Moist Vegan Carrot Cake Recipe | Egg-Free & Dairy-Free
Carrot cake is a classic dessert loved by many, and this vegan version is just as delicious as the traditional one! With its moist texture, rich flavor, and the added sweetness of carrots, it’s the perfect treat for any occasion. Made without dairy or eggs, this vegan carrot cake is suitable for anyone following a plant-based diet. The addition of warm spices like cinnamon and nutmeg, along with the natural sweetness from the carrots, makes this cake a comforting and irresistible dessert. Plus, it’s easy to make and perfect for those who love healthier alternatives without compromising on taste!
Ingredients Of Vegan Carrot Cake Recipe
Why You Will Love This Vegan Carrot Cake Recipe
This vegan carrot cake is not only a healthier alternative but also incredibly flavorful! The combination of grated carrots, warm spices, and optional add-ins like nuts and raisins gives it a delightful texture and taste. You won’t miss the eggs or dairy in this recipe because the applesauce keeps the cake moist and tender. Plus, the simple ingredients make it easy to whip up, and it’s great for special occasions, or just when you need a delicious and comforting treat. The cake is also versatile and can be topped with a rich vegan cream cheese frosting or enjoyed on its own.
Preparation Process Of Vegan Carrot Cake Recipe
To prepare the vegan carrot cake, start by preheating your oven to 350°F (175°C) and greasing and flouring an 8-inch round cake pan or a 9×13-inch baking dish. In a large bowl, mix the dry ingredients, including flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, whisk together the wet ingredients: oil, sugar, applesauce, and vanilla extract. Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in the grated carrots, walnuts, and raisins, if using. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool before frosting, if desired.
Step By Step Instructions
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or a 9×13-inch baking dish.
Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Whisk wet ingredients: In a separate bowl, whisk together the vegetable oil, sugar, applesauce, and vanilla extract until smooth and well combined.
Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
Fold in carrots, walnuts, and raisins: Gently fold in the grated carrots, walnuts, and raisins until evenly distributed throughout the batter.
Bake the cake: Pour the batter into the prepared cake pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and frost: Allow the cake to cool completely in the pan before removing it. If desired, top with a vegan cream cheese frosting or enjoy it plain.
How to Serve?
- With Vegan Cream Cheese Frosting: For a classic touch, top the cake with vegan cream cheese frosting made with vegan butter and powdered sugar.
- As a standalone snack: Enjoy a slice of the cake on its own with a cup of coffee or tea for a light treat.
- With fresh fruit: Serve with a side of fresh fruit like berries or citrus for added flavor.
- In a layered cake form: If you’re making a layered carrot cake, frost between the layers for a show-stopping dessert.
- For breakfast or brunch: This carrot cake is also a great option for a vegan-friendly breakfast or brunch treat!
Tips & Variations
Use coconut sugar: For a less refined sugar alternative, use coconut sugar in place of granulated sugar.
Add pineapple: You can add crushed pineapple to the batter for added moisture and sweetness.
Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.
Add more spice: If you love bold flavors, feel free to increase the amount of cinnamon or add ginger to the batter.
Substitute nuts: If you have allergies or don’t like nuts, feel free to leave them out or replace them with shredded coconut for a different texture.
Nutrition
- Calories: 220 per slice (based on 12 slices)
- Fat: 10g
- Carbohydrates: 31g
- Protein: 2g
- Fiber: 2g
- Sugar: 18g
Recipe Card
Moist Vegan Carrot Cake Recipe | Egg-Free & Dairy-Free
Course: Banana Bread Recipe1 slice
servings15
minutes30
minutes220
kcalThis Vegan Carrot Cake is moist, flavorful, and made without any dairy or eggs. Perfect for anyone following a plant-based diet, this cake is made with simple ingredients like grated carrots, warm spices, and applesauce to keep it moist. You can customize it with walnuts, raisins, or pineapple, and it’s topped with a rich vegan cream cheese frosting for extra indulgence. Whether you’re celebrating a special occasion or just craving a sweet treat, this vegan carrot cake is sure to satisfy your dessert cravings.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup vegetable oil or coconut oil
1 cup granulated sugar or coconut sugar
1 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups finely grated carrots
1/2 cup walnuts or pecans, chopped (optional)
1/2 cup raisins (optional)
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or a 9×13-inch baking dish.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Whisk wet ingredients: In a separate bowl, whisk together the vegetable oil, sugar, applesauce, and vanilla extract until smooth and well combined.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Fold in carrots, walnuts, and raisins: Gently fold in the grated carrots, walnuts, and raisins until evenly distributed throughout the batter.
- Bake the cake: Pour the batter into the prepared cake pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and frost: Allow the cake to cool completely in the pan before removing it. If desired, top with a vegan cream cheese frosting or enjoy it plain.
Recipe Video
Notes
- Store leftover carrot cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
- To make this cake ahead of time, you can bake it and freeze it without frosting. Simply wrap it in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw it before frosting and serving.
FAQs
Conclusion
This Vegan Carrot Cake is the perfect combination of flavor, texture, and natural sweetness. With a light, spiced base and a creamy frosting, it’s sure to be a hit at any gathering. Whether you’re vegan or just looking for a healthier dessert option, this recipe proves that you don’t have to sacrifice taste to enjoy a plant-based treat. Easy to make and full of wholesome ingredients, this vegan carrot cake is perfect for all occasions, from birthdays to holiday dinners.
