Best Vegan Carrot Cake

Perfectly spiced and so easy to make, this cake is moist, dense, and topped with an amazing vegan cream cheese frosting made from cashews. Perfect for your Easter menu or anytime dessert, this vegan cake is completely oil-free, dairy-free, & absolutely delicious!

Ingredients You'll Need

– flax eggs  – whole wheat pastry flour – pumpkin pie spice – baking powder – baking soda – salt – non-dairy milk – apple cider vinegar – vanilla extract – dark brown sugar – maple syrup – shredded carrots – crushed pineapple – unsweetened applesauce – chopped walnuts – cup raisins

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Best Vegan Carrot Cake

YIELD

12 slices

TYPE

Vegan

TIME

55 minutes

LEVEL

Easy

Dry Ingredients

1

To a large bowl add the flour, pumpkin pie spice, baking powder, baking soda, and salt and whisk everything together.

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Wet Ingredients

2

Mix the non-dairy milk, apple cider vinegar, vanilla extract, sugar, and maple syrup together. Then add the shredded carrots, pineapple, applesauce, walnuts, raisins, and wet ingredients to the dry ingredients.

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Mix

3

Gently mix everything together until everything is just combined and forms a thick cake batter.

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Fill Cake Pan(s)

4

Spoon the batter evenly into your prepared pan(s).

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Bake

5

Bake for 35-40 minutes or until the top is deep golden brown and a toothpick or knife inserted into the center comes out clean. Remove and let the cakes completely cool!

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Frost

6

Once the cake has completely cooled you may frost the cake however you desire.

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Enjoy!

7

This vegan carrot cake is amazing and my absolute favorite dessert. It uses simple ingredients, one bowl, and is so freaking moist.

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Best Vegan Carrot Cake

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