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Vegan Carrot Cake with Cream Cheese Frosting

Perfectly-spiced, fluffy & moist Vegan Carrot Cake with a creamy cream cheese frosting.

Course Dessert
Keyword cream cheese frosting, dessert, vegan carrot cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Author Taavi Moore

Ingredients

  • 2 cups (276g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 1 cup (203g) packed light brown sugar
  • ¼ cup (52g) granulated sugar
  • ½ cup (113g) vegetable oil
  • ½ cup (110g) unsweetened, plain non-dairy yogurt
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 cups shredded carrot
  • ¾ cup (105g) chopped walnuts + more for topping

Cream Cheese Frosting

  • 8 oz. vegan cream cheese, softened
  • ½ cup room temp. vegan butter
  • 1 tsp vanilla extract
  • ⅛ tsp salt
  • 4 cups (448g) powdered sugar

Instructions

  1. Preheat the oven to 350°F. Line an 8x8" baking dish with parchment paper.

  2. In a medium mixing bowl, whisk together flour, baking soda and powder, spices, and salt. In a separate larger mixing bowl, whisk together sugars, vegetable oil, yogurt, vinegar, and vanilla extract. 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.

  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. In a large mixing bowl using a handheld mixer to beat together cream cheese, vegan butter, vanilla, and salt until combined. Mix in 1 cup of powdered sugar at a time until a creamy frosting forms. Once cake has cooled, remove from the baking dish. Spread the frosting over the top. (Optional): Sprinkle over some toasted walnuts.