The Best Vegan Carrot Cake (Soft, Spiced & Perfectly Moist)
This vegan carrot cake is soft, perfectly spiced, and incredibly moist—everything a great carrot cake should be, without eggs or dairy. It’s simple to make, uses pantry-friendly ingredients, and bakes up with a tender crumb and rich flavor that rivals any traditional version.
Whether you’re making vegan carrot cake for a spring gathering, a birthday, or just because — this is a reliable, go-to recipe you’ll come back to again and again.
Why You’ll Love This Recipe
- Soft, moist texture with a tender crumb
- Warm spices that aren’t overpowering
- Easy, one-bowl method
- Made with simple, accessible ingredients
- Perfect for layering, sheet cake, or cupcakes
Vegan Carrot Cake Ingredient Highlights
These key ingredients make this carrot cake especially soft, flavorful, and reliable:
- Freshly grated carrots – The foundation of the cake’s moisture and texture. Finely grated carrots melt into the batter as it bakes, creating a soft, tender crumb.
- Neutral oil – Keeps the cake moist for days and gives it that classic carrot cake richness without overpowering flavor.
- Warm spices – A blend of cinnamon and ginger adds depth and balance without being too strong.
- Plant milk + apple cider vinegar – This combination creates a dairy-free “buttermilk,” helping the cake rise well and stay soft.
- Raisins – Add natural sweetness and little bursts of moisture throughout the cake.
- Vegan Yogurt – Enhances moisture and creates a tender crumb.
- Vegan cream cheese – The base of a smooth, tangy frosting that complements the sweetness of the cake.
- Chopped nuts (for the exterior) – Pressed onto the outside after frosting for a light crunch and a clean, bakery-style finish.
How to Prep Carrots for the Best Texture
For the best carrot cake, how you grate your carrots matters more than you might think.
Use a box grater on the medium side rather than a food processor. Hand-grated carrots are softer and release moisture more evenly into the batter, which gives the cake its signature tender, moist crumb. A food processor tends to create thicker, drier shreds that don’t fully soften as the cake bakes, which can lead to a slightly coarse texture.
Take the extra few minutes to grate them by hand—it makes a noticeable difference in the final result.
Vegan Carrot Cake with Raisins & Nuts
This version includes the classic addition of raisins folded into the batter for little pockets of natural sweetness throughout the cake. If you’re not a fan, the raisins can be omitted. But they blend beautifully into the crumb and add moisture without overpowering the flavor.
Instead of mixing nuts into the batter, they’re pressed onto the outside of the frosted cake. This keeps the interior soft and moist, while adding a light crunch and a clean, bakery-style finish to the exterior.
To decorate, gently press toasted, chopped walnuts or pecans into the sides of the frosted cake, or sprinkle them over the top for a simple, polished look.
Tips for Success
- Hand grate the carrots for the best texture
- Do not overmix the batter to keep the cake tender
- Use neutral oil for moisture and a classic crumb
- Cool the cake completely before frosting to prevent melting
Vegan Carrot Cake Variations
- Add ½ cup shredded coconut
- Swap walnuts for pecans
- Add orange zest for a brighter flavor
- Make cupcakes (bake 20–24 minutes)
How to Make Vegan Carrot Cake
To make vegan carrot cake, start by whisking together the dry ingredients in a medium bowl. In a large bowl, combine the wet ingredients, then pour the dry mix into the wet and mix until just combined. Fold in finely grated carrots and raisins, then pour the batter into a prepared pans and bake until set. Once completely cooled, frost with vegan cream cheese frosting and finish with chopped nuts pressed into the outside of the cake.
The Best Vegan Carrot Cake (Moist, Easy & Bakery-Style)
Ingredients
Carrot Cake:
- 300g (2 ½ c) All Purpose Flour
- 4g (1 ½ tsp) Cinnamon
- 2g (1 tsp) Ginger ground
- 10g (2 tsp) Baking Powder
- 6g (1 tsp) Baking Soda
- 6g (1 tsp) Salt
- 185g (1 c) Light Brown Sugar
- 200g (1 c) Vegan Granulated Sugar
- 130g (⅔ c) Canola Oil
- 230g (1 c) Vegan Yogurt plain and unsweetened
- 125g (½ c) Almond or Soy Milk
- 5g (1 tsp) Apple Cider Vinegar
- 14g (1 Tbs) Vanilla Extract
- 300g (3 c) Carrots (about 5 carrots) hand grated
- 130g (¾ c) Raisins
Vegan Cream Cheese Frosting:
- 142g (5 oz) (10 Tbs) Vegan Butter block style
- 150g (5 oz) (10 Tbs) Vegan Cream Cheese i use tofutti brand
- 600g (5 c) Powdered Sugar sifted
- 7g (1 ½ tsp) Vanilla Extract
Topping:
- 105g (1 c) Pecans or Walnuts (optional) toasted and chopped
Instructions
- Preheat oven to 350℉. Line two 8" or 9" cake pans with parchment circles and spray the pans.
- Make the vegan buttermilk in a large bowl: whisk together the vegan milk + apple cider vinegar. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, ginger, baking powder, baking soda and salt.
- Add the brown sugar, granulated sugar, canola oil, vegan yogurt and vanilla extract to the large bowl with the vegan buttermilk mixture. Whisk ingredients together.
- Combine the flour mixture into the large bowl with the wet ingredients. Gently folding with a spatula. Before completely folding in the last of the flour mixture, add in the carrots and raisins. Fold until just combined, careful not to overmix the cake batter. Overmixing leads to a gummy texture.
- Pour the cake batter evenly between the two prepared cake pans. Bake for 35-40 minutes. A tester should come out clean. Cool in pans for 20 minutes before turning out onto a rack to cool completely.
Vegan Cream Cheese Frosting
- In a stand mixer with the paddle attachment or bowl with a hand mixer, cream the vegan butter until its smooth, about 30 sec – 1 minute.
- Add in the vegan cream cheese and combine on med speed, just until incorporated.
- Set the mixer to low and add powdered sugar in 1 cup at a time. Then add in the vanilla extract and mix until creamy and smooth.
Assembly
- Once cakes are completely cooled, it's ready to frost. Set one layer on a serving dish or cake plate. Scoop about 1 cup of frosting and spread evenly. Top with the second layer, frosting the top and sides with an offset spatula.
- Press the sides of the cake with chopped nuts for crunch and extra flavor. Make sure to do this before refrigerating the cake — or the nuts won't stick. If decorating, reserve some frosting for piping and decorate with swirls or little carrots.
- Keep stored in the refrigerator, up to 5 days. For serving, cut slices and bring to room temperature for the best texture (about 15 minutes).
Storage
Store the carrot cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days if frosted. If chilled, let it sit at room temperature for about 20-30 minutes before serving for the best texture and flavor. You can also freeze cake layers tightly wrapped for up to 2 months; thaw overnight in the refrigerator before frosting and serving.
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