Cake is a celebratory food for a reason and damn, this carrot cake needs to be celebrated. This vegan carrot cake recipe is THE best. Moist cake smothered in a decadent maple “buttercream” frosting, adorned with crushed walnuts and carrots. Do I have your attention now? Keep reading to get to the good stuff!
Let’s give it up for Springtime and carrot cake! My sweet tooth has been through the roof this week and no one can stop me. The time of year when carrot cake is “in season” as if that’s even a thing. I’m so excited to introduce this vegan carrot cake recipe with you. Carrot cake if my all-time favorite cake flavor and I was itching to make a vegan version of this classic.
Okay, let’s talk about the two things I love most about this recipe:
- I hate to say the word, but please don’t cringe when I say this cake is so moist. The carrots pack so much moisture you don’t even have time to miss the eggs and butter.
- Three words. VEGAN. MAPLE. FROSTING. Maple is THE sweetener of choice for me and lucky for me, and you, the maple flavor is perfect with the spicy, aromatic flavors from the carrot cake. Trust me on this one. You need to try this frosting!
The frosting/cake combo is the best marriage and I’m so into it. Plus, we can count this as a serving of vegetables right? If eating cake for your vegetables is your thing (as it should be), you’re going to be ALL OVER this recipe.
Do you ever look at some desserts and you just admire how beautiful it is? Let alone how it might taste? Cake is that food for me. I see all the craft and finesse in making a beautiful cake and it shows how amazing food can look.
Make this vegan carrot cake for Easter or Mother’s Day brunch. Every year my mom would make carrot cake for my birthday and perhaps you should start that tradition too!
Now that I still got your attention, let’s move on to this delicious recipe, shall we?
If you tried this vegan carrot cake, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Vegan Carrot Cake
This vegan version of the classic carrot cake is the perfect plant-based dessert! Spicy, aromatic carrot cake smothered in a maple "buttercream frosting and adorned with crushed walnuts and carrots. You don't want to skip out on this delicious vegan dessert recipe.
For the Cake:
- 4 flax eggs (4 Tablespoons ground flax seed + 10 Tablespoons water)
- 1 cup cane sugar
- 1/2 cup coconut sugar or brown sugar
- 1 cup melted coconut oil
- 2 teaspoon pure vanilla extract
- 1 cup unsweetened vanilla almond milk
- 1 cup pecans chopped
- 2 packed cups grated carrots (about 2 medium carrots)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
For the frosting:
- 3 cups powdered sugar
- 3 Tablespoons vegan butter (I use Earth Balance)
- 2 - 3 Tablespoons unsweetened vanilla almond milk
- 1 teaspoon pure vanilla extract
- 1 Tablespoon maple syrup
Preheat oven to 350 degrees Fahrenheit
Make flax eggs by combining ground flax and water. Stir well and place in the fridge to set. They should be a thick egg-like consistency when ready.
In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, mix cane sugar, brown sugar, coconut oil, vanilla, flax eggs and almond milk.
Add flour mixture to wet ingredients and stir until well combined.
Fold in carrots and chopped pecans
Pour into 9-inch cake pan and bake for 25 minutes. Test to see if done by sticking a toothpick in the center and seeing if it comes out clean. Let cool before frosting cake.
When the cake is baking, prepare the frosting. In a mixing bowl, beat butter and sugar together with an electric hand mixer.
Add almond milk 1 Tablespoon at a time until it is a frosting like consistency.
Stir in vanilla extract and maple syrup
When cakes are completely cooled, frost top of one lightly and place the second cake on top.
Use the remaining frosting to frost the top of the second cake.
Decorate with extra shredded carrots and chopped pecans.
This recipe can easily be halved for one 8 inch cake.
Frosting recipe was loosely adapted from Loving It Vegan
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