Vegan Carrot Cake
This vegan carrot cake is soft, moist, and perfectly spiced, with a tender crumb and classic flavor. The recipe yields two 8-inch layers, making it easy to create a beautiful layered cake or keep it simple as two single-layer cakes, all finished perfectly with cream cheese frosting.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsweetened plant milk
- 1/2 cup vegetable oil
- 3/4 cup applesauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanila extract
Add-ins
- 2 1/2 cups finely grated carrots
- 3/4 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Set to 350°F and grease two 8-inch round cake pans (or line with parchment cut to fit).
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk sugars, oil, plant milk, apple sauce, vinegar, and vanilla until smooth.
- Add dry ingredients to wet and mix until just combined. For a fluffy cake, it is important not to over mix.
- Fold in grated carrots, nuts, and raisins if using.
- Pour into pan and bake for 35–40 minutes, until a toothpick comes out clean.
- Let cake cool before frosting. (See vegan cream cheese frosting recipe link in Notes) Spread generously with your vegan cream cheese frosting for the classic finish.
Notes
View Vegan Cream Cheese Frosting for cake