Why I Love This Recipe

I love this recipe because it brings together the classic flavors of traditional carrot cake in a vegan-friendly way. The use of plant-based ingredients doesn’t sacrifice the rich, moist texture or the depth of flavor. Plus, it’s a versatile recipe that can be adapted to suit various dietary needs and preferences.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2½ cups all-purpose flour
1 cup brown sugar
1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon salt
½ cup canola oil
1 cup applesauce
¾ cup almond milk
1 tablespoon pure vanilla extract
3 cups grated carrots (about 3 large carrots)
1 cup chopped walnuts (optional)
½ cup raisins (optional)
Vegan cream cheese frosting (for topping)

Directions

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, brown sugar, white sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Add the canola oil, applesauce, almond milk, and vanilla extract to the dry ingredients. Mix until just combined.
Fold in the grated carrots, and if using, the chopped walnuts and raisins.
Divide the batter evenly between the prepared pans.
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 20 minutes before transferring them to a wire rack to cool completely.
Once cooled, frost with vegan cream cheese frosting.

Servings and Timing

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

I enjoy customizing this cake by adding different mix-ins like shredded coconut, pineapple chunks, or chopped pecans. For a gluten-free version, I use a gluten-free all-purpose flour blend. To reduce sugar, I substitute some of the brown sugar with maple syrup or agave nectar.

Storage and Reheating

I store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week. To freeze, I wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months. To reheat, I let the cake come to room temperature or warm it slightly in the microwave.

FAQs

Can I make this cake gluten-free?

Yes, I can substitute the all-purpose flour with a gluten-free flour blend. I ensure the blend contains xanthan gum or add it separately to help with binding.

What can I use instead of applesauce?

If I don’t have applesauce, I use mashed bananas or dairy-free yogurt as a substitute. Keep in mind that this may slightly alter the flavor and texture.

Can I make this cake oil-free?

Yes, I can replace the oil with additional applesauce or mashed bananas. This will result in a denser, but still moist, cake.

How do I make vegan cream cheese frosting?

I combine vegan cream cheese, powdered sugar, and a bit of vanilla extract until smooth. I adjust the sweetness to taste.

Can I make this cake into cupcakes?

Absolutely! I divide the batter evenly among lined muffin tins and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.

Conclusion

This Vegan Carrot Cake is a delightful dessert that’s sure to please both vegans and non-vegans alike. Its moist texture, rich flavor, and versatility make it a go-to recipe for any celebration or casual gathering. I hope you enjoy baking and savoring this delicious cake as much as I do!