Carrot cake has a bit of an identity crisis. Some people expect a delicate tea cake; others treat it like spice cake’s vegetable-forward cousin. What you usually get? Either too dry or too sweet, with frosting that feels more like sugar paste than anything else.
This version lands in the middle — moist without being gummy, warmly spiced but not overwhelming, and topped with a vegan cream cheese frosting that actually tastes like cream cheese (not powdered sugar with vibes). The shredded carrots melt into the batter, adding sweetness and keeping the crumb tender. Walnuts, pineapple, and coconut are optional, but they do bring texture and depth if you’re into that.
🎯 QUICK FACTS
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: ~1 hour 10 minutes
- Servings: 10–12 slices
- Difficulty: Worth the effort, but not complicated
📝 INGREDIENTS
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- ¾ cup neutral oil (like canola or sunflower)
- ½ cup unsweetened applesauce (egg replacer + moisture boost)
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 3–4 medium carrots)
- ½ cup crushed pineapple, drained (optional, but adds extra moistness)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
For the Vegan Cream Cheese Frosting:
- ½ cup vegan butter, softened
- 8 oz vegan cream cheese (Kite Hill or Tofutti are good bets)
- 3 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
👩🍳 HOW TO MAKE IT
Step 1. Prep.
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or one 9×13 if you prefer sheet cake).
Step 2. Mix dry.
In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Step 3. Mix wet.
In a large bowl, whisk together brown sugar, granulated sugar, oil, applesauce, and vanilla until smooth.
Step 4. Combine.
Stir the dry ingredients into the wet until just combined (don’t overmix). Fold in carrots, pineapple, nuts, and coconut if using. Batter will be thick — that’s good.
Step 5. Bake.
Divide batter between pans, smooth the tops, and bake 45–50 minutes (about 40 for thinner layers). A toothpick should come out clean. Cool completely before frosting, or the frosting will melt into a tragedy.
Step 6. Make the frosting.
Beat vegan butter and cream cheese until creamy. Slowly add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy. Taste and adjust — sometimes vegan cream cheeses vary in tang.
Step 7. Assemble.
Frost between layers and all over the cake. Chill for 20 minutes to help it set before slicing.
📊 NOTES & NUANCE
- Grating carrots finely is worth the effort. Large shreds can make the texture stringy.
- Pineapple divides people — some call it blasphemy, others won’t eat carrot cake without it. You get to decide.
- Vegan cream cheese frostings can be hit-or-miss. If yours feels too runny, add more powdered sugar; too sweet? Add a squeeze of lemon juice to bring back tang.
❓ FREQUENTLY ASKED
“Can I make this gluten-free?”
Yes — use a 1:1 GF flour blend. The texture will be slightly denser but still good.
“What about muffins?”
Scoop the batter into lined muffin tins and bake 18–20 minutes. You’ll get about 18 cupcakes.
“Do I need the frosting?”
Technically no. But let’s be real: frosting is half the point.
🌟 VARIATIONS
- Carrot-Walnut Classic: Skip pineapple and coconut, keep it simple.
- Carrot-Coconut Tropical: Go all-in with pineapple and coconut.
- Spice Bomb: Add cardamom and cloves if you want more punch.
🍽 STORAGE & REHEATING
- Fridge: Frosted cake keeps 4–5 days in a sealed container.
- Freezer: Unfrosted layers freeze beautifully for up to 2 months. Thaw fully before frosting.
- Pro tip: Chill the cake 30 minutes before slicing for cleaner cuts.
✨ Carrot cake doesn’t need to be cloyingly sweet or weighed down with gimmicks. Done right, it’s moist, lightly spiced, and balanced — the kind of cake that makes even people who “don’t like carrot cake” take a second slice.
