Moist Vegan Carrot Cake (Quick and Easy)

Name: Moist Vegan Carrot Cake (Quick and Easy)
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 3 Cups All Purpose Flour; 1 Cup Organic White Sugar; 1 Cup Packed Organic Brown Sugar; 2 Teaspoons Baking Soda; 1 Teaspoon Salt; 1 Tablespoon Cinnamon; 1 Teaspoon Nutmeg; 1/2 Teaspoons Ginger; ¼ Teaspoon Allspice; 2 Cups Soy Milk; 1/2 Cup + 2 Tablespoons Vegan Butter (melted); 2 Teaspoon Vanilla Extract; 2 Teaspoons Apple Cider Vinegar; 2 Cups Finely Grated Carrots (on the smaller side of the box grater); 1 Recipe Vegan Cream Cheese Buttercream Frosting; Turmeric (for coloring, optional); Matcha (for coloring, optional)

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This Vegan Carrot Cake is moist, soft, and loaded with warm, bright spices. Layered with fluffy vegan cream cheese frosting for a classic dessert.

A slice of Vegan Carrot Cake, on a plate with a fork, ready to serve.

Occasionally I test out a more traditional, decadent version of a vegan treat. And, while I usually share, healthy, WFPB desserts, when a recipe turns out this good, I HAVE to share.

If you love carrot cake and want a gluten-free, oil-free, totally WFPB cake, try my Vegan Oil-Free Carrot Cake recipe.

But, if you want a cake that's truly a 1:1 vegan swap for a classic bakery carrot cake, this is your recipe!

The cake is light, fluffy, bursting with those warming cinnamon spices. So good!

And I top it off with a pillowy cream cheese buttercream (IMO, the only frosting for carrot cake). Delightful!

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Why You'll Love This Vegan Carrot Cake
Ingredient Notes & Substitutions
Step-By-Step Instructions
FAQ & Expert Tips
Recipe Prayer
Related Recipes
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A top-down view of a whole carrot cake, with a few carrots piped on top.

Why You'll Love This Vegan Carrot Cake

Vegan version of a classic - this is the vegan butter-and-sugar version of a classic carrot cake. It takes all the elements of regular carrot cake and swaps them for vegan alternatives. If you're looking for a healthy carrot cake try my vegan oil-free carrot cake
Super moist - grated carrots add natural sweetness and a moisture throughout the cake
Warm spices - cinnamon and nutmeg bring cozy, classic flavor
Crowd-pleaser - no one will guess it's vegan
Perfect for celebrations - birthdays, holidays, baby showers, brunch, or any special occasion.

A slice of Vegan Carrot Cake with a bite taken out.

Ingredient Notes & Substitutions

All Purpose Flour: you can easily make this gluten-free by subbing gluten-free all purpose flour
Organic Light Brown Sugar & Granulated Sugar: This recipe calls for organic sugar because non-organic sugar is not vegan. For color, most sugar is processed with bone char. So, to keep the recipe fully vegan, use organic sugar. See my post on how to make your own vegan brown sugar.
Baking Soda
Salt
Carrot cake spices: cinnamon, nutmeg, ginger, allspice
Soy Milk: I like baking with soy milk because it adds protein, like a regular dairy milk would. Feel free to use other non-dairy milks
Vegan Butter: I use Earth Balance buttery sticks. I highly recommend this brand for cakes, and the stick version, as it is intended for baking.
Vanilla Extract
Apple Cider Vinegar: this works with the baking soda to help give the cake rise. You can sub with white vinegar if necessary
Carrots: grated on the smaller side of the box grater or smallest setting of a food processor. The smaller the carrot, the lighter the texture of the cake. And the more evenly it will bake

Pro Tip: Shred the carrots finely - the reason I call for smaller shreds is to keep the cake light and moist

Frosting Ingredients

Vegan Cream Cheese Buttercream Frosting: a delightful cream cheese frosting. For a healthier option, try my refined sugar free vegan cream cheese frosting
For coloring: turmeric & matcha. I used these to color my frosting to pipe some carrots on the top of the cake. Feel free to use food coloring, or just frost a white cake.

Step-By-Step Instructions

Step 1. Preheat oven to 350°F. Line the bottom of two 8" cake pans with parchment paper.

Vegan Carrot Cake Step 1 - line the pans

Step 2. In a large bowl, whisk together the flour, sugars, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.

Vegan Carrot Cake Step 2 - mix the dry ingredients

Step 3. Add the soy milk, butter, vanilla, and apple cider vinegar. Mix until just combined.

Vegan Carrot Cake Step 3 - mix in the wet ingredients

Step 4. Add the carrots and whisk briefly to incorporate - do not over mix.

Vegan Carrot Cake Step 4 - mix in the carrots

Step 5. Divide batter into the prepared pans.

Vegan Carrot Cake Step 5 - divide into the pans

Step 6. Bake for 35-40 minutes, until the center of the cake feels firm and a toothpick comes out clean. Let cool completely on a wire rack. For best results, refrigerate overnight after cooling.

Step 7. Make the Vegan Cream Cheese Buttercream Frosting. Place in the fridge until ready to frost.

Vegan Carrot Cake Step 7 - make the frosting

Step 8. Use a serrated knife to level the cakes.

Vegan Carrot Cake Step 8 - level the cakes

Step 9. Invert the first cake onto a plate or cake stand. Add a layer of frosting, then add the other cake.

Vegan Carrot Cake Step 9 - frost the layers

Step 10. Use an offset spatula to spread a very thin layer of frosting all over the cake. This is a crumb coat. This covers the cake in frosting, allowing for a smoother final coat. Refrigerate for 1-2 hours to set the frosting.

If you do not want to crumb coat, feel free to just frost the entire cake at this step.

Step 11. If desired, mix a few tablespoons of frosting with matcha powder to create a green color. And mix a quarter cup of frosting with turmeric to create an orange color.

Vegan Carrot Cake Step 11 - mix colored frosting if desired

Step 12. After the cake is chilled again, use an offset spatula to cover the cake with the remaining frosting. Use a plastic bag with a small hole cut in the corner or a piping bag to draw a few carrots on top of the cake.

Serve! Keep any leftovers refrigerated.

Vegan Carrot Cake Step 12 - frost the cake and decorate

FAQ & Expert Tips

Can I make this cake gluten-free?

Yes! Use a gluten-free all purpose flour like King Arthur or Pamela's. Check for doneness around the 30 minute mark - GF flour absorbs more moisture than regular.
When baking gluten free it is especially important to let the cake cool completely. I highly recommend refrigerating the layers before frosting.

OR check out my vegan oil-free carrot cake recipe, which is made with oat flour!

Can I add fruit or nuts?

Yes! Stir in ½ cup to 1 cup of your favorite fruit or nuts when you mix in the carrots. Raisins, chopped walnuts, or chopped pecans are all delicious.

Can I make it into cupcakes instead?

Yes! This will yield 24 cupcakes. Bake for 18-22 minutes, until a toothpick comes out clean.

How should I store carrot cake with frosting?

Store in the fridge! I like to put the frosted cake in the fridge for 15 minutes to firm up, then cover in plastic wrap.

How long will this cake last?

The cake lasts up to a week in the fridge.

If you don't plan to eat it all, you can freeze it! Slice, wrap in plastic wrap, and place in a freezer safe bag. Freeze for up to six months.

A top-down view of a carrot cake with a few slices on plates.

Recipe Prayer

Jesus, thank you for the gifts of delicious desserts. Grant us the time to enjoy this cake with our friends and loved ones. Amen.

A carrot cake with several slices cut out, to see the fluffy texture.

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