Introduction: How This Cake Basically Saved My Sanity

Right, confession time. Before this vegan carrot cake, my attempts at making a plant-based version were… well, let’s just say “disappointing” is putting it mildly. I swear, I was on the verge of giving up. Dry cakes, weird textures, frostings that tasted like sadness. You know the drill. Then came a week where my kitchen permanently smelled of cinnamon and desperation. I tweaked, I grumbled, I probably ate way too much batter, but finally – finally – this recipe emerged. It’s moist, perfectly spiced, and that vegan strawberry cream cheese frosting? It’s tangy, sweet, and everything you dream of. Plus, throwing those gorgeous toppings on makes me feel like a fancy food artist. This isn’t just a vegan carrot cake; it’s THE one. Trust me.

Ingredients List: What You Need for This Vegan Carrot Cake Magic

Alright, let’s talk groceries. Don’t panic, it’s mostly pantry staples with a few fun bits for the frosting and topping. Here’s the lowdown:

For the Actual Vegan Carrot Cake Bit:

Flour: About 221 cups (300g) of your regular all-purpose flour. If you’re gluten-free, a good 1:1 GF blend should work, though I haven’t tested every brand under the sun.
Sugar: We’re using a mix – 141 cups (250g) plain granulated sugar and 21 cup (100g) packed light brown sugar. That brown sugar adds a lovely moistness, don’t skip it!
The Fizzy Stuff: 121 tsp Baking Soda & 1 tsp Baking Powder. Gives it the lift!
Spices (Yum!): 121 tsp Ground Cinnamon, 21 tsp Ground Nutmeg, 21 tsp Ground Ginger, 41 tsp Ground Cloves. I like mine spicy – feel free to dial the cloves back a tiny bit if you’re not a huge fan.
Salt: Just 21 tsp of fine sea salt to make all the other flavours pop.
Carrots! You’ll need 3 packed cups (around 300-350g) finely grated. And yes, finely grated makes a difference – use those small holes on your grater! It seems like a lot, but it makes the cake super moist.
The Wet Crew:
- 1 cup (240ml) neutral oil – vegetable, canola, melted coconut oil all work fine. Whatever you’ve got.
- 21 cup (120ml) unsweetened plant milk. I usually grab oat milk ’cause it’s creamy, but almond or soy are totally cool too.
- 41 cup (60ml) unsweetened applesauce. Yep, that’s our sneaky egg swap! Works like a charm.
- 1 tbsp apple cider vinegar. Sounds weird, tastes great (you won’t taste vinegar, promise!), helps the baking soda do its thing.
- 121 tsp vanilla extract. The good stuff if you have it!
Optional Crunch: Toss in 21 cup of chopped walnuts or pecans if you like nuts in your cake. I sometimes skip it because the hazelnuts on top bring plenty of crunch.

For That Incredible Vegan Strawberry Frosting:

Vegan Cream Cheese: One 8 oz (226g) block, make sure it’s softened so it doesn’t go lumpy. I’ve had good luck with Violife and Tofutti, but use your favorite.
Vegan Butter: 21 cup (113g) of the stick kind, also softened. Again, pick one you actually like the taste of!
Powdered Sugar: Somewhere between 3-4 cups (360-480g), sifted if you can be bothered (it does help avoid lumps). You judge the sweetness.
Strawberries! About 31 cup (80g) strawberry puree. Easiest way? Whizz up some fresh or thawed frozen ones, and maybe push it through a sieve if seeds annoy you. Freeze-dried strawberry powder (start with 2-3 tbsp) is also AMAZING for intense flavour without making the frosting too wet.
Vanilla: Another teaspoon of vanilla extract.

For Making It Look Stunning:

Figs: 3 or 4 fresh baby figs, sliced. Look for ones that are ripe but still hold their shape.
Candied Orange Peel: About 41 cup, chopped up small. Adds little bursts of chewy sweetness. Store-bought saves time!
Hazelnuts: 31 cup or so, raw. We’ll toast ’em.
Rose Petals: 1-2 tablespoons of edible dried ones. They just look so pretty!
Thyme: A few little sprigs of fresh thyme. Sounds odd, looks gorgeous, adds a little something extra.

Timing: How Long Will This Vegan Carrot Cake Take? Let’s Be Real.

Okay, time check. Baking isn’t instant gratification, right? But this vegan carrot cake won’t steal your entire weekend.

Getting Stuff Ready (Prep): Maybe 35-40 minutes? Most of this is grating carrots. Pop on a podcast.
Baking Time: 40 to 50 minutes in the oven. Go make coffee, do a quick tidy, whatever.
Cooling Time: THIS IS IMPORTANT. And yeah, it feels like forever. Give it a solid 1-2 hours MINIMUM to cool completely. Seriously. Don’t wreck your masterpiece with melty frosting.
Grand Total: You’re looking at roughly 2.5 to 3.5 hours from start to finish, but a big chunk of that is just waiting (patiently… or impatiently). It’s way less fuss than those giant layer cakes, promise!

Step-by-Step: Let’s Actually Bake This Vegan Carrot Cake Thing!

Ready? Apron on? Let’s make some magic (and maybe a bit of mess).

Step 1: Oven On, Pan Ready!

First things first! Crank your oven up to 350°F (175°C). Grab a 9-inch round cake pan, grease it up well (I use oil or vegan butter), and dust it with flour. Pro tip: trace the bottom of the pan onto parchment paper, cut it out, and stick it in the bottom. No sticking drama!

Step 2: Dry Stuff Together

In your biggest bowl, dump in the flour, both sugars, baking soda, baking powder, all those yummy spices, and the salt. Give it a really good whisk – you wanna make sure everything’s mixed evenly. No one likes a bite of pure baking soda.

Step 3: Wet Stuff Together

In another bowl (medium-sized is fine), whisk up the oil, plant milk, applesauce, apple cider vinegar, and vanilla. Mix it till it looks combined. Easy peasy.

Step 4: Mix ‘Em Up!

Pour the wet ingredients into the bowl with the dry ingredients. Now, gently mix everything together with a spatula or wooden spoon JUST until you don’t see big streaks of flour anymore. Seriously, don’t beat the life out of it! Overmixing = tough cake. Gently fold in those grated carrots and nuts (if you’re using them). The batter will be thick and beautifully orange!

Step 5: Bake That Baby!

Scrape the batter into your prepared pan and smooth the top a little. Pop it into the preheated oven. Now, let it bake for 40-50 minutes. How do you know it’s done? Stick a wooden skewer (or a clean knife) into the very center. If it comes out clean, or with just a few moist crumbs clinging to it, you’re golden! If there’s wet batter, give it a few more minutes. Start checking around 40 mins, as ovens can be divas.

Step 6: The Waiting Game (Cooling!)

Okay, deep breaths. Once it’s out of the oven, let the cake cool in the pan on a wire rack for about 15-20 minutes. Then, carefully flip it out onto the wire rack to cool the rest of the way. And I mean COMPLETELY cool. Like, room temperature cool. Go watch an episode of something, walk the dog, call your mom… just let it cool! Warm cake + frosting = disaster.

Step 7: Frosting Time!

While that cake is chilling out, let’s make frosting! Grab your softened vegan cream cheese and vegan butter. Using an electric mixer (handheld or stand mixer), beat them together until they’re super smooth and creamy. You might need to scrape down the sides of the bowl a couple of times.

Step 8: Sugar Rush

Turn the mixer speed down low and start adding the powdered sugar, about a cup at a time. Mix it in slowly, then maybe bump the speed up a bit between additions. Keep adding sugar until it’s sweet enough for you and thick enough to spread nicely. If you sifted? Gold star for you. If not, just mix a bit longer to get any lumps out.

Step 9: Make it Pink & Delicious

Pour in the strawberry puree (or add the powder) and the vanilla extract. Beat again until it’s all mixed in, smooth, and a gorgeous shade of pink. If it feels a bit soft (especially if your kitchen is warm or you used puree), just cover the bowl and stick it in the fridge for 20 minutes or so to firm up.

Step 10: Toast Those Nuts!

Spread the hazelnuts on a little tray or pan. You can pop them in the oven for 5-10 mins while it’s still warm, use a toaster oven, or even just toast them in a dry frying pan over medium heat on the stove. Watch them like a hawk – they go from toasted to burnt real fast! You want them lightly golden and smelling amazing. Let them cool down, then give them a rough chop. Skin on or off, doesn’t matter for this rustic vibe.

Step 11: The Grand Finale – Decorate!

Cake cool? Check. Frosting ready? Check. Toppings prepped? Check. Okay, GAME TIME! Put your beautiful, completely cooled vegan carrot cake on whatever plate or stand you’re serving it on. Slather that lovely pink frosting all over the top. Go thick! You can frost the sides too if you want, but I kinda love the rustic look of just frosting the top generously. Now, the artistry begins:

Place the fig slices however you think looks pretty. No rules!
Scatter over the chopped candied orange peel – like little jewels.
Sprinkle on the toasted hazelnuts.
Gently place the dried rose petals – they add such a romantic touch.
Finish with a few sprigs of fresh thyme tucked in here and there.
Stand back. Admire your work. You just made a seriously stunning cake!

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Serving Suggestions: How to Show Off Your Vegan Carrot Cake

Honestly, just cutting a big slice and handing it over is usually enough to get rave reviews! But if you want ideas:

Coffee’s Best Friend: A slice of this vegan carrot cake with a hot cup of coffee or tea? Heaven. Pure, simple heaven.
Brunch Hero: Imagine this beauty sitting on your brunch table. Total showstopper.
Party Time: Birthdays, potlucks, holidays, or just because it’s Wednesday – it works for everything.
Go Extra: A scoop of vegan vanilla ice cream on the side? Don’t mind if I do!
My Weird Tip: Sometimes, I add a tiny drizzle of maple syrup right over the slice before digging in. Don’t knock it till you try it!

Storing Tips: Keep Your Cake Happy

Okay, leftovers (IF you have any!). Because of that yummy frosting, you gotta treat this vegan carrot cake right:

Fridge is Key: Pop it in an airtight container and straight into the fridge. Keeps the frosting happy.
How Long? It’ll stay good for 3-4 days in there. But let’s be honest, will it really last that long? Doubtful.
Chill Out (Before Eating): I like to pull it out of the fridge maybe 15-20 minutes before I eat it, just to take the chill off slightly. But it’s also pretty darn good straight from the cold!
Freezer? The cake base freezes like a dream! Wrap it super well once it’s completely cool (unfrosted!). Thaw in the fridge overnight. The frosted cake, though? I wouldn’t freeze it. The frosting can get a bit weird when it thaws. Stick to freezing the base if you need to make it ahead.

Why I’m Basically In Love With This Recipe (You Will Be Too!)

Okay, can you tell I’m just a little bit obsessed with this vegan carrot cake? It’s become my absolute go-to, the one I make when I want something comforting but also kinda fancy. It just hits all the right notes:

It’s SO MOIST. No dry, crumbly sadness here.
The flavour combo is insane – spicy cake, sweet-tart strawberry frosting, all those interesting toppings… it just works.
It LOOKS amazing. Seriously, those figs and petals? Insta-worthy without even trying.
It’s proof that vegan baking isn’t boring or difficult!
It feels special, but it’s not actually that hard to make. Promise!

That mix of textures and flavours – the soft cake, creamy frosting, chewy orange peel, crunchy nuts, floral rose, herby thyme – it’s just an experience.

So, what are you waiting for?! Go gather your ingredients and bake this incredible vegan carrot cake! I really want you to try it. And when you do, pretty please come back here and leave a comment! Let me know how it turned out, if you changed anything, if you loved it! Did you nail the decorations? Share all the details!

Happy baking, friends!

vegan carrot cake

Yield: 10 servings

Prep Time: 40 minutes

Cook Time: 45 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 55 minutes

Incredibly moist & easy vegan carrot cake with strawberry frosting & beautiful toppings. Get the simple plant-based recipe. Try it today!

Ingredients

2 1/2 cups All-Purpose Flour (or 1:1 GF blend)
1 1/4 cups Granulated Sugar
1/2 cup Light Brown Sugar, packed
1 1/2 tsp Baking Soda
1 tsp Baking Powder
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Cloves
1/2 tsp Fine Sea Salt
3 cups Finely Grated Carrots, packed
1 cup Neutral Oil (vegetable, canola, or melted coconut)
1/2 cup Unsweetened Plant-Based Milk (like oat or almond)
1/4 cup Unsweetened Applesauce
1 tbsp Apple Cider Vinegar
1 1/2 tsp Vanilla Extract
Optional: 1/2 cup chopped walnuts or pecans
8 oz Vegan Cream Cheese, softened
1/2 cup Vegan Butter Sticks, softened
3-4 cups Powdered Sugar, sifted (adjust to taste)
1/3 cup Strawberry Puree (or 2-3 tbsp freeze-dried powder)
1 tsp Vanilla Extract
3-4 Fresh Baby Figs, sliced
1/4 cup Candied Orange Peel, finely chopped
1/3 cup Raw Hazelnuts, toasted & chopped
1-2 tbsp Edible Dried Rose Petals
A few Small Sprigs of Fresh Thyme