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4.55
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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
minutes
Cook Time
35
minutes
minutes
Total Time
1
day
day
5
minutes
minutes
Servings
10
Servings
Calories
841
kcal
Author
Ginny McMeans
Ingredients
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
Frosting
8
ounces
dairy-free cream cheese
- softened
½
cup
dairy-free butter
- softened
4
cups
organic powdered sugar
- sifted
1
teaspoon
clear vanilla extract
Decorations
nuts
- chopped
Instructions
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.
Frosting
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.
Decorating
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.
Video
Notes
Vanilla - regular vanilla can be used, clear vanilla will keep the frosting white.
Nutrition
Serving:
1
Serving
|
Calories:
841
kcal
|
Carbohydrates:
101
g
|
Protein:
8
g
|
Fat:
40
g
|
Saturated Fat:
6
g
|
Trans Fat:
1
g
|
Sodium:
528
mg
|
Potassium:
346
mg
|
Fiber:
6
g
|
Sugar:
88
g
|
Vitamin A:
3585
IU
|
Vitamin C:
5
mg
|
Calcium:
82
mg
|
Iron:
3
mg