The Best & Easiest Vegan Carrot Cake!

Easy Vegan Carrot Cake, with the best flavour using simple ingredients! Perfectly spiced, super moist with pineapple, and yogurt, topped with cream cheese frosting! Great for Easter or any occasion.

Vegan Carrot Cake is one of my favourite vegan cake recipes. It’s the perfect dessert in my opinion – just the right amount of sweetness and you feel good when eating it. It tastes totally indulgent, but with a sense of healthy. Must be all the carrots! Lol! I made this cake for my daughters birthday in April and everyone loved it!!

How to make Vegan Carrot Cake:

First of all let me say this is a super easy recipe! There is no need for a stand mixer or hand mixer! The cake comes together easily with a whisk.

Start by preheating your oven to 350° then lightly grease 2 – 9 inch round non stick cake pans. I also line my pans with parchment paper rounds and lightly grease them.

In a medium mixing bowl add all the dry ingredients: all purpose flour, spices, baking powder, baking soda, salt and nuts.  Whisk together and set aside.

In a large mixing bowl add the wet ingredients: raw carrots, vegan yogurt, oil, sugars, pineapple, and vanilla. Whisk until combined.

Now add the dry ingredients to the wet ingredients and whisk until completely combined

Distribute the cake batter evenly into your two prepared baking pans

Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Cool the cakes on a cooling rack in the pans for 20 minutes. Then remove from pans and cool completely on rack

When the cakes are completely cooled, frost with my Vegan Cream Cheese Frosting if using. Garnish with chopped walnuts if you like.

Keep Cake covered and refrigerated until ready to serve. Carrot Cake will keep in the fridge for up to 1 week. Enjoy! For full recipe ingredients and instructions see recipe card below.

What makes this Vegan Carrot Cake the Best?

• Loads of raw carrots so don’t skimp
• Crushed pineapple and yogurt to make it super moist ( no need for vinegar)
• Chopped walnuts for great texture and a slightly nutty flavour
• Perfect amount of cinnamon, nutmeg and cloves
• Salt to compliment and balance all the flavours
• And of course my super delicious Vegan Cream cheese Frosting! So Good!

Substitutions and add ins for Vegan Carrot Cake:

• You can sub apple sauce for pineapple
• Sub pecans for walnuts
• Add in 1/2 a cup of raisins if that’s your thing!
• Bake in a 9×13 cake pan instead of a two layer cake

Ok lets make some Vegan carrot Cake, it’s:

moist

perfectly spiced

easy

the best

perfect for any occasion

loved by everyone

delicious

Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.

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Other Vegan Cakes and desserts  for you to enjoy:

Best Vegan Chocolate cake
Chocolate Vegan Brownies (Healthy)
Chocolate Vegan Cupcakes
Salted Caramel Vegan Chocolate Tart

The Best & Easiest Vegan Carrot Cake!

★★★★★ 5 from 2 reviews

• Author: Verna
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Sweets
• Method: Oven
• Cuisine: American, /Canadian
• Diet: Vegan

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Description

Vegan Carrot Cake, with the best flavour using simple ingredients! Perfectly spiced, super moist with pineapple and topped with vegan cream cheese frosting! Great for Easter or any occasion.

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Scale 1x2x3x

Ingredients

WET INGREDIENTS FOR CARROT CAKE:

• 3 cups grated carrots, (don’t skimp) I use a boxed grater
• 1 cup crushed pineapple, drained
• 3/4 cup plain unsweetened vegan yogurt, I use Silk Cultured Coconut Plain
• 1/2 cup oil, I use grapeseed
• 2 teaspoons vanilla
• 3/4 cup brown sugar
• 3/4 cup white sugar

DRY INGREDIENTS FOR CARROT CAKE:

• 2 cups flour
• 2 teaspoons baking powder ( make sure it is fresh and not expired)
• 1 teaspoon baking soda
• 3 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon ground cloves, (make sure it’s levelled)
• 1 teaspoon salt
• 3/4 cup chopped walnuts
• 1 recipe Vegan Cream Cheese Frosting

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Instructions

1. Start by preheating your oven to 350° then lightly grease a  2 – 9 inch round non stick cake pans. I also line my pans with parchment paper rounds and lightly grease them.
2. In a medium mixing bowl add all the dry ingredients: all purpose flour, spices, baking powder, baking soda, salt and nuts. Whisk together and set aside.
3. In a large mixing bowl add the wet ingredients: raw carrots, vegan yogurt, oil, sugars, pineapple, and vanilla. Whisk until combined
4. Now add the dry ingredients to the wet ingredients and whisk until completely combined
5. Distribute the batter evenly into your two prepared baking pans
6. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
7. Cool the cakes on a cooling rack in the pans for 20 minutes. Then remove from pans and cool completely on rack
8. While cakes are cooling make Vegan Cream Cheese Frosting if using
9. When the cakes are completely cooled, frost with icing if using. Garnish with chopped walnuts if you like.
10. Keep Cake covered and refrigerated until ready to serve. Carrot Cake will keep in the fridge for up to 1 week. Enjoy!

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Notes

• gluten free: I have not tested this recipe with gluten free flour blend like Bob’s Red Mill but I imagine it would work just fine.
• I have not tested this recipe with white whole wheat flour or spelt flour.
• I have not tried subbing almond milk for vegan yogurt.
• pulse crushed pineapple in food processor a couple of times, if wanting it less chunky
• You can sub apple sauce for pineapple
• Sub pecans for walnuts
• Add in 1/2 a cup of raisins if that’s your thing!
• Bake in a 9×13 cake pan instead of a two layer cake

Keywords: vegan carrot cake, best vegan carrot cake, moist, pineapple, easy, easter, yogurt, occasion, walnuts, perfect,