Vegan Carrot Cake

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There are not many vegetables as versatile as carrots, and this vegan carrot with vegan frosting proves that. I make this moist, naturally sweet dessert with grated carrots, crushed pineapple, and maple syrup. This is by no means a sad vegan knock-off; this cake is right up there with the original recipes. 

This vegan carrot cake with vegan frosting has the perfect blend of spices, which pairs so well with a cup of coffee. I use real ingredients and do not rely on heavy dairy products or an excessive amount of refined sugar, just like I do with my vegan carrot cupcakes, which are just as delicious. 

I first started making this vegan carrot cake when I wanted something a bit more wholesome and more accessible than my keto carrot cake. The first time I made carrot cake, my kids refused to eat a cake made of vegetables, which was fine since my husband and I were quite capable of finishing one ourselves. These days, they could be carrot cake connoisseurs. So when they ate this vegan version with the same enthusiasm as any other cake, I knew this recipe was a good one.

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🥘 Ingredients

This vegan carrot cake with vegan frosting uses essential baking ingredients along with a few fresh additions. This is what I use:

For the cake

Carrots: I grate fresh carrots finely, so they melt into the batter while baking.

Orange juice: Freshly squeezed orange juice complements the carrot flavor. 

Vanilla extract: This softens the flavors of the spices and prevents the sweetness from being cloying. 

Olive oil: I use this to keep the cake soft and moist while adding a richness that does not rely on eggs or dairy.

Maple syrup: This provides a natural sweetness to the cake.

Crushed pineapple: I drain this well and add it for some more moisture, flavor, and subtle sweetness. 

All-purpose flour: I use this flour for structure and a light crumb.

Whole wheat pastry flour: This flour provides a mild nutty flavor and fiber. 

Baking soda: I use this to help the carrot cake rise and stay light. 

Spices: Cinnamon and allspice are the classic spices used for a signature carrot cake flavor. 

Walnuts: I fold these in for added texture and healthy fats. 

For the frosting

Vegan cream cheese: I use this as the base for my frosting. You can use store-bought cream cheese, or try my vegan cream cheese recipe. 

Powdered sugar: I mix this in for a sweetness to counteract the slightly tart cream cheese.

Vanilla extract: The frosting needs just a small amount for balance.

Orange zest: I include this for a zesty finish that highlights the ingredients in the cake. 

🔪 How To Make

Just because this is a vegan carrot cake with vegan frosting does not mean it is more complicated. It is actually easier to make. This is how I make it:

Prepare wet mixture: First, I preheat my oven to 350F. Then I combine my grated carrots, orange juice, vanilla, olive oil, maple syrup, and crushed pineapple and mix well. 

Combine dry ingredients: In a separate bowl, I stir together the flours, baking soda, spices, and walnuts.

Mix wet and dry: Next, I add the dry ingredients to the wet mixture and stir gently until just combined.

Transfer into pan: I pour the batter into a prepared baking pan, lined with parchment, and smooth the top with a plastic spatula. 

Bake, and cool: Then I bake the cake for 45-60 minutes or until an inserted skewer comes out clean. I remove it from the oven, allow it to cool slightly, then remove it from the pan and transfer it to a wire rack to cool completely.

Prepare icing: While the cake cools, I make my icing. I mix the vegan cream, cheese, powdered sugar, vanilla extract, and orange zest until smooth and creamy. 

Ice the cake: Once the cake has cooled completely, I move it onto a serving dish and cover the entire cake, including the sides, with frosting. 

📖 Variations

These are a few small changes I have made to this vegan carrot cake recipe to create delectable variations: 

Raisin addition: I mix 1/2 cup of raisins into the dry mixture. This gives the carrot cake a few extra bursts of natural sweetness and a slightly chewy texture. My kids love this version.

Nut swap: If I want a richer flavor, I swap the walnuts for pecans and add 1/4 cup of desiccated coconut to the dry mix. I love this nuttier, slightly tropical variation. 

Caramel swirl frosting: Once I have frosted my cake, I drizzle 2 tablespoons of my vegan caramel sauce over the top, and use a skewer to create a swirl pattern in the frosting. I love decorating this with a sprinkling of finely chopped pecans and walnuts, especially for a special occasion. 

🍽 Serving Suggestions

Since the flavors in this vegan carrot cake are so distinctive, it pairs well with other items with a similar profile, or with contrasting but complementary flavors. I recommend serving this cake this Easter, along with my apple carrot smoothie, for a good dose of vitamin C. Or you could try it with a glass of my golden latte turmeric milk to enhance the spices. 

My kids love decorating cakes with weird and wonderful toppings, and this carrot cake has seen many of those. Most notably, it was for my husband’s birthday, where the entire top of the cake was covered with my vegan caramel popcorn and then drizzled with healthy vegan chocolate sauce. Not exactly what I would have chosen, but at least they let me add a pineapple and banana smoothie to the menu for balance. Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: I store the cake in an airtight container in the refrigerator for up to 5 days. If possible, I keep the frosting separate, especially if I make this cake ahead of time. 

Freezing: I wrap the cooled cake tightly and freeze it for up to 3 months, then thaw it in the refrigerator overnight.

Reheating: If the cake is unfrosted, I warm slices in the oven at 350F for a few minutes, or allow the cake to come to room temperature before serving. 

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