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Looking for the perfect cozy dessert that’s both indulgent and plant-based? This Spiced Vegan Carrot Cake delivers everything you love about traditional carrot cake—moist layers, warm spices, and creamy frosting—without the dairy or eggs. Whether it’s for a holiday table, a special celebration, or just a sweet weekend treat, this cake will have everyone coming back for seconds.
Why You’ll Love This Cake
- Moist and flavorful with grated carrots and warm spices
- Naturally dairy-free and egg-free
- Topped with luscious vegan cream cheese frosting
- Perfectly balanced sweetness with a hint of cinnamon and nutmeg
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- ½ tsp salt
- 1 cup brown sugar
- ½ cup granulated sugar
- ¾ cup neutral oil (like canola or vegetable)
- ½ cup unsweetened applesauce
- ¼ cup plant-based milk (oat or almond works great)
- 1 tsp vanilla extract
- 2 cups grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
For the Vegan Cream Cheese Frosting:
- ½ cup vegan butter, softened
- ½ cup vegan cream cheese
- 2½ to 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of cinnamon (optional)
Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
3. Combine Wet Ingredients
In a separate bowl, whisk the sugars with oil, applesauce, plant milk, and vanilla extract until well combined.
4. Combine & Fold
Gradually add the dry ingredients into the wet mixture. Fold in the grated carrots, pineapple, and nuts.
5. Bake
Divide the batter evenly between the two pans. Bake for 30–35 minutes or until a toothpick comes out clean. Let the cakes cool completely.
6. Make the Frosting
Beat together the vegan butter and cream cheese until smooth. Add powdered sugar a little at a time, then vanilla and a pinch of cinnamon.
7. Assemble
Place one cake layer on a serving plate. Spread a generous layer of frosting, then add the second cake. Frost the top and sprinkle with chopped walnuts and a dusting of cinnamon. Garnish with a cinnamon stick if desired.
Tips & Variations
- Nut-Free: Skip the nuts or replace with sunflower seeds.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Make Ahead: Cake layers can be baked and frozen in advance, then thawed and frosted later.
Storage
Store in the fridge for up to 5 days in an airtight container. Bring to room temperature before serving for the best texture.
