Vegan Carrot Cake
Moist, fluffy, and packed with warm spices, this Vegan Carrot Cake is the ultimate plant-based dessert for any occasion. Made with simple pantry staples like all-purpose flour, almond milk, and brown sugar, this cake achieves incredible flavor and texture without any animal products. The addition of grated carrots, crushed pineapple, and optional walnuts or raisins adds natural sweetness and a delightful crunch to every bite. A hint of cinnamon and nutmeg infuses the cake with cozy, aromatic notes, while the vegan "buttermilk" made from almond milk and apple cider vinegar ensures a tender crumb. Perfectly versatile, this cake can be baked as a layered showstopper or a single-pan treat and is best topped with your favorite vegan frosting, like cashew cream cheese or coconut whip. Whether for birthdays, holidays, or just because, this easy vegan carrot cake is sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.5 cup Neutral oil (e.g., vegetable or coconut oil)
- 2 teaspoons Vanilla extract
- 2 cups Grated carrots
- 0.5 cup Crushed pineapple (drained)
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans or one 9x13-inch pan with parchment paper.
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, mix almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle and create a vegan 'buttermilk'.
Whisk the oil and vanilla extract into the 'buttermilk' mixture until well combined.
Fold the wet ingredients into the dry ingredients using a spatula. Be sure not to overmix.
Gently fold in the grated carrots, crushed pineapple, chopped nuts (if using), and raisins (if using) until evenly distributed.
Divide the batter evenly between the prepared cake pans or pour it all into the square pan.
Bake 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 pans for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, frost with your favorite vegan frosting, such as cashew cream cheese frosting or coconut whip, and decorate with additional nuts, shredded coconut, or grated carrot.
Nutrition Facts
Calories |
3702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 546.8 g | 199% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 319.6 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 818 mg | 63% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2118 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.
