Recipe

Vegan Carrot Cake With Cream Cheese Frosting

With thick layers of sweet, tangy cream cheese frosting, this moist carrot cake is truly out of this world.

Print options

Defaults: Arial 14 pt, photo excluded, available notes and nutrition included. Choose options here, then use your browser’s Print command (⌘P on Mac, Ctrl+P elsewhere). White paper; margins: top/right/bottom 0.5 inch, left 1 inch. Browser margins: Default; scale: 100%; headers/footers: off. Choices apply to printing; the complete recipe stays visible on screen.

Reset print options (keeps selected ingredient units and batch).

Ingredient batch: 1.5× original. Base yield: 12 servings.

Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.

Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.

Vegan Carrot Cake With Cream Cheese Frosting
Yield
18 servings
Prep
15 minutes
Cook
60 minutes
Total
255 minutes
Additional Time
180 minutes

Ingredients

For The Carrot Cake

For The Cream Cheese Frosting

Optional Topping

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 12 servings.

  • 1 1/2 cups carrots finely shredded
  • 1¼ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 tsp salt
  • 1 3/4 cup plant based milk I used soy
  • 1/2 cup vegan butter melted (I used Earth Balance)
  • 1 tablespoon apple cider vinegar
  • 1 tsp vanilla extract
  • 8 oz vegan cream cheese softened (I used Daiya)
  • 1/2 cup vegan butter softened (I used Miyoko's)
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/3 cup chopped walnuts

Instructions

  1. Preheat the oven to 350°F. Line a 7-inch springform pan with parchment paper.
  2. Mix dry ingredients in one bowl and wet ingredients in another.
  3. Combine wet and dry ingredients and pour into lined cake pan.
  4. Bake for 50-60 minutes (toothpick inserted into off-center should come out clean). After 15 minutes remove the outer band of the cake pan. Cool cake for 1 hour uncovered, then cover and chill at least 1 hour. The center may deflate slightly while cooling.
  5. Remove side parchment. Trim top of chilled cake to make it even. Use trimmings to fill center dent if there is one. Cut cake into 2 layers to frost.
  6. To make the frosting, use a hand mixer to combine the frosting ingredients until light and fluffy.
  7. After frosting, sprinkle cake with chopped walnuts. Cake is best served cold!

Open clean print view

Add Ad-Free Cook as a preferred source on Google

Print with your browser’s Print command. Letter and A4 layouts leave room for a recipe binder.

https://adfreecook.com/vegan-carrot-cake/