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Vegan Carrot Cake with Cream Cheese Frosting Recipe

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4.3 from 9 reviews

A moist and flavorful vegan carrot cake that no one will guess is dairy-free or egg-free. This simple recipe uses a flax egg for binding, warm spices like cinnamon and nutmeg, and is sweetened naturally with applesauce, cane sugar, and maple syrup. Topped with a creamy vegan cream cheese frosting, it’s perfect for any occasion and easy to prepare in under an hour.

Ingredients

Cake Ingredients

  • 1 flax egg (1 tbsp ground flaxseed, 3 tbsp water)
  • 2 cups white all-purpose flour (spooned and leveled)
  • 2 tsp baking soda
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  • ½ cup unsweetened applesauce
  • ½ cup vegetable oil
  • ¾ cup cane sugar
  • ¼ cup maple syrup
  • 1 ½ tsp pure vanilla extract
  • 2 ½ cups grated carrot (lightly spooned, not packed)

Frosting Ingredients

  • ½ cup vegan butter (cool, room temperature)
  • 8 oz vegan cream cheese (cool, room temperature)
  • 2 to 4 cups powdered sugar (adjust sweetness and texture as desired)

Instructions

  1. Prepare the Cake Pans: Preheat oven to 350°F (175°C). Butter and flour two 8-inch round cake pans. If your pans differ in size, watch baking times closely.
  2. Make the Flax Egg: In a large bowl, combine 1 tablespoon ground flaxseed and 3 tablespoons water. Let it thicken for 5 minutes while preparing dry ingredients.
  3. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Peel and grate carrots if not done yet.
  4. Combine Wet Ingredients: After flax egg thickens, whisk in applesauce, vegetable oil, cane sugar, maple syrup, and vanilla extract until evenly mixed.
  5. Mix Batter: Add wet ingredients to dry ingredients and gently mix until no flour remains. Fold in grated carrots carefully, then divide batter evenly between prepared pans, spreading to an even layer.
  6. Bake: Bake for 22-27 minutes, testing doneness with a toothpick inserted in the center. Remove at around 25 minutes or when clean.
  7. Cool Cakes: Let cakes cool in pans for 10-15 minutes. Then invert onto wire racks and cool completely before frosting.
  8. Prepare Frosting: Using a stand mixer with paddle attachment or electric hand mixer, beat vegan butter on medium speed until light and smooth. Add cream cheese and beat until combined.
  9. Add Sugar: Gradually add powdered sugar in ¼ to ½ cup increments, beating on medium speed and scraping bowl sides as needed, until desired sweetness and texture are reached.
  10. Chill Frosting: Refrigerate frosting until firm and cold to make spreading easier and maintain structure.
  11. Assemble Cake: Spread frosting on one cooled cake layer, top with second layer, and frost the top. Optionally frost the sides or pipe decorations. Refrigerate leftovers for 2-3 days or freeze for longer storage.
  12. Garnish: Optionally garnish with toasted chopped walnuts, pecans, or toasted coconut for added texture and flavor. Toast nuts or coconut in a dry skillet until fragrant but not burnt.
  13. Storage: Keep leftovers refrigerated up to 3 days for best quality.

Notes

  • Spoon and level flour to avoid a dense texture caused by too much flour.
  • Vegan butter should be soft but not melted for best frosting consistency.
  • Adjust powdered sugar in frosting to preference; more sugar gives firmer, sweeter frosting.
  • Flax egg takes about 5 minutes to thicken and acts as an egg substitute in the cake.
  • For garnishes, always toast nuts or coconut to enhance flavor.
  • Use room temperature ingredients for smoother frosting and better mixing.
  • If using different cake pan sizes, monitor baking time to prevent under- or over-baking.

Find it online: https://bitezly.com/vegan-carrot-cake-with-cream-cheese-frosting-recipe/