Moist and Flavorful Vegan Carrot Cake (Easy & Dairy-Free)
I’ve been making this vegan carrot cake for years, and it never fails to impress, no matter who I’m baking for. I love how it comes together with simple pantry ingredients, yet tastes rich, spiced, and deeply comforting.
Carrot cake has always been one of my favorite desserts, and this plant-based version proves you don’t need eggs or dairy to get that soft crumb and classic flavor. I usually make it when I want a reliable cake for birthdays, casual gatherings, or even just a quiet weekend treat.
The grated carrots keep everything moist, while warm spices make the kitchen smell incredible as it bakes. It’s the kind of cake that feels familiar and cozy, but also special enough to share.
Why You’ll Love This Recipe
- Easy to make: Simple steps and basic tools make this recipe great for beginner bakers.
- Rich, classic flavor: Warm spices and carrots create a cake that tastes just like traditional carrot cake.
- Simple ingredients: Everything comes from everyday pantry and grocery staples.
- Easy to customize: Add nuts, raisins, or your favorite vegan frosting if you like.
- Perfect for any occasion: Great for birthdays, holidays, or everyday dessert cravings.
Vegan Carrot Cake
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a cake pan with parchment paper.
- In a large bowl, whisk together flour, sugars, baking soda, baking powder, spices, and salt.
- Add oil, plant milk, and vanilla, stirring until just combined.
- Fold in grated carrots and nuts, if using.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Let cool completely before slicing or frosting.
Notes
- Store leftovers covered in the refrigerator for up to four days.
- Add raisins or shredded coconut for extra texture.
- Pairs well with vegan cream cheese frosting or a simple dusting of powdered sugar.
Pro Tips
- Finely grate the carrots so they blend smoothly into the batter.
- Measure flour by spooning it into the cup to avoid a dense cake.
- Don’t overmix the batter; stir just until combined.
- Use neutral oil like sunflower or canola for best flavor.
- Let the cake cool fully before frosting to prevent melting.
- Line the pan with parchment for easy removal.
- Check doneness early with a toothpick to avoid overbaking.
- Toast nuts before adding them for deeper flavor.
FAQs
Can I make this cake gluten-free?
Yes, use a good-quality 1:1 gluten-free flour blend.
What can I use instead of oil?
Unsweetened applesauce works well, though the texture may be slightly denser.
Can I bake this as cupcakes?
Absolutely. Reduce baking time to about 18–22 minutes.
How do I store vegan carrot cake?
Store covered at room temperature for one day or refrigerate for up to four days.
Can I freeze this cake?
Yes, freeze unfrosted cake layers for up to two months.
