Vegan Carrot Cake (super moist)

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 cup Brown Sugar (packed)
• 2 tsp Ground Cinnamon
• 1 tsp Ground Allspice
• 0.5 tsp Ground Nutmeg
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 0.5 tsp Salt (pinch)
• 1 cup Almond Milk (unsweetened)
• 0.5 cup Olive Oil (extra virgin)
• 2 tsp Vanilla Extract
• 1 tsp Ground Ginger
• 2 cups Carrots (grated (about 3 medium carrots))
• 1 cup Walnuts (chopped)
• 1 cup Raisins
• 0.5 cup Vegan Butter (softened)
• 4 oz Vegan Cream Cheese (softened)
• 2 cups Powdered Sugar
• 1 tsp Lemon Zest
• 1 tsp Vanilla Extract (for frosting)

Instructions

1. Grate Carrots

   Peel the carrots and grate them using a box grater or a food processor with a grating attachment. Set aside.

   Time: PT5M

2. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

3. Combine Dry Ingredients

   In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt until evenly blended.

   Time: PT3M

4. Add Wet Ingredients

   Pour in the almond milk, olive oil, vanilla extract, and ground ginger. Stir with a spatula until the mixture is just combined; a few dry streaks are okay.

   Time: PT2M

5. Fold in Carrots, Walnuts, and Raisins

   Gently fold the grated carrots, chopped walnuts, and raisins into the batter until evenly distributed.

   Time: PT3M

6. Prepare Cake Pan

   Line the cake pan with parchment paper and lightly grease the paper with a touch of oil.

   Time: PT2M

7. Transfer Batter to Pan

   Pour the batter into the prepared pan and smooth the top with a spatula.

   Time: PT1M

8. Bake the Cake

   Bake for 50‑55 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT55M

   Temperature: 350°F

9. Cool Completely

   Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a cooling rack and cool completely before frosting.

   Time: PT30M

10. Make Frosting

    In a bowl, beat the vegan butter and vegan cream cheese together until smooth. Add powdered sugar, lemon zest, and vanilla extract, and beat until light and fluffy.

    Time: PT5M

11. Frost the Cake

    Spread the frosting evenly over the cooled cake using a frosting spatula. Let the frosting set for a few minutes.

    Time: PT5M

12. Slice and Serve

    Cut the cake into 12 equal squares and serve.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten-Free Flour
• Instead of Brown Sugar: Coconut Sugar, White Sugar
• Instead of Ground Cinnamon: Ground Ceylon Cinnamon
• Instead of Ground Allspice: Ground Nutmeg
• Instead of Ground Nutmeg: Ground Allspice
• Instead of Baking Powder: Cream of Tartar
• Instead of Baking Soda: Potassium Bicarbonate
• Instead of Salt: Sea Salt
• Instead of Almond Milk: Soy Milk, Oat Milk
• Instead of Olive Oil: Canola Oil, Coconut Oil
• Instead of Vanilla Extract: Maple Extract
• Instead of Ground Ginger: Fresh Grated Ginger
• Instead of Carrots: Grated Zucchini
• Instead of Walnuts: Pecans, Almonds
• Instead of Raisins: Dried Cranberries, Currants
• Instead of Vegan Butter: Coconut Oil
• Instead of Vegan Cream Cheese: Silken Tofu (blended)
• Instead of Powdered Sugar: Erythritol Powder
• Instead of Lemon Zest: Lemon Extract
• Instead of Vanilla Extract: Maple Extract

Equipment Needed

• Box Grater
• Large Mixing Bowl
• Whisk
• Spatula
• Measuring Cups
• Measuring Spoons
• 9x13 Inch Cake Pan
• Parchment Paper
• Oven
• Cooling Rack
• Knife
• Frosting Spatula
• Toothpick

Critical Steps — Do Not Skip

• Grating carrots finely
• Do not over‑mix the batter after adding wet ingredients
• Bake until a toothpick comes out clean

Chef Tips from the Video

• Toast the walnuts lightly for extra flavor before chopping
• Add a pinch of orange zest to the batter for a citrus twist
• Use a kitchen scale for precise flour measurement for consistent results

Troubleshooting

Storage

Refrigerator: Store covered in the fridge for up to 5 days

Freezer: Wrap tightly and freeze for up to 2 months

Room temperature: Best kept refrigerated; can sit at room temperature for 2‑3 hours

Make-Ahead Tips

• The cake can be baked a day ahead and stored refrigerated before frosting
• Frosted cake keeps well in the fridge for up to 5 days
• Both cake and frosting freeze well; thaw in the fridge before serving

Frequently Asked Questions