This Vegan Carrot Cake is a moist, fluffy, and perfectly spiced dessert that brings together the natural sweetness of carrots, warm spices, and a deliciously creamy dairy-free frosting. It’s completely plant-based, making it a wonderful choice for vegans and non-vegans alike. The rich texture of the cake is complemented by the sweet flavor of cinnamon, nutmeg, and a touch of vanilla, while the creamy vegan cream cheese frosting adds a tangy, indulgent finish. It’s a fantastic dessert for any occasion, from birthdays to holiday gatherings, or simply as a comforting treat!

Ingredients:

For the Cake:

  • 2 cups all-purpose flour (or whole wheat flour for a healthier option)
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger (optional)
  • ½ tsp salt
  • 1 cup granulated sugar (or coconut sugar)
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 cup unsweetened applesauce (as an egg replacement)
  • 2 tsp vanilla extract
  • 2 cups finely grated carrots (about 3 large carrots)
  • 1 cup chopped walnuts or pecans (optional)

For the Vegan Cream Cheese Frosting:

  • 1 cup dairy-free cream cheese (such as Kite Hill or Tofutti)
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp plant-based butter (or coconut oil), softened

For Garnish (optional):

  • Chopped walnuts or pecans
  • Shredded coconut
  • Carrot curls (made by using a vegetable peeler)

Instructions:

  1. Prepare the Cake Batter:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or two 8-inch pans for a layered cake), or line with parchment paper.
    • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
    • In a separate bowl, combine the sugar, vegetable oil, applesauce, and vanilla extract. Stir until smooth.
    • Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
    • Fold in the grated carrots and chopped walnuts (if using). The batter will be thick.
  2. Bake the Cake:
    • Pour the batter into the prepared cake pan(s) and spread it out evenly.
    • Bake for 30-35 minutes (for a single pan) or 25-30 minutes (for two pans), or until a toothpick inserted into the center comes out clean.
    • Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  3. Make the Vegan Cream Cheese Frosting:
    • In a medium bowl, beat the dairy-free cream cheese, powdered sugar, vanilla extract, and plant-based butter together until smooth and creamy.
    • If the frosting is too thick, you can add a small splash of plant-based milk to reach your desired consistency.
  4. Assemble the Cake:
    • Once the cake has completely cooled, spread a layer of the vegan cream cheese frosting over the top of one cake layer (if you baked two layers). If you baked one layer, simply frost the top and sides.
    • If desired, add a second layer of cake and frost the top and sides of the entire cake with the remaining frosting.
  5. Garnish and Serve:
    • Garnish with chopped walnuts or pecans, shredded coconut, or carrot curls for a beautiful presentation.
    • Slice and serve!

Nutrition (per slice, assuming 10 servings):

  • Calories: ~300-350 kcal
  • Protein: ~3-4 g
  • Fat: ~18-20 g
  • Carbohydrates: ~40-45 g
  • Fiber: ~3-4 g
  • Sugars: ~25-30 g
  • Sodium: ~200-250 mg
  • Vitamin A: ~100-120% of the Daily Value (from carrots)
  • Calcium: ~4-6% of the Daily Value (from plant-based cream cheese)

Notes:

  • Sweetness Level: Adjust the sweetness of the cake and frosting by increasing or decreasing the amount of sugar, depending on your preference.
  • Nuts: Chopped walnuts or pecans are a traditional addition to carrot cake, but feel free to leave them out if you prefer a nut-free cake.
  • Flour Substitutions: You can substitute part or all of the all-purpose flour with whole wheat flour or gluten-free flour blend for a different texture.
  • Storage: Store the cake in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. The frosting may firm up slightly when chilled, but the cake will still be delicious!

This Vegan Carrot Cake is the perfect combination of warm spices, tender texture, and creamy frosting. Whether it’s for a special occasion or just a delightful dessert, it’s sure to be a crowd-pleaser!