This vegan carrot cake is moist, sweet and packed with spices and freshly grated carrot. It's easy to make and pairs perfectly with our homemade healthy vegan frosting! Oil-free and lower in fat than classic carrot cake, this recipe also incorporates oat flour for a rustic yet tender texture. You'll love the way this vegan carrot cake strikes the perfect balance of healthier ingredients and rich, decadent flavor!
Everyone loves carrot cake, right? The moist and rustic texture and the way tangy cream cheese frosting contrasts with the warming spices. It was one of my favorite cakes prior to going vegan, but for some reason I've delayed created my own recipe.
Because here's the catch.... there are so many different ways to approach a vegan carrot cake recipe!
As far as desserts go, cake is nearest and dearest to my heart. It's festive and special and usually only makes an appearance a few times a year.
This is why I usually prefer more decadent, classic cakes - see my vegan birthday cake, strawberry cake, and bourbon spice apple cake as evidence!
But this time I wanted to lean in a healthy-ish direction. Yes, it still contains regular sugar and flour, in part because I wanted to use common ingredients that are easy to find. But most importantly, the cake needed to taste amazing!
Even so, it still has less refined-sugar and flour than most carrot cake recipes. It's also oil-free and features whole-grain oat flour.
Jump to:
Why You'll Love It
- It's versatile. I tested it in both 8-inch and 9-inch round pans. It really just depends on whether you want thick or thin layers and/or the type of pan(s) you have on hand. An 8x8 square pan also works! Divide the ingredient amounts in half to make a single layer snack cake.
- The frosting is a game-changer! No butter, cashews, coconut, or oil, yet it's perfectly rich and creamy. Seriously, the frosting takes this cake up a few notches, so don't skip it!
- Flavor and texture. Replacing oil with vegan yogurt and applesauce means this cake is lower in fat and calories than most vegan carrot cakes, while still creating a rich and dense texture.
- Make it ahead and the flavor is even better!
This carrot cake is dense and generously spiced, and each bite tastes lush and decadent!
Ingredients
Note that the amounts and full instructions can be found in the recipe card below.
- oat flour - either store-bought or homemade, finely ground oat flour adds fiber and lends a satisfying texture.
- all purpose flour - during recipe testing we found that the oil-free batter benefitted from the combination of the two flours. Using mostly oat flour created a crumbly and dense cake. Balancing it with all-purpose flour lightens the cake and helps with binding.
- spices - you'll need ground cinnamon, ginger, cloves and nutmeg.
- baking powder and soda - since our cake is eggless, these serve as our leavening agents.
- plain non-dairy yogurt - this works together with the applesauce to replace the oil usually found in carrot cake. I used cashew yogurt. Almond or soy yogurts should be fine, too.
- unsweetened applesauce - this adds moisture and improves the texture in the absence of eggs and oil. Substitute oil, if you'd like, or a blend of the two.
- maple syrup - also adds moisture, sweetness and lovely flavor to complement the spices.
- organic cane sugar - Sugar is important for the overall moisture and texture of the cake. Look for organic cane sugar or sugar labeled as vegan to make sure it hasn't been processed using bone char (animal bones).
- lemon juice - acids reacts with the baking soda and help the cakes rise. Feel free to sub 1.5 teaspoons white or apple cider vinegar.
- carrots - I like to grate them by hand using a standard box grater.
Instructions
Prep is pretty simple! Just be sure to prepare the frosting in advance.
When you're ready to bake the cakes, line the bottom of the pans with parchment paper, and preheat the oven to 350°F (176°C).
Sift the dry ingredients into a mixing bowl and whisk well. Combine the wet ingredients in a separate bowl, and peel and grate the carrots.
Combine the wet and dry ingredients, and stir just until there's no dry flour. Fold in the shredded carrot and chopped nuts, if using.
The batter will be fairly thick and fluffy. Divide it evenly among the pans and gently smooth the surface.
Bake 9-inch cakes for 33 - 35 minutes and 8-inch cakes for 36 - 39 minutes.
They are done when the center lightly bounces back when pressed or a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then flip out onto a cooling rack and remove the parchment.
Once the cakes are cool, place one layer on a serving plate and evenly spread about 1 cup of frosting on top. Place and frost the 2nd layer. If desired, sprinkle chopped nuts on top for decoration. Keep the cake chilled until ready to serve.
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Subs and Variations
- gluten-free - A gluten-free flour blend like King Arthur's Measure for Measure should work, but I haven't had a chance to test it yet (getting this one right took so many test batches that we actually need a break from carrot cake). If you try it let us know in the comments below!
- with nuts - Since the frosting is made from almond flour, I usually don't include nuts in the batter, but we do love the texture they add. Chopped pecans or walnuts are perfect. Lightly toast them first for even more nutty flavor.
- raisins or coconut - If you're a fan of raisins or dried coconut in your carrot cakes, feel free to fold these in along with the shredded carrot.
Yield and Pan Size
As written the recipe makes a 2-layer cake. Choose between 8-inch round, 9-inch round, or 8x8 square pans.
- 8-inch round pans produce a cake with extra thick layers like you see in the photos. If using my oil-free frosting recipe, you might have a small amount of frosting leftover. I use Fat Daddio cake pans with 3-inch sides.
- 9-inch round pans and 8-inch square pans hold the same volume and will result in slightly shorter cakes, which is probably better here, in my opinion. Since there is more surface area and the cakes are thinner, these bake a few minutes more quickly, too.
- Divide everything by 2 for a casual, single-layer snack cake.
So it really just depends on what shape/height cake you want and your ideal frosting-to-cake ratio!
For the cakes you'll also need mixing bowls, measuring cups and spoons, and ideally, a kitchen scale for accuracy.
Can I make it in advance?
Absolutely! Once the cakes are completely cool, wrap each layer individually with a double layer of plastic wrap to make sure they stay moist, and refrigerate for up to 2 days.
The frosting can also be made up to 3 days in advance and stored in the refrigerator. This cake holds up beautifully and tastes even better when frosted the day before. Just make sure you have space in the fridge, as it should be kept chilled.
To freeze unfrosted cake layers, after wrapping in plastic wrap place in a freezer bag or other airtight freezer-safe container. Freeze for up to 1 month, then thaw in the refrigerator.
Can I make cupcakes?
Yes, the amount of batter needed for 12 cupcakes is equal to the batter in one 9-inch round cake. So for one dozen cupcakes you can divide the ingredient amounts by 2.
Bake the cupcakes at 350°F for 21 to 24 minutes. Use the toothpick test and lightly press with a finger to determine when they're done.
Top Tips
- Peel the carrots before grating. The outside is very bitter so always peel them for the sweetest, best flavor.
- Use a kitchen scale to weigh the flours. If you don't own a scale use the whisk-and-fluff method described in the recipe notes. Otherwise, it's easy to scoop too much flour and end up with a dry cake.
- Sift the flour, spices, baking powder and soda to avoid clumps.
- Work quickly once the wet and dry ingredients have been combined to take advantage of the reaction between the lemon juice and baking soda.
- To test for doneness, lightly press the center of the cakes with a finger. If it bounces back slightly the cakes are done. You can also insert a tooth pick in the center, and if it comes out clean or with a few crumbs, the cakes are done.
- Let the cakes cool completely before frosting.
For more help be sure to check out my Top 12 Vegan Baking Tips!
More Vegan Cake Recipes
I hope you enjoy this healthier carrot cake as much as we do. If you try the recipe be sure to comment below and let us know!
Recipe
Healthy-ish Vegan Carrot Cake
Equipment
- 2 9-inch cake pans - or 8-inch for extra thick layers (as pictured)
Ingredients
Dry ingredients:
- 1½ cups fine oat flour - see Notes re: measurements
- 1½ cups all purpose flour
- 4 teaspoons cinnamon
- 2 teaspoons ground ginger
- scant ½ teaspoon ground cloves
- scant ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon fine sea salt
Wet ingredients:
- 1½ cups thick non-dairy yogurt, plain - I used cashew yogurt
- ⅔ cup applesauce - or 6 tablespoon neutral oil
- 1 cup sugar
- ½ cup maple syrup
- 1 tablespoon fresh lemon juice
- 2½ teaspoons vanilla extract
Additions/decoration:
- 2 cups freshly grated carrot, lightly packed - peel before grating; about 4 med. carrots
- ½ cup chopped pecans or walnuts, optional - plus more for decoration
- 1 batch homemade vegan cream cheese frosting - or other frosting; tap for recipe
Instructions
- If using my homemade frosting, prepare it first, preferably the day before, so it has plenty of time to chill.
- Arrange an oven rack so that the cakes will be in the center of the oven and preheat it to 350°F (176°C). Place a circle of parchment paper in the bottom of each pan (no need to oil or flour).
- Sift the dry ingredients into a large mixing bowl, then whisk to combine.
- In a separate bowl, whisk together the wet ingredients.
- Combine wet and dry, and stir just until combined. The batter will be thick and fluffy. Fold in the carrots and chopped nuts, if using. Divide the batter equally among the pans, and use a spatula to smooth the surface. Bake 9-inch cakes for 33-35 minutes and 8-inch cakes for 36-39 minutes.
- The cakes are done when the center lightly bounces back when pressed. A toothpick inserted in the center should come out clean or with a few crumbs. Let the cakes cool in the pans for 10 minutes, then flip out onto a cooling rack and remove the parchment.
- Once the cakes are cool, place one layer on a serving plate and evenly spread about 1 cup of frosting on top. Place and frost the 2nd layer. If desired, sprinkle chopped nuts on top for decoration. Keep the cake refrigerated until ready to serve.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Jen
Delicious! I made this last weekend for my birthday. I wrapped and packed the cake layers along with the almond flour frosting and took them out of town with me, where my 9 year old granddaughter frosted and decorated the cake . I reduced the sugar in the cake (1/3 c. sugar and 1/3 c. erythritol). Everyone loved the cake. The frosting was a little thick, maybe next time I'll add a little more soy milk. Thanks for all your wonderful recipes.
Susan
Do you have the measurements to weigh the flours for this recipe?
Lori Rasmussen
Hi Susan - Yes, if you tap on "Metric" above the ingredients it will display the weight in grams.
Susan L.
Any substitutions for the yogurt? I have all the ingredients at home to make this...but not the yogurt... 🙃
Lori Rasmussen
Unfortunately, not that I've tested, so it would really just be a guess. You need something that contains some fat and not much liquid, like nut butter mixed with some mashed banana or additional applesauce, plus a little bit of non-dairy milk, maybe? I would hate for it to not work out for you. Definitely try a single layer if you do! 😀