This recipe is simple and easy to follow, and since it’s egg-free and dairy-free, it is without a doubt low in fat and cholesterol-free.
With several five-star reviews (courtesy of my partner), you can be rest assured that this homemade vegan carrot cake is the ultimate goldmine. It’s been awarded by yours truly as the healthiest, moistest, tastiest vegan carrot cake recipe ever!
I originally planned on writing this post a little earlier than I did, but since we all lack time (including me), it’s only now that I’ve had a little time off over Easter, I got busy in the kitchen this weekend, cooking up what? Desserts of course, Vegan! I have zero patience when it comes to desserts…And I mean zero. I have a massive sweet tooth. So much so that my friends made fun of me that when I first started being vegan, I wouldn’t be able to do it for long because of my love for dessert. But that isn’t so. In-fact, I believe my vegan desserts are even yummier than ever since I’ve been vegan.
And as you might have read in my Easy Vegan Desserts blog post, I do love chocolate since I have a yummy vegan chocolate cake recipe (coming soon!), but I also love healthier alternatives such as carrot cake. Carrot cake, vegan of course, happens to be one of the things I really, really, really love. And so my fellow foodies, I have for you today what I believe to be the The Best Vegan Carrot Cake Recipe Ever!
If you’re on the hunt for some easy cake recipes for nice outdoor picnics or backyard BBQ’s with your family and friends this absolutely gorgeous carrot cake travels well and leaves a fantastic first impression! This healthy vegan carrot cake recipe will surely have people coming back for more and your non-vegan friends will remember the impact you made on their taste buds.
CHECK OUT MY NO BAKE, DAIRY FREE, GLUTEN FREE COOKIES
Vegan Carrot Cake
“With Vegan Cream Cheese Frosting”
For the Vegan Carrot Cake
- 1 1/3 Cups unsweetened soy milk (or other vegan milk options here)
- 2 tsp apple cider vinegar
- 1 tbsp ground flax (or ground chia)
- 3 tbsp water
- 1 1/2 Cups spelt flour
- 1 Cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp sea salt
- 1/3 Cup coconut oil
- 1 Cup packed brown sugar
- 2 tsp vanilla extract
- 2 Cups grated carrot
- 1/2 Cup crushed pineapple
For the Vegan Carrot Cake frosting
- 1/2 C coconut oil (solid but soft at room temperature)
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 1/2 tsp apple cider vinegar
- 2 C powdered sugar
- 1 tbsp + 1 tsp unsweetened soy milk
To make the Vegan Carrot Cake
1. Mix the soy milk (or another vegan dairy free alternative) and apple cider vinegar together and let it rest for 10 minutes. It should start to curdle like buttermilk.
2. Mix the flax seeds (or chia seeds) and water and refrigerate for about 10 minutes.
3. In a large bowl, combine all of the dry ingredients for the cake; spelt flour, baking soda, cinnamon, ginger, allspice, coconut flour, baking powder, and sea salt.
4. In a different bowl, beat the coconut oil, brown sugar, and vanilla extract together until the mixture is fluffy. Then, add the vinegar and soy milk mixture and the flax mixture. Beat it all together and then combine with the dry ingredients.
5. Pour in the grated carrot and crushed pineapple and mix well.
6. Lightly oil two cake pans and divide the batter between them. Make sure to press the batter into the cake pan evenly so it reaches all sides.
7. Bake in a pre-heated oven at 176℃ for 15-18 mins.
8. Turn out the baked cakes onto cooling racks and allow them to cool completely.
To make the Vegan Carrot Cake Icing
1. Use a hand mixer to beat together the following; lemon juice, vanilla extract, apple cider vinegar, coconut oil and 1 cup of powdered sugar.
2. Once it’s combined add in another cup of powdered sugar and beat together. Add in soy milk last and beat until smooth and fluffy. And your icing is ready to spread.
Vegan Carrot Cake Tips & Tricks
1. This recipe makes enough icing for the middle and top layer of the cake but not the sides.
2. You can top the cake with packaged coconut chips or use toasted shredded coconut, nuts or dried fruit.
3. The pineapple can be substituted easily with apple sauce, remember to use the same amount if you do make the change.