Vegan Carrot Cake Delight (Moist & Dairy-Free)

Name: Vegan Carrot Cake Delight (Moist & Dairy-Free)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp ground ginger; ½ tsp salt; 1 cup brown sugar; ½ cup granulated sugar; ½ cup vegetable oil (or melted coconut oil); ½ cup unsweetened applesauce; 1 cup almond milk (or other plant-based milk); 2 tsp apple cider vinegar (or lemon juice); 2 cups grated carrots; ½ cup chopped walnuts or pecans (optional); ½ cup raisins (optional); 1 cup vegan butter, softened; 4 cups powdered sugar; 2 tsp vanilla extract; 2–3 tbsp almond milk (as needed for creaminess)

Article by:

chef adam

on September 14, 2025

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This Vegan Carrot Cake Delight is everything you dream of in a dessert. It’s moist, fluffy, and warmly spiced with cinnamon, nutmeg, and ginger. The grated carrots keep it soft, while walnuts, raisins, and a creamy dairy-free frosting make it irresistible. This cake is proof that you don’t need eggs or dairy to enjoy a show-stopping dessert. It’s perfect for birthdays, holidays, or any time you want a slice of comfort.

Pin for later! Save this recipe to your dessert Pinterest board so you can bake it anytime you crave a sweet, plant-based treat.

Why You’ll Love This Recipe

100% vegan but tastes just like classic carrot cake.
Perfectly spiced with cinnamon, nutmeg, and ginger.
Moist texture thanks to carrots, applesauce, and almond milk.
Easy to make with pantry-friendly ingredients.
Gorgeous layered cake with creamy frosting that impresses guests.

Tools and Preparation

Mixing Bowls: One for dry ingredients, one for wet.
Whisk and Spatula: To mix and fold batter gently.
Box Grater: For grating fresh carrots.
Cake Pans: Two 9-inch round pans for even baking.
Hand Mixer or Stand Mixer: Essential for fluffy vegan frosting.
Cooling Rack: To let cakes cool completely before frosting.

These tools keep the process smooth and help achieve a bakery-style finish.

Ingredients

For the Cake:

2 cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
1 cup brown sugar
½ cup granulated sugar
½ cup vegetable oil (or melted coconut oil)
½ cup unsweetened applesauce
1 cup almond milk (or other plant-based milk)
2 tsp apple cider vinegar (or lemon juice)
2 cups grated carrots
½ cup chopped walnuts or pecans (optional)
½ cup raisins (optional)

For the Frosting:

1 cup vegan butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2–3 tbsp almond milk (as needed for creaminess)

How to Make Vegan Carrot Cake Delight

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, mix brown sugar, granulated sugar, oil, applesauce, almond milk, and apple cider vinegar until smooth.
Add the dry ingredients to the wet mixture. Stir until just combined.
Fold in grated carrots, walnuts, and raisins (if using).
Divide batter evenly between the two prepared cake pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, prepare frosting by beating vegan butter until fluffy. Gradually add powdered sugar and vanilla. Add almond milk as needed until creamy and spreadable.
Frost cooled cakes, layering them with frosting between and on top. Decorate with nuts or shredded carrots if desired.

How to Serve Vegan Carrot Cake Delight

Serve with a cup of hot tea or coffee.
Garnish with extra chopped walnuts for crunch.
Decorate with shredded carrots or a sprinkle of cinnamon on top.
Pair with fresh fruit for a light touch.
Serve chilled for a firmer texture or room temperature for a softer bite.

Tips for Success

Don’t overmix the batter. Mix just until combined for a tender cake.
Use freshly grated carrots pre-shredded ones are too dry.
Make sure cakes are completely cool before frosting.
For extra flavor, toast the nuts before folding them into the batter.
Chill the frosted cake for 30 minutes before slicing for cleaner cuts.

Best Side Dishes

Fresh fruit salad for a refreshing balance.
Vegan vanilla ice cream for extra indulgence.
Spiced chai tea or almond milk latte.
Light vegan whipped cream for garnish.

Common Mistakes to Avoid

Skipping the vinegar: This reacts with baking soda to help the cake rise.
Overbaking: Carrot cake should be moist, so test with a toothpick early.
Using too much flour: Spoon flour into your cup and level it off to avoid dense cake.
Frosting warm cake: Always cool completely or frosting will melt.
Forgetting to line pans: Lining with parchment ensures easy removal.

Storage & Reheating Instructions

Refrigerator: Store cake in an airtight container for up to 5 days.
Freezer: Wrap slices or the whole cake tightly and freeze up to 2 months. Thaw in the fridge overnight.
Reheating: Not usually needed, but you can warm individual slices in the microwave for 10 seconds if you like softer frosting.

Frequently Asked Questions

Can I make this gluten-free?
Yes. Use a 1:1 gluten-free flour blend.

Can I make cupcakes with this recipe?
Absolutely. Adjust baking time to 18–22 minutes.

What can I use instead of applesauce?
Mashed banana or pumpkin puree works as a substitute.

Can I skip the nuts and raisins?
Yes. The cake is delicious even without them.

Is this frosting pipeable?
Yes. Just chill it for 20 minutes if you want firmer consistency.

Final Thoughts

Vegan Carrot Cake Delight is one of those desserts that never disappoints. It’s soft, moist, and bursting with flavor while being completely dairy-free and egg-free. Whether you’re vegan or not, this cake is a guaranteed crowd-pleaser. It’s easy enough for casual baking but elegant enough for special occasions. Once you try it, you’ll want to make it again and again.

Vegan Carrot Cake Delight (Moist & Dairy-Free)