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Carrot Cake with Cream Cheese Frosting Recipe

A rich, spiced vegan carrot cake layered with silky dairy-free cream cheese frosting — moist, fluffy, and irresistibly indulgent.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Cake:
  • All-purpose flour – 2 cups
  • Baking powder – 1½ tsp
  • Baking soda – 1 tsp
  • Cinnamon – 1 tsp
  • Nutmeg – ½ tsp
  • Salt – ½ tsp
  • Grated carrots – 2 cups
  • Coconut sugar – ¾ cup
  • Coconut oil – ½ cup melted
  • Plant-based milk – 1 cup
  • Apple cider vinegar – 1 tsp
  • Vanilla extract – 1 tsp
  • Chopped walnuts – ½ cup optional
For the Frosting:
  • Vegan cream cheese – 1 cup
  • Vegan butter – ¼ cup softened
  • Powdered sugar – 1 cup
  • Vanilla extract – ½ tsp

Method
 

  1. Preheat oven to 180°C and grease your cake pan.
  2. In a large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk sugar, melted coconut oil, milk, vinegar, and vanilla.
  4. Add wet ingredients to dry ingredients and mix gently until combined.
  5. Fold in grated carrots and chopped walnuts.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 30–35 minutes or until a toothpick comes out clean.
  8. Cool the cake completely on a rack before frosting.
  9. For frosting, beat vegan cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
  10. Spread frosting generously over the cooled cake.
  11. Garnish with extra walnuts or a sprinkle of cinnamon for flair.

Notes

Nutritional Values (Per Serving)

  • Calories: 310
  • Total Fat: 14 g
  • Saturated Fat: 7 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 4 g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 30%
  • Iron: 7%
  • Calcium: 5%
  • Potassium: 6%
  • Magnesium: 4%

Additional Notes / Tips

  • Chill the cake before frosting for cleaner slices.
  • Swap walnuts for pecans or raisins if you’re feeling wild.
  • Add orange zest to the batter for a citrusy twist.
  • Store covered in the fridge for up to 4 days — if it lasts.
  • Serve with coffee, gossip, and zero regrets.