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Vegan Carrot Cake

A lightly spiced, moist carrot cake with chunky walnuts and dairy-free cream cheese frosting on top.

Course Dessert
Cuisine vegan
Keyword vegan carrot cake
Prep Time 20 minutes
Cook Time 30 minutes
Chilling time 1 hour 30 minutes
Servings 12 slices
Calories 380 kcal


  • 250 g Grated carrots* (2 cups)
  • 200 g Soft brown sugar (1 cup)
  • 250 ml Vegetable oil (1 cup)
  • 1 Teaspoon Vanilla extract
  • 300 g Self-raising flour (2+½ cups)
  • 1 Teaspoon Baking powder
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Ground ginger
  • 6 Tablespoons Soy milk
  • 100 g Chopped walnuts (¾ cup)

To frost:

To top (optional):


  1. Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven) and grease, flour and line two 7-inch cake tins.

  2. In a large bowl, mix together the brown sugar, oil and vanilla. 

  3. Add in your grated carrots and mix again.

  4. Now add in the flour, baking powder, cinnamon, ginger and soy milk. Mix until well combined. You should have a slightly thick cake batter at this point.

  5. Add the chopped walnuts and fold them in.

  6. Divide the batter equally between your two cake tins. Bake on the middle shelf of your oven for 25-30 minutes, or until a toothpick through the centre comes out clean.

  7. Leave the cakes in the tins for 10 minutes, then transfer them to a wire rack to cool completely.

  8. While the cakes are cooling, prepare the cream cheese frosting.

  9. Spread the frosting over the first layer of cake and refrigerate it for 30 minutes to allow it to firm up. This will prevent the second cake layer from sliding around before the frosting sets.

  10. Place the second cake layer on top of the first, add another thick layer of frosting and sprinkle some chopped walnuts on top.

  11. Refrigerate the whole cake for a further 1 hour to allow the frosting to set before cutting into slices.

  12. Store the cake, covered, in the fridge for up to 4 days.

Recipe Notes

  • If you wish to frost the sides of your cake too, simply double the frosting recipe to ensure you have enough.
  • Freeze any leftover slices in an airtight container. Defrost at room temperature for a few hours before eating.
Nutrition Facts
Vegan Carrot Cake
Amount Per Serving (1 slice)
Calories 380 Calories from Fat 225
% Daily Value*
Fat 25g38%
Sodium 55mg2%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 18g20%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.