Best 8 Vegan Carrot Cake Recipes

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Dive into the world of delectable vegan carrot cake with our extensive recipe collection. Each recipe offers a unique take on this classic dessert, catering to various dietary preferences and skill levels. From a traditional layered cake to gluten-free, oil-free, and even raw versions, we've got you covered. Indulge in the moist, flavorful carrot cake goodness without compromising on taste or ethical choices. With step-by-step instructions, helpful tips, and beautiful visuals, baking a perfect vegan carrot cake has never been easier. Let's embark on this culinary journey and discover the delightful flavors of a guilt-free carrot cake experience.

Here are our top 8 tried and tested recipes!

VEGAN CARROT CAKE MUFFINS



Vegan Carrot Cake Muffins image

Sweet carrot muffins.

Provided by Jamz

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 55m

Yield 8

Number Of Ingredients 19

1 cup almond milk
1 ½ teaspoons apple cider vinegar
1 ¾ cups whole wheat flour
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups grated carrots
¾ cup chopped pineapple, drained
¾ cup raisins
¾ cup chopped walnuts
¾ cup white sugar
2 tablespoons white sugar
½ cup olive oil
2 tablespoons molasses
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon ground cardamom

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
  • Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.
  • Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.
  • Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 485.3 calories, Carbohydrate 70.5 g, Fat 21.8 g, Fiber 5.8 g, Protein 7 g, SaturatedFat 2.7 g, Sodium 548.9 mg, Sugar 38.7 g

VEGAN APPLESAUCE CARROT CAKE



Vegan Applesauce Carrot Cake image

This recipe is the best Vegan Carrot Cake recipe I've ever tasted. Its delicious and unique in that you pre-cook a few of the ingredients which I think accounts for the moistness of this cake. I've changed a few things to suit my own tastes. This cake is quite deep and very heavy. I like to frost it with a Vegan Cream Cheese Icing. The original recipe was found on recipe.com

Provided by Chef Joey Z.

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/2 cups raisins
2 cups carrots (grated)
2 cups water (filtered)
2 egg substitute (I used ener-G)
1 1/4 cups maple syrup
3 tablespoons vegetable oil
3 tablespoons unsweetened applesauce
1 1/2 teaspoons cinnamon
1 1/2 teaspoons allspice
1/2 teaspoon ground cloves
1 1/2 teaspoons salt
3 cups spelt flour or 3 cups unbleached flour
1 1/2 teaspoons baking soda
3/4 cup walnuts (chopped)

Steps:

  • Preheat oven to 350°F.
  • Grease a 9-inch spring form pan with spray oil.
  • In a large sauce pan, simmer the raisins and grated carrots in the water over medium heat for 7 to 10 minutes.
  • Remove and put in a large bowl.
  • Add the oil, apple sauce, egg replacers, syrup, cinnamon, allspice, cloves, and salt. Stir the mixture well.
  • In a separate bowl mix the flour, baking soda and walnuts together. Stir this dry mixture into the carrot raisin mixture.
  • Don't over mix this.
  • Pour into your spring form pan (you can use a 9-inch square pan if you wish) and bake for 45 minutes to 1 hour. Use a wooden kabob stick to test this cake. A toothpick is not long enough.
  • Once this is done cool on a metal rack and turn onto a plate.

VEGAN MINI CARROT CAKE MUFFINS



Vegan Mini Carrot Cake Muffins image

Perfect mini VEGAN muffins, they are as good as regular carrot muffins or better...It's a great treat to satisfy sweetness but in the same time very very healthy.

Provided by Deyanira

Categories     Quick Breads

Time 1h

Yield 12 mini muffins, 12 serving(s)

Number Of Ingredients 12

3/4 teaspoon baking powder
1/4 cup unsweetened applesauce
3/8 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 cup grapeseed oil
1 tablespoon honey
1 cup carrot (graded)
1/2 cup water (or crushed pineapple including juice)

Steps:

  • In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
  • In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.
  • Add oil, honey, carrots, water or pineapple (some of the juice might help), and applesauce mixture.
  • Mix well.
  • Add nuts, raisins, or dried cranberries if preferred.
  • Scoop mixture into cupcake liners.
  • Bake at 325°F for 30 minutes or until toothpick comes out clean.
  • Once cooled, frost with icing (powered sugar, vegan Earth Balance butter, organic vanilla, and water).

CARROT CAKE IN A BALL (RAW, VEGAN, GLUTEN-FREE)



Carrot Cake in a Ball (Raw, Vegan, Gluten-Free) image

These raw vegan, gluten-free little treats are quick and easy to make. You can easily add extra spices to flavor it up more, or roll them in shredded coconut if you're a big coconut fan.

Provided by Ravenhood

Categories     Drop Cookies

Time 5m

Yield 8 balls, 2-4 serving(s)

Number Of Ingredients 7

1 cup carrot (thinly sliced)
1/3 cup dates (packed)
1/4 cup walnuts (minced)
1/4 cup shredded coconut
1/4 cup dark raisin
1/2 tablespoon ground cinnamon
1/4 teaspoon ground ginger

Steps:

  • Blend the carrots in a food processor until they`re in tiny pieces and starting to turn to mush, then squeeze the juice out by hand and return the carrot pulp to the food processor - This should give you 1/2 cup packed carrot pulp.
  • Add all the other ingredients and process until the dough is well combined. Form into balls and store in the fridge.

GLUTEN-FREE VEGAN CARROT CAKE



Gluten-Free Vegan Carrot Cake image

Do you love carrot cake, but cannot eat dairy or eggs, or even have a gluten allergy? Then this cake is for you. Even if you are just trying to be more health conscious but have a sweet tooth, this cake has a sweet flavor and is more healthy than any other! Cool completely before frosting.

Provided by shadelta

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 50m

Yield 9

Number Of Ingredients 18

1 cup white rice flour
1 cup white sugar
½ cup potato starch
¼ cup tapioca starch
1 tablespoon ground cinnamon
2 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
¼ teaspoon nutmeg
1 (8 ounce) can crushed pineapple, drained and juice reserved
1 cup soy yogurt
⅔ cup shredded carrots
½ cup coarsely ground walnuts
½ cup unsweetened coconut flakes
¼ cup unsweetened applesauce
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.
  • Mix rice flour, sugar, potato starch, tapioca starch, cinnamon, baking powder, baking soda, xanthan gum, salt, and nutmeg together in a bowl. Add pineapple, 1/4 cup reserved pineapple juice, yogurt, carrots, walnuts, coconut, applesauce, vegetable oil, and vanilla extract to flour mixture; mix with a wooden spoon until well blended. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 55.9 g, Fat 10.8 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 428.3 mg, Sugar 28.6 g

VEGAN CARROT CAKE



Vegan Carrot Cake image

This is a yummy carrot cake with rich cream cheese frosting. It tastes very much like the non-vegan version. I believe I came across this recipe on a vegetarian recipe board.

Provided by Carol Bullock

Categories     Dessert

Time 1h23m

Yield 12 serving(s)

Number Of Ingredients 17

3/4 cup sugar
1/2 cup brown sugar
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3 cups finely-shredded carrots
3/4 cup vegetable oil
3/4 cup applesauce
2 teaspoons vanilla
4 egg substitute (Ener-G)
1/2 cup chopped nuts (optional)
3 ounces Better Than Cream Cheese cream cheese substitute
1/4 cup margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Steps:

  • Grease and flour a 10" X 9" or square cake pan.
  • Stir together dry ingredients.
  • Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
  • Beat about 2-3 minutes , until well mixed.
  • Stir in the nuts, if used.
  • Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
  • Cool on a wire rack.
  • Once the BTCC is at room temperature, mix all ingredients together. Frost cake.

VEGAN CARROT CAKE



Vegan Carrot Cake image

Not just for Vegans. This carrot cake is a major hit with everyone anytime I make it. It is very moist and wholesome. I usually make a frosting using soy cream cheese, Nature's Balance and powdered sugar.

Provided by Lt. Amy

Categories     Dessert

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 12

1 cup sugar
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 cup brown sugar, packed
3 teaspoons baking powder
1 teaspoon baking soda
3 cups shredded carrots (i like to not shred them too fine so you can see the carrot in the cake)
1 1/2 cups vegetable oil
2 teaspoons vanilla
1 cup soft tofu
1/2 cup chopped nuts (walnuts are good, but any nut will do)

Steps:

  • Grease and flour a 13" X 9" pan.
  • Stir together dry ingredients.
  • Now add to the dry mixture, the carrots, tofu, oil, and vanilla.
  • Beat about 2 to 3 minutes until well mixed.
  • Stir in the nuts.
  • Bake at 325 degrees for about 50 to 60 minutes.
  • Cool on a wire rack.
  • Frost and enjoy.

VEGAN CARROT CAKE



Vegan Carrot Cake image

This is a luscious carrot cake, free of any animal products! Follow up with my vegan 'cream cheese' frosting recipe!

Provided by cris ryan

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 3h

Yield 24

Number Of Ingredients 14

2 cups whole wheat flour
¼ cup soy flour
1 ½ tablespoons ground cinnamon
1 tablespoon ground cloves
4 teaspoons baking soda
2 teaspoons tapioca starch
½ teaspoon salt
1 ½ cups hot water
¼ cup flax seed meal
2 cups packed brown sugar
4 teaspoons vanilla extract
¾ cup dried currants
6 carrots, grated
½ cup blanched slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
  • Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 32.2 g, Fat 2.1 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 278.6 mg, Sugar 22 g

Tips:

  • Use fresh, high-quality carrots. This will give your cake a more intense carrot flavor and a moist, tender texture.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
  • Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
  • Use a cream cheese frosting for a classic carrot cake flavor. Or, try a maple frosting or a cream cheese frosting with a hint of cinnamon or nutmeg.
  • Garnish the cake with grated carrots, chopped walnuts, or a sprinkle of cinnamon.

Conclusion:

Vegan carrot cake is a delicious and nutritious dessert that is perfect for any occasion. It is also a great way to use up leftover carrots. With its moist texture, sweet flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a vegan dessert, give this carrot cake a try. You won't be disappointed!

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