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Easy Vegan Carrot Cake Recipe with Creamy Dairy-Free Frosting

Easy Vegan Carrot Cake Recipe

A moist, warmly spiced vegan carrot cake made with applesauce, finely grated carrots, chopped nuts, and optional raisins. It is finished with a rich dairy-free cream-cheese frosting and serves 10 to 12.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups (250 g) All-purpose flour
  • 1 cup (200 g) Packed light brown sugar
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 1 1/2 cups (about 150 g) Finely grated carrots
  • 1/2 cup (60 g) Chopped pecans or walnuts
  • 1/2 cup (75 g) Raisins, optional
  • 1 cup (240 g) Unsweetened applesauce
  • 1/2 cup (120 ml) Neutral-flavored oil
  • 1/2 cup (120 ml) Unsweetened plant milk
  • 2 teaspoons Vanilla extract
  • 1 tablespoon (15 ml) Apple cider vinegar or lemon juice
Vegan Cream-Cheese Frosting
  • 8 ounces (225 g) Vegan cream cheese, softened
  • 1/2 cup (113 g) Vegan butter, softened
  • 3 cups (360 g) Powdered sugar, sifted
  • 2 teaspoons Vanilla extract
  • 1-2 teaspoons Lemon juice, optional
  • 1 pinch Salt, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F / 180°C. Grease and line a 9 x 13-inch pan with parchment paper, leaving a little overhang for easy lifting.
  2. Whisk the flour, brown sugar, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg in a large bowl until evenly combined.
  3. In a separate bowl, whisk together the applesauce, oil, plant milk, vanilla extract, and apple cider vinegar or lemon juice until smooth.
  4. Pour the wet mixture into the dry mixture and stir just until no dry streaks remain. Do not overmix, because excessive stirring can make the cake heavy.
  5. Fold in the finely grated carrots, chopped pecans or walnuts, and raisins if using. Spread the batter evenly in the prepared pan.
  6. Bake for approximately 30 to 35 minutes, until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs.
  7. Cool the cake completely in the pan before frosting. For the frosting, beat the vegan cream cheese and vegan butter until smooth, then gradually beat in the sifted powdered sugar.
  8. Beat in the vanilla, optional lemon juice, and optional pinch of salt. Spread the frosting over the cooled cake, then refrigerate for 20 to 30 minutes if the frosting feels soft.

Notes

For two 8-inch round layers, grease and line both pans, divide the batter evenly, and bake for approximately 25 to 30 minutes. Grate carrots finely rather than using large, wet shreds. Store the frosted cake covered in the refrigerator.