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
Scale
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.
