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cake on a cake stand with a slice cut out
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5 from 2 votes

Vegan Carrot Cake

There's truly nothing better than this Vegan Carrot Cake! It's made with white whole wheat flour, and spices like cinnamon and ginger, along with carrots and walnuts for a perfectly moist cake recipe. It's then topped with a simple vegan cinnamon buttercream that is to die for! Seriously, you're going to love this cake.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: vegan carrot cake
Servings: 10
Calories: 567kcal
Author: Erin


for the cake:

  • ½ cup maple syrup
  • 1 cup applesauce
  • 1 ½ cups almond milk or milk of choice
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 ½ cups white whole wheat flour
  • ½ cup cane sugar
  • ½ cup brown sugar
  • 2 ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 cups carrots grated
  • 1 cup walnuts chopped

for the icing:

  • ½ cup vegan butter softened
  • 2 tablespoon almond milk or milk of choice
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 3 ½ cups powdered sugar
  • ¼ teaspoon cinnamon or more to taste


  • Preheat oven to 350°.
  • In a large bowl, whisk the syrup, applesauce, milk, vinegar, and vanilla together. In a separate bowl, combine the flour, cane sugar, brown sugar, baking powder, baking soda, salt, and spices together.
  • Pour the dry ingredients into the wet ingredients, then use an electric mixer to stir together. Gently fold in the carrots and walnuts with a spatula until just combined.
  • Line two 8" cake pans with parchment rounds (or grease really well with coconut oil), then divide the batter evenly into the pans. Bake the cakes for 40-45 minutes, or until a toothpick comes out clean. Remove them from the oven, then wait 10 minutes before running a knife along the edges and carefully inverting them onto a cooling rack. Wait until the cakes cool completely before icing them.
  • For the icing: Whisk the butter, milk, syrup, and vanilla together, then add in the powdered sugar and cinnamon and whisk until the icing is smooth.
  • To assemble: Place a large dollop of icing on top of the one cake, then use an offset spatula or the back of a spoon to smooth it out. Place the second cake on top, and top it with the remaining icing. Slice and enjoy!


*Calories are per slice and are an estimation; serving size is approx. 8-12 slices depending on how you cut the cake
*Storage: wrap cake in plastic wrap (to help keep the cake moist) and store it at room temperature for up to 4 days; cake tastes BEST if consumed within 48 hours. 


Calories: 567kcal | Carbohydrates: 104g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 561mg | Potassium: 253mg | Fiber: 5g | Sugar: 77g | Vitamin A: 4720IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 1mg