Best Vegan Carrot Cake With Cream Cheese Frosting
Presenting the best Vegan Carrot Cake recipe ever. Topped with scrumptious dairy-free cream cheese frosting, this cake is the perfect dessert to serve on special occasions or any time of year you want a beautifully presented vegan cake with 3 gorgeous cake layers.
Are you a carrot cake lover? Then your new favorite dessert has arrived. This Vegan Carrot Cake is topped with the best cream cheese frosting that I use for these Vegan Pumpkin Cupcakes, as well.
Make it into a beautiful layer cake like the recipe or use the batter to make a sheet cake, cupcakes, muffins or bread. Either way, it’s a frosted cake that can be used as a birthday cake, for Easter, Mother’s Day, birthdays or any time you have a sweet tooth.
🥕 Ingredients for Vegan Carrot Cake (With Substitutions)
To make the recipe easier to follow, I have separated the following basic ingredients into 3 sections as seen below:
Dry Ingredients
- Gluten-Free Flour – gluten-free flours like Bob’s Red Mill are my favorite. If not gluten-intolerant, you can use all purpose flour , as well.
- Baking Powder and Baking Soda – for the best rise, I use both baking powder and baking soda.
- Spices – ground cinnamon and nutmeg are great in this recipe; if you want to increase the spice content add up to 1 teaspoon ground ginger and 1/4 teaspoon cloves.
- Coconut Sugar – you can substitute with date sugar, organic brown sugar or organic cane sugar.
- Pecans – you’ll want to finely chop these to use in the cake. Don’t like pecans? Swap them out with walnuts or leave them out altogether.
Wet Ingredients
- Vegetable Oil – any neutral oil will work in this recipe. You can also use canola oil, olive oil or refined coconut oil (unrefined may add a coconut flavor but feel free to use if you prefer).
- JUST Egg – can be found in many local grocery stores. There is no need for flax eggs in this recipe.
- Maple Syrup – you can substitute with agave or the sweetener of your choice.
- Vanilla Extract – adds a nutty, buttery flavor to the cake. Feel free to substitute with another extract, if you please.
- Grated Carrots – for best results, use organic shredded carrots that are finely grated.
Cream Cheese Frosting
- Dairy-Free Cream Cheese – there is really no substitution for this ingredient in this delicious recipe. I prefer a cream cheese in a block, but you can also use a tub of cream cheese.
- Vegan Butter – I use Earth Balance buttery sticks, but you can use any vegan butter you have on hand.
- Powdered Sugar – Florida Crystals are an excellent choice for powdered sugar if you’re vegan.
For exact ingredient measurements, see the recipe card below!
🎂 How To Make Vegan Carrot Cake [Step-By-Step Tutorial]
Before you begin, preheat the oven to 325F/160C. Soak the baking strips in water, if using them (baking strips are placed on the outside of the cake pans to prevent doming). Learn how to use baking strips. Spray three 8-inch baking pans with cake release (cooking spray) and line each with parchment paper.
1. Sieve the flour, baking powder, baking soda, sea salt and spices into a mixing bowl.
2. Whisk together until thoroughly mixed.
3. Stir in the sugar and finely chopped pecans. Finely chopping the nuts will make the cake easier to cut perfect slices.
4. Whisk again until well-incorporated.
5. In a separate bowl, add the wet ingredients, except for the carrot.
6. Using a fork or whisk, stir until smooth and creamy.
7. Add the finely grated carrot. Finely grating the carrot will make the cake more moist and easier to slice.
8. Stir all ingredients together well.
9. Divide the batter between the pans. Weigh each pan and add or take mixture away until all pans have equal weight.
10. Bake the cakes for 40-45 minutes, or until a toothpick inserted into the center of each cake comes out clean. Transfer to a cooling rack and allow to cool for 10 minutes before turning each cake pan over and gently placing it on the rack to cool to room temperature.
🥄 How to Make Vegan Cream Cheese Frosting
1. Beat the chilled cream cheese in a medium bowl until smooth. Set aside.
2. In a large mixing bowl, beat the softened butter and vanilla extract until pale and fluffy.
3. Add powdered sugar, one cup at a time. Scrape down the bowl and beat after each addition.
4. Beat in the cream cheese until smooth. Place in the refrigerator prior to frosting the cake for at least 30 minutes for it to set. If you find it’s not thick enough, you can add 2 teaspoons of tapioca starch or arrowroot powder to thicken it.
🔪 How To Assemble and Frost the Cake
1. Once the cakes have cooled to room temperature, trim the tops with a cake leveler or serrated knife to make them level.
2. They should look like these once each layer is trimmed.
3. Place a 10-inch cake board onto your cake turner. Spread a little frosting onto the board and then secure the 8-inch cake board on top of it. Spread a little more frosting onto the 8-inch board, then place the first layer on top of it.
4. Half-fill the piping bag with frosting and pipe a layer of frosting onto the cake. Add the second layer and add more frosting before adding the third layer.
5. Trim the sides of the cake if uneven and spread a thin layer of frosting over the entire cake to create a “crumb coat”. Pipe another layer of frosting onto the top of the cake. Smooth with the offset palette knife, then chill in the refrigerator for `15-30 minutes to firm up.
6. Remove from fridge. Spread the remaining frosting onto the sides of the chilled cake and use the offset palette knife to create a smooth coating. To create a pattern, turn the cake on the turntable while holding the off-set palette knife against the side of the cake. Repeat all the way up to the top, one section at a time.
7. Press chopped pecans around the base of the cake.
8. Place a 6-inch cake board lightly on top of .the cake before sprinkling the nuts around the edge. Carefully remove the cake board. This will help to create a neat finish. Transfer the cake to a cake stand and serve.
👩🏿🍳 Baker’s Tips
- Baking time will vary depending upon your oven. To make sure the layers are done, stick a toothpick into the center of each layer. If it comes out clean, it’s good to go. If it doesn’t, stick it back in the oven for a few more minutes and check again.
- If you like bursts of fruit, you can also add dried sultanas, raisins or pineapple pieces to the batter.
- Gluten-free vegan carrot cake should be served at room temperature. If storing in the refrigerator, remove 1-2 hours before serving.
- Weigh each cake pan once mixture has been added. Add or take away batter from the pans until the weights are equal.
- Beat the cream cheese and chilled vegan butter separately to ensure frosting is lump-free.
- Chill the cake in-between adding coats of frosting to create the smoothest finish. Chill again for 30 minutes once cake is completely frosted.
- To prevent the knife from dragging the frosting, dip the tip in hot water and tap off any excess water before gently pressing it into the side of the cake. Repeat as needed.
- For decorating the top of the vegan carrot cake, place a 6-inch cake board lightly on top of the cake before sprinkling nuts around the edge. Carefully remove the board and you’ll create a neat finish.
This is a remake of an old recipe that’s been completely re-vamped. It includes new photos, a step-by-step pictorial and very detailed instructions to ensure the cake comes out perfect, even the first time you make it.
🍽 Equipment Needed
For best results, especially if you want the cake to look like it does in the pictures, I recommend the following equipment and materials:
- 3-8 inch cake pans – you can also use a 9×13 sheet pan.
- Baking strips (optional) – help prevent doming of the cake.
- Round parchment paper – fits 8 inch cake pans
- Cake release spray – or basic cooking spray.
- Stand or hand mixer
- Mixing bowls – 1 medium and large bowl will do.
- Hand whisk – you can also use a fork.
- Mesh sieve
- Cooling rack
- Spatula
- Piping bag
- Off-set palette knife
- Large serrated knife or cake leveler
- 10-in and 8-in cake boards – these are recommended and used between the tiers for added support and to make the cake easier to transport. For more information, visit Everything You Need to Know About Cake Boards.
- Cake turntable (optional, but makes the cake easier to frost)
- Cake stand – you can opt to frost the cake right on the cake stand if you don’t have a turntable.
💭 Frequently Asked Questions
Yes, you sure can. I recommend a 9×13 sheet pan.
Yes, indeed. Instead of pouring the batter into cake pans, pour into lined muffins tins, instead. Other than that, the recipe is basically the same, although cooking time will be shorter.
Any recipe you make can be made healthy, based on the ingredients you use. What makes this Vegan Carrot Cake healthier? I use gluten-free flour, plant-based butter and coconut sugar.
I use the large holes on a cheese grater, but you can also use a food processor.
🌡️ Storing Tips
Refrigerator – store this yummy vegan carrot cake in the refrigerator for up to 3 days. Remove 1-2 hours before serving.
Freezer – store unfrosted layers in the freezer for up to 3 months. Thaw overnight in the refrigerator before assembling the cake. Individual slices and be stored for up to 3 months. Defrost overnight in the refrigerator.
🍮 More Vegan Desserts
- Best Vegan Chocolate Chip Cookies
- Cranberry Chia Pudding Recipe
- Lavender Shortbread Cookies
- Blueberry Chia Seed Pudding
🍰 More Vegan Cake Recipes
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Moist Vegan Carrot Cake Recipe
Equipment
- Stand mixer or hand mixer
- Cake leveler or large serrated knife
- Cake turntable optional, you can also just use a cake stand.
Ingredients
Dry Ingredients
- 3 1/2 cups gluten-free flour
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 1/4 cups coconut sugar or light brown sugar
- 1/2 cup pecans finely chopped
Wet Ingredients
- 1 1/2 cups vegetable oil
- 7.5 oz JUST Egg
- 1/2 cup maple syrup
- 1 1/2 tsp vanilla extract
- 3 1/2 cups carrot finely grated
Cream Cheese Frosting
- 454 grams vegan cream cheese
- 2 cups vegan butter unsalted
- 8 cups powdered sugar sifted
- 2 tsp vanilla extract
Instructions
For the Cake
- Preheat oven to 325F/160C. Soak the baking strips in water, if using. Spray three 8-inch cake pans with cooking spray. Line with parchment paper.
- Sieve the flour, baking powder, baking soda, sea salt and spices into a mixing bowl. Whisk together until thoroughly mixed.
- Stir in the sugar and finely chopped pecans. Finely chopping the nuts will make the cake easier to cut perfect slices. Whisk again until well-incorporated.
- In a separate bowl, add the wet ingredients, except for the carrot Divide the batter between the pans. Weigh each pan and add or take mixture away until all pans have equal weight. for the carrot. Using a fork or whisk, stir until smooth and creamy.
- Add the finely grated carrot. Finely grating the carrot will make the cake more moist and easier to slice. Stir until smooth.
- Divide the batter between the pans. Weigh each pan and add or take mixture away until all pans have equal weight.
- Bake the cakes for 40-45 minutes, or until a toothpick inserted into the center of each cake comes out clean. Transfer to a cooling rack and allow to cool for 10 minutes before turning each cake pan over and gently placing it on the rack to cool to room temperature.
For the Cream Cheese Frosting
- Beat the chilled cream cheese in a medium bowl until smooth. Set aside.
- In a large mixing bowl, beat the softened butter and vanilla extract until pale and fluffy.
- Add powdered sugar, one cup at a time. Scrape down the bowl and beat after each addition.
- Beat in the cream cheese until smooth. Place in the refrigerator prior to frosting the cake for at least 30 minutes for it to set. If you find it's not thick enough, you can add 2 teaspoons of tapioca starch or arrowroot powder to thicken it.
Assembling the Cake
- Once the cakes have cooled to room temperature, trim the tops with a cake leveler or serrated knife to make them level.
- Place a 10-inch cake board onto your cake turner. Spread a little frosting onto the board and then secure the 8-inch cake board on top of it. Spread a little more frosting onto the 8-inch board, then place the first layer on top of it.
- Half-fill the piping bag with frosting and pipe a layer of frosting onto the cake. Add the second layer and add more frosting before adding the third layer.
- Trim the sides of the cake if uneven and spread a thin layer of frosting over the entire cake to create a "crumb coat". Pipe another layer of frosting onto the top of the cake. Smooth with the offset palette knife, then chill in the refrigerator for `15-30 minutes to firm up.
- Remove from fridge. Spread the remaining frosting onto the sides of the chilled cake and use the offset palette knife to create a smooth coating. To create a pattern, turn the cake on the turntable while holding the off-set palette knife against the side of the cake. Repeat all the way up to the top, one section at a time.
- Press chopped pecans around the base of the cake.
- Place a 6-inch cake board lightly on top of .the cake before sprinkling the nuts around the edge. Carefully remove the cake board. This will help to create a neat finish. Transfer the cake to a cake stand and serve.
Notes
- Baking time will vary depending upon your oven. To make sure the layers are done, stick a toothpick into the center of each layer. If it comes out clean, it’s good to go. If it doesn’t, stick it back in the oven for a few more minutes and check again.
- If you like bursts of fruit, you can also add dried sultanas, raisins or pineapple pieces to the batter.
- Gluten-free vegan carrot cake should be served at room temperature. If storing in the refrigerator, remove 1-2 hours before serving.
- Weigh each cake pan once mixture has been added. Add or take away batter from the pans until the weights are equal.
- Beat the cream cheese and chilled vegan butter separately to ensure frosting is lump-free.
- Chill the cake in-between adding coats of frosting to create the smoothest finish. Chill again for 30 minutes once cake is completely frosted.
- To prevent the knife from dragging the frosting, dip the tip in hot water and tap off any excess water before gently pressing it into the side of the cake. Repeat as needed.
- For decorating the top of the cake, place a 6-inch cake board lightly on top of the cake before sprinkling nuts around the edge. Carefully remove the board and you’ll create a neat finish.
This gluten-free vegan carrot cake looks absolutely divine! 😍 Can’t wait to give this recipe a try – thanks for sharing!
You’re welcome, Claudia. Thank you.
My whole family loved this carrot cake! So delicious!
So glad to hear that. Thank you Tina.
This carrot cake was so good! Definitely making it again!
Glad to hear this. Thanks Katie.
Yum! This cake was delightful! The whole family devoured it! Thanks for a gorgeous and delicious cake!
You’re welcome. Thank you Nora.
Carrot cake is one of my favourites, and the fact that it is vegan and gluten free is wonderful – something for the whole family to enjoy. It is beautiful and looks impressive – love the beautiful layers.
Thank you Alexandra.
I can’t believe this is vegan! The dairy-free cream cheese frosting is to die for! And the cake was super moist! I definitely will be making this again!
So happy you loved it. Thanks Jeri.
Looks amazing! One tdchnical question : does your gluten-free flour contain any additives like guar gum etc?
i’m so sorry, Suzanne, I missed this. No, the gluten free flour I used did not contain any additives. I believe it was Bob’s Red Mill. Thanks for your question and again, I do apologize for my delayed response.
No meal is complete without dessert.
That’s for sure!
It’s hard to believe that this cake is vegan! I love the presentation, it looks gorgeous! Will give it a try for Easter!
Elena, I was surprised too! Thanks for your comment and let us know how it turns out if you try it for Easter!
Thanks so much Elena, I would have never guessed that vegan carrot cakes taste so good until I actually made one.
The crumb on this carrot cake is perfect! I would never have guessed that the creamy, pillowy cream cheese frosting is dairy free, either! What a beautiful layer cake that can accommodate everyone at the dessert table. I’ll have to check out tofutti cream cheese!
Forkable is tooootally a word! Love how gorgeous those layers are, and you can tell from the photos that it’s an incredibly moist cake. Looks phenomenal!
What a beautiful cake and a gorgeous presentation. It looks so rich — it doesn’t look like it lacks flavor. My son was at Joshua Tree and loved it there — I’d love to go. Back to the carrot cake — it’s one of my favorites and you can’t get a better rating than from a grandchild.
Thanks so much Marisa. If you ever go to Joshua Tree let me know. I have some tips for you.
I have so much respect for bakers that can pull off delicious vegan baked goods. I really shy away from “regular” baked goods. Your Vegan Carrot Cake looks every bit as amazing as my favorite aunt’s famous carrot cake made for my wedding! Hope you’re well and healthy as I’m typing!
Thank you, Tamara, for the nice compliment.
Texture looks great! I’m interested in gluten free backing, and am making notes…
Thank you Anne.
I had no idea that vegan and sugar-free cake looks so gooood! In love with the recipe.
Thanks so much Prasanna.
I can’t quite believe that this is vegan, the buttercream looks so creamy and the cake has the perfect texture! Looks amazing, I’ll be making this for my vegan friend, she’ll be so happy!
Awesome news Carrie. Let us know how it turns out.
the layers in these cake looks ahmazzingggg…i love the idea of vegan frosting too.
Thank you Dixya, so sweet of you to say.
Did you say vegan and carrot cake in the same sentence? My hubby’s favorite cake is carrot cake. He loves cream cheese frosting, and we are going Vegan for the month of April. He will be so happy to see that he can have carrot cake. I’ve pinned this recipe, so I can make it for him.
That’s awesome Patty, so glad you and hubby are trying it Vegan for a month and that you’re going to make the cake. Be sure to let us know how it turned out.
I’ve never met a carrot cake I didn’t love, and yours looks like no exception. Also, don’t sell yourself short on the food styling in your photos. Your cake looks gorgeous!
Thank you Jen, for the compliment about the food styling. I really appreciate it.
This cake looks so scrumptious. It’s hard for me to believe it’s vegan. That is so wonderful! I love eating vegetarian and vegan when I can and I am looking forward to trying your delicious recipe!! It certainly has everything you would want in a delicious cake!! Great recipe!
Thank you Elaine, so glad you enjoy vegan foods when you can and that you love the recipe.
For some reason I am the ONLY person that likes carrot cake in this family. I don’t know what is wrong with them. This cake sounds delicious..and I am always looking for some gluten free recipes to add to my collection. We have friends that are gluten free. They would love this for sure.
On my it’s my absolute favorite! Thanks for the commen Gloria.
This carrot cake looks so moist and delicious! Such a great recipe I can make to a vegan friend’s birthday that’s coming up soon. Looks and sounds amazing!
Thank you Natalie. I have you make it and your friend loves it! Thanks for your comment!
I love carrot cake and this looks so delicious! You couldn’t tell it was vegan just looking at it. This would be so perfect for Easter, too, can’t wait to try it!
Ohhh I should have made an Easter theme! But I actually made this for Valentine’s Day but have been to sick to post it. Thanks for your comment.
I just can’t get over the fact that a vegan carrot cake is even possible, much less fabulous, as this cake obviously is!! I’ve got to try flax eggs 🙂
Thank you so. Just remember it all depends on the baker!
I absolutely love layer cakes, and this one is SO beautiful! Thanks for sharing!
Your welcome Allison. Thanks for your comment.
This looks SO good. I love a carrot cake and that frosting looks incredible
Thanks so much Bintu. The frosting is divine!