If you are looking for a perfect vegan carrot cake recipe, this is it! I've made this carrot cake countless times for birthdays, holidays, and I even used this recipe to bake my own vegan wedding cake. It always bakes up moist and delicious with just the right amount of spices. You can use it to make cupcakes, sheet cakes, or sturdy layer cakes. Top it with my homemade vegan cream cheese frosting or vegan buttercream for a truly authentic carrot cake.
This vegan carrot cake recipe has no strange or hard to find ingredients, just simple things you can buy at your local grocery store. You can add nuts or raisins if you would like, or just leave them out for a simple cake.
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❤️ You'll love this recipe because it's
- dairy-free, egg-free, and can easily be made gluten-free and nut-free too.
- moist, yet firm enough to hold up in layered cakes.
- simple and easy to make.
- made with every-day ingredients that you can find at your local grocery store.
🧾 Ingredients and substitutions
- Grated Carrots - fresh carrots that are peeled and chopped or shredded into small pieces.
- Flour - for the base of the cake. I usually use all- purpose flour, but you can also use cake flour or even whole wheat flour. Any grain based gluten-free flour mix will work well too. I like my homemade gluten-free flour blend made from oat flour.
- Baking Soda - to help your cake rise.
- Baking Powder - to help your cake rise.
- Salt- for flavor.
- Cinnamon - for flavor.
- Nutmeg and Ginger or Pumpkin Pie Spice - You can use 1/2 nutmeg and 1/2 ginger or a pumpkin spice mix to make it easier. You can also use freshly grated ginger to give it that extra punch of flavor.
- Brown Sugar - to sweeten the cake. You can also use half brown and half white sugar or use coconut sugar or Sucanat instead.
- Plant-Based Milk - for moisture and add some protein. I usually use soy milk, but almond milk, rice milk, coconut milk, or oat milk all work well too.
- Vanilla Extract - for flavor.
- Oil - to make it moist. You can use any neutral flavored oil that you would like like vegetable oil, refined coconut oil, or canola oil. I don't reccomend olive oil, unless it is a very light olive oil. You can also swap out 1/2 of the oil for apple sauce or crushed pineapple if you would like a lower fat option.
- Frosting - Vegan Cream Cheese Frosting or my homemade Vegan Buttercream Frosting made with vegan butter and powdered sugar work best, but you can also make it easy and use store-bought frosting - most varieties of Pillsbury and Duncan Hines are vegan.
Note - I don't use any type of vegan egg replacer in this recipe. Some vegan carrot cake recipes call for flax eggs , apple sauce or other things to replace the eggs in traditional carrot cake, but I don't find it nessary. The shreaded carrots alone work as an egg replacment.
🔪 Helpful tools
- A Cheese Grater or Food Processor - to chop up or grate the carrots into very small pieces.
- A Large Mixing Bowl - to mix everything.
- Cake Pans - to bake the cakes in. You can make it in 9-inch rounds, a 9 X 11 sheet cake, or even cupcakes.
🥄 Instructions
- Preheat the oven to 350° F (177° C).
- Prepare your cake pans by rubbing them with oil and then dusting a little flour on the oil. You can also line the bottom of your pan with parchment paper.
- Chop or grate the carrots into small pieces and set them aside.
- Add the flour, baking soda, baking powder, salt, and spices to a large bowl.
- In a smaller bowl, mix the brown sugar, plant milk, vanilla, and oil then stir with a whisk.
- Add the wet ingredients to the dry ingredients and stir with a whisk.
- Add the shredded carrots and beat with a whisk again for about 30 seconds until everything is incorporated. (You don't want to use an electric mixer or even stir it too much or your cake will be chewy.) (Add nuts and raisins at this time if you choose.)
- Pour the batter into the prepared cake pans filling them about 3/4 of the way full to leave plenty of room for them to rise.
- Bake at 350° F (177° C) for about 40 minutes until a toothpick inserted it the center comes out clean.
- Allow cooling on a rack for about 15-20 minutes before inverting to remove the cake from the pans, and allow them to cool completely before frosting.
- Frost with my homemade vegan cream cheese frosting or my vegan buttercream frosting.
👩🏻🍳 Pro tips
- Use a food processor to chop your carrots to save time and effort - and keep your hand from hurting from all that grating.
- Be sure to preheat your oven and don't put the cake in until it has reached 350° F.
- Grease your cake pans before adding the batter. If you reduce the amount of oil in this recipe, be sure to line the bottom of the pan with parchment as well.
- Be sure to chop the carrots up into very small pieces. You don't want a big chunk of carrot in your cake.
- Bake your cake until it dry on the top and a toothpick inserted in the center comes out clean.
- Allow your cakes to cool completely before frosting.
- Note: This will make two 9-inch round cakes or 24 cupcakes. You can easily cut the recipe in half if you need less.
🌟 How to bake in a sheet pan
- Use a 12 X 18-inch sheet pan to bake the cake.
- Pour all of the cake batter into an oiled and lightly floured sheet pan.
- Bake at 325°F for 45 -50 minutes until the top is dry to the touch and springs back up when pressed slightly.
- Let cool completely and frost in the pan.
🧁Carrot cake cupcakes
(Yields 24 cupcakes)
- Pour the batter into cupcake liners that have been placed in a muffin tin.
- Bake at 375°F for about 22 minutes until the top is dry to the touch and springs back up when pressed slightly.
- Let the cupcakes cool completely before frosting.
❓Frequently asked questions
It's really up to you weather or not you want to add nuts or raisuns. If I make this for a party where someone coul have a nut allergy or for kids who may be a little picky, then I just leave it plain. If I know that the people I'm sharing it with like nuts and raisins, then I add them. About 1/2 cup of chopped walnuts add a lot to the flavor and texture of the cake. You can also add a few more to sprinkle on top to help decorate the cake.
To make a gluten-free carrot cake, you simply need to swap out the flour for a gluten-free flour mix. I have made it with many different brands over the years and they all work well. If the mix doesn't contain xanthan gum, you can add 1 tsp of xanthan gum to help it bind together better.
For a classic carrot cake, use my authentic tasting vegan cream cheese frosting recipe. If you want a lighter fluffier frosting that works well for piping and decorating, use my classic vegan buttercream frosting recipe. (When I use the buttercream frosting, I usually make it in the cinnamon flavor.)
🍰 Vegan wedding cake with this recipe
When my husband and I got married 17 years ago, it was nearly impossible to find a vegan wedding cake, so I decided that I would bake my own. I knew that this carrot cake recipe never failed me, so I was sure that it would work well.
I rented 3 large cake pans from my local cake store and baked 3 incremental sizes of these very large cakes a week before the wedding and then froze them. On the morning of the wedding, I assembled the cake on a stand, frosted them while still frozen, and topped them with fruit and sugar. By the evening, the cake was perfectly thawed. (It costs about $75 to make a cake that served 70 people - that included the cake pan rental and cake stand which I bought).
This is the best vegan carrot cake recipe and it's been a favorite in my house for over 20 years and I'm sure it will be a favorite in yours too! I've made it in just about every form, with both regular and gluten-free flour. It always bakes up perfectly and everyone always loves it.
🎂 More vegan cake recipes
- Vegan Vanilla Cake
- Vegan Sponge Cake
- Super Easy Vegan Soda Cake
- The Best Gluten-Free Vegan Chocolate Cupcakes
- Vegan Chocolate Cake
- Vegan Bundt Cake
📌 Be sure to follow me on Pinterest for new vegan recipes!
Vegan Carrot Cake
Equipment
- Food processor or cheese grater to chop carrots.
Ingredients
- 3 1/2 cups grated carrots
- 3 1/4 cup flour use any gluten-free flour mix if needed and add 1 tsp of xanthan gum if the mix doesn't contain any.
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice or 1/4 tsp nutmeg and 1/4 tsp grated ginger
- 2 cups brown sugar or 1 cup white and 1 cup brown sugar. You can also use coconut sugar or Sucanat.
- 1 1/2 cup plant-based milk
- 1 teaspoon vanilla extract
- 1 cup oil any neutral-flavored oil will work. Make it lower fat by using 1/2 cup oil and 1/2 cup apple sauce or crushed pineapple.
- 1/2 cup chopped walnuts or raisins (optional)
To frost the cake:
- 3 cups Frosting
Instructions
- Preheat the oven to 350°F (177°C).
- Prepare your cake pans by rubbing them with oil and then dusting a little flour on the oil. You can also line the bottom of your pan with parchment paper.
- Chop or grate the carrots into small pieces and set them aside.
- Add the flour, baking soda, baking powder, salt, and spices to a large bowl.
- In a smaller bowl, mix the brown sugar, plant milk, vanilla, and oil then stir with a whisk.
- Add the wet ingredients to the dry ingredients and stir with a whisk.
- Add the chopped carrots and beat with a whisk again for about 30 seconds until everything is incorporated. Don't over mix the batter. (Add nuts and raisins at this time if you choose.)
- Pour the batter into the prepared cake pans filling them about 3/4 of the way full to leave plenty of room for them to rise.
- Bake at 350°F (177°C) for about 40 minutes until a toothpick inserted it the center comes out clean.
- Allow to cool on a rack for about 15-20 minutes before inverting to remove the cake from the pans. Allow cakes° to cool completely before frosting.
- Frost with my homemade vegan cream cheese frosting or my vegan buttercream frosting.
Video
Notes
- Be sure to preheat your oven and don't put the cake in until it has reached 350°F (177°C).
- Grease your cake pans before adding the batter. If you reduce the amount of oil in this recipe, be sure to line the bottom of the pan with parchment as well.
- Be sure to chop the carrots up into very small pieces. You don't want a big chunk of carrot in your cake.
- Bake your cake until it dry on the top and a toothpick inserted in the center comes out clean.
- Allow your cakes to cool completely before frosting.
- Note: This will make two 9-inch round cakes or 24 cupcakes. You can easily cut the recipe in half if you need less.
Nutrition
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
Can I use AP flour? I’m making this for someone that only has certain dietary restrictions so found your re cups because they can’t have eggs.
Yes, you can use all-purpose flour.
Hello
I make this with regular flour and water instead of milk. It is very moist but the bottom is dense/gummy . Any suggestions??
Usually, a gummy texture is from over-mixing once the flour has been added to the batter. When you add the dry ingredients, fold them until all the flour is incorporated.
thanks! Even the regular based flour was a bit oily. Switching back to gluten free.
Hey Monica, Can sugar be substituted with jaggery powder. If so, what quantity would be ideal?
It should work, but I have never tested it. I would swap it out 1:1 for sugar.
Perfect cake! I used buckwheat flour, reduced sugar to 1/4 cup and added 70% dark chocolate.
I'm so happy that you liked the recipe, Lolita! 🙂
I love this recipe. I’ve made it nearly a dozen times and it’s always perfect. It tastes great with and without frosting. I do the half oil half applesauce combo and it is never dry and great texture. It is perfect and without cream, like a cake. I also put raisins.
I'm so happy that you like the recipe, Tamara! 🙂
I love this recipe so much. I’ve made it nearly a dozen times and it’s always perfect. It tastes great with and without frosting. I do the half oil half applesauce combo and it is never dry and great texture. I am making it again this weekend for my daughters birthday. I would live off this cake if I could! Thank you!
You're welcome, Jennifer! I'm so happy that you love this cake as much as we do!
Will this recipe work as a mini bundt cake?
Yes, you will just need to adjust the baking time for the size of your pan. Make sure a toothpick inserted in it comes out clean.
Hi if I would like to reduce the sugar what is your suggested amount? Should I still mix brown and regular granulated sugar?
You can either mix 1/2 and 1/2 or use all brown. I wouldn't reduce it much lower than 1 1/2 cups of sugar or it won't taste like cake. Also, you may want to reduce the plant milk to 1 1/3 cup to account for less sugar.
Thank you so much Monica! Will do!
I loved this cake, but I had the issue of my carrots turning black. I did some research and it says maybe too much baking soda. Do you recommend I reduce the baking soda?
Hi Melisa, I'm happy that you liked the recipe. I'm not sure, I have never had this happen to me. Did you use 2 teaspoons or 2 tablespoons of baking soda? The baking soda helps it to rise, so I would be nervous to reduce it. Did you peel and chop the carrots ahead of time? I'm wondering if they oxidised a little before adding them to the batter?
I just tried someone else's carrot cake recipe using Namaste gf flour and it had the typical gummy vegan texture to it which is not what I was going for. I'm going to give your recipe a try next to see what happens. Do you think it could be the brand flour? I can switch to my own gf blend and add a tsp of xantham gum if you think it would give a more 'cake' like crumb to it. Thanks for any tips or advice, I hope this is the recipe of all recipes 🙂
Hi Leann, I find that Namaste flour (or any gf flour that contains Sorghum flour) tends to be gummy when I use it in cakes or muffins. The texture improves greatly the next day after it has cooled completely. I've made this cake with many gluten-free flour mixes as well as my homemade gf flour mix and it always comes out well as long as the mix doesn't contain Sorghum flour. I hope that helps, let me know how it turns out. 🙂
Great, thanks! I'm getting set to bake it this afternoon after two failed recipes this morning. Sigh. I'll keep you posted.
I made this cake and it was wonderful. A lot of the vegan cake/cupcake/muffin recipes I make turn out a bit oily, but not this one. I used 1/2 oil (canola) and 1/2 applesauce. I made it in a 13x9 cake pan and baked it 50-55 min. Just cut into squares - delicious even without the frosting.
I'm happy that this recipe worked well for you Anne! 🙂
hi! i see that you say this recipe is able to be turned into muffins. how long would you recommend baking them for?
Hi, Rosalie, Bake the cupcakes at 375°F for about 22 minutes. Enjoy!
Excellent recipe. Easy to follow and forgiving of slight modifications. I reduced the sugar a bit as my family doesn't enjoy overly sweet cakes and I knew the icing would be sweet. I also used olive oil, unusual for baking but it was what I had on hand. Definitely the best carrot cake I've made. Making it for the second time this month. 🙂
Thanks, Kyla! I'm happy that the recipe works well for you! 🙂
This truly is the best carrot cake, vegan or not. I halved the recipe with no issues and it is absolutely perfect. I got a lot of, "this is vegan??" comments. Thank you for this!
This is the best vegan carrot cake recipe I have ever tried. My dad is a carrot cake fanatic and requests it for all special occasions - he RAVES about how good this cake is. This may be the recipe that turns him vegan! ( I used all crushed pineapple instead of any oil and this cake was moist, fluffy perfection)
I'm so happy that you and your dad liked it, Penelope! 🙂
Hi Penelope! When you used all pineapple, did you squeeze all the liquid out? I'm hoping to duplicate what you did 🙂
I made this yesterday, it was perfection. Thanks for the great recipe! 🙂
Hello,
My cake came out delicious and super moist, but slightly oily. Is it just me or did anyone else experience that?
I'm happy that you liked it, Adriana. I don't think mine ever came out oily. What type of gluten-free flour did you use.
I think I used a home made version of brown rice, tapioca, and arrowroot.
Thank you Monica,
For these wonderful recipes.
Is it possible to use white whole wheat flour, or whole wheat pastry flour for this carrot cake.
Jetta
Yes, whole wheat pastry flour will work great. Enjoy! 🙂
Can you use regular all purpose flour?
Yes. That works perfectly. Enjoy!
I tried this recipe without the frosting and oh my gosh it was delicious ! Even my non vegan mom loved it so much. Definitely recommend this recipe and will absolutely try again soon. Thank you!!(i did the half oil half apple sauce)
I'm so happy that you liked it, Sarah! 🙂
Hi, the recipe looks great! Just wondering if the cups of grated carrot should be packed or left loose and fluffy? 🙂
Hi Lindsay, measure the carrots loose and fluffy. Enjoy! 🙂
I did! It was delicious!
Would this be as moist with 1 cup applesauce and no oil or would it be too dry? I'm trying to be oil-free. This looks wonderful and thanks for posting this recipe.
It will work with only applesauce, and still taste delicious, but it will not be quite as moist it would with oil. Enjoy!
Can I use almond flour for this recipe?
No Ashley, you can not use almond flour. It works well with any grain-based GF flour, but almond flour bakes up differently.
This recipe is a keeper!! I made it for thanksgiving and everybody absolutely loved it. I made it with brown rice flour and cocunut oil to:) i cant believe how delicious and super healthy it is!! Thank you 🙂
I'm so happy that the recipe worked well for you Jaci! 🙂
Hi, thank you for this recipe, I can't wait to try it. Please, tell me, can I use regular flour (not gluten free)? Would it be different? Thanks again ❤️
Hi Lavinia, yes, you can use regular flour. Enjoy! 🙂
This cake came out perfectly! My husband loves carrot cake, I make it for his birthday every year, so I've tried a lot of recipes, but he liked this one the best!
I'm so happy that you liked it, Nicole 🙂
We made this recipe for our Blue and Gold Macaw “ Sunshine” 8 year Hatch Day celebration. Sine we are vegan and regular cakes are not good for him it was something we could all eat and enjoy! Thank you for offering the recipe, it was great! We added Walnuts and Pecans and Craisins to it as well!! Delicious!! 🦜 🏴☠️ 🎉 💕 🎂 The Cotter
Sounds like a fun day! I'm so happy that you liked the recipe! 🙂
Can I use 1/2 cup applesauce and 1/2 cup crushed pineapples so I dont have to use any oil?
Hi Kelly, yes you can. Enjoy! 🙂
I made this today, gotta say, of all the vegan carrot cake recipes I've tried this is the best one. Super easy to mix. Came out moist and delish. My variations: added walnuts and used only 1 cup of cane sugar.
I'm so happy that you liked it, Paula! This recipe never fails me! 🙂
This is sooo good I kept going back for more. Can this be frozen I use the butter cream frosting? I would like to freeze half or else I will be a house by the time I am done eating this finger licking good cake.
I'm glad that you liked it, Terry! I usually freeze it unfrosted, but it should still be fine. Just wrap it with plastic wrap so that it's airtight. Enjoy! 🙂
Love this recipe !
I used less sugar and added chopped organic
apples .
Baked into cupcakes
Cake was moist and delicious
Will definitely share this recipe with family and friends
Thank you
You're welcome, Geeta! I'm so happy that you liked it! 🙂
Absolutely delicious I did 66% of the proportions given in recipe and baked it as a single sponge since my family isn't too fond of icing and they loved the cake 🙂
I'm so happy that you and your family loved it! 🙂
Thanks for this recipe. Do I use self-raising or plain flour?
Roxie.
I always use plain flour. Enjoy! 🙂
Whoa. This was really good. I've actually hated carrot cake all my life, but decided to give it a go because I had soooo much grated carrot. I'm so glad I chose this recipe. It's not too sweet, dense, but still light enough. I also baked mine in a toaster oven and it was just fine. 10/10 would make again.
I'm so happy that you liked it, Rachel! 🙂
Hi Monica, thanks for the recipe 🙂
I am planning on making this cake for my moms birthday (baking today, her bday is tomorrow). I need to drive an hour to get to her house. I don't own a cake stand. Would it be okay if I left the cakes in the cake stand over night/ or took them out then put them back in their pans, and put them in the fridge over night? As well as leaving the frosting over night and then assembling the cake later the next day? Would it last? ( I need to transport it before its assembled)
Thanks!
You're welcome! Yes, that sounds like a fine plan. They will stay good overnight. You may also want to keep them in the fridge. They are easier to frost if they are a little cooler. (You will want to keep the cream cheese frosting in the fridge overnight and then let it warm up to room temperature a few hours before frosting.) Enjoy! 🙂
I’ve not made this yet but I’m planning on making it for my mums birthday in a few days
How long will this last and how’s best to store
The cake will last a day or two out of refrigeration. Once you frost it, keep it in the fridge if you use the cream cheese frosting. You can also make the cake a few weeks ahead of time and freeze it until about 8 hours before you are ready to eat it. (This is what I did with my wedding cake). You will get fewer crumbs when you frost a cold cake and it keeps the frosting from getting too melty on warm days. Hope that helps! 🙂
Literally the best vegan carrot cake 👌 I didn't have frosting so I topped it with walnuts, dates, coconut flakes, and melted sugar and it was amazing!
I'm so happy that you liked it, Fara! You're toppings sound delicious! 🙂
Hi Monica
I hope you can help me I want to try this recipe in a smash cake but I was wondering if I can use some bananas to substitute some sugar? You think the texture would change? Thank you
I have never tried this, but I think that it would work. Maybe use 1 mashed banana in place of 1/2 cup of the brown sugar? Happy Birthday to your little one! 🙂
Thank you so much for publishing this recipe for all of us to enjoy! We made this yesterday for my heavily carnivorous father, along with a delicious vegan lasagna, and he liked both so much he asked for the recipe--game changer!!! I just had to stop by here again and share some of the joy it brought us. 🙂
We used the buttercream frosting recipe, replacing the milk with apple cider vinegar, and I'm so impressed with how similar it is to classic cream cheese frosting (which, let's be real, is the best part of any carrot cake)! I will 100% be sharing this recipe with friends and will send them your way. Thank you!!
I'm so happy to hear that you, and especially your father liked it so much! It made my day to read this! The buttercream with apple cider is amazing, isn't it? It always surprises me with how much it tastes like cream cheese. 🙂
I am going to make this cake for my daughter’s birthday. Can the buttercream frosting really be made into “cream cheese” frosting by subbing apple cider vinegar for milk with no need of vegan cream cheese? Do you use the same amount of cider as milk?
Yes, the apple cider vinegar gives it a nice cream cheese flavor. One tablespoon of apple cider vinegar in place of the milk works great. Enjoy! 🙂
My favourite vegan cake recipe ever!
Aww, thanks so much! I'm so happy that you liked it, Emily! 🙂
I have all kinds of gluten free flour, what combination should I use for this cake?
I usually use a general GF flour mix like the one from Trader Joe's or Namaste brand or my homemade GF flour mix. Any grain based mix should work. Don't use almond meal.
I made cupcakes and they were delicious! easy to make and the family loved them 🙂
Great to hear April! I'm so happy that you liked them! 🙂
Hi, greetings from the Czech republic, thanks a lot for the recipe, it went out just excellent !! I love anything with carrots in it but suprisingly never tried out this one. As I bake for little children I reduced the amount of sugar to half and no problem 🙂 All the best Katerina
Hello! I'm so happy that you liked it! 🙂
Hey Monica. All of your recipes have been great, so I am going to trust you here, but...I made a cake a while back which did not call for anything to replace the egg, as this recipe. The cake crumbled when I sliced it so I made a trifle ( pretty dang great) but not what I was aiming for.
Praying Baker ( LOL )
It is a little strange that there is no replacement for egg in this recipe, but it really doesn't need any. If you click on the bunny cake link, you can see the cake cut in half. I did not clean up any crumbs to take that picture. It just holds together that well. (That one was made with wheat flour.) The gluten-free version is slightly crumbly if you don't use xanthan gum in it. Let me know how it goes. 🙂
This looks so good Monica! Love the option for apple sauce to reduce oil! That up close shot of the cake slice....omg drooling!!! ❤️
Thanks, Ashley, hope that you love it! 🙂
Great cake! already baked, frosted, and ate the cakes 🎂
Wow! That was fast! I'm glad that you loved it! 🙂