Vegan Carrot Cake
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.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.
👩🏽🍳 Why I Love This Recipe
This vegan carrot cake stands out to me as a nutritionist and advocate for a plant-based lifestyle. Back in the day, this cake was considered a “health food,” but now standard recipes are packed full of refined sugar and other ingredients unsuitable for vegans. I wanted to get this cake as close to healthy as possible. I rely on the natural sweetness of the maple syrup, carrots, and pineapple, and use no other sugar in the cake. This gives the vitamins A, K1, C, B7, B6, and B9 a chance to shine.
Carrot cake is renowned for its tender, moist crumb, which is thanks to the way the ingredients react during preparation and baking. I mix the wet ingredients first, then gently fold in the dry mixture, keeping the batter light. The moisture from the pineapple and carrots keeps the crumb soft while the oil extends the tenderness.
A few months ago, my sister and I were at a coffee shop that was selling a “divorce cake”, which was strange since it looked exactly like a carrot cake. After some research, I learned that this divorce carrot cake was made popular on an old recipe Reddit thread and is pretty much the same as a carrot cake, except it uses honey instead of sugar for an even more moist texture. Since I use maple syrup for this vegan carrot cake, my sister suggested I rename it the conscious uncoupling carrot cake. Ha! Do not worry, I am not changing the name. Whether you are single, married, or divorced, you need to make this cake.
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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.
💭 Expert Tips
My #1 Secret Tip for this vegan carrot cake with vegan frosting recipe is to drain the crushed pineapple thoroughly before mixing it into the batter. I use tinned crushed pineapple as it does not become bitter as it cooks. This pineapple is stored in a lot of liquid, which I removed completely, and even pressed it out of the pieces. Too much liquid can weigh the cake down and affect how it bakes in the center.
Other Tips To Keep In Mind:
- Grate size: I grate my carrots as fine as possible, ensuring they blend in smoothly. The last thing I want is chunks of carrot in my crumb.
- Do not overmix: I stir the batter until just combined, and stop once there is no longer any visible flour. Overmixing leads to overdeveloped gluten strands, which leads to a tough, dense cake.
- Line pan: I always line my pan with parchment paper, which makes removing the cake quick and easy.
- Do not frost warm cake: Spreading frosting over a cake that is not completely cool will still cause the vegan frosting to melt and slide slightly. The aim is to keep the frosting thick and spreadable.
- Frost entire cake: You could just frost the top of the cake, but by covering the entire cake with vegan frosting, I keep the moisture locked in and prevent the edges from drying out.
📖 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.
❓Recipe FAQs
Would using pre-grated carrots affect this recipe?
You could use pre-shredded carrots for this recipe, but you may find the texture slightly drier than expected. I always grate my carrots finely, and doing this step at home ensures that there is enough natural moisture that can be released during baking, creating a softer crumb.
What happens if I use fresh pineapple in this cake instead of canned?
I have tested this, and while fresh pineapple can work, the taste can be a bit of a gamble. Fresh pineapple varies in sweetness and moisture and can have a sharp, bitter edge depending on ripeness, which can be heightened as it cooks. This is why I prefer using canned pineapple for reliable results.
Why have my carrots changed color inside my cake?
If this happens, do not panic. This is just a reaction to the baking soda during the baking process. Baking soda is alkaline, and when it reacts with the natural pigments in carrots, it can shift the color to brown, faintly green, and even blue. It will not affect the taste or texture.
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📋 Recipe Card
🎥 Watch How to Make It
Vegan Carrot Cake
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.
Servings: 12 pieces
Calories: 255.4kcal
Ingredients
For The Cake
- 2 cups firmly packed finely grated carrots
- 5 tbsp freshly squeezed orange juice about the juice in one orange
- 2 tsp vanilla extract
- ½ cup extra virgin olive oil
- ⅓ cup maple syrup
- ½ cup crushed or chopped pineapple drained
- 1 cup all purpose flour
- 1½ cups whole-wheat pastry flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¾ cup chopped walnuts chopped
For The Icing
- 4 oz vegan cream cheese (I like Miyokos Organic)
- ½ cup powdered sugar
- ½ tsp vanilla extract
- ½ tsp orange zest optional
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, maple syrup, and pineapple until well blended.
- In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
- Blend the dry ingredients into the carrot mixture, stirring until just mixed.
- Pour the batter into a nonstick 8-inch-square baking pan and bake for 50-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, and remove from pan.
- To make the icing, mix the cream cheese, powdered sugar, vanilla extract and orange zest together. Once the cake has cooled, spread the icing over the cake. Alternatively, you can just dust the cake with powdered sugar and serve.
Notes
- My #1 Secret Tip for this vegan carrot cake with vegan frosting recipe is to drain the crushed pineapple thoroughly before mixing it into the batter. I use tinned crushed pineapple as it does not become bitter as it cooks. This pineapple is stored in a lot of liquid, which I removed completely, and even pressed it out of the pieces. Too much liquid can weigh the cake down and affect how it bakes in the center.
- Grate size: I grate my carrots as fine as possible, ensuring they blend in smoothly. The last thing I want is chunks of carrot in my crumb.
- Do not overmix: I stir the batter until just combined, and stop once there is no longer any visible flour. Overmixing leads to overdeveloped gluten strands, which leads to a tough, dense cake.
- Line pan: I always line my pan with parchment paper, which makes removing the cake quick and easy.
- Do not frost warm cake: Spreading frosting over a cake that is not completely cool will still cause the vegan frosting to melt and slide slightly. The aim is to keep the frosting thick and spreadable.
- Frost entire cake: You could just frost the top of the cake, but by covering the entire cake with vegan frosting, I keep the moisture locked in and prevent the edges from drying out.
Nutrition
Serving: 1square | Calories: 255.4kcal | Carbohydrates: 34.4g | Protein: 4.9g | Fat: 11.8g | Saturated Fat: 2.2g | Cholesterol: 5.6mg | Sodium: 43.4mg | Potassium: 156.7mg | Fiber: 3.4g | Sugar: 12.2g
I made this yesterday and it was incredibly delicious! No one can tell it’s vegan.
Yay! So happy to hear that Gianne!
Husband who is dairy free loved this. Great duo with our “regular” cake, tastes great.
Awesome! Thanks Justine!
Thank you for this recipe! I had to bring a cake to a friend’s kid’s birthday party; they are a plant-based family. I wanted to do a carrot cake as it’s a bit healthier for kids with some hidden veg. I turned the recipe into cupcakes so it was easier to share around, reduce the baking time a bit. Turned out super well, everyone loved them!
Awesome!! So happy to hear that Irena!
Carrot cake has to be one of my favourites! This sounds so delicious especially that wonderful frosting.
Thank you so much Bintu! I’m sure you will love this recipe!
This carrot cake with cream cheese frosting looks divine and I love how easy it is to make. Wonderful to bring to a family fall gathering. Yummy!
Thanks so much Genevieve! I can’t wait for you to make this for your family!
I love carrot cake. This recipe sounds delicious. That cream cheese frosting sounds like the perfect icing for this cake.
Yes!! The frosting is thick and creamy and delicious – goes so well with the cake!
I LOVE the walnuts in this carrot cake. So yummy!
Yay! So happy to hear that Jess!
Love your site~~easy to read, much appreciate!
Thanks so much! Hope you enjoy this recipe!
Love the recipe, thank you.
Of course! So glad you liked it!
Hi, you have a great blog! I found this recipe very interesting and I gave it a try today but the result wasn;t like your s:/ . I followed every step exactly like you said, apart from not using whole wheat pastry flourb, but mixing white flour and wholewheat instead. The problem is that my cake is all rubbery :/ can you help me?
Thanks so much Nancy! Aw man, I’m sorry this didn’t turn out well for you. Honestly, I think it’s because of the whole wheat flour you used (vs. the whole wheat pastry flour). It does make a difference in terms of the consistency of the cake. The other thing you can try doing is sifting your flour before you add it to the rest of the dry ingredients. I hope that helps!
Hi There,
Please advise could I swap the pineapples for an alternative fruit.
– Could I also add in dates.
– Would this recipe work using gluten free flour
– Please advise what is “whole-wheat pastry flour” can this be substituted with another type of flour.
thanks
Hi! So to your questions:
– For the pineapples – basically they are adding natural sugar and moisture. You could try applesauce as an alternative (I’ve never used it in this recipe, but I have used it in other baked goods and it works well).
– I’m not sure how well dates would work in this recipe – I don’t think I’d add them, I think they would make the cake too dense
– Gluten free flour should work! If you’re not 100% gluten-free, I’d do a combination of gluten free and whole wheat pastry flour, since the whole wheat pastry flour gives the cake the lightness/fluffiness that you’d expect from a carrot cake
– Whole wheat pastry flour is a specific type of flour used in baking – you should be able to find it in the baking aisle of most grocery stores. For substituting another flour, you could use all purpose or whole wheat flour (or a mixture of flours as I mentioned above), but the pastry flour is really the best for this cake because we are taking out a lot of the fat and sugar of the original recipe, so this flour gives the cake the texture you’d want in a dessert-type-carrot-cake 🙂 Hope that helps!
In the icing, would it work to substitute part/all of the powdered sugar for honey?
Hi Heather! You know, I’m not sure honey instead of powdered sugar will work – because I don’t think it will make that icing-consistency that powdered sugar will. But it’s worth a try to see what happens! If the honey does work out, please do let me know!
With a husband who has a typical Indian sweet tooth and the holidays here, this one’s definitely on my “Try It” list!
Thanks for passing this on!
Aarti
Hehe your husband sounds a lot like my husband Aarti 🙂 Which means, he will definitely enjoy this recipe! Let me know if it passes the “husband-test” for you!
Tried this and it turned out great! No one could tell it was vegan!
Thanks Fiona! I’m sure you will love this recipe!
This didn’t work for me at all. I used the ingredients and measurements as shown, leveling all the cups and whatnot. There wasn’t nearly enough liquid for all the flour. I had to add at least twice the amount of juice and even then the mixture was not pourable like in your photos. I think there must be a typo in the recipe.
Thank you so much for reaching out and letting me know your experience with this recipe! You were 100% right, there was a typo in the recipe card! It’s supposed to be 1/2 cup olive oil, not 1/4 cup. I am so sorry about that! The recipe is updated now and should work. I would also recommend 5 tbsp orange juice (the recipe card says 4-5 but when I retested it just now, I do think it works better with 5 tbsp, so I updated that as well).
Thank you again for your comment, and I hope you will try this recipe again with the updates!
Looks so good!
Thanks!! I’m sure you will love it! 🙂
Yum! Book marking this.
Awesome!! Enjoy Pri! 🙂