Vegan Recipes



For the Cake:

  • 2 cups all-purpose flour (or use a gluten-free flour blend)
  • 1 1/2 cups grated carrots (about 3-4 medium carrots)
  • 1 cup granulated sugar (or coconut sugar)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/4 cup unsweetened almond milk (or your preferred plant-based milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup crushed pineapple, drained (canned or fresh)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

For the Vegan Cream Cheese Frosting:

  • 8 oz vegan cream cheese (such as Tofutti or Daiya)
  • 1/4 cup vegan butter (such as Earth Balance)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of one orange (optional)
  • Chopped nuts, shredded coconut, or additional grated carrots for decoration (optional)


1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. Prepare the Dry Ingredients:

  • In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

3. Prepare the Wet Ingredients:

  • In another mixing bowl, combine the grated carrots, applesauce, vegetable oil, almond milk, and vanilla extract. Mix well.

4. Combine Wet and Dry Ingredients:

  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Fold in the crushed pineapple, chopped nuts (if using), and raisins (if using).

5. Bake the Cake:

  • Divide the cake batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

6. Prepare the Vegan Cream Cheese Frosting:

  • In a mixing bowl, beat the vegan cream cheese and vegan butter until creamy and well combined.
  • Gradually add the powdered sugar and continue to beat until the frosting is smooth and fluffy.
  • Stir in the vanilla extract and orange zest (if using).

7. Assemble the Cake:

  • Once the cake layers are completely cool, spread a layer of vegan cream cheese frosting on top of one cake layer.
  • Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
  • Decorate with chopped nuts, shredded coconut, or additional grated carrots if desired.

8. Slice and Serve:

  • Slice and serve your delicious Vegan Carrot Cake. Enjoy!

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