Vegan Carrot Cake

Name: Vegan Carrot Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 serving
Ingredients: 2¼ cups flour; 3 teaspoons baking powder*; 1 teaspoon baking soda; 3 teaspoons cinnamon; ½ teaspoon nutmeg; 1 teaspoon sea salt; ½ cup applesauce; 1 cup almond milk or oat milk; 2 teaspoons vanilla extract; 1 cup cane sugar; ½ cup melted coconut oil or canola oil; 2 cups grated carrots; ½ cup raw macadamia nuts; ½ cup raw cashews; ¼ cup almond milk or oat milk; ¼ cup maple syrup; 2 tablespoons coconut oil; 1 teaspoon vanilla extract; 2 teaspoons fresh lemon juice; ½ teaspoon sea salt

User Reviews

4.9

567 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
12
Course
Dessert
Cuisine
American

Vegan Carrot Cake

Iris Warren

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The BEST vegan carrot cake recipe! Applesauce makes it super moist, and cinnamon and nutmeg give it a delicious spiced flavor.

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Ingredients

Servings

For the Cake

2¼ cups flour half spelt or whole wheat, half all-purpose
3 teaspoons baking powder*
1 teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon sea salt
½ cup applesauce
1 cup almond milk or oat milk
2 teaspoons vanilla extract
1 cup cane sugar
½ cup melted coconut oil or canola oil
2 cups grated carrots

Frosting**

½ cup raw macadamia nuts soaked, drained, and rinsed
½ cup raw cashews soaked, drained, and rinsed
¼ cup almond milk or oat milk
¼ cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
½ teaspoon sea salt

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Instructions

Preheat the oven to 350°F and grease a 9x13-inch baking pan.
In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar, and oil.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the carrots.
Transfer to the prepared baking dish and bake for 30 to 40 minutes, or until a toothpick inserted comes out clean. Let cake cool completely before frosting.
Make the frosting: In a high-speed blender, place the macadamia nuts, cashews, almond milk, maple syrup, coconut oil, vanilla, lemon juice, and salt. Blend until very smooth, for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of almond milk if necessary to get your blade moving.
Chill for at least 30 minutes before spreading. (It will firm up a bit).
Store frosted cake in the fridge.

Notes

*Make sure your baking powder is fresh in order for the cake to rise (since there aren't eggs in the recipe). If your baking powder has been in the back of your pantry for too long it may be less effective.
**Soak your cashew and macadamia nuts for at least 3 to 4 hours, preferably overnight, then drain and rinse before using. I recommend using a very high speed blender (vitamix, blendtec, or similar). For a more traditional frosting, make this vegan frosting recipe with vegan butter and vegan cream cheese.