Super Moist Vegan Carrot Cake

Vegan Carrot Cake
The Spruce
Ratings (142)
  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
217 Calories
12g Fat
27g Carbs
3g Protein
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Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 217
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 442mg 19%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 11%
Protein 3g
Calcium 98mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This super easy vegan carrot cake is made with cinnamon applesauce to keep it nice and moist, which means that you don't need an egg-replacer or an egg substitute at all. While this does keep it simple and makes it virtually foolproof (and a great vegan cake recipe for new vegans or anyone new to baking to try), it also means that this carrot cake isn't super light and fluffy. But that's ok - it's carrot cake, after all, and not angel food cake (which is supposed to be light and fluffy!). 

Frost your homemade vegan carrot cake with a traditional vegan cream cheese frosting. Or, you might also want to try this recipe for a vegan lemon frosting which would also go nicely with this carrot cake.

Ingredients

  • 1/4 cup cinnamon applesauce (plain applesauce is fine too, of course, but the cinnamon adds just a touch of extra deliciousness!)
  • 1 tsp. vanilla
  • 1/2 cup vegan margarine (softened)
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 cup sugar
  • 1 1/4 cups flour
  • 1/4 cup soy milk
  • 1 cup carrots (grated)
  • Optional: 1 cup walnuts (chopped)

Steps to Make It

  1. Gather the ingredients.

    Super moist vegan carrot cake ingredients
    The Spruce
  2. Pre-heat your oven to 325 F. Grease and lightly flour a 9-inch square baking pan (you can also use sugar in place of the flour, or a combination of the two if you'd like). 

    Grease baking pan for carrot cake
     The Spruce
  3. In a large bowl or using a mixer, combine the applesauce, vanilla, vegan margarine, salt, baking powder, cinnamon, sugar, flour and soy milk until well mixed.

    Add ingredients for carrot cake in bowl
     The Spruce
  4. Add the carrots and walnuts, gently folding them in to combine well. I personally prefer a carrot cake without walnuts, so I leave them out (and sprinkle them on top of the frosting, rather than in the cake), but I find that most other people actually prefer the walnuts. They're optional - up to you. 

    Gently add carrots and walnuts to mixture
    The Spruce
  5. Spread your carrot cake batter evenly in your prepared baking pan.

    Spread carrot cake in pan
     The Spruce
  6. Bake in the pre-heated oven for 45 minutes.

    Bake carrot cake in oven
     The Spruce
  7. Allow your carrot cake to cool completely. 

    Cool the carrot cake
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  8. Frost your vegan carrot cake with a vegan cream cheese frosting.

    Frost carrot cake with vegan frosting
     The Spruce
  9. Serve and enjoy!