Here’s a moist, spiced carrot cake made delicious without any dairy or eggs.
Satisfy your sweet tooth with this easy-to-make recipe for Vegan Carrot Cake.
1. Info for Vegan Carrot Cake
- Cook Time: 48 min
- Total Time: 48 min
- Servings: 10
- Calories: 624.37 kcal
2. Ingredients for Vegan Carrot Cake
- nonstick cooking spray
- 4 medium carrots (about 2 cups, grated)
- 1 oz. walnuts (1 oz. per 1/4 cup, finely chopped, optional)
- 2/3 cup canola oil
- 3/4 cup light brown sugar (150g per 3/4 cup, packed)
- 3/4 cup granulated sugar (150g per 3/4 cup)
- 1 can crushed pineapple (8 oz., well-drained)
- 1/3 cup unsweetened applesauce (80g per 1/3 cup)
- 1/2 cup non dairy milk
- 1 Tbsp. flaxseed meal
- 1 Tbsp. plus 1 tsp. vanilla extract (divided)
- 2 1/4 cups all-purpose flour
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice (or a blend of cinnamon, ginger powder, nutmeg, allspice, and ground cloves)
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt (scant)
- 1/4 cup raisins
- 1 cup vegan buttery spread
- 1/2 cup vegan cream cheese alternative
- 4 cups powdered sugar
- 1 Tbsp. nondairy creamer or milk
- vanilla extract
- chopped walnuts
Preheat the oven to 350°F.
Spray two 9-inch round cake pans with nonstick cooking spray. Set aside.
Grate the carrots and finely chop the walnuts.
Place the canola oil, brown sugar, granulated sugar, crushed pineapple, applesauce, nondairy milk, flaxseed meal, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
Add the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
Fold in the grated carrots, raisins, and nuts.
Divide the batter evenly between the two cake pans.
Bake the cakes on middle rack of oven until a toothpick inserted in the centers comes out clean, 29-33 minutes.
Check to see that cakes are done. Remove from oven or add time as needed.
Allow the cakes to cool in the pans for 15-20 minutes. While the cakes cool, make the frosting.
Place the vegan buttery spread and cream cheese alternative in a large mixing bowl. Beat with a hand mixer on medium speed until smooth and creamy. Add the powdered sugar in two additions, beating on low speed after each until the sugar is fully incorporated into the butter and cream cheese mixture. Add the vanilla extract and nondairy cream to the bowl. Continue beating on medium-high speed until the frosting is light and fluffy, 2-3 minutes.
To release the cake, run a butter knife between the edge of the cake and the pan. Turn each cake onto a cooling rack. Allow the cakes to cool fully for 1-2 hours before frosting. Store frosting in the refrigerator while cakes cool.
Frost the cakes as desired. (Either create a two-layer cake with frosting in the middle and on top, or serve the layers individually.) Sprinkle with walnuts if you like. Refrigerate until ready to serve. Refrigerate leftovers in a container for up to 1 week.