This incredibly moist, spiced vegan carrot cake is loaded with shredded carrots, raisins, walnuts, and warm spices — yet completely dairy-free! Topped with a tangy vegan “cream cheese” frosting, it’s a show-stopping dessert that everyone at the table will love, whether they’re vegan or not.Perfect for birthdays, holidays, or any time you want a comforting slice of cake that happens to be plant-based.
Why You’ll Love This Vegan Carrot Cake
- Ultra moist thanks to applesauce and plant-based ingredients
- Packed with flavor — cinnamon, ginger, nutmeg, carrots, and raisins
- Allergen-friendly — dairy-free, egg-free, and easily made nut-free
- Crowd-pleaser — Tastes so good no one will guess it’s vegan
IngredientsFor the Cake
- 2½ cups (312.5g) unbleached all-purpose flour
- 1 tsp (5ml) ground ginger
- 1 tsp (5ml) freshly grated nutmeg
- 1 Tbsp (15ml) ground cinnamon
- 1 tsp (5ml) baking soda
- 1 tsp (5ml) salt
- 1 lb (450g / 3 sticks) Earth Balance (or preferred vegan butter), room temperature
- 1 cup (200g) sugar
- ⅔ cup (167g) unsweetened applesauce
- 1 cup (225ml) soy milk (or other plant milk)
- 1 Tbsp (15ml) pure vanilla extract
- 1 cup (150g) chopped walnuts (optional — omit for nut-free)
- 3 cups (270g) shredded carrots
- 1½ cups (240g) seedless raisins
For the Vegan “Cream Cheese” Frosting
- ⅓ cup (75g) vegan buttery spread, room temperature
- 1 lb (450g) vegan soy cream cheese, room temperature
- 1½ tsp (7ml) pure vanilla extract
- 2½ to 3 cups (310–375g) confectioners’ sugar, sifted
Instructions
Preheat oven to 350°F (180°C / Gas 4).
Lightly oil a 9-by-3 1/2-inch/23 x 8 cm and wrap the outside bottom with foil. Set aside.Whisk together the flour, ginger, nutmeg, cinnamon, baking soda, and salt. aside.Cream the vegan butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in the applesauce, soy milk, and vanilla on low speed. Gradually fold in the dry ingredients until just combined. Stir in the walnuts, shredded carrots, and raisins. Pour batter into the prepared pan. Bake in the lower third of the oven for 45–50 minutes, or until the center springs back when gently pressed.Cool completely in the pan on a wire rack. Remove the sides of the springform pan before frosting.Make the frosting: Beat the vegan buttery spread and vegan cream cheese until smooth and creamy. Add vanilla and enough sifted confectioners’ sugar to reach a spreadable consistency. Frost the top and sides of the cooled cake.
Serving & Storage Tips
- Makes about 20 servings — perfect for gatherings!
- Store covered in the refrigerator for up to 5 days.
- Bring to room temperature before serving for the best texture and flavor.
- For a layered cake, double the recipe and bake in two pans.
This dairy-free and vegan carrot cake proves that plant-based baking can be every bit as rich, moist, and delicious as the classic version. The warm spices and sweet-tangy frosting make it unforgettable!Enjoy! Let us know how yours turns out or what variations you try.Recipe from YaDa Chef. For personal chef services, vegan catering, or private dinners in South Florida, call 954-367-9232 or email info@yadachef.com.
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