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 are needed to recreate this Spring staple!
Ingredients You’ll Need
For the Cake Layers
- Flour: All-purpose flour creates the most tender crumb without being too delicate. We haven’t tested a gluten-free version, so we can’t guarantee a 1:1 gluten-free flour swap will work.
- Leavening agents: Baking powder and baking soda work together to help the cake rise and brown beautifully around the edges.
- Spices: A blend of cinnamon, nutmeg, and ginger gives this carrot cake its signature cozy, spiced flavor.
- Soy milk: Thanks to its higher protein content, soy milk helps bind the ingredients together and adds just the right amount of moisture.
- Apple cider vinegar: Reacts with the baking soda to help the cake rise.
- Sugar: A mix of granulated cane sugar and brown sugar adds sweetness, moisture, and a hint of molasses.
- Oil: Vegetable oil ensures the cake stays soft and moist even after refrigeration.
- Mix-ins: In addition to grated carrots, feel free to add shredded coconut, chopped walnuts, and/or raisins for additional texture.
For the Frosting
- Vegan cream cheese: The tangy, creamy base of the frosting. We like the brands Kite Hill, Trader Joe’s, or Tofutti.
- Vegan butter: Adds richness and helps the frosting set up when refrigerated.
- Powdered sugar: Sweetens the frosting without impacting the color or flavor. For the smoothest frosting, sift your powdered sugar before using!
- Vanilla: Adds depth of flavor and warmth that complements the spices in the carrot cake.
How to Make Vegan Carrot Cake
- Whisk the wet and dry ingredients together in separate mixing bowls, excluding the grated carrots and optional mix-ins.
- Pour the wet ingredients into the dry and whisk until just combined.
- Add the grated carrots and add-ins (if using) and gently fold them together.
- Pour the cake batter into the pan.
- Bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean.
- Cool on a wire rack for 15 minutes before removing the cake from the pan to cool completely.
- Frost as desired, and enjoy!
How to Make Vegan Cream Cheese Frosting
- Add the softened vegan cream cheese and softened vegan butter to a large mixing bowl. Use an electric hand mixer to beat together until well-combined and fluffy.
- Mix in half of the powdered sugar until combined. Add the remaining powdered sugar, vanilla extract, and salt, and mix again until smooth.
- Refrigerate the frosting for 15 to 30 minutes before frosting.
Find the full printable recipe here: Vegan Carrot Cake with Cream Cheese Frosting
