Best Vegan Carrot Cake of Your Life! – termitepestprofessionals

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Craving the ultimate vegan carrot cake? This cake recipe is infused with warm spices and is incredibly moist, packed with flavor, and surprisingly easy to make! You’ll love how versatile it is, too!

A slice of carrot cake sits on its side on a plate with a fork in front of it.

We’re big fans of carrot cake. In fact, it’s oftentimes a go-to Birthday cake in our house!

Why? Well, this incredibly moist vegan carrot cake is infused with warm spices and topped with tangy cream cheese frosting. It’s the perfect treat for any occasion!

Reader Reviews

★★★★★
I’ve made this vegan carrot cake recipe many times over the past few years for my vegan family members and friends and it has always been a favorite! Not just for the vegans but everybody loves this carrot cake. I’ve shared the recipe quite a few times.

Pam C

Let’s get into more details about this cake’s ingredients, including substitution ideas.

Ingredients are laid out on a white background. The text reads, spices, vinegar, salt, baking soda, carrots, walnuts, vanilla, sugar, water, oil, and flour. — Customize this carrot cake to your liking! Explore these ingredient swaps and flavor twists.

Ingredients & Substitutions

Here are the ingredients you’ll need for this recipe, including substitution ideas:

Flour Power — I use all-purpose flour, but you can substitute whole wheat pastry flour (different than whole wheat flour). Make a vegan gluten-free carrot cake by using high-quality gluten-free baking flour.
Sweetness Swop Sugar Choices— I use granulated sugar for this cake. You can substitute half brown sugar and half granulated sugar.
The Spice Mix for Warmth in Every Bite — For the best flavor, we’ll use a mixture of ground cinnamon and pumpkin pie spice.
The Perfect Crunch: Walnut Variations — I add chopped walnuts to this cake. You can substitute chopped pecans or leave the nuts out entirey.
The Secret to Moist Cake: Healthy Fats — Adding vegetable oil makes your cake irresistible! Any vegetable oil will work, such as canola oil, olive oil, etc.
The Flavor Enhancer: Vinegar’s Magic Touch — We’ll use a combination of apple cider vinegar and salt to bring out the depth of flavor in this cake. You can substitute plain white vinegar or even lemon juice.
Delicious Cake? Extractly! — I use high-quality pure vanilla extract for the best flavor.
The Star of the Show, Carrots — Fresh raw carrots are the way to go. You’ll get bonus points by using carrots with the fronds (green tops). Why? Because carrots with perky green tops are fresher and therefore, can be less bitter. It’s these little tricks that make this cake moist and flavorful.

To toast or not to toast walnuts? I love this response on why to toast walnuts before baking. So that means toasting unlocks their full nutty richness.

In a hurry? Try this Vegan Carrot Cake Boxed Mix Hack!

Looking down on a plate with a slice of carrot cake on it. A fork has cut into the cake and is sitting at the front of the plate.

Ready to Bake? Here’s What to Expect

This vegan carrot cake comes together with surprising ease – no mixer required! Baking is more than the end result, it’s the satisfaction of creating something delicious. And your kitchen will fill with the aroma of warm spices as the walnuts toast.

Is my batter right? Expect a batter thick and speckled with vibrant orange flecks.

For the full step-by-step guide, see the recipe card below – let’s get baking!

The dry ingredients for this cake are in a white mixing bowl.

Secrets to Ultimate Carrot Cake Moistness

Here are my favorite tips to make your carrot cake moist:

Carrots are naturally moist — using the right quantity means extra tenderness in every bite.
Use freshly grated carrots — Store-bought shredded carrots can be dry and have a powdery texture.
Grate the carrots finely — this releases their juices better, keeping the cake moist for days.
Use oil instead of butter — Vegetable oil adds moisture to cakes without making them greasy.

A slice of Vegan Carrot Cake sits in front of the rest of the cake.

What Makes This Recipe Shine?

Pumpkin pie spices…for the PERFECT spiced cake flavor!
Toasting walnuts…for MAXIMUM nutty richness!
Finely-chopped carrots…for the BEST flavor and texture in every bite!

Want even more moistness? Try my Apple-licious Healthy Carrot Cake recipe – it swaps some oil for applesauce.

Beyond Cream Cheese: Tasty Topping Ideas

Forget boring cream cheese! This carrot cake deserves a topping as special as it is. Go decadent with Vegan Buttercream, try a modern Naked Cake, or explore the surprisingly delicious world of Dairy-Free Ermine Frosting.

Need even more inspiration? My Carrot Cake Toppings Guide has all the creative twists, plus more about my top-secret Vegan Cream Cheese Frosting.

Storing & Freezing Carrot Cake

This extra-moist carrot cake keeps beautifully! Unfrosted layers can be stored at room temp for a day, or in the fridge for up to a week. Once frosted, store it at room temperature for up to 3 hours. For longer storage, it’s best refrigerated for maximum freshness. See my complete guide to learn more about how long your carrot cake will last.

Need longer storage? This cake freezes like a dream! For tips, detailed timelines, and thawing advice, learn all about how you can freeze carrot cake in my handy guide.

Flavor Variations

Whether you’re looking for more moisture (applesauce) or a twist of flavor (pineapple or lemon zest), these flavor variations can mix things up in your cake-making adventures:

Extra Moistness Boost: Want to add extra moisture and a touch of sweetness? Reduce the vegetable oil by 1/3 cup and include 1/3 cup unsweetened applesauce with the wet ingredients.
Tropical Twist: For a tropical twist, reduce the vegetable oil by 1/3 cup and add 1/2 cup crushed pineapple to the batter. Drain the crushed pineapple well before adding it.
Citrus Zing: For a bright, citrusy flavor, add 1 to 2 teaspoons of lemon zest to the batter before baking.
Other Favorite Add-ins: Add 1/2 cup dried fruit, such as raisins and/or 1/4 cup coconut shreds.

Got a favorite flavor combo? Share it in the comments below!

Frequently-Asked Questions

Can carrot cake be made vegan?

The average store-bought carrot cake is not vegan. That’s because they’re made with dairy and eggs. This easy recipe proves you don’t need eggs or dairy for a delicious carrot cake

Are carrots really in carrot cake?

Yes! This recipe uses plenty of fresh carrots. They add sweetness, moisture, and that classic carrot cake flavor.

How does vegan carrot cake rise without eggs?

Leavening agents like baking soda react with the vinegar and spices, giving this cake a perfect rise and fluffy texture.

More Ways to Enjoy This Carrot Cake Batter

If you want more options besides a layer cake, I think this guide will come in handy:

Vegan Carrot Cake Muffins — Same batter, shorter bake time (around 20 minutes). Or try this dedicated vegan carrot muffin recipe.
Make Vegan Carrot Loaf Cake — Enjoy it unfrosted for a snack bread, or frost it for a special dessert. To make it, bake it in a loaf pan and cook it longer, 40 to 50 minutes.
Vegan Carrot Cake Cupcakes — distribute the batter into muffin pan compartments and bake for 20 to 25 minutes.
Make Carrot Cake Sheet Cake — Perfect for parties! Try adding a sprinkle of gingersnap crumbles on top. To make it, pour the batter into a greased 9×13 inch pan and bake for around 40 minutes.

A spoon is dropping some tasty frosting on a vegan carrot cake muffin. There's a white dish with more frosting in the background and more muffins too.

Can’t Get Enough Carrots? Try These Treats!

If you love this cake and want to try different variations, try these carrot-themed desserts:

A slice of carrot cake has a fork sitting next to it with a bite of cake on the fork.

Easy Vegan Cream Cheese Frosting

Cook ModePrevent your screen from going dark

Preheat oven to 350°F/175°C. Spray two round cake pans with vegetable spray. You can also place a piece of parchment paper at the bottom of the pans and spray the sides with vegetable oil.*
Place walnuts on a baking pan and toast for 5 minutes. Be careful not to cook too long because they will burn. Remove from the oven and allow to cool before chopping.
Combine in a large mixing bowl the flour, sugar, salt, cinnamon, pumpkin pie spice, and baking soda. Stir to combine. Stir half of the walnuts into the flour mixture. Set aside.
Add the chopped carrots to a food processor and pulse several times to shred the carrots.
Add the vegetable oil, water, vinegar, and vanilla to the food processor and pulse in quick bursts to combine.
Pour the carrot mixture in with the flour mixture. Stir to combine, making sure there are no clumps of flour throughout the batter.
Pour the batter into your prepared pans. Bake for 35 minutes until a toothpick inserted in the middle comes out clean.
Allow the cake to cool for about 10 minutes before inverting onto a serving plate. Allow the cakes to cool completely.

For the Vegan Cream Cheese Frosting:

In the meantime, prepare the frosting by combining the vegan cream cheese and vegan butter in a mixing bowl. Mix until light and fluffy. Add the powdered sugar ½ cup at a time. Then add the lemon juice and beat until you get a spreadable consistency. You can add a tablespoon of plant-based milk if it’s too thick.
Ice the top of one of the cakes. Top with additional chopped, toasted walnuts. Place the second cake on top. Cover the top cake and sides with frosting. Garnish with chopped walnuts.

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Make it Healthier

Making the cake healthier will change the texture and flavor. But here are some of my favorite tips to make this carrot cake healthier:

Reduce the sugar in the cake by up to 50% (1 cup). I like to add raisins to a less sweet cake for bursts of natural sweetness
Substitute whole wheat pastry flour 1:1 or use half whole wheat flour in the cake.
Substitute 1/2 cup of applesauce for the oil
Rather than frosting, you can top the cake with some whipped coconut cream made with minimal sugar.

To make this recipe gluten-free, substitute gluten-free baking flour.
Remember, these changes will slightly alter the flavor and texture of the classic recipe.

Baking Options

You can use a 9×13 pan if you prefer that instead of a layered cake. If so, you’ll need to bake the cake in a 9×13 pan for about 10 minutes longer. Be sure to use a tester in the center to see if the cake is done.
Pro Tip: Toast the walnuts for even richer flavor!
Love a super thick frosting? Try this alternative recipe vegan cream cheese icing recipe.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2020.

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