Vegan Carrot Cake

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two slices of sheet pan carrot cake, frosted, and stacked on a plate with in the background a carrot cake and green plant

4.87 from 15 votes

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www.theconsciousplantkitchen.com

This easy Vegan Carrot Cake recipe is the best healthy, fluffy, moist cake to celebrate Easter or any other occasion. It's refined sugar-free, with a healthy coconut cream frosting that matches carrot cake spices so well.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-carrot-cake/ or scan the QR code here ➡️

Prep Time15

Cook Time30

cool down1

Total Time1 45

Servings: slices

Calories: 201kcal

Author: Carine Claudepierre

Ingredients

2 ⅓ cups All-Purpose Flour (note 1)
1 cup Coconut Sugar (note 2)
3 teaspoons Cinnamon
¼ teaspoon Fresh Ginger
¼ teaspoon Nutmeg
1 teaspoon Salt
3 teaspoons Baking Powder
1 teaspoon Baking Soda
1 cup Soy Milk (note 3)
½ cup Avocado Oil (note 4)
½ cup Unsweetened Applesauce (note 5)
2 teaspoons Vanilla Extract
7 oz. Carrot trimmed, washed, unpeeled equivalent 2 cups grated carrots
½ cup Chopped Walnuts or pecans (optional)

Frosting

1 batch Coconut Cream Frosting

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch x 13-inch sheet pan or two 9-inch round pans with parchment paper. Grease the pan(s) with oil on the sides and bottom, parchment paper included. Set aside.
In a large mixing bowl, whisk: flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. Set aside.
In a food processor, add pieces of unpeeled carrots, applesauce, soy milk, coconut sugar, avocado oil, and vanilla extract and blend on medium-high speed until the carrots are pulsed into bits and pieces.
Stir the wet ingredients to the dry then fold in nuts if desired.
Combine, scraping down the sides to bring all the ingredients together, forming a smooth batter.
Pour the batter into the prepared pan in an even layer, or divide the batter evenly in half to fill the two round pans.
Bake in the center rack of your oven for 25-30 minutes or until they are golden brown and a pick inserted in the center comes out clean.
Cool down for 10 minutes in the pan at room temperature, then cool on a rack completely, about 1-2 hours, before adding any frosting.
Meanwhile, prepare your vegan coconut frosting recipe.
Use a cookie dough scoop to release frosting on different parts of the cooled cake. Then, use a silicone spatula to spread the frosting evenly on top of the cake. Sprinkle chopped walnuts to decorate.
Place the cake for 1 hour in the fridge to set the frosting and blend flavors.

Notes

Note 1: You can swap flour for all-purpose gluten-free flour, but the cake texture might be a bit more dense. You can also swap for white spelt flour or white wholewheat flour.

Note 2: Use any granulated sweetener like brown sugar, sugar, or sugar-free sweeteners like erythritol.

Note 3: You can swap soy milk for coconut milk, oat milk, or almond milk.

Note 4: Any vegetable oil, like canola oil, olive oil, or melted plant-based butter, can be used instead of avocado oil.

Note 5: You can also use the same amount of mashed banana.

No food processor option: grate the carrots and measure 2 cups. Stir in a bowl with the same ingredients I added to the food processor. Then, stir these wet ingredients in the bowl with the dry ingredients.

Storage: This vegan carrot cake must be stored in an airtight box in the fridge for up to 4 days. To keep it longer, freeze the vegan carrot cake slices in an airtight container for up to 3 months. Thaw the cake at room temperature 6 hours before or overnight in the fridge.

Nutrition