The Most Amazing Vegan Carrot Cake That Everyone Will Love
This incredible vegan carrot cake is going to make everyone at your table smile! Plant-based eaters and traditional cake lovers alike will be amazed by how moist and delicious this cake turns out. The best part is that it’s completely gluten-free too, so more people can enjoy every single bite.
Recipe Details
Timing & Servings: Active Time: 55 minutes, Total Time: 2 hours 20 minutes, Serves: 16 people.
Nutrition Profile: Dairy-Free, Soy-Free, Vegan, Vegetarian, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 321 Calories, 19g Fat, 35g Carbs, 6g Protein.
Ingredients You’ll Need
Superfine almond flour: You’ll need 2 cups of this wonderful flour that makes the cake so tender and moist. It’s the secret to getting that perfect cake texture without any eggs or dairy!
Gluten-free all-purpose flour: One cup helps give the cake structure and that classic cake feel. Any good gluten-free blend will work great here.
Granulated sugar: Just 1/3 cup of regular white sugar adds the right amount of sweetness. We’re not going overboard with sugar since the carrots and raisins add natural sweetness too.
Light brown sugar: Another 1/3 cup packed gives us that lovely caramel flavor that makes carrot cake so special. Make sure to pack it down when measuring.
Pumpkin pie spice: Two tablespoons of this magical blend brings all those warm, cozy flavors like cinnamon, nutmeg, and cloves. It’s what makes this cake taste like fall in every bite!
Baking powder: Four teaspoons might seem like a lot, but it’s perfect for making this cake light and fluffy without eggs. Make sure yours is fresh for the best rise.
Salt: Half a teaspoon enhances all the other flavors and balances the sweetness perfectly.
Unsweetened almond milk: You’ll need 2 cups total – 1 cup for the cake and 1 cup for the frosting. It keeps everything dairy-free and adds just the right amount of moisture.
Unsweetened applesauce: Half a cup replaces eggs and adds natural sweetness and moisture. It’s one of my favorite egg substitutes for baking!
Flaxseed meal: A quarter cup acts as another egg replacer and adds healthy omega-3s. Mix it right into the batter – no need to make flax eggs first.
Orange zest and juice: One tablespoon of zest and 2 tablespoons of juice brighten up all the flavors. Fresh orange makes such a difference here!
Vanilla extract: You’ll need 2 teaspoons total – 1 for the cake and 1 for the frosting. Pure vanilla tastes so much better than artificial.
Grated carrots: One and a half cups of freshly grated carrots are the star of the show. They add moisture, natural sweetness, and that beautiful orange color.
Unsweetened shredded coconut: A third cup adds lovely texture and subtle tropical flavor that pairs beautifully with carrots.
Golden raisins: A quarter cup packed adds chewy sweetness throughout the cake. Golden raisins are milder than dark ones, but either works fine.
Toasted chopped pecans: A quarter cup in the cake plus extra for garnish gives us that classic carrot cake crunch. Toasting them first makes them extra flavorful!
White rice flour: Five tablespoons help thicken the frosting and make it creamy without dairy. It’s the secret to getting that perfect frosting consistency.
Vegan butter: Half a cup softened makes the frosting rich and smooth. Make sure it’s at room temperature for easy mixing.
Vegan cream cheese: Half a cup softened gives us that classic cream cheese frosting tang we all love. Room temperature is key here too!
Confectioners’ sugar: Three-quarters cup makes the frosting sweet and smooth. Sift it if it’s lumpy for the best texture.
How to Make Vegan Carrot Cake
Step 1: Preheat your oven to 350°F and get ready to make magic happen! Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. This prevents sticking and makes removing the cakes so much easier.
Step 2: In a large bowl, whisk together the almond flour, gluten-free flour, both sugars, pumpkin pie spice, baking powder, and salt. Make sure you break up any sugar clumps – they love to hide in there! Everything should look evenly mixed and smooth.
Step 3: Add the almond milk, applesauce, flaxseed meal, orange zest, orange juice, and vanilla to your dry ingredients. Whisk just until everything comes together – don’t overmix or the cake might get tough. The batter will look thick and gorgeous!
Step 4: Now for the fun part – fold in the grated carrots, coconut, raisins, and toasted pecans. Use a wooden spoon or spatula and be gentle. You want everything evenly distributed throughout the batter.
Step 5: Divide the batter evenly between your prepared pans. Use a small offset spatula to spread it into an even layer. This helps the cakes bake evenly and look professional.
Step 6: Bake for about 20 minutes, until a wooden pick inserted in the center comes out clean. The sides should just start pulling away from the pan edges. Don’t overbake or the cake will be dry!
Step 7: Let the cakes cool in their pans on wire racks for 15 minutes. Then gently remove them from the pans and let them cool completely on the racks, parchment-side down. This takes about 45 minutes to 1 hour.
Step 8: While the cakes cool, make the frosting! In a small saucepan, whisk together the remaining cup of almond milk, rice flour, and 1/8 teaspoon salt. Cook over medium heat, whisking constantly, until it thickens to a paste – about 2 to 4 minutes.
Step 9: Transfer the rice flour mixture to a small shallow bowl and let it cool to room temperature. Stir it occasionally – this takes about 30 minutes. This step is super important for getting the right frosting texture!
Step 10: In a large bowl, beat the softened vegan butter with a hand mixer on medium speed until light and smooth. This takes 1 to 2 minutes and makes such a difference in the final texture.
Step 11: Add the vegan cream cheese and beat until light and smooth, about 30 seconds to 1 minute. Then add the confectioners’ sugar and remaining vanilla. Beat on medium-high speed until light and fluffy, 2 to 3 minutes.
Step 12: Add your cooled rice flour mixture and beat on medium-high speed until everything is smooth and combined. This takes 2 to 3 minutes and creates the most amazing frosting texture!
Step 13: Cover the frosting and refrigerate for at least 1 to 1 1/2 hours. This chilling time is crucial – it thickens the frosting and makes it perfectly spreadable.
Step 14: Time to assemble! Place one cake layer on your serving plate and remove the parchment paper. Spread 1 cup of frosting evenly to the edges with an offset spatula.
Step 15: Add the second cake layer and remove its parchment paper too. Spread and swirl the remaining frosting on top, going all the way to the edges. Garnish with extra toasted pecans if you like – it looks so pretty!
Easy and Quick Vegan Carrot Cake Version
Want to save some time? You can make this as cupcakes instead! Just divide the batter among 24 cupcake liners and bake for 18-20 minutes. They’ll be done much faster, and you can skip the layering step. Plus, cupcakes are perfect for parties and easier to serve!
Serving Ideas
This gorgeous cake is perfect all by itself, but it’s amazing with a cup of coffee or tea. Try serving it with fresh berries or a small scoop of vanilla ice cream. It makes a wonderful centerpiece for birthday parties, holidays, or any time you want to show someone you care.
Storage
Store your finished cake covered in the refrigerator for up to 5 days. Let it come to room temperature for about 30 minutes before serving for the best flavor and texture. You can also freeze individual slices wrapped in plastic wrap for up to 3 months!
Substitutions
No almond flour? You can use all gluten-free flour instead, but the texture will be a bit different. If you don’t have pumpkin pie spice, mix 1 tablespoon cinnamon with 1/2 teaspoon each of nutmeg and ginger. Regular raisins work great if you can’t find golden ones, and walnuts can replace the pecans perfectly!
Pro Tips
• Toast those nuts: Don’t skip toasting the pecans! Just cook them in a dry skillet over medium-low heat for 2-4 minutes, stirring constantly. The flavor difference is incredible.
• Room temperature ingredients: Make sure your vegan butter and cream cheese are truly softened. This makes mixing so much easier and prevents lumps in your frosting.
• Don’t skip the chilling: That frosting really needs to chill to thicken properly. Plan ahead and give it the full time – it’s worth the wait!
• Fresh carrots matter: Grate your own carrots instead of buying pre-grated. Fresh carrots have more moisture and better flavor.
FAQs
Can I make this cake ahead of time?
You bet! You can make the frosting up to 12 hours ahead and keep it covered in the fridge. The assembled cake can be refrigerated for up to 1 hour before serving. The flavors actually get better after sitting together for a while!
What if I don’t have superfine almond flour?
No worries! You can pulse regular almond flour in a food processor for 30-60 seconds to make it finer. Or just use regular almond flour – the texture will be slightly more rustic but still delicious.
Can I use a different plant milk?
Sure! Any unsweetened plant milk works great here. Oat milk, soy milk, or cashew milk are all excellent choices. Just make sure it’s unsweetened so you don’t throw off the sweetness balance.
Why does the frosting need rice flour?
The rice flour mixture is what makes this vegan frosting thick and creamy like traditional cream cheese frosting. Without it, the frosting would be too thin and runny. It’s a game-changer for vegan baking!
Can I make this as a sheet cake instead?
Absolutely! Pour all the batter into a greased 9×13 inch pan and bake for 25-30 minutes. It’s perfect for feeding a crowd and so much easier than layering!
I hope you love this vegan carrot cake as much as my family does! It’s become our go-to celebration cake, and I know it’ll become one of your favorites too. Let me know how yours turns out – I love hearing about your baking adventures!
