Vegan Carrot Cake with Cream Cheese Frosting

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.

Vegan Carrot Cake with 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 also 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.

Vegan Carrot Cake with Cream Cheese Frosting

This carrot cake is all you could have ever dreamed of. It’s dense and moist, but perfectly fluffy. It’s sweet, but not too sweet. And it’s spiced with cinnamon and ginger, but it’s not too spicy. Let’s just say it’s really well rounded.

To top it off it’s smothered with a creamy, tangy vegan cream cheese frosting that consists of: vegan cream cheese, maple syrup, coconut sugar, non-dairy milk, and vanilla. The tanginess of the frosting pair perfectly with the sweet cake.

Vegan Carrot Cake with Cream Cheese Frosting

What makes this cake so fluffy and moist? Let’s break down some of the ingredients:

Cane sugar + coconut sugar: The combination of cane and coconut sugar makes for a perfectly sweet baked good. It is not too overpowering, but it also cures that sweet tooth. The caramely notes from coconut 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.

Vegan Carrot Cake with Cream Cheese Frosting

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.

Vegan Carrot Cake with Cream Cheese Frosting
Vegan Carrot Cake with Cream Cheese Frosting

This Vegan Carrot Cake with Cream Cheese Frosting is…

  • Fluffy, moist, and dense
  • Perfectly sweet and spiced
  • Easy and simple
  • Vegan
  • Oh so delicious!

5 from 2 votes
Vegan Carrot Cake with Cream Cheese Frosting
Vegan Carrot Cake with Cream Cheese Frosting
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

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.

Course: Dessert
Keyword: cream cheese frosting, dessert, vegan carrot cake
Servings: 1 8×8 cake
Ingredients
  • ¾ cup non-dairy milk
  • 1 tsp apple cider vinegar
  • cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 ¾ cup all-purpose flour
  • ½ cup coconut 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
Cream Cheese Frosting
  • ½ cup vegan cream cheese
  • 2 tbsp maple syrup
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
Instructions
  1. Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper. Combine non-dairy milk and apple cider vinegar in a large mixing bowl. Whisk. Let sit for 5 minutes.

  2. 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 dry, 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.

  3. Bake for 30-33 minutes until toothpick inserted comes out clean. Let cool completely before frosting.

  4. While cake is cooling, prepare the frosting. Whisk together all frosting ingredients until creamy. Adjust sweetness by adding more maple syrup or coconut sugar. Once cake has cooled, remove from the baking dish. Spread over the frosting in an even layer. (Optional): Sprinkle on some toasted walnuts.

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