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Rachel White

Walnut Vegan Carrot Cake

Walnut Vegan Carrot Cake combines moist spiced layers, sweet carrots, crunchy walnuts, and creamy dairy-free frosting. It is rich, cozy, and ideal for celebrations or casual dessert cravings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 2 cup vegetable oil
  • 1 cup almond milk
  • 2 cups carrots finely grated
  • 3 4 cup walnuts chopped and toasted
  • 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, sugar, carrots, and walnuts together. Fold into dry mix until just combined.
  3. Spread batter into pans. Bake until risen, 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 before slicing.

Notes

For softer texture, avoid overmixing and remove cake when just done. For crisper edges, bake a few minutes longer. Freeze unfrosted layers tightly wrapped up to 2 months. Chill layers during assembly for cleaner frosting. Add raisins, orange zest, ginger, or pecans for flavor changes. Store covered in the refrigerator up to 5 days.