Description

Vegan Carrot Cake: a fluffy, moist, and spice-kissed dairy-free cake that delivers classic carrot cake flavor in a 14-ingredient, plant-based recipe. Packed with freshly grated carrots and warm cinnamon notes, it’s perfect for birthdays, gatherings, or everyday indulgence, with simple pantry ingredients and a dairy-free finish.

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups grated carrots
1 cup sugar
½ cup brown sugar
¾ cup vegetable oil
1 cup unsweetened plant milk
1 tbsp apple cider vinegar
1 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
½ cup chopped walnuts, optional

Instructions

Preheat oven to 180°C and grease a round cake pan.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mix sugar, brown sugar, oil, plant milk, apple cider vinegar, and vanilla until smooth.
Add wet ingredients to dry ingredients and stir until just combined.
Fold in grated carrots and walnuts if using.
Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean.
Allow cake to cool completely before serving or frosting as desired.

Notes

For a richer frosting, top with dairy-free cream cheese frosting.
Walnuts are optional — skip to make it nut-free.
Store leftovers in an airtight container; refrigerate up to 1 week.
To make gluten-free, use a 1:1 gluten-free all-purpose flour blend.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 cake)
Calories: 480
Sugar: 32 g
Sodium: 210 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 0 mg

Keywords: Vegan Carrot Cake, vegan dessert, carrot cake recipe, dairy-free cake, plant-based carrot cake, vegan baking, cinnamon carrot cake, easy vegan cake