Makes 1 9-by-13-inch sheet cake or 9-inch round cake

Photo By VK Rees

This is a vegan carrot cake that checks every box: moist, warmly spiced, and packed with shredded carrots, walnuts, and raisins. Olive oil gives the cake a surprisingly buttery flavor without making it heavy, and the mix of cinnamon, ginger, and nutmeg will give you a whole new outlook on life as it bakes away filling the kitchen with its lovely aromas. If you are team raisins and nuts, this is the carrot cake for you! If not, well, just leave them out and bask in your pure simplicity – but note the cake won’t rise as high. 

The frosting is thick, lemony, and just sweet enough. You don’t need vegan butter or cream cheese. Coconut oil, powdered sugar, lemon, a splash of nondairy milk, and vanilla come together into a fluffy, tangy frosting that lets the cake really shine. The lemon and the ginger together? Come on, there’s nothing better. 

Oh, and a note about the frosting: to get it fluffy, you mix it once, let it set in the fridge, then beat it again with a hand mixer. It’s a miracle of modern science.

I recommend shredding the carrots on a box grater to get them short and thin rather than shredded. That is the secret to great carrot cake texture! Shhhh.

Make it as a sheet cake when you need something easy for a crowd, or go full layer cake when you want to show off. 

This recipe is from The Superfun Times Vegan Holiday Cookbook! What a great cookbook.

VEGAN CARROT CAKE FAQ

Can I make this carrot cake gluten-free? Yes. Use a 1-to-1 gluten-free flour blend. I like to add an extra tablespoon or two flour when converting to gluten-free, but with all the carrots, walnuts, and raisins in there, the texture holds up well. 

Can I leave out the raisins or walnuts? Yes to both. Leave them out and bask in your pure simplicity. Just know the cake won’t rise quite as high without them adding bulk to the batter. You can also swap raisins for dried cranberries or dates, or swap walnuts for pecans.

Can I use a different oil? Refined coconut oil (melted and cooled) or any neutral vegetable oil (safflower, canola) all work. The olive oil gives it a buttery quality but it’s not the only way to go.

What if I want to make it oil free? It will have a more muffin-like texture, but replace the olive oil with unsweetened apple sauce. Obviously, the frosting won’t work, so just make them muffins or snack cakes, yum! 

Can I make this ahead of time? Yes, and you should. The cake actually gets more moist as it sits. It keeps well for 3 to 4 days in the fridge, frosted and covered. You can also bake the layers ahead and freeze them unfrosted for up to a month, then thaw and frost when ready.

How do I know when the cake is done? A knife or toothpick inserted in the center should come out clean. The edges will pull away from the pan slightly. Can I make cupcakes or muffins instead? Yes. Fill cupcake liners about two-thirds full and bake at 350°F for 20 to 22 minutes. This recipe makes about 18 cupcakes.

Vegan Classic Carrot Cake

Classic Carrot Cake With Lemon Frosting

Classic vegan carrot cake packed with shredded carrots, walnuts, raisins, and warm spices, topped with a fluffy, tangy lemon frosting made with coconut oil. Moist, tender, and perfect as a sheet cake or layer cake.
5 from 3 votes
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Course Dessert
Cuisine American
Servings 1 9×13 sheet cake or 9-inch round cake

Ingredients
  

For the cake:

  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened almond milk or your favorite nondairy milk
  • 2 tablespoons ground flaxseed
  • 1 1/2 cups granulated sugar
  • 1/2 cup olive oil
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 3 cups shredded carrots
  • 1 cup coarsely chopped walnuts 1 cup raisins

For the frosting:

  • 3 cups powdered sugar
  • 1/2 cup refined coconut oil melted and cooled
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsweetened vegan milk
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 3 tablespoons shredded coconut or chopped walnuts for garnish

Instructions
 

Make the cake:

  • Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking pan or two 9-inch round baking pans.
  • Sift the flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a mixing bowl.
  • In another large mixing bowl, beat together the milk and flaxseed until smooth. Beat in the sugar, olive oil, applesauce, and vanilla until well combined.
  • Add the dry ingredients to the wet ingredients and mix until no large lumps remain. Fold in the carrots, walnuts, and raisins.
  • Pour the batter into the prepared pan(s) and bake until a knife inserted in the middle comes out clean, 40 to 45 minutes for a sheet cake or 32 to 35 minutes for round cake pans. Transfer to a cooling rack to cool completely before frosting.

Make the frosting:

  • In a medium mixing bowl, blend the powdered sugar, melted coconut oil, lemon juice, milk, vanilla, and salt with a hand mixer on low speed until incorporated. Turn the mixer to medium-high speed and continue to blend until smooth. Refrigerate for 30 minutes.
  • Whip the chilled frosting on medium-high speed until light and fluffy.

Frost the cake:

  • For a sheet cake: Using a spatula or spoon, spread the frosting over the cake. Sprinkle with the coconut or walnuts. Cut into squares and serve.
  • For a layer cake: Using a spatula or spoon, frost the top of one cake with half of the frosting. Place the second cake on top and frost the top with the rest of the frosting. Sprinkle with the coconut or walnuts. Cut into wedges and serve.
Keyword Cake
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