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    Home » Recipes » Dessert Recipes

    Best Vegan Carrot Cake

    Published on March 12, 2019 by Kate, Updated on December 15, 2022 - 58 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    photo collage of vegan carrot cake with text overlay for pinterest

    Carrot cake has always been one of my favorite desserts!  This vegan carrot cake recipe doesn't hold out on the quintessential classic: it's light, moist, fluffy, and kinda healthy.  Top it with vegan cream cheese frosting (recipe included) and you're headed for taste bud bliss.  Plus this easy recipe does it all in just one bowl and a worry-free bundt pan!

    side overhead shot of frosted vegan carrot cake on a white cake plate

    What special ingredients do I need to make this vegan carrot cake?

    • Egg Replacer -  I used Vegan Egg by Follow Your Heart.  It's not cheap, but I love it.  If you can't find it locally, Amazon sells it.  Most of the time I just use flax eggs in my recipes (1 tablespoon of ground flax to three Tbsp. cold water whisked together and set for 5 minutes) and some readers have used this substitute with good success.  
    • If you're going for the topping (and I totally recommend it!!  YUM!) you'll also want vegan cream cheese and vegan stick margarine on hand.

    side closeup shot of vegan carrot cake being served

    Related recipe: Vegan Zucchini Muffins

    How to make Vegan Carrot Cake:

    Grab a large mixing bowl.  Add non-dairy milk and vinegar and whisk together to create vegan buttermilk (Photo 1).

    Add cold water and vegan egg powder and whisk together (Photos 2 & 3).  Now add oil, applesauce, cinnamon, salt, and vanilla and whisk together (Photos 4 & 5).

    four process shots of vegan carrot cake recipe steps

    Add sugar, flour, and baking soda and baking powder on top (nested in the flour) (Photo 6).  Mix all together until well combined (avoid over-mixing) (Photo 7).

    Fold in raisins, finely shredded carrots, and chopped walnuts (Photo 8).

    four overhead process shots of vegan carrot cake batter being mixed

    Thoroughly oil or pan-spray your bundt pan (don't forget the shaft especially!) and pour your carrot cake batter into it (Photo 9).  Note: I do not recommend flouring your pan, only oil or pan-spray.

    Bake at 350 degrees on the middle rack for 50-55 minutes or until a toothpick comes out clean (Photo 10).

    Related recipe: Vegan Lemon Quick Bread

    Expert Cake tips:

    After removing the carrot cake from the oven let it cool IN the Bundt pan for 10-15 minutes before trying to remove it.  Then, using a blunt thin instrument such as a plastic knife, check to make sure the cake has loosened from the pan on all sides, including the shaft.  You can also give the cake a bit of a shake sideways to see if it's loosened up.

    Place a wire rack over the surface of the pan and flip pan and rack over together to remove the cake from the pan and onto the wire cooling rack (Photo 11).  Let the cake cool while you prepare the vegan cream cheese frosting.

    three overhead process shots of vegan carrot cake being baked and cooled

    No carrot cake is complete without cream cheese frosting and this vegan cream cheese frosting absolutely takes this cake to a WHOLE new level of amazing.  Simply in love!

    More vegan baking recipes: Vegan Sticky Buns with Apples

    How to make Vegan Cream Cheese frosting:

    1. Let your vegan stick margarine and vegan cream cheese rest at room temperature while you're baking the cake (Photo 12).
    2. Beat together vegan margarine and vegan cream cheese, then add vanilla, and powdered sugar (Photo 13.)
    3. Beat everything together until smooth (Photo 14).
    4. Try to avoid eating all the frosting while waiting for the cake to cool!!
    5. Spread the cream cheese frosting on the cake once it is mostly cooled.  I usually like the cake to be still slightly warm, so that the frosting cascades down the sides in a most irresistible way!  Start at the crest of the bundt shape adding a little at a time until you've got it all on there!  If it's dripping too fast (maybe the cake is too hot or the frosting too warm) just put either the cake or the icing (or both) in the refrigerator for a few minutes to cool a bit.
    6. Garnish with a few chopped walnuts.
    7. Place your finished vegan carrot cake into the refrigerator for at least half an hour to set the icing.  Then serve!!

    four overhead process shots of vegan cream cheese frosting being made for vegan carrot cake

    How long does Vegan Carrot Cake last?

    You can keep your carrot cake in a covered container in the refrigerator for up to a week.

    Can I freeze Vegan Carrot Cake?

    Freeze any left-over vegan carrot cake in a covered container for up to three months.  The icing may not look quite as pretty after being frozen and thawed but it will still taste fabulous!

    side closeup shot of single slice of vegan carrot cake with cream cheese frosting on top

    Hope you enjoy making this Vegan Carrot Cake!  You may also enjoy:

    • Vegan Banana Bread and Muffins
    • Easy Vegan Cream Cheese
    • Vegan Peach Pie

    If you’ve tried this Vegan Carrot Cake or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    side closeup shot of vegan carrot cake sliced on a white plate with carrots in background

    Best Vegan Carrot Cake

    Treat yourself to amazing vegan carrot cake and easy vegan cream cheese frosting with this simple one-bowl recipe!  Moist, light, and completely irresistible.  No one would ever guess that it's vegan!
    4.76 from 33 votes
    Print recipe Leave a comment
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 10
    Calories: 443kcal

    Ingredients

    • ⅓ cup Vegan buttermilk, mix 1 teaspoon white vinegar with non-dairy milk to make vegan buttermilk
    • 3 Vegan eggs, 6 tbsp. Vegan Egg by Follow Your Heart and ¾ C. Cold water
    • ½ cup Applesauce
    • ½ cup Canola oil
    • 1 teaspoon Vanilla extract
    • 2 teaspoon Cinnamon
    • ½ teaspoon Salt
    • 1 ½ cup Sugar, organic if you prefer
    • 2 cup All purpose flour
    • 2 teaspoon Baking powder
    • 1 teaspoon Baking soda
    • 2 cup Finely shredded carrot, not packed
    • 1 cup Coarsely chopped walnuts
    • ½ cup Raisins

    Vegan Cream Cheese Frosting:

    • ¼ cup Vegan cream cheese
    • 3 tablespoon stick margarine, or vegan butter, I used earth balance
    • 1 teaspoon Vanilla extract
    • ¾ cup Powdered sugar
    US Customary - Metric

    Instructions

    • Preheat your oven to 350.
    • In a medium sized bowl whisk non-dairy milk and vinegar together to make vegan buttermilk.
    • Add Vegan egg and water (or other egg substitute if preferred).  Whisk again.   
    • Now add applesauce, oil, vanilla, cinnamon and salt. Whisk well.
    • Add sugar, flour, baking powder and baking soda.  Mix until incorporated but do not over mix.
    • Fold in shredded carrots, walnuts, raisins.
    • Grease your bundt pan well with oil or pan spray.  (I do NOT recommend flouring the pan.) All sides, especially middle shaft. Pour mixture in and bake for approx, 50-55 minutes or until toothpick comes out clean.
    • Place bundt pan on cooling rack for 10-15 minutes before attempting to remove cake from pan. Use plastic knife or other slim non-sharp object to ensure separation of cake from pan. Be sure to do this around middle shaft. Shake pan from side to side to see if loosened. Place wire cooling rack overtop of bundt pan and flip carefully. Voila!! 
    • Let cake cool on wire rack for 30-60 minutes or until mostly cool before attempting to frost.

    Making the Vegan Cream Cheese Frosting

    • While the cake is baking, let vegan cream cheese and margarine soften at room temperature. 
    • Beat vegan cream cheese and margarine together.  Add vanilla extract and whip with confectioner sugar until smooth.
    • Pour or spoon frosting over the (mostly cooled) cake and add extra chopped walnuts for garnish if desired. Place in the refrigerator for a few moments to set the frosting.  Serve and decor!

    Notes

    Expert Cake tips:
    After removing the carrot cake from the oven let it cool IN the bundt pan for 10-15 minutes before trying to remove it.  Then, using a blunt thin instrument such as a plastic knife, check to make sure the cake has loosened from the pan on all sides, including the shaft.  You can also give the cake a bit of a shake sideways to see if it's loosened up.  

    How long does Vegan Carrot Cake last? 

    You can keep your carrot cake in a covered container in the refrigerator for up to a week.

    Can I freeze Vegan Carrot Cake?

    Freeze any left-over vegan carrot cake in a covered container for up to three months.  The icing may not look quite as pretty after being frozen and thawed but it will still taste fabulous!
     

    Nutrition

    Serving: 1Slice | Calories: 443kcal | Carbohydrates: 70g | Protein: 5g | Fat: 22g | Saturated Fat: 2g | Sodium: 310mg | Potassium: 341mg | Fiber: 3g | Sugar: 41g | Vitamin A: 4465IU | Vitamin C: 2.7mg | Calcium: 94mg | Iron: 2mg

    More Vegan Dessert Recipes

    • Vegan Mocha Mug Cake
    • Vegan Apple Sticky Buns
    • 25 Vegan Halloween Recipes
    • Vegan Blueberry Muffins

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      Recipe Rating




    1. Kate

      April 23, 2022 at 1:06 pm

      This would be great as cupcakes! I haven't tried, but start with 18-20 minutes and check regularly to make sure you don't overbake them.

      Reply
    2. Wendy Garcia

      March 21, 2022 at 5:59 pm

      Can i use coconut oil or avocado oil ?

      Reply
      • Kate

        March 31, 2022 at 9:52 am

        I haven't tried, but yes, that should work! Melt the coconut butter first so it's liquid just like the vegetable oils.

        Reply
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