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Vegan Carrot Cake

The most fluffy and tender Vegan Carrot Cake you will every sink your teeth into! Wonderfully nutty, spicy-sweet, and perfectly textured!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 People
Calories 615kcal
Author Taylor Kiser


  • 2 Tbsp Flax meal
  • 6 Tbsp warm water
  • 2/3 Cup Unsweetened coconut flakes
  • 1/2 Cup Pecans
  • 2 1/2 Cups All purpose flour (312g)
  • 1 1/2 Cups Coconut sugar
  • 2 1/2 tsp Cinnamon
  • 1 tsp Salt
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1 Cup Unsweetened almond milk
  • 3/4 Cup Avocado oil (or any neutral flavored oil)
  • 1 Tbsp Vanilla
  • 1 Cup Crushed pineapple
  • 2 Cups Carrot, grated

For the frosting:

  • 8 Oz Dairy-free cream cheese, softened to room temperature
  • 1/2 Cup Dairy-free butter, softened to room temperature
  • 1 tsp Vanilla
  • 1/4 tsp Salt
  • 3 Cups Powdered sugar


  • Heat your oven to 350 degrees and line the bottom of 2 8 inch cake pans with parchment paper, rubbing the sides with oil.
  • Whisk the flax meal and water and place into the fridge for 10 minutes.
  • Spread the coconut flakes and pecans on two separate small baking sheets and bake until the coconut is golden, about 3-5 minutes and the pecans smell nutty, about 10 minutes.
  • Finely chop the pecans and set aside.
  • In a large bowl, whisk the flour, sugar, cinnamon, salt, baking powder, baking soda, ginger, nutmeg and cloves
  • Add in the milk, oil, vanilla and the flax mixture from the fridge and whisk well.
  • Lightly press out some of the liquid from the crushed pineapple and stir it, along with the carrots, pecans and coconut into the batter.
  • Divide between two cake pans and bake until a toothpick inserted in the center comes out clean, about 37-42 minutes. let cool COMPLETELY

To make the frosting

  • Using an electric hand mixer, beat the cream cheese and butter until fluffy. Add in the vanilla and salt and beat again.
  • Add the sugar a little at a time and then beat until fluffy.

To assemble

  • Spread 3/4 of frosting on one of the tops of the cakes and then place the other cake on top.
  • Spread a VERY thin layer of frosting over the entire outside of the cake and then refrigerate for 30 minutes.
  • Once chilled, frost the rest of the cake.



Calories: 615kcal | Carbohydrates: 80g | Protein: 4.6g | Fat: 31.3g | Saturated Fat: 9.4g | Polyunsaturated Fat: 6.5g | Monounsaturated Fat: 14.9g | Sodium: 507mg | Potassium: 156mg | Fiber: 3g | Sugar: 57g | Vitamin A: 51IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 9mg