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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 9x13 pan, simply double all ingredients.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 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 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!
 

Nutrition Information

Calories: 120kcal