Description
A moist, flavorful, and plant-based take on the classic dessert, this Vegan Carrot Cake is packed with warm spices and topped with a creamy vegan cream cheese frosting. Perfect for celebrations, cozy evenings, or as a sweet treat for any day, it’s a dessert everyone will love—vegan or not!
Ingredients
For the Cake:
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2¼ teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- ¼ teaspoon ground cloves
- 1½ cups light brown sugar, packed
- 1 cup non-dairy milk
- ½ cup canola oil
- 2 teaspoons white vinegar
- 2 teaspoons vanilla extract
- 9 ounces grated carrots (about 2¼ cups)
For the Vegan Cream Cheese Frosting:
- 8 tablespoons vegan butter, room temperature
- 8 ounces vegan cream cheese
- 4 cups powdered sugar, sifted
- ¼ teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease two 8-inch cake pans and line the bottoms with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- Combine Wet Ingredients:
- In another bowl, mix brown sugar, non-dairy milk, canola oil, white vinegar, and vanilla extract until smooth.
- Stir in the grated carrots evenly.
- Create the Batter:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–30 minutes, rotating pans halfway through.
- Check doneness with a toothpick—it should come out clean.
- Allow the cakes to cool completely in the pans before transferring to a wire rack.
- Make the Frosting:
- Beat vegan butter in a mixing bowl until smooth and creamy.
- Add vegan cream cheese and mix until combined.
- Gradually mix in powdered sugar and vanilla extract until fluffy.
- Refrigerate the frosting for at least 1 hour to firm up.
- Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top.
- Stack the second layer and cover the entire cake with the remaining frosting.
- Smooth with a spatula or leave a rustic look.
- Chill and Serve:
- Refrigerate the cake for at least 30 minutes to set the frosting.
- Slice and enjoy your delicious vegan carrot cake!
Notes
- For extra texture, add ½ cup chopped nuts or raisins to the batter.
- Store leftovers in the refrigerator for up to 5 days.
- Freeze unfrosted cake layers for up to 3 months; thaw before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American