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.)

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. 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
  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
     The Spruce
  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
    The Spruce
  4. Spread your carrot cake batter evenly in your prepared baking pan.

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

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

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

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