cream cheese frosting. Def a repeater. TY!

  55. Bree Ann says

    5 stars
    I’ve made this cake once before(double layer) and loved it! Now I need to make mini cupcakes. How long would you bake them for?

  56. Kathy Kirby says

    I’m in the UK and am reluctant to try your recipe as there are so many weight conversions out there and they’re all different! Please can you convert this recipe for me please? Carrot cake is one of my favourites and my close friend is vegan, it would be perfect for her. Thanks, Kathy

  57. Kathy Kirby says

    Please, please can you provide the recipe in grams? I’m in the UK and am reluctant to try your recipe as the conversions available to us vary so much. Because of this I never use US recipes unless they provide both grams and cups and I really want to make this carrot cake. I’ve posted this request before but so far nobody has responded. Thank you :o)

  58. Michelle says

    5 stars
    Amazing amazing recipe! This solved a 3 month craving for carrot cake and cream cheese frosting 🙂 It’s my new go-to carrot cake that tastes as good as the ‘real thing’.

  59. Jackie K says

    5 stars
    Question: when leaving the cakes overnight after cooling, do you leave in the refrigerator or on the kitchen counter?

    So far my two cakes looks great. I took a little taste and it’s very tasty. I was skeptical doubling the ingredients and it looked so dry. But, it seems it worked!

    • CCK Media Team says

      Hi, you can do either! If you leave it on the counter especially, be sure to loosely cover it (but leave a small opening for moisture to escape). So glad it tastes good!

    • CCK Media Team says

      Hi! If it looks like the one in the video, you are good! The cake is not supposed to rise a ton, because this way you do not need to cut any off the top before stacking it into a double layer cake if you wish.

  60. Georgene says

    5 stars
    Flavor is very good. I used oat flour. But the height of the cake is not like a normal cake. Maybe an inch tall?

    • Chocolate Covered Katie says

      Hi! Did you possibly use a 9-inch pan instead of an 8-inch? (This issue happened to someone else.) It is not supposed to rise super tall because this makes layering easier, but it should definitely be taller than an inch tall.

  61. Toni says

    5 stars
    OMG! Made this today! It is delicious even without frosting! It was easy! So funny most of my baking is CCK! I am 73 and your baking is so easy and healthy!!!
    Thank you!

  62. Napa Valley Vegan says

    5 stars
    I have baked this recipe several times & the cake is delicious. This is the first time I have made the cream cheese frosting. It was AMAZING!

    I adjusted the cake recipe this time – I have some vegan egg that claims to be good for baking. I was very curious if it would work! I substituted the vegg for the oil. While it didn’t change the delicious flavor it did cause the cake to be very flat & dense. I definitely won’t do that again!

  63. Cheryna Noel says

    5 stars
    Best vegan cake I’ve ever made and possibly the best carrot cake I’ve made even before I was vegan! I accidentally used 2 tbsp of vinegar instead of 2 tsp but it didn’t seem to be a problem. Used store bought “accidentally vegan” cream cheese frosting. Made about 16 cupcakes. This is definitely going into my repertoire 🥕🎂

  64. Kat says

    5 stars
    Hello! I have a question. For the cream cheese frosting, does the cream cheese have to be Tofutti or Miyokos? Or can it be another brand, for example Violife?

    Also, the butter spread, does it have to be Melt or Earth Balance? Or can it be another brand, for example I Can’t Believe It’s Not Butter! ?

  65. Katie Hull says

    5 stars
    this was delicious! i live in the UK and bought tinned pineapple and cut it into small pieces, squeezed a bit of the juice out of the carrots to make it less wet. It was a great success and everyone loved it!

    • CCK Media Team says

      Hi, you would need to decrease the baking time and the cake will be very thin. But it might make for nice bars!

  66. Sofi says

    5 stars
    The best carrot cake I ever had in my life so simple and delicious!!! Thank you for the easiest recipe and healthy!

  67. Rae says

    5 stars
    Love this recipe!
    Do you leave it out of the fridge overnight for the best texture or in the refrigerator?
    Thanks for the amazing recipes!

    • CCK Media Team says

      Hi! The first night does not matter – your choice. Cover loosely either way so excess moisture doesn’t get trapped. After a day, we recommend refrigerating for freshness 🙂

  68. Abbie says

    5 stars
    10/10 would recommend! Super easy. Loved by all. I used two 9 inch round pans, so I doubled the recipe. Each layer was just a little less thick than normal. I used one batch of the frosting recipe listed. One important note: I first measured out the carrots by volume and then weighed them and the weight was much lower than it was supposed to be. I ended up adding more carrots until I reached the listed weight, so I would recommend you measure the carrots by weight and not volume. Enjoy!!

  69. Polly says

    Hello, thank you for your recipe. It is clear and the photos look great.
    I don’t know what I do wrong but every single time I try to make carrot cake, it turns out raw. I have given up on it – I cannot veganise it. I am sure your attempts turn out fine, but the vegan carrot cake gods don’t like me. Maybe I am supposed to leave a carrot sacrifice to honour them…?

    • CCK Media Team says

      Hi! Do you mean this cake, or cakes in general? Is your oven calibrated? Many ovens are not calibrated correctly, and it makes a huge difference! Also are you at a high elevation or in a humid climate?

  70. casey says

    5 stars
    I just realized that my carrot cake failure may be because I live at 9,300′. What can I do to correct the recipe for my high elevation?

    • CCK Media Team says

      Hi! Unfortunately we do not have any experience with high altitude baking, so we’d recommend googling and talking with friends in your area who are experienced bakers, because often baked goods do need adjustments for altitude.

  71. Lena says

    5 stars
    hi!!! you’re my go-to for a yummy recipe. my son loves carrot cake. do you think i can double the recipe and put it in a bundt pan?

  72. Gina says

    5 stars
    This is the best vegan carrot cake recipe (or any carrot cake for that matter) that I have ever tried. Ten stars if I could!

  73. Tara says

    Do you leave the cakes in the tin to cool and over night or take them out of the tin and cool them on a rack and then leave them overnight to get the extra lightness?

  74. Karen Becker says

    5 stars
    This cake is soooo good! I used oat flour, added 1/2 cup of chopped walnuts and covered it with the vegan cream cheese frosting. My husband said it was one of the best desserts that I have ever made (and there have been many over the years).

  75. Kelly says

    5 stars
    My family is a mix of omnivores and herbivores, so I like to make a mix of each. I made this for my vegan sis and her vegan/vegetarian family for Easter. It was a hit across the table—herbivores and omnivores alike! I decorated the sides with crushed pecans and the top with spiced candied carrot curls—gorgeous! Wish I could upload a pic!

  76. Kathleen Brown says

    For those who can’t use cane sugar:

    I used coconut sugar in the cake, and it came out pretty good. I used spreadable margarine instead of oil and pineapple (no applesauce). It came out ever so slightly dry, even though I let the wet ingredients sit overnight. Probably because the margarine is not “liquid”. Still good though. I think it would be better with good old cane sugar but I can’t eat that.
    Cream Cheese Icing: I used 1 c coconut sugar and maybe half a cup of maple syrup, with 1/2 c spreadable margarine. Should have used butter instead to offset the runniness of the syrup. Light corn syrup might have been better than maple. The maple and coconut together make the cake look and feel more like a maple pecan cake (its light brown icing). (I added walnuts). Still tasty, just doesn’t look or taste like you would expect it to with lovely cream cheese frosting.

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