Description
This Vegan Carrot Cake is as classic as it gets! It’s soft, fluffy, perfectly spiced, and topped with a thick layer of irresistible vegan cream cheese frosting. No eggs or dairy needed to recreate this Spring staple!
Ingredients
Carrot Cake
- 2½ cups (300g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
- ¾ cup (150g) granulated sugar
- ¾ cup (157g) light brown sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots (280g)
- ¾ cup optional mix-ins: shredded coconut, chopped walnuts, raisins
Frosting
- 4 ounces vegan cream cheese, softened
- 1/4 cup (1/2 stick) vegan butter, softened
- 2 cups (240g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350F. Grease a square or round 8” pan and line with parchment paper. Set aside.
- Mix the dry ingredients. Add the flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg to a large bowl. Whisk until well combined and set aside.
- Mix the wet ingredients. In a separate bowl, add the soy milk, apple cider vinegar, sugars, vegetable oil, and vanilla extract. Whisk together until combined.
- Combine the wet and dry. Pour the wet ingredients into the dry and whisk until just combined–some clumps are fine. Add the grated carrots and add-ins (if using) and gently fold them together.
- Bake. Pour the batter into the prepared cake pan. Bake for 55-65 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Cool. Remove from the oven and cool on a wire rack. After 15 minutes, remove the cake layers from the pans to cool completely.
- Prepare the cream cheese frosting. Add the softened vegan cream cheese and softened vegan butter to a large bowl. The two should be a similar consistency. Use an electric hand mixer to beat the cream cheese and butter until well-combined and fluffy, scraping down the sides of the bowl as necessary.
- Add the remaining ingredients. Add half the powdered sugar and mix until combined. Add the remaining powdered sugar, vanilla extract, and salt, and mix until smooth.
- Chill. Place the frosting in the fridge for 20-30 minutes before frosting the cake.
- Assemble. Be sure the cake is completely cool before frosting. Then frost as desired and enjoy! We like to top ours with additional chopped walnuts.
Notes
- Storage: Store in the refrigerator in an airtight container for up to 5 days. You can store it whole or in individual slices.
- Make ahead: Bake the cake layers 24 hours in advance. Cool the cake until room temperature. Cover tightly and store at room temperature for up to 24 hours.
- Freezing: Bake and cool the cake to room temperature. Wrap tightly in plastic wrap, followed by a layer of aluminum foil, and place in the freezer for up to 1 month. Transfer the cake to the refrigerator and thaw for at least 12 hours. Bring the cake to room temperature before frosting.
- Cream cheese frosting: You can make the cream cheese frosting up to 3 days in advance. Prepare it as written, then transfer it to an airtight container and refrigerate until ready to use.
- Prep Time: 45 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Oven