Trying to figure out what to do with all of those extra carrots you have in your fridge? Make this awesome vegan carrot cake recipe with a vegan cream cheese frosting! Easy, crunchy, and so dang delicious, you’re going to love it!
What is it about this egg-free carrot cake that makes it so special? Perhaps it’s the crave-able crunch of walnuts and carrots mixed together in a fluffy dessert. Maybe it’s the rich combination of comforting flavors from the spices and dairy-free cream cheese frosting. Perhaps it’s the joy of getting a small serving of vegetables in a bite of dessert! No matter what strikes your fancy about this vegan dessert, you’re in for a real treat.
This spectacular egg-free carrot cake recipe comes from Sarah Kidd’s cookbook, The Vegan Cake Bible. Made from ingredient such as carrots, walnuts, almond flour, and cardamom, this egg-free carrot cake recipe is sure to check off all the vegan nostalgia boxes.
Why Should I Make This Vegan Carrot Cake Recipe?
While you never need an excuse to enjoy carrot cake, we’re happy to elaborate on just why it’s a good idea to make this sweet, crunchy, and satisfying cake.
- A Fun Way To Get In Your Vitamin A – Carrots are loaded with vitamin A, which supports eye health! While yes, enjoying carrots in a salad is a great way to get your daily dose, wouldn’t you rather have them in a tasty plant-based carrot cake instead?
- Great for Beginners – This egg-free carrot cake recipe is perfect for those who are new to baking or may want something on the easier side to satisfy their sweet tooth. Although there are several steps (roasting the carrots, mixing the batter, making the frosting), you can also have kids or loved ones chip in since all of the steps are rather simple!
- Perfect for Bringing to the Bake Sale – Whether you’re raising money for your favorite animal sanctuary or school activity, this egg-free carrot cake is sure to be a hit at any bake sale.
Awesome Ingredients in This Egg-Free Carrot Cake
While carrot cake is traditionally made with eggs, this vegan carrot cake recipe is wonderfully egg-free!
Carrots: The star of the show, carrots are crucial for providing the bright burst of orange and distinct root vegetable flavor of this cake! Who said eating vegetables had to be boring?
Blanched Almond Flour: Almond flour elevates the sweet and nutty flavor profile of this super yummy cake and blends beautifully with the other ingredients.
Walnuts: High in protein and omega-3s, walnuts add a crucial component of crunchiness to this egg-free carrot cake. Pecans also make an excellent substitution if you’ve run out of walnuts or simply prefer pecans.
Plain Soy Milk: Soy milk helps keep this cake nice and moist, along with the other wet ingredients! Allergic to soy? Feel free to substitute with a different plant-based milk of your choice!
Ground Cardamom: Think of cardamon as the bow that truly ties this cake together. The distinct flavor of this warm and spicy herb does wonders to bring baked goods from mediocre to mesmerizing.
What to Serve With Your Plant-Based Carrot Cake
While this cake truly holds its own, we believe there’s no such thing as too much dessert here at World of Vegan. Here are a few other sweet suggestions to go along with your vegan carrot cake!
- Homemade Almond Milk – There’s nothing like a fresh glass of homemade almond milk to go with this cake!
- Banana Nice Cream – Creamy banana nice cream makes an excellent complement to this crunchy carrot cake, plus it only takes a few minutes to make!
- Silken Tofu Chocolate Pudding – Craving something chocolatey to enjoy with your carrot cake? This silken tofu chocolate pudding is perfect!
- Vegan Rocky Road Ice Cream – Can’t get enough of that nutty texture in your desserts? Then this vegan rocky road ice cream is for you! Almonds, vegan marshmallows, and chocolate chunks will send you over the moon.
- Chocolatey Vegan Nutella – Whether you warm this vegan Nutella to drizzle over the top of the cake, use it for some decorative writing, or just enjoy it by the spoonful, it’s always a great choice.
Vegan Carrot Cake FAQs
Curious about the ins and outs of plant-based carrot cake? Fear not! We’re here to quench your curiosity.
Non-dairy yogurt, silken tofu, ripe banana, vinegar, and baking soda all make excellent substitutions for eggs. This egg-free carrot cake recipe calls for baking powder to in place of eggs!
Wet ingredients such as vegan butter and soy milk make this cake moist but in other cakes ingredients such as applesauce and banana can do the trick!
Approximately five days if using cling film! It’s always best to store at room temperature. Do you best to keep moisture and air away from your precious cake!
Storing Your Plant-Based Carrot Cake
Did you know that cake is best stored at room temperature? The trick is to wrap the cake in cling wrap as tightly as possible to keep air and moisture from getting in. If you don’t plan on serving an entire cake at once, wrap the remainder of the cake in cling wrap. It is also recommended to keep the frosting separate since it will be easier to wrap your cake and will also look better. Always make sure a cake is completely cool before wrapping it!
Cake also freezes quite well—if you plan on freezing, it is recommended to wrap in a few layers of cling wrap and then aluminum foil before placing in a freezer-safe, airtight container. Your cake will keep for up to three months in the freezer! When ready to enjoy again, allow to thaw overnight.Print
Dreaming of a day when you can sit back with a slice of vegan carrot cake with dairy-free cream cheese frosting and a glass of fresh non-dairy milk? Then you’ve got to try this deliciously satisfying plant-based carrot cake recipe! From author Sara Kidd, this straightforward and wonderfully flavored vegan dessert is one you truly shouldn’t sleep on.
FOR THE CARROT CAKE
- 3 large carrots
- 8 oz (220 grams) of plain (all-purpose) flour
- 5½ oz (150 grams) of blanched almond flour
- 4½ oz (125 grams) of vegan butter or margarine, melted
- ¾ cup (165 grams) of firmly packed light brown sugar
- ¼ cup (55 grams) of caster (superfine) sugar
- 2 teaspoons of baking powder
- 1 teaspoon of sea salt
- ½ cup (60 grams) of walnuts, toasted and coarsely chopped
- 1 cup (250 milliliters) of plain soy milk
- 1 teaspoon of vanilla bean paste
- ½ teaspoon of ground cardamom
- 1 teaspoon of lemon extract
FOR THE SEMI-SWEET LEMON BUTTERCREAM
- 2 oz (60 grams) of high-ratio vegetable shortening
- 2 oz (60 grams) of vegan butter or margarine
- 3 tablespoons of full-fat plant-based cream (35% fat)
- 1¼ cups (155 grams) of icing (confectioners’ sugar)
- ½ teaspoon of vanilla bean paste
- ½ teaspoon of lemon extract
- pinch of salt
FOR THE CARROT CAKE
- Preheat the oven to 200ºC (400ºF) conventional. Grease a baking tray with a little oil.
- Place the carrots onto the prepared tray, transfer to the oven and roast for 30-40 minutes, until soft. Set aside to cool.
- Reduce the oven to 160ºC (320ºF). Grease and like a 23 cm (9 in) cake tin with baking paper, then grease again and dust with flour, tipping out the excess.
- Transfer the roasted carrot to a food processor and pulse until the carrot is broken up into small pieces but not completely puréed. Set aside.
- Place the flours in the bowl of a stand mixer with the whisk attached, then pour in the melted butter or margarine and mix on low speed for 30 seconds until the mixture is a sandy consistency.
- Place both the sugars, baking powder, and salt in a large bowl and whisk to break up the brown sugar. Add to the flour mixture along with the walnuts, and mix together for about 30 seconds until the sugar has blended into the flour.
- Add the milk, roasted carrot mixture, vanilla bean paste, ground cardamon, and lemon extract to a large jug and stir to combine. Pour into the flour and sugar mixture and beat on the lowest speed for 20-30 seconds, until just combined. The mixture will be very lumpy and runny.
- Transfer the batter to the prepared tin.
- Bake on the middle rack of your oven for 47-50 minutes, until a skewer inserted into the centre of the cake comes out almost clean. The top should be firm to touch.
- Allow the cake to cool in the tin for 15 minutes, then turn out onto a cake rack to cool completely.
FOR THE SEMI-SWEET LEMON BUTTERCREAM
- Warm the shortening and butter or margarine in a heatproof bowl in a microwave on High for 15-30 seconds, until it’s slightly soft to touch but not melted. Transfer to the bowl of a stand mixer with the paddle attached and beat on low speed for 5-10 minutes, until completely smooth and lump free.
- While beating on low speed, add the cream, 1 tablespoon at a time, until incorporated and the mixture is smooth. With the motor still running, sift the icing sugar into the mixture in two batches, then add the vanilla bean paste, lemon extract, and salt and beat until combined.
- Set aside in the fridge until you’re ready to frost your cake.
HOW TO ASSEMBLE YOUR CAKE
- Using a sharp, serrated knife, cut the dome off the top of the cake so it’s completely level.
- Place the cake on a cake board or stand with the bottom side facing up.
- Cover the top of the cake in the buttercream and smooth it out using a large offset spatula or palette knife. To create a whirl effect on top, transfer the cake to a cake turntable.
- Place a small palette knife at a slightly tilted angle, just touching the centre of the buttercream, and spin the cake while slowly moving the knife towards the outside of the cake. The swirl pattern will appear as the cake spins.
- Decorate the cake with your choice of marzipan roses and serve.
BAKER’S TIP: Roast the carrots without seasoning, until they are soft and shriveled.
Toast the walnuts in a dry frying pan over high heat, stirring frequently, until fragrant and golden.
Keywords: dairy-free, egg-free, dessert, carrot cake, cake
If you try this vegan carrot cake recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.
About the Author
This recipe comes from Sara Kidd’s latest book, The Vegan Cake Bible: Bake, Build, and Decorate Spectacular Vegan Cakes. Prior to vegan baking, Kidd worked in the film industry for 15 years and can be still be found making engaging work behind the screen on her YouTube channel. Known for her retro aesthetic, Kidd’s recipes are as a vibrant as she is. Her book features easy-to-follow recipes on creating incredible vegan cakes for all occasions.
More Delicious Vegan Cake Recipes
- Vegan Strawberry Shortcakes
- Raw German Chocolate Cake
- Vegan Birthday Cake
- The Perfect Ice Cream Cake
- Vegan Lemon Olive Oil Cake
This vegan carrot cake recipe was excerpted from the cookbook The Vegan Cake Bible: Bake, Build and Decorate Spectacular Vegan Cakes by Sara Kidd. Copyright © 2022 by Smith Street Books. Photography by Sara Kidd. Reproduced by arrangement with the Publisher. All rights reserved. Many thanks to Kim Comeau for recipe testing. This article may include affiliate links when available and shopping through these links supports World of Vegan.