Easy Vegan Carrot Cake | The Minimalist Vegan


This easy vegan carrot cake is everything you’d want. It’s moist, super tasty, simple to make and will certainly be a crowd-pleaser!

This recipe is unique not only because it’s a plant-based carrot cake, but also because it’s free of vegan butter, refined sugar and vegan cream cheese. 

Since becoming vegan over six years ago, I don’t believe that I’ve had the opportunity to eat a carrot cake in a cafe. It’s not often that you see it on the menu! Since I’m doing cake month this month, I knew that a vegan carrot cake had to be a part of the line-up.

If you need a treat to impress for afternoon tea, make this cake the day before and take it along. It’ll be devoured, I promise you!

Easy Vegan Carrot Cake full shot

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The cream cheese frosting

The cream cheese frosting in this recipe is free from many of the ingredients that you’d find in a dairy-free creamy frosting. You’ll love it just as much, but like the cake itself, it doesn’t have vegan butter, powdered sugar and vegan cream cheese. 

Instead, what I chose to make for this carrot cake is a buttercream that was just as delicious but healthier. The ingredients in this frosting are:

  • Raw cashews
  • Coconut cream
  • Good-quality maple syrup
  • Vanilla extract
  • Lemon juice
  • Apple cider vinegar
  • Coconut oil
  • Salt

The acidity, sweetness and salty flavours create a beautifully rich cream cheese-like frosting that goes perfectly with this carrot cake. All you have to do is pop all the ingredients into a high-speed blender and whizz away!

A slice cut out of the carrot cake

Four plates of carrot cake shot from above

Kitchen tools needed to make this vegan carrot cake

  • 8inch cake tin
  • Baking tray (for toasting walnuts)
  • Unbleached parchment paper
  • Scales
  • Measuring spoons
  • Fine mesh strainer (for sifting dry ingredients)
  • Grater or grating function on a food processor
  • Large bowl
  • Small bowl
  • Mixing spoon
  • Whisk
  • Wire rack (for cooling the cake)
  • Silicone spatula or palette knife/offset spatula (for spreading cream cheese frosting)
  • Blender (for making the cream cheese)

Carrot cake close up with some eaten

Tips for making this cake

This carrot cake recipe is easy to put together, but certain things need to be timed right to get it perfect. 

  • I use both white spelt flour and plain unbleached flour in this recipe. I wanted to add some texture and nutrients to the carrot cake. You can substitute the spelt flour for more plain unbleached flour, specifically 135g of it. 
  • To save time, grate the carrots in your food processor instead of by hand.
  • Have the carrots grated before you start making the cake. This way, you’ll have them ready to toss in when the wet and dry ingredients have been combined. 
  • It’s best to make this cake at least half a day ahead of time. It will have enough time to cool and for the cream cheese frosting to firm up in the fridge.
  • The walnuts don’t need to be toasted before used, it does, however, add a richer, deeper flavour. 
  • If you don’t have an 8inch cake tin, you can use a standard 9inch tin instead. The cake won’t be as tall and baking time will vary. 

Inside of cake shown sideways

Topped with crushed walnuts, this carrot cake is perfect for any celebration, or simply just because you feel like cake! If there’s any cake that won’t give you a guilt trip, it’s this one. 

This vegan carrot cake recipe is:

  • Refined-sugar free
  • Dairy-free
  • Egg-free
  • Vegan-friendly
  • Moist
  • Perfectly spiced
  • Delicious
  • Wholesome

Shot of full carrot cake close up

Other cake recipes you’ll love:

  1. Classic Vegan Chocolate Cake
  2. Vegan Lumberjack Cake (Gluten-Free)
  3. Vegan Sacher Torte (Gluten-Free)
  4. Vegan Vanilla Cake with Coconut Cream and Berries
  5. Vegan Chocolate and Pear Loaf Cake

If you try this recipe, let me know! I would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest


  • 1 flax egg
  • 1 heaped cup (100g) walnuts, crushed into smaller pieces

Dry ingredients:

  • 135g unbleached plain flour
  • 120g white spelt flour
  • 160g coconut sugar
  • 1.5 tsp baking powder
  • ½ tsp bicarb soda
  • ½ tsp good-quality salt
  • 2 tsp ground cinnamon
  • ½ tsp mixed spice
  • ¼ tsp ground ginger

Wet ingredients:

  • 250ml plant-based milk (I used organic soy milk)
  • 110ml neutral-tasting oil (I used rice bran oil)
  • 70g unsweetened apple sauce
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar



  1. Preheat oven to 180C (355F) and place the oven rack in the middle. Line an 8-inch cake pan with parchment paper and grease the sides for easy removal from the pan. Set aside.
  2. Make the flax egg.
  3. In a large bowl, sift all the dry ingredients and whisk together to combine well and to remove any clumps.
  4. Place the walnuts on a flat baking tray and put in the oven for 10 minutes to slightly toast. Once toasted, set aside the equivalent of 3-4 extra walnuts for decorating the cake. You can always use more if you want, however, this is all I needed to create the look for my cake.
  5. In a separate smaller bowl, combine all the wet ingredients and whisk them until they are well combined and slightly frothy. It will be quiet thick.
  6. Pour the wet ingredients into the dry and mix using the whisk until there are no lumps. Please don’t over mix!
  7. Fold in the carrots gently.
  8. Add 1 tbsp of flour to the walnuts and toss to coat. This will prevent the walnuts from falling to the bottom of the batter when baking in the oven. Now add them to the batter and gently stir.
  9. Pour batter into the prepared tin and place on the middle rack in the oven baking for 1 to 1.5 hours. Bake until the skewer comes out clean when inserted into the middle of the cake. Please don’t be tempted to open the oven any sooner as this will make the cake collapse in the middle as it cools. You will see that the cake is starting to separate from the sides of the pan, this is when you can test to see if it’s finished. You want the cake to spring back if you touch the top.
  10. While the cake bakes, you can prepare your cream cheese frosting.
  11. Once the cake is done, let it cool in the pan for 15 minutes before carefully removing it and letting it completely cool on a wire rack.
  12. Once the cake is completely cooled, refrigerate for at last a few hours.
  13. When you’re ready to add the cream cheese frosting, remove the cake and frosting from the fridge and spread the frosting generously on top.
  14. Take the remaining walnuts and decorate the edge of the cake with walnut pieces.
  15. The cake will keep at room temperature in an airtight container for up to 5 days without the frosting or in the fridge for 4 days with the cream.

Nutrition Information:

Yield: 10 Serving Size: 1 Slice
Amount Per Serving: Calories: 272Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 2mgSodium: 210mgCarbohydrates: 39gFiber: 3gSugar: 18gProtein: 4g

Did you make this recipe?

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Slice of cake being taken out shot from above.

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