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Rachel White

Classic Vegan Carrot Cake

Classic Vegan Carrot Cake delivers moist spiced layers packed with carrots and topped with creamy dairy-free frosting. It is comforting, festive, and perfect for celebrations or everyday cravings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 2 cup granulated sugar
  • 2 cups carrots finely grated
  • 1 2 cup vegetable oil
  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 2 tsp cinnamon
  • 1 tsp baking soda
Frosting
  • 8 oz vegan cream cheese softened
  • 1 4 cup vegan butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Cake Pan
  • Oven
  • Box Grater
  • Whisk
  • Spatula
  • Cooling Rack
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Heat oven to 350F and grease pans. Whisk dry ingredients until evenly combined.
  2. Stir milk, vinegar, oil, sugars, and carrots together. Fold into dry mix until no flour streaks remain.
  3. Spread batter into pans. Bake until domed, fragrant, and a tester comes out clean.
  4. Cool layers completely. Beat frosting ingredients until smooth, fluffy, and spreadable.
  5. Assemble cake, frost between layers and outside, then chill briefly for neat slices.

Notes

For softer texture, avoid overbaking and frost after full cooling. For crisper edges, bake a few minutes longer. Freeze unfrosted layers tightly wrapped up to 2 months. Chill cake during assembly for cleaner handling. Add walnuts, raisins, orange zest, or ginger for flavor changes. Store covered in the refrigerator up to 5 days.