The Best Vegan Carrot Cake Recipe: Moist, Easy, and Delicious
Are you searching for a foolproof, moist, and flavorful vegan carrot cake recipe? You’ve come to the right place! This recipe is perfect for any occasion—birthdays, holidays, or a cozy weekend treat. With simple ingredients and easy steps, this carrot cake is a showstopper that’s 100% egg-free and dairy-free.
Why You’ll Love This Recipe
Moist and flavorful, with just the right amount of sweetness.
Packed with wholesome ingredients like fresh carrots and warm spices.
Customizable with nuts, raisins, or even a luscious vegan cream cheese frosting.
Let’s dive into making this irresistible vegan carrot cake!
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Ingredients
For the Cake
2 cups (250g) all-purpose flour (or gluten-free flour blend)
1 cup (200g) granulated sugar (or coconut sugar for a healthier option)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1½ cups (180g) grated carrots (fresh and finely grated)
½ cup (120ml) vegetable oil (or melted coconut oil)
½ cup (120ml) non-dairy milk (almond, soy, or oat milk)
2 tsp vanilla extract
1 tbsp apple cider vinegar (helps with rising)
½ cup chopped walnuts or raisins (optional).
For the Vegan Cream Cheese Frosting (Optional)
1 cup (240g) vegan cream cheese
½ cup (120g) powdered sugar
1 tsp vanilla extract
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Step-by-Step Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square baking pan with parchment paper.
2. Prepare the Dry Ingredients:
In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mix well.
3. Mix the Wet Ingredients:
In a separate bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. Be careful not to overmix!
5. Fold in the Carrots and Extras:
Gently fold in the grated carrots and any optional ingredients like walnuts or raisins.
6. Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Completely:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
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Making the Vegan Cream Cheese Frosting
1. In a medium bowl, beat the vegan cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Spread the frosting evenly over the cooled cake.
3. Top with additional walnuts, coconut flakes, or a sprinkle of cinnamon, if desired.
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Tips for Success
Choose Fresh Carrots: Freshly grated carrots yield the best flavor and texture. Avoid pre-shredded carrots as they’re often dry.
Don’t Overmix: Overmixing the batter can make the cake dense. Stir just until the ingredients are combined.
Customizable: Add shredded coconut, crushed pineapple, or a pinch of cardamom for a unique twist.
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FAQs
Can I Make This Recipe Gluten-Free?
Yes! Use a gluten-free all-purpose flour blend for a perfect result.
What’s the Best Substitute for Oil?
You can replace oil with unsweetened applesauce for a lower-fat version.
How Do I Store This Cake?
Store the cake in an airtight container in the refrigerator for up to 5 days.
Can I Freeze It?
Absolutely! Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and frost before serving.
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Why Vegan Carrot Cake?
Vegan baking doesn’t have to be complicated! This carrot cake proves that you can enjoy indulgent desserts while keeping it plant-based. It’s the perfect balance of wholesome ingredients and delicious flavor.
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Conclusion
Now that you have the ultimate vegan carrot cake recipe, it’s time to get baking! Share your creations with us in the comments or tag us on social media using #FoodieVibes. Let’s spread the love for everything food, one recipe at a time.
Happy baking!