Seriously the best vegan carrot cake ever!✨😍
This homemade cake is sweet, spiced, fluffy, moist and filled with flavors of cinnamon, nutmeg and pecans with a smooth vanilla frosting on top! It also has a beautiful deep orange color. 💕
This cake has tons of texture from the pecans and freshly grated carrots, and just the right balance of sweet and spice. This recipe is perfect for any occasion, but especially for the fall season coming up! There’s nothing better than a homemade carrot cake and this one is as good as it gets!
Ingredients
FOR THE CAKE:
- 2 1/4 Cups All-Purpose Flour
- 2 1/2 Cups Finely Grated Carrots
- 1 Cup Brown Sugar
- 3/4 Cup Cane Sugar
- 3/4 Cup Neutral Oil
- 1/2 Cup Plant Milk
- 2 Tsp Cinnamon
- 1/2 Tsp Ground Nutmeg
- 2 Flax Eggs*
- 1 Tsp Vanilla
- 2 Tsp Baking Powder
- 1 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Cup Pecans Chopped + + more to top (optional)
FOR THE FROSTING:
- 3 Cups Powdered Sugar
- 1 Cup Vegan Butter room temperature
- 1 Tsp Vanilla
- 1-2 Tbsp Plant Milk
Instructions
- Preheat oven to 350 degrees F. Spray two 9 inch circle pans with non-stick spray, and add parchment paper to the bottom and a light dusting of flour to the sides if desired (this helps to remove the cakes).
- Add flour, cinnamon, nutmeg, baking powder, baking soda and salt to a bowl and mix well. Add a couple tablespoons of dry mixture to pecans if using and mix well**.
- In a separate bowl, add the oil, brown sugar, cane sugar, plant milk, flax eggs and vanilla and mix well.
- Add dry ingredients to wet ingredients and mix just until incorporated, it's okay if there are a few dry bits left because you don't want to over mix.
- Add the grated carrots and pecans and mix until evenly distributed.
- Pour evenly into two 9 inch circle pans, and then bake for 33-38 minutes, or until a toothpick inserted into the center of the cake comes out clean!
- Let the cakes cool in the pan for 10-15 minutes, and then transfer to a cooling rack to cool completely.
- While you wait, start on the frosting: add the room temperature vegan butter and vanilla to a bowl and mix with an electric mixer or vigorously by hand until creamy. Add the powdered sugar in 2-3 increments, mixing in between.
- If frosting is a bit too thick, add the smallest amount of plant milk needed to make it easier to frost.
- Once cakes are completely cooled, add half the frosting to the top of one cake and spread around evenly. Carefully add the second cake on top and the remaining frosting, spreading evenly again.
- Top with more pecans if desired and enjoy!
Notes
Nutrition
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6 thoughts on “The Best Vegan Carrot Cake”
HI!! I’m so excited! I’m trying this recipe out right now, but it was WAY too thick. I had to add an additional 1 Cup of plant milk to the mixture to be able to give it a more cake like consistency to pour into my prepared pans. Is that normal? It was thick as mud without the extra milk? I used Coconut oil so it’s not as loose as regular oil, so maybe it set up too much?
Hey Jennifer! I spoke to Caitlin (@plant.well) who created this recipe and she mentioned that it should turn out as a thick batter, but should still be scoopable into the cake pans. Also, it could have been the coconut oil, but it’s hard to say with certainty, because she has not tried that out.
We hope your cake still turned out allright, even while adding the extra plant-milk?
I really wanna try this recipe! Looks amazing!
By the way, 1cup is 250ml?
Enjoy Jannifer! And yes indeed, 236ml to be exact!
Hi!! I’ll try this recipe tomorrow, looks amazing, and I was wondering if you have the measures in grams and/or ml? Thanks in advance.
Hope you managed to pull it off Barbara!
Unfortunetaly the official recipe from @plant.well came in cups and tbsp’s so there it is currently not available in grams.
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