Everyone loves carrot cake, and it’s a healthy and sweet quickbread that’s easy to make, packed with nutrients. Even if topped with a wicked vegan cream cheese frosting! Try this recipe for Vegan Carrot Cake (Rainbow Nourishments).
A few people with hypothyroidism (or pollen allergies) may need to avoid carrots. Keep carrot cake away from pets due to unsafe ingredients like nutmeg. Read more on food safety for people and pets.
Anthea also has recipes for Vegan Carrot Cake Cupcakes and Vegan Carrot Cookies.
A Simple Vegan Carrot Cake
These quantities suit a 20 cm round cake tin. The mix gives a medium-tall cake with a soft crumb and a bit of crunch.
- Plain flour, 250 g (the base that keeps the crumb light)
- Light brown sugar, 150 g (caramel notes for depth)
- Caster sugar, 50 g (clean sweetness for balance)
- Baking powder, 1½ tsp (steady rise)
- Bicarbonate of soda, 1 tsp (extra lift with acidity)
- Fine salt, ½ tsp (sharpens flavour)
- Ground cinnamon, 2 tsp (warm spice)
- Ground ginger, ½ tsp (gentle heat)
- Ground nutmeg, ¼ tsp (subtle, aromatic)
- Grated carrots, 250 g, packed (use fresh for natural sweetness)
- Neutral oil, 120 ml, such as sunflower or light olive (locks in moisture)
- Plant milk, 180 ml, such as soy or oat (adds moisture)
- Apple cider vinegar, 1 tsp (reacts with bicarb for lift)
- Ground flaxseed, 2 tbsp, plus 6 tbsp water for flax eggs (binding)
- Vanilla extract, 2 tsp (rounds out the spice)
- Chopped walnuts, 60 g (crunch and nuttiness)
- Optional add-ins: raisins or sultanas, 60 g; orange zest from 1 orange; shredded coconut, 20 g
- Optional for extra moisture: apple sauce, 2 tbsp, reduce milk by the same amount
Why these choices work:
- Flax eggs mimic the hold of eggs once gelled with water.
- Oil, not butter, keeps the crumb soft even when cold.
- Two sugars add both clean sweetness and caramel tones.
- Walnuts give bite. Skip them if you have allergies, or swap for pumpkin seeds.
Dry Ingredients and Spices to Build the Base
Whisk together:
- 250 g plain flour
- 150 g light brown sugar
- 50 g caster sugar
- 1½ tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp fine salt
- 2 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
The baking powder and bicarbonate of soda work with the vinegar and plant milk to lift the cake. Brown sugar adds moisture and a hint of toffee, while caster sugar keeps the sweetness clean. The spice mix should warm, not dominate. You want the carrot to shine.
Level the flour with a knife, do not pack it. Accurate measurements help avoid a dense texture.
Wet Ingredients and Mix-Ins for Moisture and Texture
In a separate bowl, combine:
- 2 tbsp ground flaxseed with 6 tbsp water, then rest 10 minutes until gelled
- 120 ml neutral oil
- 180 ml plant milk
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
Prepare the carrots and mix-ins:
- Grate 250 g carrots on the fine side for even moisture release
- Chop 60 g walnuts
- Add optional raisins or zest if you like
Fresh carrots bring natural sweetness and a tender crumb. The flax egg needs time to thicken, so make it first. The vinegar curdles the milk slightly and boosts lift with the bicarb.
Baking Your Vegan Carrot Cake
Set yourself up for success with a calm, tidy process. Measure first, then mix. A light hand goes far here.
Prepare and Mix the Batter
- Preheat the oven to 180°C fan. Line the base of a 20 cm round tin with baking paper. Grease the sides with a little oil.
- Make the flax eggs. Stir ground flaxseed with water, then set aside for 10 minutes until thick.
- Whisk the dry ingredients in a large bowl until the sugars are lump-free and the spices are even.
- In a jug, whisk plant milk, vinegar, oil, vanilla, and the flax gel until smooth.
- Pour the wet mix into the dry. Use a spatula to fold gently until you see only a few streaks of flour.
- Add the grated carrots and walnuts, plus raisins or zest if using. Fold again, just until evenly distributed.
Do not overmix. Overmixing develops gluten and makes the cake tough. Stop as soon as the batter looks even.
Bake and Cool for Perfect Results
- Scrape the batter into the prepared tin. Level the top with the spatula.
- Bake for 30 to 35 minutes. The cake should be risen, with a light spring to the touch.
- Check doneness with a skewer. It should come out with a few moist crumbs, not wet batter. If needed, bake 3 to 5 minutes more and check again.
- Cool in the tin for 10 minutes. Loosen the edges with a knife, then turn out onto a wire rack. Peel off the paper and cool fully.
If you are not frosting the cake the same day, wrap the cooled sponge in cling film or beeswax wrap. This holds moisture and keeps the crumb soft.
Common pitfalls and fixes:
- Dense cake: you may have packed the flour or overmixed. Spoon flour into the cup or weigh it, and fold gently.
- Sinking middle: oven temp may be low, or the cake was underbaked. Use an oven thermometer if you have one, and bake until the skewer shows only crumbs.
- Bitter taste: too much bicarb or uneven mixing. Measure carefully and whisk the dry ingredients well.
Frost and Serve Vegan Carrot Cake
Make a Creamy Vegan Frosting
- Thick coconut yoghurt, 250 g (use a Greek-style dairy-free yoghurt)
- Icing sugar, 200 to 250 g, sifted
- Vegan butter, 40 g, softened (optional for richer body)
- Vanilla extract, 1 tsp
- Lemon juice, 1 tbsp
- Pinch of salt
To frost: place the cooled cake on a board. Spoon frosting on top and nudge it to the edges. Swirl with an offset spatula. Sprinkle with chopped walnuts or a little orange zest. A few fine carrot ribbons look pretty, too.
Storing and Enjoying Your Cake
- Fridge: keep the frosted cake in a sealed container for up to 5 days. Bring slices to room temp before serving for best texture.
- Freezer: freeze the unfrosted sponge, well wrapped, for up to 2 months. Thaw overnight in the fridge, then frost.
- Serving ideas: perfect with tea or coffee. Add a drizzle of maple syrup for dessert, or serve with fresh berries for a lighter finish.
- Variations: make 12 cupcakes, bake at 180°C fan for 18 to 22 minutes. For a layer cake, double the recipe and use two 20 cm tins.
