Vegan Carrot Cake
This vegan carrot cake is the perfect balance of sweet, but not too sweet, dessert. The moist cake paired with the creamy vegan cream cheese frosting makes this dessert irresistible!
Carrots are one of only two vegetables (celery is the other) that become healthier for you after being cooked. That means that baking the carrots in this carrot cake increases the antioxidants you get from them! Carrots are high in vitamin A which helps the body to fight off infections. They are also high in carotenoids, which are good for your eyes, and may help lower your chances of getting age-related macular degeneration. Carrots may also help reduce your risk of getting prostate, colon, stomach, and breast cancers.
Why We Love This Vegan Carrot Cake Recipe
This vegan carrot cake is the perfect blend of spices baked to perfection! It’s so good that we have found ourselves making it over and over for every type of occasion. We love that it’s made with flax eggs so there’s added fiber and nutrients. The best part, even nonvegans love this vegan carrot cake and ask for the recipe!
How to Make
Preheat the oven to 350 degrees and prepare the flax egg.
In a large bowl, combine freshly grated carrots with brown and white sugar. Stir to thoroughly coat carrots. Set aside for 3-5 minutes. This helps to break down the carrots slightly.
After about 3-5 minutes, add the flax seed egg, the oil, milk, maple syrup, and vinegar to the bowl with the grated carrots.
In a separate medium bowl, combine all remaining dry ingredients – the flour, baking soda, baking powder, salt, and spices. Stir or whisk well to combine.
Next, add the dry ingredients to the wet ingredients and use a folding action to combine. Avoid overmixing. If adding walnuts and/or raisins to the mix add them at this point.
Pour the cake batter into two 9″ cake rounds, evenly distributing the batter into each pan. Bake for 27-32 minutes, checking for doneness with toothpick. Let cool for 10 minutes before inverting pans and allow cakes to cool for an additional 1-2 hours.
While cakes are cooling, make the cream cheese frosting.
Combine the softened butter, cream cheese, lemon zest and vanilla. Mix together using hand blender until frosting is light and fluffy.
Add the powdered sugar, only a little at a time, and mix until all powdered sugar is combined into the frosting.
Once cake has completely cooled, frost both cakes and stack. Decorate with carrot shreds, walnuts, or other desired toppings. Serve and enjoy!
Vegan Carrot Cake
Ingredients
Flax Egg
- 2 Tbsp ground flax seed
- 6 Tbsp warm water
Cake
- 2 cups all-purpose flour
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1/3 cup maple syrup
- 1 tsp baking soda
- 2 tsp baking powder
- 1 Tbsp apple-cider vinegar
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/2 cup oil (avocado, vegetable, olive)
- 1/2 cup non-dairy milk (oat, almond, or soy)
- 2 cups finely grated carrots (3-4 carrots, depending on size)
- 1/2 cup walnuts, chopped (optional)
- 1/2 cup raisins, soaked and drained (optional)
Cream Cheese Frosting
- 1 stick vegan butter (4 oz), softened to room temperature
- 1 container vegan cream cheese (7 oz), softened to room temperature
- 1/2 tsp vanilla extract
- 3 cups powdered sugar
- 1 lemon zest only
Instructions
- Preheat oven to 350 degrees F.
- Make the flax seed egg by combining the ground flax seed and water. Stir to combine. Set aside for 5 minutes.
- In a large bowl, combine the freshly grated carrots with the white and brown sugar. Stir to combine. Set aside for 3-5 minutes. This step helps to break down the carrots slightly.
- Add the wet ingredients to the large bowl with the carrots – the flax seed egg, the oil, milk, maple syrup, and vinegar.
- In a separate medium bowl, combine all remaining dry ingredients – the flour, baking soda, baking powder, salt, and spices. Stir or whisk well to combine.
- Add the dry ingredients to the wet ingredients and stir gently to combine. Using a folding action or slow stiring will help to avoid overmixing. If adding walnuts and/or raisins to the mix add them during this step.
- Pour the cake batter into two 9" cake rounds, evenly distributing the batter into each pan.
- Bake in oven for 27-32 minutes, checking for doneness with a toothpick. Remove from oven and cool for 10 minutes before inverting the pans to allow the cakes to cool an additional 1-2 hours.
- While the cake is cooling combine the softened butter, cream cheese, lemon zest and vanilla. Using a hand mixer mix until light and fluffy.
- Add the powdered sugar in portions and carefully mix with hand mixer, until all powdered sugar has been mixed into the frosting.
- When the cake is completely cooled, layer the cakes with frosting in the middle and on the top. Decorate with freshly grated carrots, colored frosting, or other decoration.
- Serve and enjoy.
Notes
- Shred the carrots on the finest side of the grater or use a food processor with similar attachment. The key to a soft and fluffy cake is to have the carrots bake into the crumb. If the carrots are coarsely grated, then they will not bake as well and will stay as threads which can get stuck in your teeth. For best flavor and texture, grate them finely.
- Do not overmix the cake batter when combining the wet and dry ingredients. Overmixing will make the cake denser.
- To store, place cake in an airtight container or cover it with plastic wrap. Store the cake at room temperature for up to 2 days, or in the fridge for 4-5 days.
- To freeze, wrap the cake tightly in plastic wrap to avoid freezer burn. Place the wrapped cake in an airtight container or a resealable freezer bag and freeze for up to 3 months. Thaw in a fridge at least a day before serving.