Moist & Flavorful Vegan Carrot Cake
Description
This incredibly moist and fluffy vegan carrot cake is packed with warm spices, shredded carrots, and crunchy walnuts, all topped with a luscious dairy-free cream cheese frosting. A perfect dessert for any occasion!
Ingredients:
For the Cake:
2 cups all-purpose flour (or gluten-free flour blend)
1 cup coconut sugar (or brown sugar)
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup unsweetened applesauce (or mashed banana)
½ cup coconut oil (melted)
⅓ cup plant-based milk (such as almond or oat)
1 teaspoon vanilla extract
2 cups grated carrots (about 3 large carrots)
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)
For the Dairy-Free Cream Cheese Frosting:
1 cup vegan cream cheese
½ cup vegan butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions:
Preheat the Oven: Set your oven to 350°F (175°C) and grease four 8-inch cake pans or line them with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine Wet Ingredients: In a separate bowl, mix the applesauce, melted coconut oil, plant-based milk, and vanilla extract.
Combine Wet and Dry: Gradually add the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Fold in Carrots and Nuts: Gently fold in the grated carrots, walnuts, and raisins if using.
Bake: Divide the batter evenly between the four cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting: In a bowl, beat together the vegan cream cheese, vegan butter, powdered sugar, and vanilla extract until smooth.
Assemble the Cake: Place one cake layer on a serving plate, spread a thin layer of frosting, and repeat with the remaining layers. Frost the entire cake and decorate with additional chopped nuts if desired.
Serve & Enjoy! Slice and serve with a cup of tea or coffee!
Nutritional Information (Per Slice - Approximate)
Calories: 320
Protein: 4g
Carbohydrates: 45g
Fat: 15g
Fiber: 3g
Sugar: 25g
Carrot cake has always held a special place in my heart. Growing up, it was the one dessert my family would request for every birthday and holiday. When I transitioned to a plant-based lifestyle, I was determined to create a vegan version that captured the same nostalgic flavors and textures. After countless test batches, I finally perfected this recipe—a soft, spiced, and perfectly sweetened carrot cake that’s completely dairy- and egg-free but still as indulgent as ever!
This vegan carrot cake is everything you love about the classic dessert—fluffy, flavorful, and completely irresistible. Whether you’re baking for a celebration or just treating yourself, this cake is guaranteed to impress. One bite, and you’ll be hooked!
Happy Baking!
The Importance of Each Ingredient
Flour: Provides structure while keeping the cake light.
Coconut Sugar: Adds caramel-like sweetness and a hint of depth.
Baking Soda & Baking Powder: Helps the cake rise and stay fluffy.
Cinnamon & Nutmeg: Adds warmth and enhances the overall flavor.
Applesauce: Acts as an egg replacer and keeps the cake moist.
Coconut Oil: Adds richness and helps bind the ingredients.
Plant-Based Milk: Creates the right batter consistency.
Carrots: The star ingredient, adding moisture and sweetness.
Walnuts & Raisins: Provide texture and a hint of crunch (optional).
Vegan Cream Cheese & Butter: Creates a rich and creamy frosting.
Cooking Tips
Grate the Carrots Finely: This ensures the carrots blend seamlessly into the batter, adding moisture and texture.
Don’t Overmix: Overmixing can lead to a dense cake—stir just until combined.
Use Unsweetened Applesauce: It keeps the cake moist while adding natural sweetness.
Chill the Frosting: For the best consistency, chill the frosting for 15 minutes before spreading it on the cake.
Let the Cake Cool Completely: Frosting a warm cake can cause it to melt and slide.
Why This Recipe is the Best
Moist and Flavorful: The combination of applesauce, coconut oil, and fresh carrots keeps the cake ultra-moist.
Perfectly Spiced: The cinnamon and nutmeg bring warm, comforting flavors.
No Dairy or Eggs: 100% plant-based but just as rich as traditional carrot cake.
Easy to Make: Simple ingredients and no fancy equipment required.
Versatile: Works as a layer cake, cupcakes, or even a loaf cake.
Moist & Flavorful Vegan Carrot Cake
Author: Purely Plant Plates
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 10-12 slices
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About Purely Plant Plates
Purely Plant Plates – A Nourishing Food Blog
Purely Plant Plates is a comprehensive food blog dedicated to plant-based living, offering a wealth of delicious and nutritious vegan recipes, expert baking tips, and in-depth nutritional insights. Whether you're a long-time vegan, exploring plant-based eating for the first time, or simply looking to incorporate more wholesome, animal-free meals into your diet, this blog is your go-to resource for all things vegan cooking.
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