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Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced with Cinnamon and Cardamom, full of carrots. Low oil. Soyfree Palmoil-free. Pin this Recipe Jump to Recipe
This week is amazingly busy. I was planning up the posts last week and realized that both Holi and Easter are this week. Carrots and Mangoes were my choice to appear on the blog this week. So lets get started with this super moist Carrot Cake.
This carrot cake is loaded with shredded carrots and pureed carrots. All that carrot with the spices like cinnamon and cardamom (because Cardamom!), some ginger, and a creamy cream cheese style cashew vanilla frosting make this an irresistible loaf. The loaf is a carrot cake quick bread with mild sweetness. Add spices of choice, some nuts and dried fruit, bake, then frost with an easy cashew cream vanilla frosting. This is an incredibly moist carrot cake. It tastes even better after chilling as the spices infuse the loaf. The frosting is cashews plus little sweetener, lemon and vanilla! I use my mini food processor to shred the carrots. That reduces elbow grease and time needed. Bake this loaf and tag me on Instagram. For a Gluten and Grain free version, try this. What are your plans for Easter?
Other Easter Recipes from the blog
- Carrot Cake Pancakes
- Carrot Cake Ice Cream with candied walnuts and roasted carrots
- Carrot Veggie Pilaf with shredded carrots.
- GF Carrot Cake– Gluten-free.
- Or use the 1.5 to 2 cups of dry ingredients from my gfpumpkin loafto make this loaf gluten-free. Add 1/2 cup oats and 1 tbsp chia seeds as well to help hold the bread.
Mix the dry ingredients. Soak the shredded carrots in maple. Mix in the pureed carrots + apples. Mix in the dry to make a thick stiff batter. Drop into parchment lined pan and even it out.
Bake until toothpick from the center comes out almost clean.
Cool completely. Slice and serve or frost, slice and serve. Frosting Inspired by Wallflower Girl’s Cashew coconut flour frosting.
Video!
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4.94 from 33 votes
Vegan Carrot Cake Recipe
Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced, full of carrots. Low oil. Soyfree Palmoil-free. Makes 1 9 by 5 loaf.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Keyword: easy vegan carrot cake, eggless carrot cake, vegetarian carrot cake recipe
Servings: 6 servings
Calories: 540kcal
Author: Vegan Richa
Ingredients
Wet:
- 2 cups (256 g) loosely packed grated or shredded carrots
- 1/4 cup (0.02 ml) maple syrup
- 2/3 cup (133.33 g) sugar i use a mix of regular and brown sugar. Add 2 tbsp more for sweeter
- 1/4 cup (56 ml) oil
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp flax seed meal
- 1/2 (0.5) of a small apple or 1/4 cup chopped apple or use 1/4 cup apple sauce
- 1/3-1/2 cup (42.67 g) chopped carrots
- 1/2 inch (0.5 inch) fresh ginger optional
- 1/2 cup (122 ml) water or non dairy milk or use orange juice
Dry:
- 2 cups (250 g) flour I use 1 cup whole wheat and 1 cup unbleached white
- 2 1/2 tsp (2.5 tsp) baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1 tsp cinnamon
- 1/4 tsp (0.25 tsp) nutmeg
- 1/4 tsp (0.25 tsp) or more cardamom
- 1/2 tsp (0.5 tsp) ground ginger
- 1/3 tsp (0.33 tsp) salt
- 1/3 cup (39 g) chopped walnuts
- 1/3 cup (48 g) currants or raisins
Cashew Vanilla Frosting:
- 1/2 cup (65.79 g) cashews soaked for 1 hour or overnight
- 3-4 tbsp (3 tbsp) water
- 1/8-1/4 tsp (0.13 tsp) salt
- 2 tsp or more lemon juice
- 2 tbsp sugar
- 1/4 tsp (0.25 tsp) vanilla extract
- 1-2 tsp (1 tsp) coconut flour
Instructions
Prepare your pan for baking by lining with parchment or greasing and dusting with flour. Preheat the oven to 365 degrees F / 180ºc.
Grate or shred the carrots and transfer to a bowl. Add the maple, sugar, oil, lemon, vanilla and mix well. Let sit for 2 mins.
Meanwhile Blend the flax, apples, chopped carrots, ginger with water until pureed. Add to the carrot bowl and mix well.
In another bowl, whisk the dry ingredients until well combined. Transfer to the wet and mix until there are no dry flour streaks. Fold in the nuts and currants. The mixture should be a stiff-ish batter. If the batter is too wet/moist (depends on the carrots), add 1 to 2 tbsp more flour and mix in.
Drop the thick batter into prepared loaf pan. Even it out on the top.
Bake for 60 to 70 minutes or until the toothpick from the center comes out almost clean. Cool for 15 mins and remove from the pan. Cool for atleast another 10 minutes before slicing.
Frosting: Blend the soaked cashews with water, salt, lemon, sugar and vanilla. Blend until smooth. (I use a nutri bullet small blender).Taste and adjust lemon, sweet and salt and blend. Add a 1/4 tsp white vinegar for stronger sour flavor. Add some cinnamon for a cinnamony frosting. If the mixture is runny, add 1 tsp coconut flour and blend it. Add more coconut flour if needed to get the desired consistency. Spread the frosting over the cake.
Video
Notes
This is a moist carrot cake bread. For less moist and more airy bread, use 1.5 cups of grated carrots and omit the apple.
Make this Gluten-free: Use the 1.5 to 2 cups of dry ingredients from my gf pumpkin loaf. Add 1/2 cup oats and 1 tbsp chia seeds as well to help hold the bread.
Nutrition
Nutrition Facts
Vegan Carrot Cake Recipe
Amount Per Serving
Calories 540Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Sodium 329mg14%
Potassium 755mg22%
Carbohydrates 84g28%
Fiber 8g33%
Sugar 39g43%
Protein 9g18%
Vitamin A 8315IU166%
Vitamin C 5.4mg7%
Calcium 161mg16%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Lynley
So here’s an update. I used an 8×8 pan because I couldn’t find any size mentioned in the recipe. I used only all purpose flour but followed the recipe exactly. The cake got done in 50 minutes at 365 in a convection oven. The taste was fantastic but the cake itself was quite dense and rubbery. The top of the cake had baked to form a bit of a soft crust. It wasn’t a fluffy cake so I’m not sure what went wrong. Any suggestions?
Reply
Richa
This seems like either there was too much moisture in the batter(carrots also leak moisture during baking, so they prob leaked a good amount and there wasn’t enough flour to absorb that) or the baking powder is dead. I suspect the first, add more flour so that you have a stiff muffin batter and bake
Reply
Lynley
Dear Richa
I made this cake today. I wasn’t sure what pan size to use so I baked it in an 8×8 pan. It didn’t rise as much as I hoped so maybe I’ll try a 9×5” pan next time.
The cake baked at 365 but it only took 50 minutes to bake. I had to take it out to prevent drying out. An inserted toothpick came out clean and dry. Can you suggest some tips if I think the cake is being overbaked?
Waiting for it to cool so that I can try it……taking forever! Lol
Reply
Lynley
P.s. I subbed the flour out for all purpose flour because I didn’t want to make it gluten free.
Richa
The cake uses a mix of all purpose and wheat. I think it might have needed another 2-3 tbsp of all purpose
Reply
Richa
I think it might have overbaked. You can check sooner and also cover the cake pan with parchment after 15 mins of baking to prevent it from drying out
Reply
Syd
Made exactly as stated, in the exact amounts, this cake is amazing. However, each time I have tried to double the recipe, it turns out terrible. I’ve been baking for 30 years and can easily double and quadruple recipes when needed for family gatherings, but this recipe just doesn’t double right for some reason. I wish I knew why, but I’ll just keep making one batch at a time, because it’s an incredible carrot cake otherwise.Reply
Richa
I think the moisture to flour ratio. You need a bit more flour and a bit less carrots and carrots add a lot of moisture
Reply
Hollis
Can this be made oil free?
Reply
Vegan Richa Support
yes, just omit the oil
Reply
Tahira Akhtar
What can I use instead of coconut flour for the cashew frosting? Also is it freezable?
Reply
Richa
Oat flour. The texture will change on freezing
Reply
Divya
Hi Richa!
In Indian baking if I want to replace maple syrup what should I replace it with?Reply
Vegan Richa Support
agave is a nice substitute for this
Reply
Shelley
Could these be made into muffins?
Reply
Vegan Richa Support
sure – just tweak a couple things: a higher oven temperature and a much shorter cook time. try baking at 375 F for 30 minutes or even 400 F for 20 minutes. Since you don’t have an exact cook time, use the toothpick test starting at 15 minutes and keep a close eye on the muffins. Once the muffins start looking golden brown on top, you should definitely check them with a toothpick. If they aren’t quite done, test them again every 5 minutes until the toothpick comes out clean and then remove them from the oven to cool.
Reply
rsp
I’m confused. First you call for 2 cups of loosely packed shredded or grated carrots .(and THANK YOU for providing this in weight measurements!) Then your first step says grate or shred the carrots. Do you mean grate or shred them a second time? Second, “shredding” or “grating” are very imprecise terms. I have a box grater that produces 4 different results. if it doesn’t matter, perhaps you could add that guidance. if it does matter, then perhaps a more precise direction? Then later you call for 1/3-1/2 cup of chopped carrots. Why is there a separate carrot ingredient? “Chopped” can range from coarse, hard pieces to almost a puree texture in the food processor. Does it matter? I hope this doesn’t sound too persnickety, but I learned a while ago (King Arthur Flour Baking) that long carrot shreds vs. very finely chopped carrots produce very different cake results.
Reply
Richa
Use medium shred or large. Too small will leak too much moisture. The chopped carrots are blended in the wet for additional flavor
Reply
rsp
Very helpful. Thanks.
Reply
Li
Delicious, moist and so flavorful! Recipe worked perfectly.Reply
Vegan Richa Support
excellent
Reply
Marina Sanxchez
I have one question, how can I avoid adding the oil?
ThanksReply
Rebeca
I love your blog, and I use a lot of recipes, but I wanted to ask you for print, can you find the way it fits on a sheet so that there is not so much waste of paper?
Reply
Vegan Richa Support
thank you please click here for amazing options! https://www.veganricha.com/mybooks/
Reply
Jessicanoel
I fiddled with this a bit and it still turned out phenomenal. I replaced about 2/3 c flour with wheat flour, 1/3 c flour with bran, and the apple puree with pear puree. My partner loves quick breads and he hasn’t stopped talking about this one. Many thanks for always coming through with amazing recipes, Richa!Reply
Jessica
Made this recipe to the t and it make out so good! I’ll definitely be making it again. I LOVE that I got a cream cheese effect from whole ingredients instead of relying on a pre-made dairy sub. Question about how to keep it! Can it stay out for a few days or should I refrigerate? Thank u!Reply
Vegan Richa Support
thank you! you could keep it out for 1 day then fridge after that
Reply
Ria
Dear Richa I just love your recipes
I need an advise besides cashew topping on carrot cake what else topping or icing can I use as cashews are very expensive and I don’t want to use cream
Love and Light
Ria ❣️Reply
Richa
You can use my cream cheese frosting see my lemon cake post for that recipe. Or you can make simple sugar icing. Half a cup of powdered sugar with a few teaspoons of nondairy milk and a few drops of vanilla.
Reply
Karen
Amazing! I omitted the oil and added more apple instead. It’s delicious!!Reply
Linda McDonald
Thanks – lovely recipe.
Can you clarify the amount of maple syrup as 1/4 cup doesn’t match with 0.02 ml.Reply
Vegan Richa Support
Ah ha, thanks for pointing that out! It should be 59mls. Thank you! 🙂
Reply
Cynthia
This is the first thing I’ve baked since becoming vegan. It tasted INCREDIBLE!! Thank you so much!
Reply
Vegan Richa Support
Wow!! That’s great =). so glad to hear
Reply
Rose Wallace
I love this recipe. Made it for myself and friends.Reply
Vegan Richa Support
So glad you enjoyed it! Thanks for sharing!
Reply
Vivina
This is so delightfully delicious. I made this yesterday and it was loved by everyone. Thank you!!Reply
Abril
This is brilliant. All of your recipes are great, for real. Thank you
Do you think i could freeze it once baked? CheersReply
Richa
yes, slice and freeze
Reply
Lukas
I have a question concerning the oven setting. When you say 350 F (180 C), which oven setting are you using? circulating heat or below and above heat?
Kind Regards,
Lukas.Reply
Richa
Regular heat and middle rack.
Reply
Priyal
This is delicious! First time I’ve ever made carrot cake. I love that it is oil free. I omitted the raisins as I’m not a fan but basically kept the rest the same.Reply
Priyal
Turns out I forgot the oil but it was delicious all the same!!
Reply
Richa
awesome!
Reply
Lea
Looks wonderful !
Just curious about flax seed meal, i cannot find it anywhere and i notice it in several of your recipes. What role does it play and what could i use as its replacement ?Reply
Vegan Richa Support
Flax seed meal works as a binder in the recipe – sub for egg. You can buy whole flax seeds and grind them in a blender or coffee grinder, same thing as flax seed meal only fresher!
Reply
Vegan Richa Support
It’s used as an egg replacement in batters and baking and chia seeds could be used in some recipes but it depends on the application.
Reply
carrie
This looks amazing, thank you. Do I use the regular shredder for the carrots, or the extra fine one?Reply
Richa
regular
Reply
juls
Hi tomorrowbis my bday and i want to make this cake.can i use oat flour instead of wheat.
Reply
Richa
oat flour instead of all of the flour will not work. Combination of Oat flour and all purpose flour will work
Reply
Carolina
Is nutrition facts for 1 slice or loaf (ie 540 calories)?
Reply
Richa
2 slices. you get 12 or more slices.
Reply
Carolina
Thx! So delicious. I’ve now made it a half dozen times.Reply
Carolina F
Don’t have flax flour (ran out). I’m vegetarian not vegan so not sure if to replace with 2 eggs?
Reply
Richa
omit it. should work just fine without the flax
Reply
Angela
I am interested in making this, but want to substitute the sugar & flour. Any suggestions !
Reply
Richa
try this with very ripe bananas, chopped dates and omit sugar https://www.veganricha.com/2018/01/gluten-free-banana-bread-flourless-carrot-banana-bread.html
Reply
Rachael
Looks amazing! Is there a way to make this without oil?
Reply
Richa
yes just omit it
Reply
Julie
Could I substitute the sugar for sweetner
Reply
Richa
what kind of sweetener
Reply
Louis
For the frosting – what sub could I use in place of the coconut flour? My daughter has an intolerance and carrott cake is her favourite and you just HAVE to have frosting on carrott cake.
Reply
Richa
add a few tbsp more cashews for thicker cream and if its still thin, then add a tsp or so regular flour or cornstarch
Reply
Louise
Thank you so much
Reply
Roberta Wall
Can spelt flour be used in place of the flour?
Reply
Richa
yes. you will need a few tbsp less flour. Start with a cup and add a few tbsp at a time until you get a stiff batter
Reply
Sylwia
Richa, I made this cake for Christmas and it was amazing! I doubled the recipe as I was using a big round pan and I wanted the cake to be low fat so I only used half of the oil and added some more soy milk. I can honestly say it’s one of the best, if not the best, carrot cake I ever had and another of your recipes that come out just amazing and so delicious! Thank you very much, Richa 🙂P.S. In 2 days time it’s my birthday so I’m making the cake again. You think I can try making it without oil at all and just substitute it with milk? 🙂
Reply
Kei
Would you suggest lowering the bake time if baking in a 9×2 round pan?
Reply
Richa
yes checkat 35 mins
Reply
Josie
Fantastic! Had to make a couple of changes due to what I have in. Homemade Date Syrup for Maple syrup, Rapdura for the sugar, Apple and Mango juice for the orange juice…omitted the raisins because I don’t like them … realised half way through making it that I was out of Walnuts (sad times) so none of those either, but I carried on, and it still turned out amazing! I feel that is a sign of a great recipe. Thank you for sharing …Next time I will make sure I have Walnuts!Reply
Richa
Awesome that it turned out!
Reply
Margo Rogat
what is rapdura? i don’t eat any sugar.. or i should say processed like cane sugar or any of its counterparts. Maple syrup is fine. Thank you!
Reply
Richa
its unrefined sugar. If you can find powdered form, use that. I use unrefined raw sugar in the recipe. Granulated kind. I put it through a blender to make somewhat powder to use.
Reply
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