Super Moist Vegan Carrot Cake

Vegan Carrot Cake
The Spruce
Ratings (141)
  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
217 Calories
12g Fat
27g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  • 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. 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
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  2. 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
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  3. 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
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  4. Spread your carrot cake batter evenly in your prepared baking pan.

    Spread carrot cake in pan
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  5. Bake in the pre-heated oven for 45 minutes.

    Bake carrot cake in oven
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  6. Allow your carrot cake to cool completely. 

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

    Frost carrot cake with vegan frosting
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  8. Serve and enjoy!