Vegan Carrot Cake

June 21, 2025 By Melissa Huggins / 30 Comments

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This Vegan Carrot Cake has sugar, spice, and everything nice! It's loaded with warm spices and has a tender-sweet crumb that will melt in your mouth.

A slice of vegan carrot cake being taken off a cake stand.

If you haven't tried Vegan Carrot Cake yet, you're going to love this version! It's just as delicious as the original, and nobody will know the difference.

It is perfect for springtime or Easter, but also a winner for potlucks, parties, or any occasion throughout the year. It's a crowd-pleaser!

You can also store it in the freezer so you'll have it on hand when a sweet craving strikes. I always have a few slices of it in my freezer, along with my Vegan Vanilla Cake or Vegan Chocolate Cake.

Ingredients + Notes

Here are the ingredients you'll need to make the most delicious carrot cake you've ever had:

Ingredients to make the cake recipe on a table.

Flour - Regular all-purpose flour is what I used.
Carrots - Use fresh-grated carrots and not store-bought matchstick carrots. They are dry and won't add the needed moisture to the cake.
Flax Egg - A combination of flaxseed meal and water will gel and thicken almost like a regular egg.
Moisture - I used canola oil and applesauce, which creates a tender and moist crumb. Any neutral-flavored oil will work, such as sunflower, grapeseed, or avocado oil. If you don't have applesauce, you can use plain vegan yogurt (I prefer coconut yogurt).
Vegan Buttermilk - I combined soy milk and apple cider vinegar. Soy milk curdles and thickens the best, but feel free to use any plant-based milk. You can also use lemon juice in place of the vinegar.
Sugar - I used a blend of cane sugar and brown sugar. You can use just cane sugar or brown sugar if desired. However, the cake comes out moister with at least some brown sugar.
Flavor - I used a combination of ground ginger, nutmeg, cinnamon, vanilla extract, and salt. Don't skimp on the salt. This helps bring all the flavors together.
Leavening Agents - I used a combination of baking soda and baking powder. I have not tried this cake with just one of them.
Add-Ins - I used chopped walnuts, but you can omit them if you don't like them. You can also use a combination of walnuts and raisins. Just make sure to use the same ratio.

How to make Vegan Carrot Cake

It's easy to whip up this cake batter. Check out the easy step-by-step photos below.

Three process photos of combining the wet ingredients.

Combine the ground flax and water and let it sit for 10 minutes to thicken.
Add the soy milk and apple cider vinegar to a mixing bowl. Combine and let it sit for 10 minutes.
Add the oil, applesauce, granulated sugar, brown sugar, flax egg, and vanilla to the bowl of buttermilk. Whisk to combine.

Four process photos of combining the cake batter.

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a mixing bowl.
Pour the wet ingredients into the dry ingredients and whisk until almost combined.
Now gently fold in the carrots and walnuts until combined.
Divide batter between both pans and place in the oven for 35-40 minutes. To check for doneness, lightly press the surface. If it springs back, it is done.

Overhead view of a fully baked and frosted vegan carrot cake.

Baking Success Tips

I recommend using an oven thermometer. If your oven runs too cool/hot, it can yield undesired results.
Measure all ingredients accurately and don't add more/less of any ingredient, or it can change the results.
Let the cake completely cool before frosting, or it will melt. If you're adding toppings, add them right away after frosting so they stick well.
Don't overbake or the cake will turn out dry. Check for doneness around the 35-minute mark.
Don't overmix the batter, or too much gluten will develop. The texture will be off, and the cake may not rise well.
Use room-temperature ingredients. The ingredients will bond together much more easily and yield a smooth batter. This will help maintain the proper structure while baking. If some ingredients are cold, leave them out while you preheat the oven and prep.

Which frosting is best?

I love topping it with my Vegan Cream Cheese Frosting, but you can use Vegan Buttercream Frosting or even Vegan Chocolate Frosting if you're feeling daring. You can also use store-bought vegan frosting or even leave it plain.

What does carrot cake taste like?

Ironically, it doesn't taste much like carrots at all. It has a very subtle carrot flavor, but the cake gets most of its flavor from brown sugar, vanilla, and warm spices. The carrots provide lots of moisture, which yields a cake consistency that is dense, ultra-moist, and tender. It will melt in your mouth!

Can you freeze it?

Yes, it freezes well for 2-3 months, and thaws perfectly! You can freeze it in portions by wrapping each piece in wax paper and storing it in an airtight container or Ziploc bag.

A slice of vegan carrot cake on a dessert plate.

More vegan desserts to try

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5 from 16 votes (6 ratings without comment)

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