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.
Ingredient batch: 1× 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: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. 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.
- Yield
- 12 servings
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 255 minutes
- Additional Time
- 180 minutes
Ingredients
For The Carrot Cake
- 355 mL carrots finely shredded (volume measure)
- 296 mL all-purpose flour (volume measure)
- 237 mL whole wheat flour (volume measure)
- 237 mL sugar (volume measure)
- 2.5 mL ground cinnamon (volume measure)
- 2.5 mL ground cloves (volume measure)
- 2.5 mL ground cardamom (volume measure)
- 1 1/2 teaspoons baking powder — package or uncertain unit retained; no metric conversion
- 1 1/2 teaspoons baking soda — package or uncertain unit retained; no metric conversion
- 2.5 mL salt (volume measure)
- 414 mL plant based milk I used soy (volume measure)
- 118 mL vegan butter melted (I used Earth Balance) (volume measure)
- 1 tablespoon apple cider vinegar — package or uncertain unit retained; no metric conversion
- 4.9 mL vanilla extract (volume measure)
For The Cream Cheese Frosting
- 227 g vegan cream cheese softened (I used Daiya)
- 118 mL vegan butter softened (I used Miyoko's) (volume measure)
- 946 mL powdered sugar (volume measure)
- 4.9 mL vanilla extract (volume measure)
Optional Topping
- 79 mL chopped walnuts (volume measure)
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
- Preheat the oven to 350°F. Line a 7-inch springform pan with parchment paper.
- Mix dry ingredients in one bowl and wet ingredients in another.
- Combine wet and dry ingredients and pour into lined cake pan.
- 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.
- 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.
- To make the frosting, use a hand mixer to combine the frosting ingredients until light and fluffy.
- After frosting, sprinkle cake with chopped walnuts. Cake is best served cold!
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