Craving a slice of pure indulgence that’s both wholesome and utterly delicious? Imagine sinking your teeth into a remarkably moist and flavorful vegan carrot cake, a delightful treat that even the renowned Jamie Oliver would approve of! This isn’t just any carrot cake; it’s a plant-based masterpiece that promises to satisfy your sweet tooth without compromising your dietary choices.
Ready to discover the secrets to baking this incredible dessert? Whether you’re dreaming of a classic vegan carrot cake with a luscious vegan cream cheese frosting (yes, even without traditional cream cheese!), or perhaps envisioning easy vegan carrot cake muffins or a shareable vegan carrot cake traybake, this article has you covered. Get ready to explore a recipe that’s both healthy and unbelievably good!
Preparation Time: 25 minutesÂ
Cooking Time: 30-40 minutesÂ
Total Time: 55-65 minutesÂ
Serving Size: 12 slices (for a standard cake) or 18-24 muffins
Estimated Total Cost (US Market): $10 – $15 (Note: Prices may vary depending on location, brand, and seasonal availability.)
Ingredients
For the Vegan Carrot Cake:
- 2 cups all-purpose flour (or gluten-free blend)
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup neutral-flavored oil (like canola or vegetable)
- 1 teaspoon vanilla extract
- 2 cups grated carrots, packed
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup raisins (optional)
For the Vegan Cream Cheese Frosting:
- 8 ounces vegan cream cheese, softened
- ½ cup vegan butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons plant-based milk (optional, for consistency)
Step 1: Preheat and Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan for a traybake or two 8-inch round cake pans. For muffins, line a muffin tin with paper liners. This ensures the cake doesn’t stick and makes for easy removal.
Step 2: Whisk Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Whisking ensures that the leavening agents and spices are evenly distributed throughout the dry ingredients, which will result in a more uniform texture and flavor in your cake.
Step 3: Combine Wet Ingredients
In a separate large bowl, whisk together the sugar, oil, and vanilla extract until well combined. The sugar should start to dissolve into the oil, creating a smooth base for the rest of the wet ingredients.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake. A few streaks of flour are okay at this stage. Â
Step 5: Fold in Carrots and Optional Add-ins
Gently fold in the grated carrots, chopped nuts (if using), and raisins (if using) into the batter. Ensure they are evenly distributed throughout the mixture.
Step 6: Bake the Cake
Pour the batter into the prepared baking pan or muffin liners. For a traybake or round cakes, bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. For muffins, bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 7: Cool the Cake Completely
Once baked, let the cake(s) or muffins cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely. This step is crucial for preventing the cake from breaking apart while frosting.
Step 8: Prepare the Vegan Cream Cheese Frosting
In a large bowl, beat the softened vegan cream cheese and vegan butter together until smooth and creamy using an electric mixer. Make sure both are at room temperature to avoid lumps.
Step 9: Add Powdered Sugar and Vanilla
Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until incorporated. Then, increase the speed to medium and beat until light and fluffy. Stir in the vanilla extract. If the frosting is too thick, add 1-2 tablespoons of plant-based milk until you reach your desired consistency.
Step 10: Frost the Cake
Once the cake is completely cool, generously spread the vegan cream cheese frosting over the top of the traybake or between the layers and on top of the round cakes. For muffins, you can pipe or spread the frosting onto each cooled muffin.
Step 11: Serve and Enjoy!
Slice and serve your delicious vegan carrot cake. Store any leftovers in an airtight container in the refrigerator. Enjoy this moist and flavorful treat!
Storage Instructions for Your Vegan Carrot Cake
To ensure your delicious vegan carrot cake stays moist and flavorful for as long as possible, follow these storage guidelines:
Storing Leftovers
- Refrigeration is Key: Due to the cream cheese frosting, it’s essential to store any leftover vegan carrot cake in the refrigerator. The frosting contains ingredients that can spoil at room temperature.
- Airtight Container: The best way to store leftover cake is in an airtight container. This prevents the cake from drying out and also protects it from absorbing other odors in the refrigerator. If you don’t have a container large enough, you can tightly wrap individual slices in plastic wrap or aluminum foil before placing them in the fridge.
- Separate Storage (Optional): If you prefer, you can store unfrosted cake and frosting separately. Wrap the unfrosted cake tightly in plastic wrap and store it at room temperature for 2-3 days or in the refrigerator for up to a week. Store the vegan cream cheese frosting in an airtight container in the refrigerator. Frost the cake just before serving for the freshest taste and texture.
How Long Will It Last
Properly stored vegan carrot cake with vegan cream cheese frosting will generally last for 3-4 days in the refrigerator. After this time, the texture may start to become slightly drier, and the flavor might not be as vibrant.
Unfrosted vegan carrot cake can last for 2-3 days at room temperature, provided it’s stored in an airtight container or tightly wrapped.
Unfrosted vegan carrot cake can last for up to 1 week in the refrigerator when stored properly.
Vegan cream cheese frosting can be stored in an airtight container in the refrigerator for up to 5 days.
Tips for the Best Taste
- Bring to Room Temperature (Slightly): While the cake needs to be stored in the refrigerator due to the frosting, allowing slices to sit at room temperature for about 15-20 minutes before serving can enhance the flavor and make the texture even more enjoyable. The frosting will soften slightly, and the spices in the cake will become more pronounced.
- Avoid Over-Refrigeration: Storing the cake for too long in the refrigerator can sometimes dry it out. Consume it within the recommended timeframe for the best texture.
- Freezing (Unfrosted Cake Only): For longer storage, you can freeze unfrosted vegan carrot cake. Wrap the cooled cake layers or individual portions tightly in plastic wrap, then wrap again in aluminum foil or place in a freezer-safe bag. Frozen cake can last for 1-2 months. Thaw it overnight in the refrigerator before frosting. Freezing frosted cake is not recommended as the frosting’s texture can change upon thawing.
- Freezing (Vegan Cream Cheese Frosting): Freezing vegan cream cheese frosting is generally not recommended as it can sometimes become grainy or separate upon thawing. It’s best to make fresh frosting when you’re ready to serve the cake.
By following these storage instructions, you can ensure that your delightful vegan carrot cake remains a delicious treat for days to come!
Vegan Carrot Cake with Cream Cheese Frosting: Estimated Nutrition Facts (per slice/muffin)
Please note that these are estimated nutritional values and can vary significantly based on the specific ingredients used, their brands, and the size of your slices or muffins. This table provides a general guideline.
| Nutrient | Amount (per slice/muffin) | % Daily Value* |
| Calories | 300-450 kcal | – |
| Total Fat | 15-25 g | 19-32% |
| Saturated Fat | 4-8 g | 20-40% |
| Trans Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 150-300 mg | 7-13% |
| Total Carbohydrate | 35-55 g | 13-21% |
| Dietary Fiber | 2-4 g | 7-14% |
| Total Sugars | 20-35 g | – |
| Added Sugars | 15-25 g | 30-50% |
| Protein | 3-5 g | 6-10% |
| Vitamin A | 500-1000 IU | 10-20% |
| Vitamin K | Varies | Varies |
| Calcium | 20-50 mg | 2-4% |
| Iron | 0.5-1 mg | 3-6% |
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general 1 nutrition advice. Â
Important Considerations
Serving Size: The nutritional values above are based on an estimated serving size (1 slice of a 12-slice cake or 1 muffin). Adjustments should be made based on the actual size of your servings.
Ingredient Variations:
- Flour: Using whole wheat flour instead of all-purpose flour will increase the fiber content. Gluten-free blends can have varying nutritional profiles.
- Sugar: The amount of sugar used will directly impact the calorie and sugar content.
- Oil: The type and amount of oil used will affect the fat content and the type of fats.
- Nuts & Raisins: Adding nuts and raisins will increase calories, fat, fiber, and sugar content.
- Vegan Cream Cheese & Butter: Different brands of vegan cream cheese and butter have varying fat and calorie content.
- Powdered Sugar: The amount of powdered sugar used in the frosting significantly impacts the sugar and calorie content.
- Plant-Based Milk: The type of plant-based milk used in the frosting (if any) will have a minor impact on the nutritional values.
While this recipe is vegan and can be made with whole grains and less sugar, it’s still a dessert and should be enjoyed in moderation as part of a balanced diet. The “healthy” aspect often refers to the absence of animal products and potentially the inclusion of nutrient-rich ingredients like carrots and nuts.
For more accurate nutritional information, it is recommended to use a nutrition analysis tool or app and input the exact ingredients and quantities used in your specific recipe.
Dietary Information
This recipe for Vegan Carrot Cake with Cream Cheese Frosting is inherently suitable for the following diet:
Vegan: This recipe explicitly uses plant-based alternatives for all ingredients, including dairy-free substitutes for cream cheese and butter in the frosting, and omits eggs and dairy typically found in traditional carrot cake.
With the following modifications, this recipe can also be adapted for other specific diets:
Gluten-Free: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add it separately according to the package instructions to provide structure to the cake.
Not Suitable for Keto: This recipe is not suitable for a ketogenic (keto) diet due to its high carbohydrate and sugar content from the flour, sugar, carrots, and frosting. A keto diet typically restricts carbohydrate intake to a very low level.
Nut-Free: If a nut-free version is required, omit the chopped walnuts or pecans. Ensure all other ingredients, particularly the vegan cream cheese and butter substitutes, are also nut-free, as some brands may contain nuts.
Refined Sugar-Free (with adjustments): While the current recipe uses granulated and powdered sugar, it can be adapted to be refined sugar-free by using alternatives like maple syrup, agave nectar, or coconut sugar in the cake (adjusting liquid accordingly) and a refined sugar-free powdered sweetener for the frosting. The texture and taste may differ slightly.
Always check the labels of all your ingredients to ensure they meet your specific dietary needs and to avoid cross-contamination if you have severe allergies or intolerances.
History of Vegan Carrot Cake with Cream Cheese Frosting
The Vegan Carrot Cake with Cream Cheese Frosting is a modern twist on the classic carrot cake, which originated in Europe during World War II when sugar was scarce, and carrots were used as a natural sweetener. Over time, the recipe evolved to include cream cheese frosting, a popular addition in the mid-20th century.Â
The vegan adaptation emerged as plant-based diets gained popularity, replacing traditional ingredients like eggs and dairy with alternatives such as flaxseed, applesauce, and vegan cream cheese. This version retains the moist texture and spiced flavor of the original while catering to dietary preferences and ethical choices. Today, it is celebrated as a versatile dessert for various occasions, from Easter to birthdays.
Final Thoughts
This vegan carrot cake recipe offers a delightful and accessible way to enjoy a classic treat without any animal products. From the moist cake infused with warm spices to the luscious vegan cream cheese frosting, every bite is a testament to the delicious possibilities of plant-based baking. Whether you opt for a simple traybake or individual muffins, this easy vegan carrot cake is sure to impress both vegans and non-vegans alike. So, gather your ingredients and experience the joy of creating this healthy vegan carrot cake in your own kitchen.
