Vegan Carrot Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft and fluffy vegan carrot cake with warm spices like cinnamon and ginger, topped with vegan cream cheese frosting. It delivers classic cake flavor and texture without eggs or dairy. Perfect for spring celebrations or anytime you want a satisfying dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2½ cups (300g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
- ¾ cup (150g) granulated sugar
- ¾ cup (157g) light brown sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots (280g)
- ¾ cup optional mix-ins: shredded coconut, chopped walnuts, raisins
- 4 ounces vegan cream cheese, softened
- 1/4 cup (1/2 stick) vegan butter, softened
- 2 cups (240g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 1h 5m
- Sodium
- 478mg
- Total sugar
- 72g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 323mg
- Calcium
- 86mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 478MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.