Vegan Carrot Cake
This moist and warmly spiced vegan carrot cake is layered with fluffy dairy-free cream cheese frosting and packed with freshly grated carrots. It is a stunning vegan celebration cake that nobody will believe is completely plant-based.
A perfectly moist vegan carrot cake with luscious dairy-free cream cheese frosting.
Nutrition per serving
Ingredients
Cake
Frosting
Instructions
Prep and Preheat
Preheat oven to 350 degrees F and grease two 8-inch round cake pans. Make flax eggs by combining ground flaxseed with water and let sit for 5 minutes until gel forms.
Mix Cake Batter
Whisk together flour, coconut sugar, cinnamon, and baking soda. Add melted coconut oil and flax eggs and stir to combine. Fold in grated carrots until the batter is evenly mixed.
Bake the Cakes
Divide batter evenly between the two prepared pans. Bake at 350 degrees F for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
Cool and Frost
Allow cakes to cool completely in pans for 20 minutes then transfer to a wire rack. Once fully cooled, frost with vegan cream cheese frosting and stack the layers.
Substitutions
Common mistakes
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