This vegan carrot cake is perfectly moist, fluffy, and embedded with chunks of walnuts and carrots. To finish it off, it’s smothered in a creamy vegan cream cheese frosting.
I asked on Instagram the other day what recipes you would all like to see. I got an overwhelming amount of responses requesting carrot cake…and I am not surprised. Carrot cake seems to be a really popular dessert recently, but it’s just so good.
I was hesitant on making another recipe since I already have one on my site. However, that recipe is a bit dated and I knew with a few tweaks it would be even more delicious.
The cake is oh so moist and fluffy and perfectly sweetened. It is also spiced with a bit of cinnamon and nutmeg.
To finish it off, it’s smothered in an extremely creamy and flavorful vegan cream cheese frosting.
Why You’ll Love This Vegan Carrot Cake with Cream Cheese Frosting:
It’s perfectly moist and fluffy. What makes this cake so moist? The combination of non-dairy milk and apple cider vinegar acts as a “buttermilk” which produces a fluffy and moist texture. Additionally, the coconut oil adds moisture to the cake.
It’s simple and easy to make. Compared to other cake recipes, which require you to bake multiple layers and get fancy with the frosting, this cake is baked in an 8×8 pan and you simple smother the top in frosting once it’s cool. It is as simple as that.
What makes this cake so fluffy and moist? Let’s break down some of the ingredients:
Cane sugar + brown sugar: The combination of cane and brown sugar makes for a perfectly sweet baked good. It is not too overpowering, but it also cures that sweet tooth. The caramely notes from brown sugar also adds a delicious taste to the cake.
Melted coconut oil: We want this cake to be moist, so it is essential you add a bit of oil. Personally, I am a huge fan of melted coconut oil in baked goods. It adds the perfect amount of moisture without being too heavy.
Non-dairy milk + apple cider vinegar: How to get vegan buttermilk? Simple mix non-dairy milk with a bit of apple cider vinegar. Let sit for 5 minutes and it will curdle up. This will react with the baking soda and allow the cake to rise. So fluffy!
Walnuts: Personally, I could not enjoy a carrot cake without chunks of walnuts. Adds a delicious nutty flavor and crunchy texture.
This Vegan Carrot Cake with Cream Cheese Frosting is…
- Fluffy, moist, and dense
- Perfectly sweet and spiced
- Easy and simple
- Oh so delicious!
This may be the best vegan carrot cake there is. It is perfectly moist, fluffy, and embedded with chunks of walnuts and carrots. It is perfectly sweet and spiced with cinnamon and nutmeg. Then smothered in a creamy vegan cream cheese frosting.
- ¾ cup non-dairy milk
- 1 tsp apple cider vinegar
- ⅓ cup melted coconut oil
- 1 tsp vanilla extract
- 1 ¾ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup cane sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 cup shredded carrot
- ½ cup chopped walnuts
- ½ cup vegan cream cheese
- 2 tbsp maple syrup
- 2 tbsp brown sugar
- 1 tsp vanilla extract
Preheat the oven to 350°F. Line an 8×8" baking dish with parchment paper. Whisk together non-dairy milk and apple cider vinegar in a large mixing bowl. Allow it to sit for 5 minutes.
In a separate smaller mixing bowl, whisk together flour, sugars, baking soda and powder, cinnamon, ginger, and salt. To the bowl with the milk, add coconut oil and vanilla. Use a wooden spoon or spatula to gradually add flour mixture into the wet mixture. Combine until a smooth batter forms. Fold in carrots and walnuts. Pour batter into prepared baking dish and spread to evenly distribute.
Bake for 30-33 minutes until toothpick inserted comes out clean. Let cool completely before frosting.
While cake is cooling, prepare the frosting. Whisk together all frosting ingredients until creamy. Adjust sweetness by adding more maple syrup or brown sugar sugar. Once cake has cooled, remove from the baking dish. Spread over the frosting in an even layer. (Optional): Sprinkle on some toasted walnuts.