Vegan Applesauce Carrot Cake
Moist, wholesome, and bursting with warm spices, this Vegan Applesauce Carrot Cake is a plant-based dessert that’s as comforting as it is delicious. Made with unsweetened applesauce as a natural moisture booster and shredded carrots for a hint of sweetness, this cake is a guilt-free indulgence perfect for any occasion. Infused with aromatic cinnamon and nutmeg, each bite is a celebration of fall-inspired flavors, while the option to add walnuts and raisins gives it extra texture and depth. With no eggs or dairy, this easy-to-make recipe comes together in just 15 minutes of prep and bakes to golden perfection in under 35 minutes. Serve this soft and tender cake plain, with a light dusting of powdered sugar, or pair it with a vegan cream cheese frosting for a truly irresistible treat that everyone will love. Perfect for vegans or anyone seeking a deliciously simple carrot cake alternative!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1.5 cups Unsweetened applesauce
- 0.75 cup Brown sugar
- 0.5 cup Neutral oil (such as vegetable or canola)
- 2 teaspoons Vanilla extract
- 2 cups Shredded carrots
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. Line the bottom with parchment paper for easy removal.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate medium bowl, mix together the applesauce, brown sugar, oil, and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients. Gently fold together using a spatula until just combined, being careful not to overmix.
Add the shredded carrots, and if using, fold in the walnuts and raisins. Mix until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully invert it onto a cooling rack and let it cool completely.
Once cooled, slice and serve as is, or dust lightly with powdered sugar for presentation. Enjoy!
Nutrition Facts
Calories |
3219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3569 mg | 155% | |
| Total Carbohydrate | 434.4 g | 158% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 203.8 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2108 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
