This post may contain affiliate links, view our disclaimer for details.
As far as layer cakes go, carrot cake is definitely in my top three. I’ve made it for my birthday more than once, and it’s become a yearly Spring tradition around Easter. This version is everything I want in a vegan carrot cake: super moist (but not soggy), warmly spiced, and packed with lots of freshly shredded carrots.
You can keep it simple or load it up with mix-ins like chopped walnuts, raisins, and coconut flakes—it’s flexible and foolproof. If you’re on a spring baking kick, you might also love my vegan lemon loaf or strawberry layer cake—both are bright, fresh, and perfect for this time of year.
Emily’s Recipe Notes:
- Flavor: Warmly spiced, sweet, and carrot-forward with a subtle nutty flavor from the walnuts.
- Texture: Moist and fluffy with a tender crumb.
- Difficulty: Easy to make in one bowl.
- Time: 15 minutes of prep, 45 minutes to bake.
Why We Love this Carrot Cake Recipe:
The entire cake comes together in one bowl with no fussy steps, and it’s topped with a creamy, not-too-sweet vegan cream cheese frosting that balances the spice and sweetness just right. After over a dozen tests in my kitchen, I can confidently say this is the best vegan carrot cake recipe I’ve ever made. It’s completely eggless and dairy free, but no one would guess it’s vegan—just that it’s really, really good.
Watch How to Make It:
Ingredients
Ingredient Highlights & Some Substitutions
Carrots
Like with my vegan carrot muffins, finely shredded fresh carrots give the cake its signature flavor, moisture, and color. I recommend using the small holes on a box grater or the grater attachment of a food processor.
Dairy-Free Yogurt
I used Forager’s Unsweetened Vanilla Bean Yogurt, but any thick, unsweetened plant-based yogurt should work. This ingredient acts as an egg substitute—it adds moisture, helps bind the batter, and creates a tender texture. I definitely prefer vegan yogurt over flax eggs or apple sauce for a fluffy, tender layer cake like this one. (You can read more about how yogurt works as a vegan egg replacer in this post.)
Oil
Canola oil or vegetable oil both work well here and are key for that ultra-moist crumb. Oil stays liquid at room temperature, unlike melted vegan butter, which solidifies and can create a firmer, denser texture. You can also use refined melted coconut oil, but like vegan butter it does solidify at room temp so it will affect the texture slightly.
Light Brown & Granulated White Sugar
This mix gives the cake the best balance of sweetness and moisture. The brown sugar adds a light caramel flavor and helps keep the crumb extra soft and rich.
Soy Milk (or Other Dairy-free Milk)
A splash of plant milk helps thin the batter and contributes to the fluffy, cake-like texture. I usually use soy milk for its higher protein content (which helps structure), but oat milk or almond milk also work just fine.
Spices
I went with a cozy blend of cinnamon, ground ginger, and clove. After a few rounds of testing, I skipped the nutmeg—it added a slightly sharp flavor that didn’t play as well with the carrots. The final blend enhances the natural sweetness of the carrots without overpowering the cake or turning it into a spice cake.
Baking Powder & Soda
Both leavening agents work together to help the cake rise. The baking soda reacts with the acid in the yogurt and brown sugar, giving the cake a fluffy, tender crumb (no apple cider vinegar needed!).
Walnuts, Raisins & Coconut (Mix-ins)
These are my go-to add-ins for extra flavor and texture. I recommend chopping the walnuts finely so they distribute evenly without making the crumb feel chunky. Pecans are a great sub, and golden raisins would be lovely too. If you’re not into mix-ins, you can definitely leave them out—the cake still turns out great!
Helpful Equipment
- 8″ or 9″ round cake pans – This recipe works well in either size. I usually go with 8″ for slightly taller layers.
- Parchment paper – Lining the bottoms of your pans helps prevent sticking and makes it easier to remove the cakes cleanly.
- Large mixing bowl – Since this is a one-bowl recipe, you’ll want a bowl big enough to mix everything without making a mess.
- Box grater or food processor – For finely shredding the carrots. A box grater works great, but I prefer using my food processor’s grater attachment and then pulsing the shreds to break them down even more.
Step By Step Guide
Finely shred the carrots using a box grater or food processor.
Whisk together the sugar and oil in a large bowl, then add the rest of the wet ingredients.
Add the dry ingredients right on top of the wet mixture.
Mix until just combined using a spatula or whisk—don’t overmix!
Add The Carrots & Mix-Ins
Fold in the grated carrots until evenly distributed.
Stir in any mix-ins like walnuts, raisins, or shredded coconut.
Pour the batter into prepared pans and smooth the tops if needed.
Bake at 350°F until springy to the touch and a toothpick comes out clean. Let cool in the pans for about 1 minute, then run a knife around the edges.
Cool The Cakes & Frost!
Transfer cakes to a wire cooling rack and let cool completely before frosting.
Make the vegan cream cheese frosting and frost between the layers, then cover the whole cake.
Frosting, Decorating & Serving
I recommend using my vegan cream cheese frosting recipe for this carrot cake—it’s smooth, spreadable, and perfectly balanced. It’s made with Violife vegan butter and Violife cream cheese (my favorite for its slightly tangy flavor), powdered sugar, and a touch of lemon zest for brightness. Use a hand mixer or a stand mixer to make the frosting for the best fluffy texture!
To decorate, you can sprinkle chopped walnuts on top like I did, or go the extra mile and pipe on some cute frosting carrots. Just set aside a small amount of frosting and tint it with a drop or two of orange and green food coloring.
Once frosted, use a sharp serrated knife to slice cleanly and serve!
How to Store the Cake
- Frosted Cake: Store loosely wrapped in the fridge for up to 3 days.
- Unfrosted Layers: Once completely cooled, wrap cake layers tightly in plastic wrap and keep at room temperature for 1–2 days.
- Freezing: After about 3 days, I recommend slicing and freezing any leftovers. Place slices on a tray and freeze for 1 hour, then wrap in plastic and store in a freezer-safe bag for up to 2 months.
👩🏻🔬 Behind the Recipe:
How I Developed This Vegan Carrot Cake
This recipe took quite a few tests to get just right. I wanted something that felt like the carrot cake I grew up eating—light but moist, tender with a soft crumb, and not too muffin-like in texture.
What Didn’t Work & Why
Here are two early versions that didn’t make the cut—but were key in shaping the final recipe. I tested even more variations, but these stood out the most during development.
Roasted + Pureed Carrots
- Texture too dense and muffin-like
- Flavor was earthy, not cake-like
- Lacked lightness and classic feel
too much like a muffin
Extra Vegan Yogurt & Oil
- Super moist but bordering on soggy
- A dense, less uniform crumb
- Lacked a fluffy, cake-like texture
too moist!
✅ What Worked
The final version is the result of over a dozen tweaks. Just the right amount of oil, dairy-free yogurt and finely shredded carrots. It strikes the balance I was aiming for—just the right amount of spice, a sturdy but soft texture, and a flavor that holds up with or without mix-ins.
Tips From Emily’s Kitchen
- Use a kitchen scale.
Measuring the flour and carrots by weight helps prevent a dense or overly moist cake. Too many carrots can throw off the texture. - The batter should be thick.
Before adding the carrots, the batter will be fairly thick—that’s exactly what you want. Even after folding in the carrots, it should still be on the thicker side. As the cakes bake, moisture continues to release from the carrots, which softens the crumb without making it soggy. - Keep everything finely grated or chopped.
Finely shred the carrots and chop any mix-ins like walnuts or coconut. It helps the crumb stay soft and even, so the cake slices cleanly without falling apart. - Remove cakes from pans right after baking.
Let them sit for just a minute, then run a knife around the edges and transfer to a cooling rack. Leaving them in the pans traps steam and can make the bottoms soggy.
these create the best flavor & texture!
More Vegan Spring Bakes!
Easy Vegan Carrot Cake with Cream Cheese Frosting
Rate this RecipeIngredients
- ½ cup canola oil, (114g) – or vegetable oil
- ⅔ cup packed light brown sugar, (150g)
- 1 cup granulated sugar, (200g)
- ¾ cup unsweetened dairy-free yogurt, (170g) – see note 1
- ½ cup soy milk, (120g) – or other dairy free milk
- 2 tsp pure vanilla extract, (10g)
- 3 cups all-purpose flour, (360g) spooned into the measuring cup from the bag and leveled off
- 2 tsp baking powder, (9g)
- 1 tsp baking soda, (5g)
- 1 tsp salt
- 2 tsp ground cinnamon, (5g)
- 1 tsp ground ginger, (1g)
- ¼ tsp ground clove, (.5g)
- 3 cups loosely packed finely shredded carrots, (280g) about 6-7 large carrots
Mix-Ins & Frosting
- ¾ cup walnuts or pecans, finely chopped (92g)
- ½ cup golden or dark raisins, (83g)
- ½ cup shredded coconut, (27g) optional
- 1 recipe Vegan Cream Cheese Frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8" or 9" round cake pans with parchment. See notes for 6" pans. Finely shred the carrots using a box grater or food processor.
- Whisk together the sugars and oil in a large bowl. Add the remaining wet ingredients and mix until smooth.½ cup canola oil, ⅔ cup packed light brown sugar, 1 cup granulated sugar, ¾ cup unsweetened dairy-free yogurt, ½ cup soy milk, 2 tsp pure vanilla extract
- Add the dry ingredients directly to the bowl. Stir until just combined, then fold in the shredded carrots and any mix-ins like walnuts, raisins, or coconut.3 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 2 tsp ground cinnamon, 1 tsp ground ginger, ¼ tsp ground clove, 3 cups loosely packed finely shredded carrots, ¾ cup walnuts or pecans, ½ cup golden or dark raisins, ½ cup shredded coconut
- Divide the batter between the pans. Bake for 43–48 minutes (8" pans) or 40–45 minutes (9" pans), until the tops are springy and a toothpick comes out clean.
- Let the cakes cool in the pans for 1 minute, run a knife around the edges, then transfer to a wire rack. Once completely cool, frost with vegan cream cheese frosting.1 recipe Vegan Cream Cheese Frosting
Video
Recipe notes
- Vegan Yogurt: I used Forager Unsweetened Vanilla Bean Yogurt in this recipe. Any thick, unsweetened plant-based yogurt should work.
- Make Ahead: The cake layers can be baked ahead of time. Once fully cooled, wrap tightly in plastic wrap and store at room temperature for up to 1 day or refrigerate for up to 3 days.
- 6″ Cake Pans: This recipe makes enough batter for three 6″ layers plus about 6 standard cupcakes. Bake 6″ cakes at 350°F for 33–35 minutes.
- Cupcakes: If making cupcakes, bake at 350°F for 30–33 minutes, or until a toothpick comes out clean.
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
Want to save this recipe for later? Pin it to Pinterest!
Categories:
Baked Goods, Desserts, Easter, Recipes, Seasonal, Spring, Tried & True Vegan Classics, Vegan Cakes,
Did You Make This Easy Vegan Carrot Cake Recipe?
I’d love to know! Leave a star rating and comment below!