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Rachel White

Carrot Vegan Cake Recipe

Moist vegan carrot cake with warm spices and natural sweetness for a comforting, easy dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 cup flour
  • 1 cup grated carrots
  • 1/2 cup sugar
  • 1/2 cup plant milk
  • 1/3 cup oil
  • 1 tsp cinnamon
  • 1 tsp baking soda
Frosting
  • 1/2 cup vegan cream cheese
  • 1/2 cup powdered sugar

Equipment

  • Mixing Bowl
  • Baking Pan
  • Oven
  • Grater
  • Spatula

Method
 

  1. Mix dry ingredients until evenly combined.
  2. Add wet ingredients and grated carrots, then stir into smooth batter.
  3. Pour into prepared pan and spread evenly.
  4. Bake until center sets and cake feels soft but firm.
  5. Cool completely, then spread frosting evenly before serving.

Notes

Bake slightly less for softer texture or longer for firmer crumb. Cool fully before frosting. Freeze slices for later use. Add nuts or raisins for variation. Store covered in fridge and bring to room temperature before serving.