If you like Vegan Carrot Cake, you’re going to love this! Can you say moist? Forkable? Is that even a word? Creamy? Trust me! There aren’t enough adjectives in the world to describe this Cake.
I am in love with Vegan Carrot Cake. And vegan cream cheese frosting? Forget about the cake I’ll just eat all the frosting right out of the mixing bowl. Speaking of Vegan Carrot Cake, there’s a little cafe in Joshua Tree near where I live that sells it and it’s pretty much the bomb. I never thought I could make a vegan carrot cake that could stand up to it. But guys, I just proved myself so wrong.
Although I made this cake on a whim, just because I had all the ingredients I needed, it turned out so good, we ate the whole thing in one day. That’s just two of us guys! Can you believe it?
This cake is:
- Naturally sweet
And so delicious, you’ll be sorry if you don’t make two.
So far, I’ve made two versions of this cake. The first one came out great, recipe-wise, but I used walnuts that were old, I guess, which gave it a weird flavor. You’ll see the first version in some of the pictures below. The frosting looks creamier because it was at room temperature. The cake with the red background was kept in the refrigerator overnight and the frosting is a little firmer. And, I used fresh walnuts on the second attempt, which made this Vegan Carrot Cake taste a lot better. I also used Grade A maple syrup from Mohawk Valley Trading company which is absolutely the best maple syrup I’ve ever had.
The second version of the cake, I made for Valentine’s Day, as you can tell from the decorations I used. We loved it and ate it all, as I explained above, in one day. But by the next day when I was going I was supposed to post the recipe, I got sick. Then I got better, and now I’m sick again as I’m posting this.
I have a bit of lung damage from being on a ventilator in ICU a few years back, where I aspirated. Unfortunately, some of the alveoli (air sacs) of my lungs have collapsed so when I get sick, it takes forever to get well again. It’s back to the doctor for me tomorrow, but now let’s get back to this delicious Vegan Carrot Cake.
Ok, so the cake isn’t perfect, I know that. I am learning every day how to style food better. But I still think the pictures look pretty and at least my cake is realistic, not like it just popped out of a Better Homes and Gardens magazine.
I made this Best Ever Vegan Carrot Cake with Vegan Cream Cheese Frosting #dairyfree, #glutenfree, #refined sugar free and #vegan. Can it get any better? I don’t think so, if I do say so myself.
Best Ever Vegan Carrot Cake with Vegan Cream Cheese Frosting If you make this Vegan Carrot Cake recipe, be sure to take a photo and tag it #veganvigilante1 on Instagram. I’d love to connect with you via social media so please follow me on Facebook, Pinterest and Twitter. I appreciate you for taking the time to read about me and my vegan recipes. I’d love to hear what you think so please leave your comments after the post. If you have questions or want to share a recipe of your own as a guest blogger, please email me at [email protected]
I have tons of new vegan recipes swimming around in my head that I’m preparing to share with you. If you’d like to support my work, please sign up for my newsletter so you don’t miss a recipe. For more healthy dessert ideas, please visit my Dessert Section. If you even more tasty dessert recipes, check out my Dessert Round-Up I put together with the help of my FoodBloggerPro friends.
A big thank you to my beautiful 9 year-old granddaughter, who allowed me to snap photos of her eating this delicious Vegan Carrot Cake. If she loved it, that means it’s super duper good as she is a very picky eater.
The Best Ever Vegan Carrot Cake (Gluten-Free, Refined Sugar-Free)
For the Cake
- 3 flax eggs (3 tablespoon flax meal + 6 tablespoon water )
- ⅓ cup melted coconut oil
- ¼ cup maple syrup Grade A
- 6 oz organic unsweetened apple sauce
- 1 teaspoon pure vanilla extract
- ½ cup coconut sugar
- ½ cup sugar in the raw
- 1 teaspoon salt
- 1.5 teaspoon baking soda
- 1.5 teaspoon baking powder
- 1 teaspoon roasted cinammon
- 1 teaspoon ground nutmeg
- ½ teaspoon cloves
- 1 cup vanilla unsweetened almond milk
- 1.5 cups grated carrots
- 1.5 cups Bob’s Red Mill Almond Flour
- 1.5 cups gluten-free flour
- .75 cups chopped raw walnuts
For the Vegan Cream Cheese Frosting
- ½ cup vegan butter softened; I use Earth Balance
- 8 oz Tofutti Cream Cheese or other vegan cream cheese
- 1 teaspoon pure vanilla extract
- 1 teaspoon cream of tartar
- 3-5 cups vegan powdered sugar
- 1-2 tablespoon unsweetened vanilla almond milk
- 0.5 teaspoon sea salt
For the Cake
- Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) . Oil and flour two 8-inch baking pans. Shake out excess. Set aside.
- Prepare flax eggs by adding 6 tablespoon water to 3 tablespoon ground flax meal. Place in freezer to firm-up while preparing other ingredients.
- To small bowl, whisk together dry ingredients (Bob’s Red Mill Almond Flour, gluten-free flour, coconut sugar, sugar in the raw, baking soda, baking powder, cinnamon, nutmeg, salt). Set aside.
- To mixing bowl, add melted coconut oil and maple syrup. Mix together on low speed until well-combined. Add applesauce and vanilla extract and flax eggs. Mix well.
- Add dry ingredients to wet ingredients, mix well. Slowly pour in almond milk and continue to mix.
- Fold in grated carrots and walnut and mix just until combined. DO NOT OVER MIX. The mixture should be thick, but pour-able.
- Pour mixture into cake pans evenly. Drop each pan lightly on counter top to remove bubbles. Bake for 45-50 minutes until golden brown and toothpick comes out clean when pierced into center of cake.
- Remove from oven and allow to cool for 15 minutes inside the pans. Then, gently run a knife along edges of cake, invert and place gently on cooling racks to cool. NOTE: this cakes needs to cool completely before frosting.
For the Cream Cheese Frosting
- Mix together butter, cream cheese, vanilla, cream of tartar and vanilla until well-blended. Fold in powdered sugar, a little at a time, until your frosting is thick enough. I used all 5 cups in mine but you could probably get away with less. BE CAREFUL NOT TO OVER-MIX YOUR FROSTING. Stick bowl in fridge to chill until your cake is completely cooled and ready to frost.
Putting it all together
- Place bottom layer on cake plate. Add large dab of frosting to middle of cake and spread evenly with a table knife. Place top layer and frost top first. Then frost sides. Serve immediately with big glasses of almond milk. Enjoy!