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Vegan Carrot Cake Recipe

This homemade vegan carrot cake recipe is unbelievably soft, moist, and completely delicious! 

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’s secretly healthy at the same time!

The recipe is 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’ll want to make the recipe not just for Easter, but for birthday parties, Mother’s Day, Thanksgiving, and Christmas too!

Trending Right Now: Keto Cake – Easy Chocolate Recipe

Carrot Cake Batter
Carrot Cake Ingredients

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 cake is with the vegan cream cheese frosting recipe below.

But it’s also great topped with homemade vanilla frosting, coconut butter, or even with Coconut Whipped Cream.

Or 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’re healthy, but if you’re pressed for time, they can work in a pinch.

Chocolate Covered Katie Vegan

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 milk of choice as needed. For reference, this recipe yields about 2 cups of frosting, and I used about 1/2 cup frosting per layer on the carrot cake in the pictures.

Leftover Frosting? Make Easy Cinnamon Rolls!

Super Easy Easter Vegan Carrot Cake

Above – watch the video how to make vegan carrot cake!

The Ultimate Best Vegan Carrot Cake Recipe
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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 all ingredients.
5/5 (27)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 10 – 12 slices


  • 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
  • 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.
    View Nutrition Facts


The cake was adapted from my Carrot Cake Banana Bread.
The frosting recipe I used for this cake is written out above in this post. And if you’re a visual person, be sure to check out the video above that shows how to make the carrot cake!

Have you made this recipe?

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5/5 (27)

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Published on March 24, 2020

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  1. Marya says

    HI, I used all-purpose flour and crushed pineapple. When I noticed the mix was too dry, I added applesauce too. That helped a bit but then the mix was over mixed and came out too dense and chewy. There doesn’t seem to be a lot of liquid in the recipe, so wondering about that. Thanks 🙂

    • CCK Media Team says

      Hmm what other ingredients did you use? Did you make any changes to the recipe? We haven’t heard any other commenters say it was too dry so definitely want to get to the bottom of why yours was!

      • Marya says

        Hi. Thanks for your reply. When baking I follow recipes faithfully. I chose this recipe because I had all the ingredients. I didn’t change anything. From my own baking experience it seems like this recipe doesn’t have enough liquid.

  2. 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!

  3. 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

  4. 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.

  5. 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!

  6. 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!

  7. 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

  8. 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!!


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