Vegan Carrot Cake Recipe

by | December 21, 2017

This vegan carrot cake is rich and delicious, yet free from refined flours, artificial ingredients, and cholesterol. And bonus—no one will ever guess it’s vegan, so feel free to serve it to omnivores with full confidence!

Carrot Mixture:

  • 1 cup EACH: grated carrots and pure maple syrup
  • 1½ teaspoons cinnamon
  • ½ teaspoon EACH: ground nutmeg, ground ginger, and ground allspice
  • ½ cup EACH: water, raisins, and orange juice



  • 2 cups whole wheat pastry flour (or gluten-free all-purpose flour)
  • 2 teaspoons baking soda
  • ⅛ teaspoon salt
  • ½ cup oil (sunflower, safflower, or melted coconut)


Creamy Lemon Frosting: 

  • One 8 oz. container vegan cream cheese
  • ¼ cup vegan margarine
  • 1 tablespoon vanilla
  • Zest of two large organic lemons (minced or grated)
  • ⅛ teaspoon salt
  • 1 tablespoon lemon juice
  • 2½ cups organic powdered (confectioner’s) sugar


Garnish: the zest of one large lemon (minced or chopped) 
  1. Combine the ingredients for the carrot mixture in a saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for five minutes. Remove and cool to room temperature.
  2. Preheat the oven to 350° F. Place the flour, baking soda, and salt in a large bowl and whisk or sift until well combined.
  3. Stir the oil into the carrot mixture and combine well. Pour the wet mixture into the bowl with the dry ingredients and stir well, but don’t over-mix.
  4. Lightly oil an 11.5 x 8-inch cake pan. Pour the batter into the pan and bake for 45 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and allow to cool before frosting.
  5. To make the frosting, place the cream cheese and margarine in a large bowl and whip with electric beaters until well combined—but don’t over-mix or your frosting might lose its consistency. You may also want to have a rubber spatula on hand to scrape down the sides, as this will ensure a consistent frosting. Add the remaining items for the frosting and whip just until well combined. Refrigerate the frosting until the cake has cooled.
  6. When the cake has cooled down, slather on the frosting using a rubber spatula or butter knife. Scatter the lemon zest on top and serve.

Makes one 11.5 x 8-inch cake


A Note From The Staff At ‘Raise Vegan’ 
Happy Vegan Eating, and don’t forget to check us out on the Main Facebook Group, where we discuss toddlers and food. There are over thirty thousand vegan parents there, all raising little vegans.
There is also a Vegan Eats For Little Feet Group, where parents get together, share recipes, swap disaster stories, and generally learn the best ways to hide the broccoli in the food for kids. So it’s worth checking out, and know that even though your kids are vegan, it doesn’t mean they’re going to suddenly love those brussel sprouts and carrot soup.
If Facebook isn’t your go to social media, we can usually be found liking far too many amazing dishes on Instagram. If you’re raising a vegan family, be sure to tag us on there, and we’ll have a chance to feature your vegan family, or amazing vegan dishes on our main page!
Lastly, don’t forget to have a quick peak on Pinterest, where we pin all these amazing recipes, and ideas. We receive over 250,000 weekly viewers on Pinterest, so we must be doing something right.
Check out articles such as Chocolate Cupcakes and Strawberry Cream Bars for more great vegan dessert ideas!
Happy Veganing Everyone!

Tess Challis I’m a vegan chef, five-time cookbook author, and wellness coach. I live in southwest Colorado with my fabulous 14-year-old daughter, Alethea, who makes the best ever vegan pizza and peach pie. She’s been vegan since birth, and I’ve been vegan since 1991—and we both love it! When I’m not writing for VPP, you can find me at Tess Challis.


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