This Vegan Carrot Cake with Cinnamon Cream Cheese Frosting is moist, flavorful, and packed with warm spices. Made with shredded carrots, crunchy walnuts, and a hint of cinnamon, this plant-based cake is topped with a luscious vegan cream cheese frosting infused with cinnamon for the perfect finishing touch.
Whether you’re celebrating a birthday, Easter, or just craving a slice of comfort, this carrot cake is sure to impress vegans and non-vegans alike.
Why You’ll Love This Recipe
- Perfectly Moist: Thanks to shredded carrots and a hint of applesauce.
- Full of Flavor: Warm cinnamon, nutmeg, and vanilla make each bite irresistible.
- Dairy-Free and Egg-Free: A delicious cake that everyone can enjoy.
- Crowd-Pleasing: Perfect for gatherings, celebrations, or as a treat for yourself.
Ingredients
For the Carrot Cake:
- 2 1/4 cups all-purpose flour (or whole wheat pastry flour)
- 1 cup sugar (organic, to ensure it’s vegan)
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger (optional)
- 1 cup unsweetened almond milk (or other plant-based milk)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups shredded carrots (about 4 medium carrots)
- 1/2 cup crushed pineapple, drained (optional, for added moisture)
- 1/2 cup chopped walnuts (or pecans)
- 1/3 cup raisins (optional)
For the Cinnamon Cream Cheese Frosting:
- 1/2 cup vegan cream cheese, softened
- 1/4 cup vegan butter, softened
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Ingredient Breakdown
Carrots
The star of the show, adding natural sweetness and moisture.
Vegan Cream Cheese
Creates a rich, tangy frosting that perfectly complements the spiced cake.
Cinnamon
Adds warmth and depth to both the cake and the frosting, enhancing the overall flavor.
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, mix the almond milk, vegetable oil, applesauce, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the shredded carrots, crushed pineapple (if using), walnuts, and raisins.
Step 2: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Frosting
- In a large bowl, beat the vegan cream cheese and vegan butter together until smooth.
- Gradually add the powdered sugar, 1/2 cup at a time, beating until fluffy.
- Mix in the cinnamon and vanilla extract.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
- Add the second cake layer and frost the top and sides.
- Decorate with additional chopped walnuts, shredded carrots, or a sprinkle of cinnamon, if desired.
Picture Gallery
Tips and Variations
- Make It Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend for a gluten-free version.
- Add More Texture: Sprinkle coconut flakes or chopped pecans between the layers for added crunch.
- Make Cupcakes: Divide the batter into a muffin tin and bake for 18-20 minutes for carrot cupcakes.
- Storage Tip: Store leftover cake in the fridge for up to 4 days. Bring to room temperature before serving.
Nutritional Information (Per Slice – 1 of 12)
- Calories: 320
- Protein: 4g
- Carbohydrates: 45g
- Fat: 14g
- Fiber: 2g
- Vitamin A: 90% of the daily value
- Iron: 8% of the daily value
This cake is packed with nutrients from carrots and nuts while remaining a decadent treat.
Conclusion
This Vegan Carrot Cake with Cinnamon Cream Cheese Frosting is a moist, flavorful, and crowd-pleasing dessert that’s perfect for any occasion. Its rich frosting and perfectly spiced cake make it a standout recipe that everyone will adore.
Have you made this recipe? Share your tips, feedback, or creative twists in the comments below! Don’t forget to tag us on social media with your photos—we’d love to see your creations.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance and store them, wrapped in plastic wrap, at room temperature. Frost the cake just before serving.
2. Can I freeze this cake?
Absolutely! Wrap the unfrosted cake layers in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge and frost before serving.
3. How do I make this sugar-free?
Use a sugar substitute like coconut sugar for the cake and powdered erythritol for the frosting.
4. Can I make this nut-free?
Omit the walnuts and substitute sunflower seeds or simply leave out the nuts entirely.
5. What pairs well with carrot cake?
Serve with a cup of chai tea or a scoop of vegan vanilla ice cream for the perfect pairing.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.