Mom's Vegan Carrot Cake Recipe🥕 A scrumptiously rich and moist classic carrot cake with all plant-based ingredients including carrots, pineapple, coconut, cinnamon and pure vanilla, topped with a luscious vegan lemon cream cheese frosting.
It's time for carrot cake! Actually, it's always time for vegan carrot cake. There's nothing quite like a slice of this rich and delicious, lightly spicy cake to enjoy with a cup of coffee on a chilly fall morning or when spring is in the air and outdoor get togethers and parties are in the planning.
I've tried a lot of different carrot cake recipes over the years, but this one is hands-down my all time favorite. Not just because it is my mom's recipe, but I admit, that does make it just that much sweeter. Fluffy and moist, satisfyingly sweet with just enough spice, this vegan version of my mom's carrot cake recipe is the perfect companion with a cup of coffee or tea, just like my favorite lemon blueberry bread and vegan zucchini bread.
Table of Contents
One of the things I've discovered over the years is just how easy it is to adapt many non-vegan recipes to being entirely plant-based. I can honestly say, our updated 'veganized' recipes are even better than the originals. Better taste, better texture and way better karma!
This recipe is wonderful as a single or layer cake, or as cupcakes. I love cupcakes, particularly my mom's vegan carrot cake cupcakes topped with this scrumptious lemony vegan cream cheese frosting. They're kind of the perfect all-in-one meal. Think about it - veggies, fruit, protein, carbs, - it's like dinner and dessert all wrapped up in a cute paper cup. Ok, I know that's a stretch, but I do what I can to justify my vices
🥕 Why I simply adore this recipe
- it's over-the-top scrumptious
- super moist and chewy with the addition of coconut & pineapple
- easy to prepare
- the kitchen smells amazing while it's baking
- it's fun & easy to decorate (or leave plain & simple if you prefer)
- you can prepare it a day in advance
- it's my mom's recipe 💚 and it's DELICIOUS!
Ingredient Notes
See the recipe card below for quantities & complete details
🥕 Carrot Cake
flour - all-purpose
baking soda - fresh is best
cinnamon
salt
vegetable oil - see FAQ's below for oil-free version
brown sugar
vanilla extract
egg replacer vegan 🥕See FAQ's below for other options
pineapple - crushed, fresh or canned
carrots
coconut - flaked, unsweetened
walnuts - optional
raisins - optional (I prefer golden)
🍋 Lemon Cream Cheese Frosting
cream cheese - vegan
butter - vegan (your choice)
lemon juice - freshly squeezed
lemon zest
powdered sugar
Instructions
Note: This recipe makes one 9" x 13" cake, two 9" round layers or 24 cupcakes.
🥕 How to make this vegan carrot cake
- Preheat oven to 350º
- Sift together flour, soda, cinnamon, and salt. Set aside.
- In a separate bowl, mix oil, eggs, sugar, and vanilla.
- Gradually stir in flour, soda, cinnamon & salt.
- Add the rest of the ingredients. Thoroughly mix.
- If making cupcakes, line pans with paper liners. For cakes, lightly grease pans with butter and dust with flour.
- Cupcakes: fill each cup ⅔ full. Cake: pour batter evenly into pans.
- Bake cupcakes at 350º degrees for 25 - 28 minutes. Bake cakes for approx 45 minutes.
- Cool completely on rack and ice with vegan lemon cream cheese frosting.
🍋 How to make vegan lemon cream cheese frosting
- Place ingredients in deep bowl.
- Using an electric mixer or hand whisk, cream ingredients together till smooth and fluffy.
🥕Equipment
- electric hand or stand mixer, or a large spoon to hand-mix
- large bowl
- medium bowl
- silicone spatula
- grater
- veggie peeler
- measuring cup
- measuring spoons
- one 9"x 13" rectangular or two 9" round cake pans or a cupcake pan
- cupcake liners (if making cupcakes)
- pastry bag with decorative tips for icing (optional)
- flat spatula or spreader for icing
- citrus juicer
- zester
🥕Cake decorating tips
This vegan carrot cake is so moist and full of flavor, you can enjoy it naked without frosting. But if you're like me, I prefer my cake fully dressed - with a generous dollop of this luscious vegan cream cheese frosting. Who doesn't love icing a cake? The hardest thing about this final detail is not indulging in too much frosting before you ice your cake or cupcakes!
How to ice the carrot cake
If you're frosting a single layer rectangular cake, I suggest leaving the cake in the pan. Use a spatula or spreader and gently spread frosting over the top of the cake. If you're icing a layer cake, turn the bottom layer upside down on a large flat plate or cake stand. Using a spreader, apply a coat of icing almost to edges. Place the top layer right side up and frost just the top, almost to the edges. Depending on the thickness of the icing, it may (or may not) slightly spread out on its own. I don't ice the sides, I like to leave them exposed.
How to ice carrot cake cupcakes
I like to use a pastry bag with decorative tips to apply the frosting but you can also use a food grade plastic bag filled ⅓-1/2 full with frosting. Twist the open end tight and hold with one hand. Use scissors to snip a small opening on one corner and gently squeeze the bag and swirl on some frosting. You don't have to cover the entire top. A dollop in the middle makes for a nice look.
Add some pizazz to your carrot cake by sprinkling chopped walnuts or flaked coconut on the top or sides. I sliced orange, lemon, and lime peel to create a flower design on my cake (above). You can also create mini carrots or a decorative design with colored icing. Look for natural food colorings that are vegan and cruelty free, such as TruColor , Wilton , or Americolor .
Another simple and pretty way to decorate your vegan carrot cake is with dried fruit. For this beautiful cake, my daughter decided to use slices of dried tangerine and blood orange, sprigs of fresh thyme, and a sprinkle of pistachios and cranberries.
How to dry the fruit slices
In order to help preserve the fruit and prevent juice from staining the frosting or making it wet, it's a good idea to dry the slices before decorating. Select two or three petite citrus fruits and cut them into thin slices. Arrange the slices onto a parchment lined baking sheet and place in a low oven at 260℉ for about 1 hour. Turn the slices over halfway through.
🥕FAQ's
This recipe for Mom's vegan carrot cake is particularly great because you can add, delete or substitute ingredients to suit your personal preferences or as needed. Want walnuts? Add them! No nuts? That's ok too. Same with coconut and raisins. I do recommend keeping the pineapple - it adds moisture and is so delicious!
You can replace the oil with an equal amount of apple sauce, or use half oil/half apple sauce.
The original version of this recipe calls for 3 eggs, which I’ve substituted with vegan egg replacer. There are several packaged powdered egg replacers available which work well. You can also make your own by combining one tablespoon ground flax meal with three tablespoons of water (per egg). Allow it to sit 5 – 15 minutes to thicken before using. Carbonated water is another great substitute for eggs in cake recipes. For this recipe, use ⅔ cup carbonated water.
And there you have it! Everything you need to know to prepare my mom's vegan carrot cake recipe. I hope it becomes a new favorite for you too!
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Mom's Vegan Carrot Cake Recipe
Equipment
- Electric hand or stand mixer, or a large spoon to hand-mix
- large bowl
- medium bowl
- Grater
- Cupcake pan, one 9"x13" rectangular or two 9" round cake pans
- Cupcake liners (if making cupcakes)
- Pastry bag/decorative tip for frosting
- Flat spatula or spreader
Ingredients
- 2-½ C flour all-purpose
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 1 C vegetable oil see notes below for reduced oil
- 1-¾ C brown sugar vegan
- 2 teaspoon vanilla extract
- 3 vegan egg replacer (Equivalent of 3 eggs - I use powdered vegan egg replacer) see notes below for other options
- 1 C pineapple crushed & drained
- 3 C carrots peeled & grated
- ½ C unsweetened coconut flaked
- 1 C walnuts chopped - optional
- ½ C golden raisins optional
Lemon Cream Cheese Frosting
- 8 oz vegan cream cheese
- ¼ C vegan butter
- 1-½ teaspoon lemon juice freshly squeezed
- ½ teaspoon lemon zest
- 1 lb powdered sugar vegan
Instructions
- Preheat oven to 350º
- Sift together flour, soda, cinnamon, and salt. Set aside.
- In a separate bowl, mix oil, eggs, sugar, and vanilla.
- Gradually stir in flour, soda, cinnamon & salt.
- Add the rest of the ingredients. Thoroughly mix.
- For cupcakes- line pans with paper liners. For cakes - lightly grease pans with butter and dust with flour.
- Cupcakes - fill each cup ⅔ full. Cakes - pour batter evenly into pans.
- Cupcakes - Bake at 350º degrees for 25 - 28 minutes. Cakes bake at 350° up to 45 minutes until cake is lightly browned and inserted toothpick comes out clean.
- Cool completely on rack and ice with vegan lemon cream cheese frosting.
Lemon Cream Cheese Frosting
- Place ingredients in deep bowl.
- Using an electric mixer or hand whisk, cream ingredients together till smooth and fluffy.
- Decorate cake or cupcakes. Refrigerate till ready to serve.
Video
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
Kelsey Snyder
These cupcakes were AMAZING! I ate 3 before they had a chance to cool off. I used carbonated water instead of the egg replacement, and it worked perfectly! The cake is moist and so full of flavor and the frosting! I could eat it by itself! I can’t wait to have the cupcake with my coffee in the morning! It was the perfect treat to end our Easter!
Connie Edwards McGaughy
So glad you enjoyed the recipe Kelsey! Who knew carbonated water was such a great egg replacer? I’m making it my new go-to for baked goods.😋
Connie Edwards McGaughy
My favorite!