Description
Experience the joy of baking with this MOIST Vegan Carrot Cake Recipe with Cream Cheese Frosting. This delightful dessert is perfect for any occasion, whether you’re celebrating a birthday or just indulging in a sweet afternoon treat. With its rich flavors from warm spices and freshly grated carrots, this cake will impress everyone—even non-vegans! Made in just one bowl and free from eggs and dairy, it’s an easy choice for busy bakers. Topped with a creamy vegan cream cheese frosting, each bite is an indulgent delight that you won’t want to miss.
Ingredients
Scale
- 4 cups grated carrots
- 2/3 cup vegan buttermilk
- 3 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/2 tsp sea salt
- 1 1/4 cups granulated sugar
- 1 cup light brown sugar or coconut sugar
- 1 cup melted vegan butter
- 2/3 cup dairy-free yogurt
- 2 tsp vanilla extract
- 1 batch vegan cream cheese frosting
Instructions
- Preheat your oven to 350F (175C) and line three 8-inch cake pans with parchment paper.
- Prepare the vegan buttermilk by mixing vegan milk with apple cider vinegar; set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In another bowl, combine melted vegan butter and sugars; mix in dairy-free yogurt and vanilla.
- Gradually add dry ingredients alternating with vegan buttermilk until combined; fold in grated carrots.
- Divide batter into prepared pans and bake for 28–30 minutes or until a toothpick comes out clean.
- Cool cakes before frosting with the prepared vegan cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg