Author: This is the BEST vegan carrot cake: incredibly moist, tender, warmly spiced, and topped with a thick, tangy vegan cream cheese frosting. It's made with simple pantry staples and has that classic bakery-style crumb everyone loves. Perfect for birthdays, Easter, holidays, or anytime you're craving a nostalgic slice of carrot cake.
A great carrot cake should be soft, fluffy, and super moist, with cozy spices and plenty of frosting (obviously). This version checks every box, from scratch, without eggs or dairy. The cake layers bake up tender and flavorful, and the frosting is thick, creamy, and perfectly tangy. It's the kind of cake that disappears fast, so if you're serving a crowd, you might want to snag your slice early. 😉
Why You'll Love This Vegan Carrot Cake
- Moist, tender crumb: Full-fat coconut milk + oil = that classic soft bakery-style texture.
- Perfect cozy spice: Warm cinnamon, ginger, and a hint of nutmeg and cloves (not overpowering).
- Thick vegan cream cheese frosting: Rich, tangy, and pipeable (aka everything you want).
- Choose your mix-ins: Keep it classic, add nuts, raisins, or pineapple, your preference.
Ingredients for Vegan Carrot Cake
- Flour + leaveners: All-purpose flour, baking powder, and baking soda for a fluffy rise.
- Sugars: White sugar + brown sugar for sweetness and moisture.
- Spices: Cinnamon, ginger, nutmeg, and cloves for that classic carrot cake flavor.
- Oil + coconut milk: Light oil (canola/vegetable) and full-fat coconut milk keep the cake super moist (no eggs needed).
- Carrots: Freshly grated carrots are best. Pre-shredded carrots are often dry and can make the cake less tender.
- Optional mix-ins: Chopped walnuts or pecans, raisins, and/or well-drained crushed pineapple (choose 1-2).
- Vegan cream cheese frosting: Brick-style vegan cream cheese (not tub), firm vegan butter meant for baking, powdered sugar, vanilla, and a pinch of salt.
How to Make Vegan Carrot Cake With Cream Cheese Frosting
- Mix the Dry Ingredients: Whisk the flour, sugars, baking powder, baking soda, salt, and spices in a large bowl.
- Add the Wet + Carrots: Whisk the oil, coconut milk, vinegar, and vanilla. Pour into the dry ingredients and mix just until combined. Fold in the carrots and your mix-ins.
- Bake: Divide batter between pans and bake until a toothpick comes out clean.
- Cool Completely: Let the cakes cool before frosting (warm cake = melty frosting).
- Make the Frosting: Beat cream cheese + butter until smooth, then add powdered sugar until thick and spreadable. Mix in vanilla + salt. Chill if needed to firm up.
- Assemble: Frost one layer, add the second, then frost the top and sides. Finish with chopped nuts or a dusting of cinnamon if you like.
Tips and Variations
- Use brick-style vegan cream cheese: Tub-style has more water and can make frosting runny.
- Use a firm vegan butter for frosting: A baking-style butter works best. Soft spreadable margarines can be too loose.
- Add cute decorations: Set aside a few tablespoons of frosting and tint orange + green. Pipe tiny carrot shapes on top.
- Coconut-free option: Replace the coconut milk with ½ cup thick vegan yogurt + ½ cup plant-based milk (soy or oat recommended).
- Gluten-free option: Use a high-quality 1:1 gluten-free flour blend with xanthan gum (something like Bob's Red Mill 1 to 1). The cake will be slightly more delicate, but still delicious.
Vegan Carrot Cake FAQ
Can I make this vegan carrot cake as a sheet cake?
Yes. Bake in a 9x13-inch pan and start checking for doneness around 30-40 minutes (it varies by pan/material). It's done when a toothpick inserted into the center comes out clean.
Why is my vegan cream cheese frosting runny?
Usually it's tub-style vegan cream cheese or a very soft spreadable butter. Use brick-style cream cheese, a firm baking-style vegan butter, add the powdered sugar gradually, and chill the frosting for 20-30 minutes if needed.
Do I have to peel the carrots?
I recommend it. The skins can taste a little bitter, and peeling gives you the sweetest carrot flavor and most tender texture.
Storage and Make-Ahead Tips
Store leftover vegan carrot cake covered in the refrigerator for 4 to 5 days. The cake stays incredibly moist.
To make ahead, bake the layers up to 2 days in advance and store them tightly wrapped in the fridge. You can also freeze the baked layers for up to 3 months. Thaw completely before frosting.
If you try this vegan carrot cake recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Carrot Cake with Cream Cheese Frosting
Servings: slices (makes a two layer 8-inch round cake)
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Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- ¾ cup white sugar
- ½ cup brown sugar, lightly packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ¾ cup light oil, (such as canola or vegetable)
- 1 cup full-fat coconut milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1 ¼ cups grated carrots, lightly packed
Optional mix-ins (choose 1-2):
- ½ cup chopped walnuts or pecans
- ½ cup raisins
- ½ cup drained crushed pineapple
For the Vegan Cream Cheese Frosting:
- 8 oz vegan cream cheese, (brick-style)
- ¼ cup firm vegan butter, (I used Earth Balance, see notes)
- 2 ½ - 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
For the Cake:
- Prepare the pans: Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix the wet ingredients: In a separate bowl, whisk together the oil, coconut milk, apple cider vinegar, and vanilla.
- Combine the batter: Pour the wet ingredients into the dry and mix just until combined. The batter will be thick. Fold in the grated carrots and any optional mix-ins without overmixing.
- Bake: Divide the batter between the two prepared pans and bake for 25-32 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting:
- Beat the base: Add the vegan cream cheese and vegan butter to a mixing bowl and beat until smooth and fluffy.
- Add sugar: Add powdered sugar ½ cup at a time until thick, creamy, and spreadable. Beat in the vanilla and salt. If the frosting feels too soft, chill it for 20-30 minutes to firm up.
Assemble the cake:
- Frost: Place one cake layer on your serving plate and generously frost the top. Add the second layer and frost the top and sides as desired. Finish with chopped nuts or a dusting of cinnamon if you like.
Notes
To make ahead, bake the layers up to 2 days in advance and store them (unfrosted) tightly wrapped in the fridge. You can also freeze the baked layers for up to 3 months, then thaw before frosting. Coconut-Free Substitute: Replace the 1 cup coconut milk with ½ cup thick vegan yogurt, plus ½ cup plant-based milk (soy or oat recommended). Gluten-Free Option: Only use a high-quality 1:1 gluten-free flour blend (with xanthan gum). Texture will be slightly softer and more delicate, but still good. Vegan Cream Cheese Tip: Use brick-style vegan cream cheese, not the softer tub version. Tub-style cream cheese contains more water and often leads to runny frosting. Vegan Butter Tip: Choose a firm vegan butter meant for baking. Spreadable-style margarines are too soft and won’t hold frosting structure. Frosting Decorating Tip: For a cute bakery-style finish, set aside a few tablespoons of frosting and tint it with a little orange and green food coloring. Use piping bags with small round or leaf tips to pipe tiny carrot shapes on top of the cake. It’s simple, adorable, and perfect for spring celebrations or Easter!
Dennis says
Honestly, a great recipe. I've made it twice the past month, and I'm very happy with how it turned out and just how good it tastes.
I did end up using the tub vegan cream cheese, as that is all I could find where I live (in the EU). I honestly prefer it to be a little more runny. Makes it easier to spread.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it, Dennis! 😊 Thank you for the wonderful review!!
S says
Could I make this recipe in a Bundt pan and if so, how does that change the cooking time?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great question! Yes, you can use a Bundt pan, just make sure to grease it very well and increase the bake time. I’d start checking around 45–55 minutes 🙂
Cinthya Díaz says
the perfect comfort food
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So glad you enjoyed it, Cinthya! 🙂
Jessica Yankowski says
Can I use applesauce instead of oil? Any idea also about using Sourdough discard in this somewhere??
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great questions, Jessica! You can swap some of the oil for applesauce, but it will change the texture a bit. I wouldn’t recommend sourdough discard here as it could affect the flavor and structure 🙂
Heather says
If I make this as cupcakes, do I need to adjust the bake time?
Dorane Brower says
Moist and yummy. So good I am making another one for Easter. This is a great cake!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved it, Dorane! 🙂
Karen Davis says
So incredibly moist and tasty! Made recipe as 1 loaf and 12 cupcakes - the cream cheese frosting is perfect!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Karen! I love that combo, loaf and cupcakes sounds perfect 😊 So glad you enjoyed it! Thank you for your review!!
Marilyn says
Ahhhh what brand has brick style vegan cream cheese? I’ve never seen that!
Barbara says
Marilyn, regarding store bought: found Philadelphia Plant Based Cream Cheese in tub at Walmart. Closest I’ve come to the real taste of cream cheese. Hope this helps.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooh thanks for the tip Barbara!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marilyn! I like Violife! If you can't find a block style one, try to find one that is very firm in the package so that it holds up well. 😊
Cristina says
Can I just make it in one mold?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cristina! Yes, you can make it in one pan, I recommend using a 9x13 pan and baking for about 35–45 minutes, or until a toothpick comes out clean. If using a single round pan, I would recommend halving the recipe so it fits in the pan and bakes through. Keep an eye on it!