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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 Vegan Carrot Cake Recipe


Adapted from this Carrot Cake Banana Bread

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 9x13 pan, simply double all ingredients.
5/5 (14)
Total Time 30 minutes
Yield 10 - 12 slices

Ingredients

  • 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.

Instructions

  • 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 9x13.) 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

Notes

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!
 
 

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5/5 (14)

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Published on March 24, 2020

Meet Katie

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

52 Comments

Leave a comment or reviewLeave a rating
  1. Marya says

    Unfortunately the recipe did not work for me. It was too dry. Curious if you have heard this from other bakers? Thanks!

    • CCK Media Team says

      Hi, we haven’t heard that about this recipe but would love to help troubleshoot. What flour did you use? And what other specific ingredients?

  2. Kathy Schneider says

    I MADE THIS CAKE USING WHOLE WHEAT FLOUR. i ADDED A LOT OF SHREDDED NUTS AND COCONUT AS OPE YOUR SUGGESTION.
    uNFORTUNATELY, i ENDED UP WITH A THICK PANCAKE OF A CAKE!
    mAYBE THE WHOLE WHEAT FLOUR HAD SMTG TO DO WITH IT.
    i MAY BE BRAVE ENOUGH TO TRY IT AGAIN WITH ALMOND AND OAT FOUR

    • CCK Media Team says

      Whole wheat is not listed as an option here because Katie did not like her trial with it. We do know it works well with spelt flour. Not so sure about almond…

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