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Vegan Carrot Cake
5 from 12 votes

Vegan Carrot Cake

This Vegan Carrot Cake combines grated carrots, toasted coconut flakes, and chopped pecans into a spiced batter sweetened with coconut sugar and pineapple. It results in a moist cake with a balance of sweetness and warm spices like cinnamon, ginger, and nutmeg. The cake is baked in two layers to be frosted later with a dairy-free cream cheese and butter mixture that adds creaminess and a subtle tang.

Prep Time
10 mins
Cook Time
38 mins
Total Time
50 mins
Servings: 12 People
Calories: 615 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 tablespoons flax meal
  • 6 tablespoons water warm
  • 2/3 cup coconut flakes unsweetened
  • 1/2 cup pecans
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups coconut sugar
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup almond milk unsweetened
  • 3/4 cup avocado oil (or any neutral flavored oil)
  • 1 tablespoon vanilla extract
  • 1 cup pineapple crushed
  • 2 cups carrot grated
For the frosting:
  • 8 ounces cream cheese softened to room temperature, dairy-free
  • 1/2 cup butter softened to room temperature, dairy-free
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups powdered sugar

Instructions

    Cup of Yum
  1. Heat your oven to 350°F and line the bottom of 2 8-inch cake pans with parchment paper, rubbing the sides with oil.
  2. Whisk the flax meal and water and place into the fridge for 10 minutes.
  3. Spread the coconut flakes and pecans on two separate small baking sheets and bake until the coconut is golden, about 3-5 minutes and the pecans smell nutty, about 10 minutes.
  4. Finely chop the pecans and set aside.
  5. In a large bowl, whisk the flour, sugar, cinnamon, salt, baking powder, baking soda, ginger, nutmeg, and cloves.
  6. Add in the milk, oil, vanilla and the flax mixture from the fridge, and whisk well.
  7. Lightly press out some of the liquid from the crushed pineapple and stir it, along with the carrots, pecans, and coconut into the batter.
  8. Divide between two cake pans and bake until a toothpick inserted in the center comes out clean, about 37-42 minutes. Let cool COMPLETELY.
To make the frosting
  1. Using an electric hand mixer, beat the cream cheese and butter until fluffy. Add in the vanilla and salt and beat again.
  2. Add the sugar a little at a time and then beat until fluffy.
To assemble
  1. Spread 3/4 of frosting on one of the tops of the cakes and then place the other cake on top.
  2. Spread a VERY thin layer of frosting over the entire outside of the cake and then refrigerate for 30 minutes.
  3. Once chilled, frost the rest of the cake.
  4. DEVOUR!

Nutrition Information

Calories 615kcal (31%) Carbohydrates 80g (27%) Protein 4.6g (9%) Fat 31.3g (48%) Saturated Fat 9.4g (47%) Polyunsaturated Fat 6.5g (38%) Monounsaturated Fat 14.9g (75%) Sodium 507mg (21%) Potassium 156mg (3%) Fiber 3g (12%) Sugar 57g (114%) Vitamin A 51IU (1%) Vitamin C 5mg (6%) Calcium 10mg (1%) Iron 9mg (50%)

Nutrition Facts

Serving: 12 People

Amount Per Serving

Calories 615

% Daily Value*

Calories 615kcal 31%
Carbohydrates 80g 27%
Protein 4.6g 9%
Fat 31.3g 48%
Saturated Fat 9.4g 47%
Polyunsaturated Fat 6.5g 38%
Monounsaturated Fat 14.9g 75%
Sodium 507mg 21%
Potassium 156mg 3%
Fiber 3g 12%
Sugar 57g 114%
Vitamin A 51IU 1%
Vitamin C 5mg 6%
Calcium 10mg 1%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.