Easy Vegan Carrot Cake

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Healthy Carrot Cake

Easy vegan carrot cake is a new-found love of mine, and I think it’s because the only ones I had tried before were STUFFED with raisins (a true food horror in my opinion). Now I am proud to say it’s only of my very favorite desserts!


Carrot cake holds a place near and dear to my heart, as it’s the cake we chose to have on our wedding day!


It’s also debatably the most unique; with its fluffy, yet dense texture, carrot and walnut pieces and spice, it’s a wonderfully unique treat!

carrot cake

Healthful and Wholesome

Now, because I’m all about having that second piece without a second thought about it, I’ve created the perfect, healthful vegan carrot cake recipe, and it’s so simple to make too!


It’s perfectly moist, spicy and wholesome! I loved experimenting in the kitchen with this one to see how many fall flavors I could sneak into it (and after a few mishaps, I think I finally nailed it!).


I incorporated flavors from apple sauce, almond butter, coconut sugar (which I think has a brown sugar taste) and orange juice to bring the perfect combination of fall flavors, while keeping the integrity of classic carrot cake spices and textures intact.
carrot cake

Alternatives for Vegan Cakes

Baking vegan is the perfect way to make yourself get creative–how can you switch out traditional cake ingredients like eggs, dairy milk and oil, and find healthier, more tasty alternatives? For example, you can instead use a chia egg, plant-based milk, and nut butter!


It’s a bit daunting at first, but once you nail the cake base, you can really create some unique and healthy versions!

carrot cake

Healthy Cashew Frosting

For the frosting, I combined some basic ingredients into a creamy, tangy and sweet creation, and I think it complements the cake just right.


Never underestimate the possibilities of cashews, ever. Once soaked and blended, you can make cheesecakes, frostings, dressings, sauces and more! They are just neutral enough to be the perfect base to any creamy sauce you need!


With them I combined maple syrup to sweeten, orange and lemon juice for tang, vanilla extract, and some coconut cream to thicken it up a bit more.
carrot cake

That’s it! The perfect healthy carrot cake for the holidays (I also may have had it for breakfast this morning with my coffee). It is:

  • Healthy
  • Vegan
  • Wholesome
  • Dairy and Egg free
  • Sweet
  • Moist
  • Tangy

I hope you enjoy it!

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Yield: 12 Slices

Easy Vegan Carrot Cake


Perfectly moist and full of holiday spices! You'll love this healthy and easy carrot cake recipe, perfect for any time of year!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


For the Cake:

  • 2 1/2 Cups Spelt Flour
  • 2 Cups Finely Grated Carrots
  • 1 Cup Coconut Sugar
  • 1 Tsp Cinnamon
  • 1 Tsp Pumpkin Spice
  • 1/2 Tbsp Orange Zest
  • 2 Tsp Baking Powder
  • 1 Chia Egg*
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Unsweetened Apple Sauce
  • 1/4 Cup Almond Butter
  • 1/2 Cup Dairy-free Milk
  • 1/2 Cup Chopped Walnuts

For the Frosting:

  • 1 Cup Cashews (soaked)**
  • 1 Tsp Vanilla Extract
  • 1.5 Tbsp Orange Juice
  • 1/2 Tbsp Lemon Juice
  • 4 Tbsp Maple Syrup (or more if you want it sweeter!)
  • 1/4 Cup Coconut Cream***


For the Cake:

  1. Preheat oven to 350°F. Add the spelt flour, coconut sugar, cinnamon, pumpkin spice and baking powder to a large bowl and mix well.
  2. In a separate bowl, combine the orange zest, chia egg, apple cider vinegar, vanilla, apple sauce, almond butter and milk.
  3. Slowly incorporate the wet mixture into the dry mixture, then stir in the grated carrots and chopped walnuts.
  4. Lightly oil and flour a Bundt pan (or use parchment paper or a non-stick pan for oil-free!) and add mixture inside. Bake for 60 minutes or until a toothpick comes out clean when inserted into the middle of the cake.

For the Frosting:

  1. Blend soaked cashews, vanilla, maple syrup, orange juice, lemon juice and coconut cream in a blender until smooth! When cake is cool, spread evenly and enjoy!


*To make a chia egg as an egg replacement, simply grind the seeds into a powder and mix with 2 tablespoons of water. Allow to sit for at least 10 minutes and it will gelatinize and help hold the cake together!

**Soak the cashews in room temperature water for a few hours or overnight. For a more speedy process, soak them in hot water for 20 minutes. This will enable the frosting to blend better and be more smooth!

***To get the coconut cream, put a full-fat can of coconut milk in the fridge and allow to sit for a couple hours or overnight, and then open the can and scoop out the thick cream on top of the milk underneath!

Nutrition Information:

Serving Size:

1 Slice

Amount Per Serving: Calories: 321


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22 thoughts on “Easy Vegan Carrot Cake”

  1. This is a great idea for thanksgiving party for vegan people. Well, not just vegan but also to everyone! this would make a family work together to bake a delicious carrot cake. I hope I try this one too with my mom and sisiter to bake.

    • Thanks for your comment! It can certainly be fun for vegans and non-vegans to experiment in the kitchen with vegan recipes! 🙂


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