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Easy Vegan Carrot Cake Recipe
This simple vegan carrot cake recipe is so moist, fluffy and delicious!
It’s filled with flavors of cinnamon, nutmeg, and sweet vanilla and brown sugar.
Then it’s packed with texture from freshly grated carrots and chopped pecans.
It’s the ultimate spiced cake complete with smooth and creamy vanilla frosting layers and topped with extra pecans.
This carrot cake is as good as it gets!I also just love the deep orange color of this cake, it’s so pretty after being colored by the carrots and brown sugar!
The crumb is very light and fluffy, as well as being incredibly moist with just the right amount of spice.
The frosting is just sweet enough to add that finishing touch to the cake!
You can also make this recipe with my Vegan Cream Cheese Frosting if you’d like!
Simple Homemade Vegan Cake
This easy cake recipe truly comes together in no time, it just needs a few extra ingredients to transform it into a delicious carrot cake.
You can also add extra ingredients like pineapple, chocolate chips, coconut or raisins, but the simple carrot and pecan combination is my favorite.
Just be sure to add a few less less pecans if you’re going to add other fillings along with them.
You can also decorate your cake anyway you’d like!
Some cakes have frosting along the edges, but I just love the layered look when I make carrot cake.
Sometimes I also add some piping to the top, but this time I just opted for a sprinkling of pecans!
How to Make the Best Vegan Carrot Cake
Preparing the Cake Batter
To make this delicious vegan carrot cake, start by preheating your oven to 350 degrees F.
You’ll need two nine inch pans (if you just have one simply take turns), sprayed with non-stick spray.
I also like to add a circle of parchment paper to the bottom and a light sprinkling of flour to the edges to help with removal.
Then, add all your dry ingredients into one bowl and mix well.
Sprinkle a couple tablespoons of the dry mixture over your chopped pecans and mix to coat them, this helps them evenly distribute throughout the cake instead of sinking to the bottom.
Add the sugar and the wet ingredients to another and mix, then add in the dry and mix again just until combined, you don’t want to over mix the batter.
Add the grated carrots and pecans and mix well.
Baking and Frosting Carrot Cake
Bake your cakes for 33-38 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Let the cakes cool in the pan for 10-15 minutes, and then transfer to a cooling rack to fully cool.
While you wait, make your vegan vanilla frosting by adding your room-temperature vegan butter and vanilla to a bowl and mix with an electric mixer, or vigorously by hand, until creamy and light.
Add the powdered sugar in 2-3 increments, mixing in between.
If the frosting seems too thick, add the smallest amount of plant milk needed to make it easy to frost.
Once the cakes have completely cooled, add half of the frosting to one cake and evenly spread out. Add the second cake layer on top of the first, and then add the remaining frosting.
You can also add half the frosting to both cake tops at once, it’s just a little trickier to maneuver one on top of the other, but I found it doable using two spatulas!
Then top with a sprinkle of pecans if desired and enjoy!
There’s nothing more inviting than a big slice of homemade carrot cake.
It’s absolutely perfect for the holidays, or anytime you need something to spice up a dessert table.
It’s also a delicious cake to make just for yourself to enjoy!
Best Frosted Carrot Cake Recipe
This easy vegan cake recipe is so quick and easy to make and is a for sure crowd-pleaser.
I love making this for Thanksgiving and birthdays alike, it comes out perfect every time and is always a hit!
This is easily one of my favorite cakes ever, and I love sharing it with friends and family.
This recipe is:
- Cinnamon & Nutmeg
- Carrot & Pecan
Check out these other delicious vegan cakes!
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For the Cake:
- 2 1/4 Cups All-Purpose Flour
- 2 1/2 Cups Finely Grated Carrots
- 1 Cup Brown Sugar
- 3/4 Cup Cane Sugar
- 3/4 Cup Neutral Oil
- 1/2 Cup Plant Milk
- 2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 2 Flax Eggs*
- 1 Tsp Vanilla
- 2 Tsp Baking Powder
- 1 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Cup Chopped Pecans + more to top (optional)
For the Frosting:
- 3 Cups Powdered Sugar
- 1 Cup Vegan Butter, room temperature
- 1 Tsp Vanilla
- 1-2 Tbsp Plant Milk
- Preheat oven to 350 degrees F. Spray two 9 inch circle pans with non-stick spray, and add parchment paper to the bottom and a light dusting of flour to the sides if desired (this helps to remove the cakes).
- Add flour, cinnamon, nutmeg, baking powder, baking soda and salt to a bowl and mix well. Add a couple tablespoons of dry mixture to pecans if using and mix well**.
- In a separate bowl, add the oil, brown sugar, cane sugar, plant milk, flax eggs and vanilla and mix well.
- Add dry ingredients to wet ingredients and mix just until incorporated, it's okay if there are a few dry bits left because you don't want to over mix.
- Add the grated carrots and pecans and mix until evenly distributed.
- Pour evenly into two 9 inch circle pans, and then bake for 33-38 minutes, or until a toothpick inserted into the center of the cake comes out clean!
- Let the cakes cool in the pan for 10-15 minutes, and then transfer to a cooling rack to cool completely.
- While you wait, start on the frosting: add the room temperature vegan butter and vanilla to a bowl and mix with an electric mixer or vigorously by hand until creamy. Add the powdered sugar in 2-3 increments, mixing in between.
- If frosting is a bit too thick, add the smallest amount of plant milk needed to make it easier to frost.
- Once cakes are completely cooled, add half the frosting to the top of one cake and spread around evenly. Carefully add the second cake on top and the remaining frosting, spreading evenly again.
- Top with more pecans if desired and enjoy!
*To make 2 flax eggs, mix together 2 tbsp ground flax seed with 6 tbsp water and mix well. Allow this to sit for about 10-15 minutes to thicken.
**This helps the pecans to evenly distribute throughout the cake instead of all sinking to the bottom.
Nutrition Information:Yield: 14 Serving Size: 1 Slice
Amount Per Serving: Calories: 562Total Fat: 32gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 39mgSodium: 421mgCarbohydrates: 67gFiber: 2gSugar: 38gProtein: 4g