This Vegan Carrot Cake Recipe That Outsmarts Butter: Moist, Luxe, and Shockingly Easy

You don’t need dairy or eggs to make a cake that stops conversations. This vegan carrot cake recipe is the dessert you bring when you want the compliments to be loud and immediate. It’s plush, warmly spiced, stacked with tender carrot, and crowned with a dreamy dairy-free cream cheese frosting that actually tastes like frosting—imagine that.

No complicated ingredients, no weird textures, just a bakery-level result from a regular kitchen. If you can stir, you can win dessert.

Why You’ll Love This Recipe

Moist and tender without eggs. Applesauce, oil, and carrots do the heavy lifting, creating a soft crumb that doesn’t dry out.
Big, balanced flavor. Cinnamon, ginger, and vanilla with a hint of orange make it taste like you paid $9 a slice.
Simple pantry ingredients. No obscure vegan substitutes—just things you probably already have.
Foolproof frosting. A tangy, lush vegan cream cheese frosting that spreads like a dream and sets nicely.
Customizable. Nuts? Pineapple?
Raisins? You do you. The base recipe can handle it.

Ingredients Breakdown

For the cake:

2 cups (260 g) all-purpose flour
1 cup (200 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup (180 ml) neutral oil (canola, grapeseed, or light olive)
3/4 cup (180 ml) unsweetened applesauce
1/2 cup (120 ml) plant milk (almond, oat, or soy)
2 teaspoons vanilla extract
2 teaspoons apple cider vinegar or lemon juice
2 1/2 cups (260–280 g) finely grated carrots, lightly packed
Optional mix-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup raisins, 1/2 cup crushed pineapple (drained very well), 1/2 cup shredded coconut

For the vegan cream cheese frosting:

8 ounces (225 g) vegan cream cheese, cold
1/2 cup (115 g) vegan butter, slightly softened
3–3 1/2 cups (360–420 g) powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of fine sea salt
Optional: 1–2 teaspoons lemon juice for extra tang

Cooking Instructions

Prep your pan and oven. Heat oven to 350°F (175°C).
Grease and line two 8-inch round cake pans with parchment. Alternatively, use a 9×13-inch pan for a single-layer cake.
Mix the dry ingredients. In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until combined and lump-free.
Combine the wet ingredients. In a second bowl, whisk oil, applesauce, plant milk, vanilla, and vinegar.
Bring it together. Pour the wet into the dry. Stir gently with a spatula just until a few flour streaks remain.
Don’t overmix—we’re baking cake, not rubber.
Fold in carrots and extras. Add grated carrots and any optional mix-ins. Fold until evenly distributed and the batter looks cohesive.
Bake. Divide batter between pans (or pour into the 9×13). Bake 25–30 minutes for rounds or 32–38 minutes for a 9×13, until a toothpick comes out with a few moist crumbs.
Cool completely. Let cakes rest 10 minutes in pans, then turn out onto a rack and cool fully.
Frosting + warm cake = chaos.
Make the frosting. Beat vegan butter until smooth. Add vegan cream cheese and beat on medium-low just until combined and silky. Gradually add powdered sugar, vanilla, and salt.
Beat until fluffy. If you like extra tang, beat in lemon juice. Chill 15–20 minutes if too soft.
Assemble. Level cake layers if domed.
Spread about 3/4 cup frosting on the first layer, stack the second, then crumb-coat. Chill 15 minutes. Finish with a thick, swoopy layer.
Garnish with chopped walnuts or a sprinkle of cinnamon if you’re feeling fancy.
Slice and serve. Cut with a warm knife for clean edges. Try not to “taste test” half the frosting. Or do—no judgment.

Storage Tips

Room temperature (short-term): If your kitchen is cool, keep the frosted cake covered for up to 6 hours.
Refrigerator: Store covered for 4–5 days.
Let slices sit at room temp 20–30 minutes before serving for best texture.
Freezer: Freeze unfrosted layers double-wrapped up to 2 months. Thaw in the fridge overnight, then frost. Leftover frosted slices can be frozen individually for up to 1 month.
Frosting hold: If it softens, chill it 15–30 minutes, then re-whip briefly.

What’s Great About This

Ridiculously moist. Applesauce and oil lock in tenderness without greasiness.
Stable but soft frosting. The vegan cream cheese behaves—no sliding layers, no sad puddles.
Balanced sweetness. It’s dessert, but you won’t need a nap after one slice.
Maybe two.
Weeknight-friendly. No stand mixer required for the batter. One bowl for dry, one for wet, boom.
Party-proof. Doubles easily, travels well, and slices cleanly. Your group chat will demand the recipe, FYI.

Avoid These Mistakes

Overmixing the batter. This activates gluten and makes the crumb tough.
Stir until just combined.
Wet carrots. If your carrots are extra juicy, lightly blot with paper towels. Excess moisture can make the center gummy.
Warm frosting. Vegan cream cheese softens fast. Keep ingredients cool and chill the frosting if it loosens.
Skipping parchment. Carrot cake likes to stick.
Line the pans for clean release and zero drama.
Ignoring doneness. Pull when the center springs back and a tester shows moist crumbs, not wet batter. Ovens vary—trust your eyes.

Different Ways to Make This

Carrot cupcakes: Bake in a lined muffin tin at 350°F (175°C) for 18–22 minutes. Great for portion control, theoretically.
Pineapple-coconut vibe: Fold in 1/2 cup well-drained crushed pineapple and 1/2 cup shredded coconut.
Reduce plant milk by 2 tablespoons to balance moisture.
Nutty crunch: Add 1/2 cup toasted chopped walnuts or pecans for texture. Toasting = better flavor, IMO.
Gluten-free swap: Use a 1:1 gluten-free baking blend with xanthan gum. Add 1 extra tablespoon plant milk if the batter seems thick.
Orange-kissed: Add 1 tablespoon fresh orange zest to the batter and 1 teaspoon to the frosting for a citrusy lift.
Sheet-cake simplicity: Make it in a 9×13, frost right in the pan, and channel your inner potluck hero.

FAQ

Can I make this cake without applesauce?

Yes.

Replace with an equal amount of mashed ripe banana (expect a slight banana flavor) or dairy-free yogurt for a neutral taste. Keep an eye on moisture—yogurt may make the crumb a touch denser.

What’s the best vegan cream cheese for frosting?

Choose a block-style vegan cream cheese rather than a tub for better structure. Brands vary by region, but look for ones with coconut oil or palm oil for stability.

If your frosting is loose, add more powdered sugar and chill briefly.

Do I have to peel the carrots?

Peeling is optional. If the skins are clean and fresh, a good scrub works. The key is a fine grate so the carrots melt into the batter instead of acting like orange confetti.

Can I reduce the sugar?

You can cut total sugar by about 1/4 cup without wrecking the texture.

Any more and you may lose moisture and browning. Consider keeping the cake modestly sweet and dialing back the frosting instead.

Why use both baking powder and baking soda?

The combo ensures proper lift and browning. The acidity from vinegar and brown sugar activates the baking soda, while baking powder provides steady rise.

Translation: taller, fluffier cake.

How do I prevent a gummy center?

Measure flour accurately, blot extra-wet carrots, avoid overmixing, and bake until the center springs back. If adding pineapple or raisins, drain well and dust mix-ins lightly with flour before folding in.

Can I make it ahead?

Absolutely. Bake layers a day ahead, wrap tightly, and refrigerate.

Frost the day of serving. The flavors actually deepen overnight—like leftovers, but glam.

Wrapping Up

This vegan carrot cake recipe delivers everything you want: plush crumb, rich spice, and a tangy frosting that plays nice. It’s simple enough for a Tuesday and impressive enough for a birthday.

Customize it, slice it, and watch it disappear faster than you can say “just one more bite.” Go preheat the oven—dessert glory awaits.