If you’ve been searching for that perfect, comforting dessert that’s both rich and wholesome, then you’re in for a treat with this Moist Vegan Carrot Cake with Cream Cheese Frosting Recipe. This cake is bursting with warm spices, fresh grated carrots, and a luscious vegan cream cheese frosting that will have everyone asking for seconds. Whether you’re vegan or simply love a deliciously moist carrot cake, this recipe brings together the best of flavors and textures for a crowd-pleasing dessert that’s as stunning as it is scrumptious.
Ingredients You’ll Need
All the ingredients in this Moist Vegan Carrot Cake with Cream Cheese Frosting Recipe come together in a beautiful harmony, creating layers of flavor, moisture, and texture. Each element is carefully chosen to ensure that every bite is soft, spiced perfectly, and topped with the creamiest frosting that doesn’t compromise on vegan goodness.
- Grated carrots (4 cups / 360 g): Freshly grated carrots add natural sweetness, vibrant color, and moisture to the cake.
- Vegan buttermilk (2/3 cup / 160 mL): A tangy addition made using dairy-free milk and apple cider vinegar that tenderizes the crumb.
- Flour (3 1/2 cups / 440 g): All-purpose or cake flour provides the structure for the cake’s soft and tender crumb.
- Baking powder (2 tsp): Helps the cake rise beautifully and become light and fluffy.
- Baking soda (1/2 tsp): Works with the acidic buttermilk to give the cake lift and tenderness.
- Ground cinnamon (2 tsp): Brings classic warmth and depth of flavor essential to carrot cake.
- Ground ginger (1/2 tsp): Adds a subtle spicy kick that complements the sweetness of the carrots.
- Nutmeg (1/4 tsp): Provides a cozy aromatic note for a perfectly balanced spice blend.
- Cardamom (1/4 tsp): A hint of exotic spice that elevates the cake’s flavor complexity.
- Sea salt (1/2 tsp): Enhances and rounds out all the sweet and spicy notes.
- Granulated sugar (1 1/4 cups / 250 g): Essential for sweetness that’s not overpowering.
- Light brown sugar or coconut sugar (1 cup / 200 g): Adds moisture and a rich molasses flavor that deepens the sweetness.
- Vegan butter (1 cup / 226 g), melted and cooled: Brings richness and moisture; can substitute with neutral oil for a lighter texture.
- Dairy free yogurt (2/3 cup / 150 g): Contributes tanginess and creaminess, helping the crumb stay soft.
- Vanilla extract (2 tsp): Smooth and fragrant, lifting the cake’s overall flavor.
- Vegan cream cheese frosting (1 batch): The crowning glory that’s creamy, smooth, and perfectly balanced in sweetness and tang.
How to Make Moist Vegan Carrot Cake with Cream Cheese Frosting Recipe
Step 1: Prepare the Pan and Vegan Buttermilk
First off, get your oven preheated to 350°F and line three 8-inch cake pans with a little oil and parchment paper to prevent sticking. Next, mix your dairy-free milk with apple cider vinegar to craft that magical vegan buttermilk. Let this sit at room temperature so it curdles slightly, which is key to a tender crumb.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, your carefully measured spices—cinnamon, ginger, nutmeg, cardamom—and sea salt. Pre-mixing these ensures the spices are evenly distributed and helps the cake rise uniformly.
Step 3: Combine the Wet Ingredients
In another bowl, beat together the melted vegan butter with both sugars until fully combined and slightly creamy. Then, stir in the dairy-free yogurt and vanilla extract, blending just enough until smooth and unified. These ingredients build the sweetness, moisture, and depth that make the cake irresistibly soft.
Step 4: Bring It All Together
Add the dry ingredients to the wet mixture in about three batches, alternating with your vegan buttermilk. This gentle folding technique avoids overmixing, which keeps the cake tender and light. Once combined, fold in your grated carrots carefully, ensuring every shred is coated and incorporated for that classic carrot cake texture.
Step 5: Bake to Perfection
Divide the batter evenly among your three prepared pans, smoothing the tops gently. Pop them into the oven for about 28 to 30 minutes. You’ll know the cakes are ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Baking at the right temperature ensures that moist, dense crumb carrot cake that’s just begging for frosting.
Step 6: Cool and Frost
Allow your cakes to rest in the pans for 10 minutes to firm up, then transfer them to a wire rack until completely cool. This step is critical—the frosting won’t spread smoothly over warm cake layers. When cooled, prepare your vegan cream cheese frosting by blending vegan butter and cream cheese until dreamy and fluffy. Gradually add sifted powdered sugar and, if needed, a splash of dairy-free milk for that perfect creamy texture.
Step 7: Assemble Your Cake
Slather about 1/3 cup of frosting between each cake layer, then coat the entire cake with the remaining frosting. For a fun twist, reserve some frosting to dye with vegan orange and green food coloring to pipe carrot shapes around the sides. This adds a playful, charming touch that’s sure to wow family and friends.
How to Serve Moist Vegan Carrot Cake with Cream Cheese Frosting Recipe
Garnishes
To complement the rich cream cheese frosting and spiced layers of your cake, consider scattering chopped toasted walnuts or pecans over the top or sides for a delightful crunch. A light dusting of cinnamon or freshly grated nutmeg can also add an inviting aroma and subtle burst of spice right before serving.
Side Dishes
This carrot cake pairs beautifully with a warm cup of spiced chai or a refreshing glass of almond milk. For brunch or dessert spreads, fresh fruit like sliced oranges or berries adds a juicy contrast that balances the sweetness and richness of the cake without overwhelming its delicate flavors.
Creative Ways to Present
Looking to impress? Try cutting your cake into mini squares and serving them on pretty plates with a dollop of extra vegan cream cheese frosting and a sprinkle of toasted coconut flakes. Or arrange slices layered with cream cheese frosting in a trifle bowl with layers of vegan whipped cream and crushed ginger snaps for a delightful carrot cake trifle variation.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your Moist Vegan Carrot Cake with Cream Cheese Frosting Recipe in an airtight container in the refrigerator. It will stay fresh and moist for up to four days, making it an excellent make-ahead dessert for get-togethers or sweet cravings later in the week.
Freezing
If you want to keep it longer, this cake freezes wonderfully. Wrap the cake layers tightly in plastic wrap, then place in a freezer-safe container or bag. You can freeze for up to three months. When ready to enjoy, thaw overnight in the fridge before frosting and serving for the best texture and flavor.
Reheating
Carrot cake is best served at room temperature, so after removing leftovers from the fridge, let them sit for 30 to 60 minutes before slicing. Avoid microwaving the frosted cake as it can melt the frosting unevenly. For unfrosted layers, a few seconds in the microwave wrapped in a paper towel can help bring back softness.
FAQs
Can I use gluten-free flour in this Moist Vegan Carrot Cake with Cream Cheese Frosting Recipe?
Absolutely! Just substitute with your favorite gluten-free all-purpose flour blend in equal amounts. Keep an eye on the batter’s consistency, as gluten-free flours sometimes require a bit more liquid. The texture may be slightly different but still delicious.
Is it possible to make this carrot cake oil-free?
Yes, you can use melted vegan butter as noted or substitute with unsweetened applesauce to reduce fat content. Using applesauce may slightly alter the texture, making the cake a bit denser but still moist and flavorful.
How do I make the vegan cream cheese frosting?
The frosting is made by creaming together vegan butter and vegan cream cheese, then gradually adding powdered sugar until smooth and fluffy. A splash of dairy-free milk helps achieve the perfect spreading consistency.
Can I make this recipe nut-free?
Definitely! The recipe itself doesn’t require nuts, but if you enjoy added crunch, simply omit nuts or replace them with seeds like pumpkin or sunflower seeds for a nut-free option.
What’s the best way to grate the carrots for this cake?
Using a box grater or a food processor with a grating attachment works well. Make sure the carrot pieces are fine and even to ensure the cake stays moist and distributes the sweetness throughout each bite.
Final Thoughts
This Moist Vegan Carrot Cake with Cream Cheese Frosting Recipe has become a heartfelt favorite for so many reasons — it’s flavorful, comforting, and shows how delicious plant-based baking can be without any fuss. I truly hope you give this recipe a try and enjoy every bite as much as I do. Nothing beats sharing a slice of warm, moist carrot cake with loved ones, made with kindness and care. Happy baking!
Print
Moist Vegan Carrot Cake with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This MOIST Vegan Carrot Cake is a delicious plant-based twist on the classic dessert, featuring grated carrots, warm spices, and a creamy vegan cream cheese frosting. Perfect for celebrations or any time you crave a richly spiced, tender cake that’s 100% dairy-free and egg-free. The cake layers are moist and fluffy thanks to vegan buttermilk and dairy-free yogurt, while the frosting adds a smooth, tangy finish.
Ingredients
For the Carrot Cake:
- 4 cups (360 g) grated carrots, about 6-8 large carrots
- 2/3 cup (160 mL) vegan buttermilk (made with dairy free milk and apple cider vinegar), room temperature
- 3 1/2 cups (440 g) all purpose flour or cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/2 tsp sea salt
- 1 1/4 cups (250 g) granulated sugar
- 1 cup (200 g) light brown sugar or coconut sugar
- 1 cup (226 g) vegan butter, melted and cooled to room temperature (or neutral oil)
- 2/3 cup (150 g) dairy free yogurt, room temperature
- 2 tsp vanilla extract
For the Vegan Cream Cheese Frosting:
- 1 batch vegan cream cheese frosting (vegan butter, vegan cream cheese, powdered sugar, dairy free milk)
- Additional vegan orange and green coloring for piping (optional)
Instructions
- Prep: Grate the carrots and prepare the vegan buttermilk by mixing dairy free milk with apple cider vinegar. Preheat the oven to 350°F (175°C) and line three 8-inch cake pans with cooking oil and parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cardamom, and sea salt until evenly combined. Set aside.
- Make the Batter: In a separate large bowl, whisk the melted vegan butter with brown sugar and granulated sugar until well combined. Add in the dairy free yogurt and vanilla extract, mixing gently until smooth.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture in about three additions, alternating with pouring in the vegan buttermilk. Mix carefully and gently to avoid overmixing; stir until there are no dry streaks remaining.
- Fold in Carrots: Gently fold the grated carrots into the batter ensuring an even distribution without deflating the batter.
- Bake: Divide the batter evenly between the prepared cake pans and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for about 10 minutes, then transfer carefully to a wire rack to cool completely. Do not frost until fully cool and no heat is felt.
- Make Frosting: Using a stand or hand mixer, cream together vegan butter and vegan cream cheese. Gradually sift in powdered sugar one cup at a time, beating well after each addition. Add 1-2 tablespoons of dairy free milk if needed to achieve a smooth, spreadable texture.
- Assemble: Spread approximately 1/3 cup of frosting between each cake layer. Coat the sides of the cake with the remaining frosting. For decorative piping, reserve about 1/2 cup frosting, divide into two bowls, and color with vegan orange and vegan green coloring. Use piping tips to create carrot designs on the cake sides, if desired.
- Serve and Store: Slice and enjoy. Store leftover cake in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- Ensure the cakes are completely cool before frosting to prevent melting or sliding.
- You can substitute all-purpose flour with cake flour for a lighter texture.
- If you don’t have vegan butter, neutral oils like canola or sunflower can be used, but the texture may vary slightly.
- For vibrant carrot decorations, use food-safe vegan gel food coloring.
- Leftover cake freezes well – wrap tightly in plastic and foil to prevent freezer burn.
