Vegan Carrot Cake

Rich and moist vegan carrot cake topped with a tangy buttercream frosting. A show-stopping cake with rave reviews!

this Recipe

Remember those incredible carrot cake cupcakes that I shared a few weeks ago? Well, here’s the cake version! Just as moist and delicious, but in vegan carrot cake form.

I made this for my husband’s birthday, and then a few days later, it was requested for my son’s half-birthday. Yes, it’s that good.

As with most things I bake, testing rounds were also shared with several friends and neighbors to rave reviews. Much like my 5-star-rated carrot cake cupcakes, this cake is a winner!

It’s also vegan, which is great if you want a dairy-free cake, but the best part is that no one will know it’s vegan– you are just using dairy-free subs for the frosting! And isn’t that the goal of any vegan baked good? No need to say that it’s such, just let it be delicious and show everyone how incredible vegan baked goods can be.

See below for tips and more details on how to make this vegan carrot cake, or scroll down for the full recipe.

Dairy-Free Ingredient Notes

There are only three dairy-free subs that you are making compared to a regular carrot cake. The first is using oat milk over cow’s milk.

I like oat milk in baking because it has a higher carbohydrate content and, therefore, gets a nice golden color to the cakes. Almond milk will create a paler cake. You can sub use soy milk if desired, I just think oat milk makes for the best taste and color.

To tenderize the gluten for a tender cake, you’ll also make a DIY buttermilk by combining the milk with vinegar for a few minutes before adding to the rest of the ingredients.

To make the vegan cream cheese frosting, you’ll need dairy-free butter and cream cheese. I tested this vegan carrot cake recipe using Earth Balance and Violife brands for the butter and cream cheese, respectively.

If you’ve ever tried dairy-free options, then you know the taste can vary widely between brands. I recommend trying the cream cheese before trying in this recipe if using something other than Violife. If you like the taste, you will like it in this frosting recipe!

Vegan Carrot Cake: Step-by-Step Directions with Photos

Make the Buttermilk + Wet Ingredients

Combine oatmilk and the apple cider vinegar to make the buttermilk and set aside. Then, combine with the rest of the wet ingredients: oil, vanilla and orange zest.

Whisk together the dry ingredients

Combine all dry ingredients in a large bowl: flour, sugars, baking powder, baking soda, spices, salt

Fold Together and Add the Carrots

Add the wet ingredients to the dry, then mix together until just combined, taking care not to overmix. Fold in the shredded carrots and finely chopped walnuts.

Bake

Divide into 8-inch baking pans and bake until a toothpick comes out clean. Let cool completely before frosting.

Frost a Crumb Coat

Thinly layer the frosting onto the cake to make a crumb coat. A crumb coat is a very thin layer of icing used to keep the cake’s crumb down and seal in the cake’s moisture. 

Add the rest of the frosting

Frost the rest of the cake and serve!

How to Frost a Cake

Now it’s time to ice the rest of the cake. The key to a beautiful buttercream frosting is doing a crumb coat first. A crumb coat is a very thin layer of icing used to keep the crumb of the cake down and seal in the cake’s moisture. 

Crumb coat is like a primer for the frosting paint. Use an offset spatula or frosting knife to spread a thin layer of frosting over your cake. The crumb coat will be thin enough that you can still see the cake through it. 

Smooth the icing as best as possible, then let dry until the crust forms or feels dry to the touch. Once the crumb coat forms and drys, it’s time to add the rest of the frosting. I love this cake as a beautiful birthday cake! 

More Cake Recipes

• Vegan Chocolate Cake
• Almond Cake with Strawberries
• Vegan Coffee Cake
• Orange Olive Oil Cake
• Chocolate Olive Oil Cake

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Vegan Carrot Cake

• Author: Alex Caspero
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 large slices; 12 smaller slices. 1x
• Category: dessert, cake, holiday
• Method: oven
• Cuisine: American
• Diet: Vegan

Description

Rich and moist vegan carrot cake topped with a tangy buttercream frosting. A show-stopping cake with rave reviews!

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Print Recipe

Pin Recipe

• Author: Alex Caspero
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 large slices; 12 smaller slices. 1x
• Category: dessert, cake, holiday
• Method: oven
• Cuisine: American
• Diet: Vegan

• Author: Alex Caspero
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 large slices; 12 smaller slices. 1x
• Category: dessert, cake, holiday
• Method: oven
• Cuisine: American
• Diet: Vegan

Scale 1x2x3x

Ingredients

Carrot Cake Cupcakes

• 1 cup oat milk*
• 1 tablespoon apple cider vinegar
• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 1 tablespoon fresh orange zest
• 2 cups grated carrots (about 4 medium carrots)
• 1 cup very finely chopped walnuts

Cream Cheese Frosting

• 8 ounces dairy-free butter, room temperature
• 8 ounces dairy-free cream cheese, room temperature
• 1 cup powdered sugar
• 1 tablespoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350 degrees F. Lightly spray two 8-inch pans with cooking spray and line with parchment paper, if desired, and set aside.
2. Combine the milk and apple cider vinegar in a medium bowl and set aside. This creates a buttermilk and makes for incredibly moist cupcakes; don’t skip it!
3. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, spices, and salt. 
4. Add the oil, vanilla, and orange zest to the bowl with the milk and vinegar. Fold the wet ingredients into the dry and combine them, taking care not to overmix.
5. Fold in the carrots and walnuts until just combined. Divide half the batter into each of the prepared pans.
6. Place in the oven and bake for 25 minutes or until a toothpick comes out clean. Remove and let cool completely on a cooling rack.
7. When the cakes are completely cool, it’s time to frost! Combine the butter and cream cheese in a stand mixer using a paddle attachment until light in color and airy, about 5 minutes. Add in the powdered sugar and vanilla and whip another minute until light and cream.
8. To frost, spread a thick mixture of frosting on the bottom of a cake layer then carefully place the other layer on top. Frost a thin layer of frosting to create a crumb layer (notes on how-to in the blog post above) then let dry completely and frost the cake with the remainder of the frosting.

Notes

*I use oatmilk in baking because of the higher carbohydrate content, but any unsweetened milk will work. For non-dairy options, this recipe was tested with Earth Balance sticks and Violife cream cheese. I’ve also used Miyoko’s butter and cream cheese in baking before and it works well. Though it wasn’t tested in this specific recipe, I assume it will work. Non-dairy options vary widely in taste, so other brands may have a different taste. 

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