Vegan carrot cake is a dairy-free, egg-free version of the classic dessert we all know and love. It’s made with real carrots, warm spices, and pantry-friendly ingredients that come together easily in one bowl. You won’t miss a thing, this cake stays moist, flavorful, and rich without relying on any animal products. If you’ve never tried baking without eggs or butter, this recipe is a great place to start.
To make a proper vegan carrot cake, you’ll need finely grated carrots, a neutral oil like avocado or canola, and something to bind it all ground flaxseed mixed with water works like a charm. A blend of cinnamon, nutmeg, and vanilla adds warmth, while brown sugar brings a mellow sweetness. Applesauce or crushed pineapple gives the cake extra moisture without weighing it down. Plant-based milk and a good dose of baking powder help the batter rise into a soft, tender crumb.
Once it’s out of the oven, what you get is a vegan carrot cake that’s rich, spiced, and perfectly balanced. It holds together well, slices beautifully, and keeps its texture for days. Frost it with cashew cream or enjoy it plain, it’s the kind of dessert that disappears fast.
Table of Contents
Why Vegan Carrot Cake Deserves a Spot in Every Home Baker’s Repertoire
A Cake That Started With Leftovers
The first time I made a vegan carrot cake, it was purely out of necessity. I had carrots sitting in the crisper, no eggs in the fridge, and a craving for something sweet. I remembered how my granddad used to say, “If you’ve got carrots and spice, you’ve got cake.” So I grated the carrots, stirred in some cinnamon and nutmeg, added flaxseed instead of eggs, and hoped for the best. What came out of the oven was golden, tender, and just sweet enough. The texture was spot-on, and the flavor? Better than anything boxed.
From then on, it became a regular recipe in my kitchen not just because it’s simple, but because it hits that perfect balance of wholesome and indulgent. The carrots bring moisture, and using applesauce or crushed pineapple keeps everything soft without making it heavy. A little oil helps it bake evenly and hold together. And when you spread a thick layer of cashew frosting on top, it tastes just like the carrot cake you grew up with, only a bit lighter.
If you love baked treats that skip the dairy but not the flavor, you might also enjoy my healthy vegan pistachio muffins or the fudgy vegan brownies that always seem to disappear from the counter in hours.
A Flexible Classic That Always Works
One reason I keep coming back to this vegan carrot cake is its flexibility. You can swap in whole wheat flour, add walnuts, or fold in raisins. Want it gluten-free? Just use a blend that works for cakes. No matter how you tweak it, it still turns out moist and delicious every time.
Making Vegan Carrot Cake from Scratch
What You’ll Need for Flavor and Structure
Every good vegan carrot cake starts with the right balance of texture, moisture, and spice. Grated carrots are the heart of it, they give the cake natural sweetness and plenty of moisture. For structure, a mix of all-purpose flour and baking powder works well, though you can sub in spelt or a gluten-free blend if needed. The magic binder here is ground flaxseed mixed with water, which acts just like egg would in traditional baking.
Instead of butter, you’ll use a light-flavored oil like canola or sunflower. Applesauce or crushed pineapple adds that little boost of moisture and sweetness without making the cake dense. Brown sugar deepens the flavor, while cinnamon, nutmeg, and a pinch of cloves bring in the warmth. A splash of vanilla extract ties it all together.
For those new to vegan baking, these swaps aren’t complicated, they’re just smart. And they work. If you’re curious about other recipes that use similar methods, try this vegan chocolate espresso cake for a rich, layered dessert, or this vegan pumpkin coffee cake that’s perfect for cozy mornings.
Mixing, Baking, and What to Expect
To make the batter, simply combine the dry ingredients in one bowl and the wet in another, then fold them together gently. Don’t overmix, just stir until the flour disappears. Pour the batter into a greased pan, smooth the top, and bake until a toothpick comes out clean.
The result is a beautifully golden vegan carrot cake that smells like a hug. It’s tender, spiced just right, and has that perfect balance of sweet and earthy. Once cool, it’s ready for a thick layer of cashew or vegan cream cheese frosting or honestly, you can enjoy it plain with a cup of tea. Either way, this vegan carrot cake is one for the recipe box.
Variations and Serving Ideas for Vegan Carrot Cake
Make It Your Own: Add-Ins and Flavor Twists
Once you’ve nailed the base recipe, vegan carrot cake becomes one of the most adaptable desserts in your collection. Want extra texture? Fold in chopped walnuts or pecans. Looking for something chewy and sweet? A handful of raisins or chopped dates works beautifully. For a tropical twist, shredded coconut pairs perfectly with the warm spices and carrots.
You can also experiment with the spices. While cinnamon and nutmeg are standard, adding cardamom or a touch of ginger brings a bright, unexpected note. If you’re feeling festive, swap some of the flour for almond meal for added richness. You can even make it a layer cake with cashew frosting between the tiers.
If you’re into creative bakes, try the apple butter spice cake for a fall-inspired dessert or the soft, fluffy sourdough orange rolls for a citrusy breakfast treat.
How to Serve and Store for the Best Results
This vegan carrot cake shines both warm and cold. Serve it freshly frosted for birthdays or let it sit overnight, the flavor deepens, and the texture becomes even better. It pairs perfectly with coffee, tea, or a scoop of dairy-free vanilla ice cream.
Storing is simple: keep leftovers covered at room temperature for a day or refrigerate for up to five days. You can even freeze slices for quick treats later on. Just let them thaw at room temp, and they’ll be just as moist and flavorful as the day you made them.
However you serve it, vegan carrot cake is always a crowd-pleaser. It’s the kind of dessert that feels special, no matter the occasion.
FAQs About Vegan Carrot Cake + Final Thoughts
How long does vegan carrot cake last?
A properly stored vegan carrot cake keeps well for up to five days in the refrigerator. Just cover it with foil or store it in an airtight container. If you skip the frosting, it can sit at room temperature for two days. For longer storage, freeze individual slices and thaw them as needed. The flavor actually gets better after a day or two, making it a great make-ahead dessert.
Why is my carrot cake soggy?
If your cake turns out soggy, chances are you added too much moisture. Carrots, pineapple, and applesauce all hold water, so make sure to measure carefully. Also, squeeze excess liquid from shredded carrots if they’re especially wet. Overmixing the batter or underbaking it can also cause sogginess. Stick to a moderate oven temp and use a toothpick to check for doneness.
How to make vegan cake more fluffy?
For a fluffy vegan carrot cake, don’t skip the baking powder and baking soda. These give the rise and lift that eggs usually handle. Also, avoid overmixing once you add the wet ingredients to the dry. Stir gently, and stop as soon as there’s no dry flour left. For inspiration on achieving soft, tender results, check out my sourdough sweet potato rolls or these sourdough brioche buns.
What binds a vegan cake?
Ground flaxseed mixed with water is the go-to egg replacer in vegan carrot cake. It acts as a binder and gives the batter structure without adding heaviness. Applesauce, mashed banana, or commercial egg replacers also work, depending on what flavor or texture you’re going for.
Final Thoughts
Whether you’re new to plant-based baking or a longtime fan, vegan carrot cake is one of those recipes that feels like a win every time. It’s simple, satisfying, and made from ingredients you probably already have. Plus, it’s easy to tweak and even easier to love.
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Healthy Vegan Carrot Cake with Cashew Frosting
- Total Time: 55 mins
- Yield: 8 slices 1x
- Diet: Vegan
Description
A moist, spiced vegan carrot cake with real carrots and a cashew frosting—easy to make and impossible to resist.
Ingredients
1 ½ cups grated carrots
1 ¼ cups all-purpose flour
½ cup brown sugar
½ tsp cinnamon
¼ tsp nutmeg
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup applesauce or crushed pineapple
⅓ cup canola oil
1 tbsp ground flaxseed + 3 tbsp water
1 tsp vanilla extract
⅓ cup plant milk (like almond or oat)
Instructions
1. Preheat oven to 350°F and line a cake pan with parchment paper.
2. Mix flaxseed with water in a small bowl and let sit 5 minutes.
3. In a large bowl, combine flour, baking powder, soda, salt, and spices.
4. In a separate bowl, whisk together oil, brown sugar, applesauce, vanilla, and flax mixture.
5. Fold dry ingredients into wet. Stir in carrots and plant milk.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 35–40 minutes until a toothpick comes out clean.
8. Cool completely before frosting.
Notes
Store in the fridge for up to 5 days.
Can be frozen in slices for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan carrot cake, plant-based dessert