My Vegan Carrot Cake is simply the best carrot cake period! Made with everyday ingredients ! It’s super moist (thanks to pineapple and yogurt) and perfectly spiced. Great for Easter or any occasion or just because!
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 with my vegan cream cheese frosting, but with a sense of healthy. Must be all the carrots! Lol!
How to make The Best 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 and whisk together and set aside.
In a large mixing bowl add the wet ingredients and whisk till combined
Now add the dry ingredients to the wet ingredients and whisk until completely combined
Distribute the 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 carrots so don’t skimp
- Crushed pineapple and yogurt to make it super moist
- 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:
- 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 The Best 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
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My Vegan Carrot Cake is simply the best carrot cake period! Made with everyday ingredients ! It’s super moist (thanks to pineapple and yogurt) and perfectly spiced. Great for Easter or any occasion or just because!
Ingredients
WET INGREDIENTS:
- 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:
- 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
Instructions
- 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.
- In a medium mixing bowl add all the dry ingredients and whisk together and set aside.
- In a large mixing bowl add the wet ingredients and whisk till combined
- Now add the dry ingredients to the wet ingredients and whisk until completely combined
- Distribute the 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
- While cakes are cooling make Vegan Cream Cheese Frosting if using
- When the cakes are completely cooled, frost with icing 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!
Notes
- 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,
This looks so good! Definitely going to try this recipe out for Easter desert for the family.
★★★★★
Nice! you’ll love it Nadine. thank you for your comment!
Just wondering what I could substitute for the oil?
HI Daria, I haven’t tried making my cake recipe without oil, but I’ve heard apple sauce Can been used as a replacement. Hope that helps!
I used applesauce and it worked fine instead of oil…..also found a vegan oil free butter recipe.
thats’s awesome Mark! Glad it worked for you, thank you for sharing!!👍