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+ servings
Two close up slices of cake filled with grated carrot with frosting on top.
4.7 from 13 votes

Vegan Carrot Cake

This Vegan Carrot Cake recipe is moist, rich, and loaded with lots of fresh carrots.
Course Dessert
Cuisine Dairy-Free, Egg Free, Vegan
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 day 5 minutes
Servings 10 Servings
Calories 841kcal


Cake Ingredients

  • 3 cups organic all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 4 tablespoons flaxseed meal - mixed with 12 ounces water
  • 2 ½ cups organic granulated sugar
  • 1 ½ cups extra virgin olive oil - light or everyday evoo
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 15 ounces crushed pineapple - drained well - can be 15.25 oz.
  • 1 ½ cups nuts - chopped, walnuts or pecans 


  • 8 ounces dairy-free cream cheese - softened
  • ½ cup dairy-free butter - softened
  • 4 cups organic powdered sugar - sifted
  • 1 teaspoon clear vanilla extract


  • nuts - chopped


Cake Instructions

  • Preheat oven to 350 degrees F.
  • Grease and flour three round 9-inch cake pans.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In a large mixing bowl, beat the prepared flaxseed meal 'eggs', sugar, oil and vanilla until smooth.
  • Add flour mixture and beat on low until well combined, but don’t overbeat.
  • Fold in the carrots, pineapple, and nuts until well combined.
  • Divide into prepared pans.
  • Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven to wire rack and allow to cool completely.


  • Sift powdered sugar into medium size bowl to remove any large pieces. You don’t have to do this step, however, it does make the frosting creamier.
  • In a large bowl, beat the cream cheese until fluffy and smooth.
  • Add butter and beat until fluffy and smooth.
  • Gradually add powdered sugar, beating after each addition.
  • Beat in the vanilla until smooth.


  • Add one layer of cake to a plate or cake stand.
  • Add ⅓ of the frosting, spread evenly.
  • Repeat with another cake layer.
  • Add top layer and frost.
  • Chop nuts and decorate cake in a circle as seen in the photos.



Vanilla - regular vanilla can be used, clear vanilla will keep the frosting white.


Serving: 1Serving | Calories: 841kcal | Carbohydrates: 101g | Protein: 8g | Fat: 40g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 528mg | Potassium: 346mg | Fiber: 6g | Sugar: 88g | Vitamin A: 3585IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 3mg