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Vegan Carrot Cake

This vegan carrot cake is soft, moist, and warmly spiced with a classic homemade taste. It’s easy to make and perfect for both special occasions and everyday baking.
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Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup neutral oil
  • 1 cup unsweetened plant milk
  • 2 tsp vanilla extract
  • 2 cups finely grated carrots
  • 1/2 cup chopped walnuts or pecans optional

Method
 

  1. Preheat oven to 350°F (175°C) and line a cake pan with parchment paper.
  2. In a large bowl, whisk together flour, sugars, baking soda, baking powder, spices, and salt.
  3. Add oil, plant milk, and vanilla, stirring until just combined.
  4. Fold in grated carrots and nuts, if using.
  5. Pour batter into the prepared pan and smooth the top.
  6. Bake for 35–40 minutes, or until a toothpick comes out clean.
  7. 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.