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You can choose between silky Swiss buttercream (highly recommend!) or a more traditional vegan cream cheese frosting.

The cake stays moist for 5 days! A guaranteed crowd-pleaser served for EasterMother's Day, or as a Birthday Cake.

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🧾 Ingredients

Here's everything you need for this delicious vegan carrot cake recipe:

ingredients for carrot cake measured out in bowls on a gray surface.Pin

Ingredient Notes

  • Shredded Carrots: Use freshly grated carrots as store-bought lack moisture and often have an unpleasant flavor. Select bright, fresh carrots and peel them before grating.
  • Olive Oil: I use EVOO, but you can use neutral vegetable oil (like canola oil or sunflower oil) for a more subtle flavor.
  • Spices: A generous helping of ground cinnamon, ginger, and nutmeg add so much warmth to the cake. 
  • Vegan Buttermilk: This is a simple mixture of dairy-free milk and apple cider vinegar, which creates a dairy-free buttermilk replacement and tenderizes the cake. Swap the soy milk for almond milk or oat milk if needed.
  • Sugar: A combination of soft brown sugar (light muscovado or coconut sugar works as well) for a moist crumb, and granulated sugar for structure. Note, if you use just brown sugar the texture will be denser.
  • Baking Powder and Baking Soda: These leaveners help the vegan carrot cake to rise and become fluffy and light, without using eggs.
  • Chopped Walnuts: For crunch and a nutty flavor. You can also use pecans.
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🔪 Instructions

Here are step-by-step images to help guide you through the visuals. When you're ready to make the carrot cake please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:

wet ingredients for carrot cake mixed in a white bowl.Pin

Step 1: Whisk the wet ingredients (vegan buttermilk, olive oil, vanilla extract, and orange zest) in a medium bowl.

dry ingredients in a large ceramic bowl with a whisk.Pin

Step 2: In a separate large mixing bowl whisk the dry ingredients (sugar, all purpose flour, baking soda, baking powder, spices).

carrot cake batter in a large ceramic bowl with a whisk.Pin

Step 3: Pour the wet ingredients into the dry ingredients and gently whisk until just combined.

carrot cake batter in a bowl with freshly grated carrots and chopped walnuts folded through with a spatula.Pin

Step 4: With a rubber spatula fold through the grated carrots and walnut pieces. 

carrot cake batter in a parchment-lined cake pan before baking.Pin

Step 5: Divide the carrot cake batter between two 8-inch cake pans or three 6-inch cake pans lined with parchment paper and bake in a preheated oven until golden.

carrot cake with three scoops of frosting on top before being smoothed out.Pin

Step 6:  Prepare a batch of frosting (either dairy-free cream cheese frosting or Swiss buttercream frosting). Once the cakes have cooled completely, assemble them and sandwich them with a layer of buttercream.

two layers of carrot cake with a layer of frosting between the layers.Pin

Step 7: Assemble the cakes with a layer of frosting between each one. Use the remaining frosting to coat around the sides on top of the cake and smooth everything out with a cake scraper.

carrot cake with piped carrot decorations.Pin

Step 8: Garnish the cake with candied walnuts and piped sugar carrots.

💬 FAQs

Can I make this recipe in two 9-inch cake pans?

You can create a carrot sandwich cake with 2 x 9-inch pans using the ingredient quantities for 8" cakes. The baking time will be slightly less since the layers will be thinner, so check it at 25-30 minutes.

Can I freeze vegan carrot cake?

Yes, you can freeze the baked cakes before frosting them. Make sure they are individually wrapped in plastic wrap before you freeze them. Defrost in the fridge overnight or at room temperature for a few hours.

You can also freeze the cake in ready-sliced portions, in ziplock bags or a freezer-safe container, separating the slices between pieces of parchment.

Can I use a different vegan frosting recipe?

Totally. You can use any vegan buttercream of your choice. Switch things up with pistachio frostingcoffee buttercream, or brown sugar frosting, or keep it simple with vegan whipped cream.

How to store vegan carrot cake?

Store it in an airtight container and refrigerate it for up to 5 days. The cake itself will stay moist at room temperature for 5 days, however, if you plan to eat it on the first day I would refrigerate it so that the frosting doesn't spoil. Then remove the cake from the fridge about 1-2 hours before serving to bring it back to room temperature.

a slice of carrot cake on a ceramic plate.Pin

🎂 More Vegan Cakes

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📖 Recipe

Vegan Carrot Cake

5 from 51 votes
Christina Leopold
This incredibly moist vegan carrot cake is packed with flavor, with a not-too-sweet eggless Swiss meringue buttercream, candied walnuts, and naturally colored carrot decorations. Includes measurements for a 6-inch 3-tier layer cake or a two-tier 8-inch sandwich cake!
Servings 15
Prep Time 2 hours
Total Time 2 hours 45 minutes

Ingredients

3x 6-Inch Cakes

  • 270 ml (1 cup plus 2 tablespoons) soy milk *note 1
  • 1 tablespoon apple cider vinegar
  • 120 ml (½ cup) olive oil *note 2
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange zest
  • 300 g (2 ½ cups) all-purpose flour sifted
  • 120 g (½ cup) granulated sugar
  • 120 g (½ cup) soft brown sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon sea salt
  • 225 g (1 ¾ cups) carrots freshly grated
  • 100 g (1 cup) walnuts finely chopped

2x 8-Inch Cakes

  • 340 ml (1 ⅓ cups + 4 teaspoons) soy milk *note 1
  • 4 teaspoons apple cider vinegar
  • 150 ml olive oil *note 2
  • 4 teaspoons vanilla extract
  • 4 teaspoons orange zest
  • 400 g (3 ⅕ cups) all-purpose flour sifted
  • 150 g (¾ cup) granulated sugar
  • 150 g ( cup) soft brown sugar
  • 4 teaspoons baking powder
  • 1 ¼ teaspoons baking soda
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • ¾ teaspoon ground ginger
  • ½ teaspoon sea salt
  • 280 g (2 ⅕ cups) carrots freshly grated
  • 125 g (1 ¼ cups) walnuts finely chopped

Frosting & Carrot Decorations

  • 1 batch vegan Swiss meringue buttercream or cream cheese frosting
  • 90 g (¾ cup) powdered sugar
  • ½ teaspoon freeze-dried raspberry powder strawberry powder or beetroot powder
  • ½ teaspoon ground turmeric
  • 1 tablespoon carrot juice
  • ½ teaspoon matcha powder
  • ¼ teaspoon vanilla extract
  • 1 teaspoon soy milk

Candied Walnuts (optional)

  • 100 g (1 cup) chopped walnuts
  • 2 tablespoons granulated sugar
  • 1 tablespoon vegan butter

Instructions 

  • Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Line the base of three 6" cake tins or two 8" cake tins with a circle of parchment paper and spray the sides with oil spray.
  • Make vegan buttermilk: Add the soy milk and apple cider vinegar to a medium bowl, stir, and allow to sit for 10 minutes. 
  • Mix the wet ingredients: To the buttermilk, add the olive oil, vanilla extract, and orange zest and whisk.
  • Mix the dry ingredients: To a separate large bowl, add the flour, granulated sugar, soft brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and sea salt, whisk, and set aside.
  • Make the batter: Pour the wet ingredients into the dry ingredients and whisk carefully to combine. Do not overmix the batter. With a rubber spatula fold through the grated carrots and chopped walnuts until just combined.
  • Bake: Divide the batter into the cake pans. For 6" cakes - bake for 30-40 minutes, for 8" cakes - bake for 35-45 minutes. Check they are ready by inserting a skewer, it should come out clean. If there is still wet batter on the skewer, bake for another 5-10 minutes as needed.
    Allow the cakes to cool in the tins for 10 minutes and then carefully turn them out onto a cooling rack to cool further.
  • Frosting: Prepare a batch of Swiss meringue buttercream. Place one cake layer on a turntable and use an offset spatula to smooth a layer of frosting on top. Freeze for 5 minutes, then repeat with the next cake layer. se the remaining frosting to coat around the sides on top of the cake and smooth everything out with a cake scraper.
  • Candied Walnuts: Add walnuts, sugar, and butter to a pan and gently cook for 5-7 minutes, tossing constantly. Once the sugar has melted and the walnuts are fragrant, remove from the heat and transfer to a sheet of parchment to cool.  Roughly chop once cool.
  • Carrot decorations: For orange mix (60g/½ cup powdered sugar, raspberry powder, turmeric, and carrot juice). For green mix (30g/¼ cup powdered sugar, matcha, vanilla, and milk). Transfer them into separate piping bags and snip off the tip when ready to decorate.
  • Decorate: Pipe the carrot designs on the sides of the cake and garnish the top and bottom with chopped candied walnuts, pressing them into the side of the cake with an offset spatula.

Notes

Nutritional information is based on the cake without buttercream
  1. Soy Milk: Swap for almond milk or oat milk.
  2. Olive Oil: Or neutral oil like canola (rapeseed) or sunflower oil.
  3. Cream Cheese Frosting: For an orange version, reduce 225ml fresh orange juice in a saucepan until it is down to 50ml. Then cool it, and slowly drizzle into the frosting while whisking during the final stage.

Nutrition

Serving: 1slice | Calories: 276kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 349mg | Potassium: 172mg | Fiber: 2g | Sugar: 19g | Vitamin A: 2611IU | Vitamin C: 10mg | Calcium: 102mg | Iron: 2mg
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5 from 51 votes (40 ratings without comment)

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Recipe Rating




33 Comments

  1. 5 stars
    Make this cake every year for my birthday because I love it that much!! Wondering if I can bake in a 0x13 pan or an even a half sheet pan ? How would that adjust cooking time? Thanks!

    1. Hi Kailey,

      Ahh, I love that you make it every year — that makes me so happy! You can bake the 2x8-inch cake version in a 9x13 pan. Just keep in mind it’ll bake a bit faster since it’s spread thinner, so start checking around 20–25 minutes.

      1. Got it okay thank you! what about half sheet pan? Since it’s super thin

  2. 5 stars
    O....MY...GOD!

    This cake is amazing!! Everybody loved it!!! This shows how good vegan cake can be! I got several requests to make it again on a next party. The texture...the layers of taste..and the cream...is so good.
    We made your vegan cream recipe for this cake as well only with the vanilla stick (no orange juice)because the cake has so much flavour already and you can already taste a good hint of orange there as well so it is nicely balancing to have the cream just be creamy and sweet.

    Often vegan creams are too stick buttery but this really was creamy, soft, light and tasty.

    This will become a staple in my home for sure <3

  3. 5 stars
    Can I freeze it as I will eat one now and was going to take the other to a friends ast the weekend? I can frost it after defrosting the cake?
    Looks yummy it's in the oven atm! X TIA

    1. Hi Imi,

      Absolutely! There are instructions on how to best freeze it in the FAQ section just above the recipe card. Hope you're enjoying the cake 🙂

  4. Greetings!

    I would love to make this recipe for an upcoming party. I see two recipe measurements dependent upon the size cake pan utilized.

    Which recipe measurement would be best suited for a 10 - 12 cup Bundt cake pan?

    Also, what would be the baking time?

    1. Hi Karen,

      I would go with the 3 x 6 inch pan measure. In terms of baking time, you will need to play this by ear but it will take longer. I would check it at 40 minutes and then continue baking in 5-10 minute increments until done. I hope this helps!

      1. 5 stars
        Thanks Christina.

        Appreciate the direction.

        Cake in the oven right now! Tasted the batter and its soooo tasty. ^_^ Of course, I had to make a small sample to avoid cutting the one that I'm gifting then being forced to whip up another....LOL

        Will let you know how it turns out and my friend's reaction who are all non-vegans...hahahahaha

  5. 5 stars
    Hello!

    Yesterday, I made this recipe, and I had one friend who said it was “the best carrot cake” she had ever had 🙂

    I love this recipe because it turns out so moist and fluffy! I’ve used it 3 times now and keep coming back because it’s always a favorite. I didn’t have 6 in or 8 in baking tins, so I edited the recipe to fit in 10 in pans, and it worked perfectly. Can’t wait to make it again!

  6. 5 stars
    I cannot believe how good this turned out!!! I baked in a loaf pan and made a simple icing glaze and topped with walnuts. I also added shredded coconut to the batter. It was incredible!

    1. Hi Lydia,

      Thank you for your wonderful feedback! The addition of coconut sounds incredible 🙂

  7. Good morning. Unfortunately, I don't have three molds. Can I bake each sponge cake separately? I am planning 3 pieces, cake tin with a diameter of 18 cm. Hint on the safest way to divide the proportions by 3?

    1. Hi Iwa,

      You certainly can with a little more planning and preparation. For the most even cakes, I recommend only mixing each part of cake batter before baking. You could measure out all the ingredients and evenly divide them into three sections, then mix the wet and dry just before baking each batch.

      Also, make sure your cake pan is completely cool before adding the next round of batter.

      I hope this helps!

  8. 5 stars
    Beautiful, just say here eating a large warm muffin, so delicous.
    Another gorgeous recipe, easy to make and the softest perfectly spiced carrot cake. The last carrot cake I made was stodgy and dense, but this recipe was perfect everything you want a carrot cake to be. This will be my go to recipe. I made the 8" cake ingredients into 12 generous muffins, and just did a simple lemon water icing for the top. Delicous. Thank you for sharing xxx

    1. Hi Jane,

      That's so lovely that you turned this into muffins, I'm going to have to give that a try. Thank you so much for sharing your lovely review!

  9. 5 stars
    OMG this recipe is fantastic! Loved it loved it loved it. Thank you so much for all the detailed instructions, it worked like a charm!

    1. Hi Marie,

      That's so lovely to hear! Thank you so much for taking the time to leave your review xx

  10. 5 stars
    Dear Christina
    I did the carrot cake yesterday and it was so delicious!!! I think it was the best vegan cake I ever did! So fluffy and soft. Even the 12 year old boy at the table couldn’t get enough! Thank you so much!
    Christina

    1. Hi Christina,

      Thank you so much for leaving your wonderful review. I am delighted to hear that everyone loved the cake! x

  11. Hello, I want to try the cake. It looks so goo and delicious. However, can I substitute the brown sugar with coconut sugar. I can’t use any type of sugar beside brown or maple syrup.
    Thank you in advance for your feedback.

    1. Thank you Fatima, you can but just bear in mind that the taste and texture won't be exactly the same as with the other sugars. Please let me know if you give it a go!

  12. 5 stars
    This recipe is simply exceptional! The cake was moist and not too stodgy. It’s got great flavors coming from the spices and the orange zest, and they melded beautifully. I already have a cream cheese frosting recipe that I like so I used it instead of the one on this recipe, but I have no doubt her frosting is just as good given her cake recipe is already amazing! Thank you so much for sharing your carrot cake recipe!

    1. Hello!

      I'm so happy to hear you loved the recipe. Thank you so much for your kind words and positive review, I really appreciate it!

      Christina x

  13. 5 stars
    DELICIOUS!!! Cake is amazing, I made the 9" version with 2 cakes....had a bit of issue with the icing but it still tasted great. Try it!

    1. Hi!
      In the overview you mention orange juice to flavor the cream cheese frosting, but I don't see it mentioned again in the recipe card. What's the amount and method? Thank you! 🙂

    1. Hi Nathan,

      Happy to hear everyone loved it! Thank you for trusting my recipe as your first carrot cake!