Go Back
Vegan Carrot Cake

Vegan Carrot Cake with Lemon Buttercream Frosting

This Vegan Carrot Cake is incredibly moist, warmly spiced with cinnamon and nutmeg, and loaded with fresh carrots and crunchy walnuts. Topped with a tangy, silky lemon buttercream frosting, it's the ultimate plant based layer cake for any celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Vegan
Servings 12
Calories 485 kcal

Ingredients
  

For the Carrot Cake

  • 2 cups all purpose flour 250g
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/2 cups light brown sugar 300g
  • 2 1/3 cups freshly grated carrot 255g, lightly packed
  • 2 flax eggs 2 tablespoons ground flaxseed meal + 6 tablespoons water
  • 1/2 cup canola oil or vegetable oil 120ml
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 cup chopped walnuts 100g, optional

For the Lemon Buttercream Frosting

  • 4 cups powdered sugar 480g
  • 1/2 cup vegan butter 112g, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 to 3 tablespoons fresh lemon juice

For Decoration

  • Chopped walnuts

Instructions
 

  • Preheat and Prepare Pans
    Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Spray two 7 inch or two 8 inch round cake pans with non-stick spray and line the bottoms with circles of parchment paper.
  • Mix the Dry Ingredients
    Sift the all purpose flour into a large mixing bowl. Add the baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together until well combined.
  • Add Sugar and Carrots
    Add the light brown sugar and freshly grated carrot to the mixing bowl with the dry ingredients.
  • Prepare the Flax Eggs
    In a small bowl, combine 2 tablespoons of ground flaxseed meal with 6 tablespoons of hot water. Stir and let it sit for a minute until it becomes thick and gloopy.
  • Combine the Batter
    Add the flax eggs, canola oil, vanilla extract, apple cider vinegar, and chopped walnuts (if using) to the mixing bowl. Mix everything together. The batter will seem very thick and dry at first. If this happens, step away from the bowl for 2 minutes to allow the carrots to release their moisture. When you return and mix again, it will come together into a thick, scoopable batter.
  • Divide and Bake
    Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Bake for 30 minutes, or until a toothpick inserted into the center of one of the cakes comes out clean.
  • Cool the Cakes
    Allow the cakes to cool in the pans for a few minutes, then carefully transfer them to a wire cooling rack to cool completely before frosting.
  • Prepare the Frosting
    While the cakes cool, make the frosting. Add the powdered sugar, softened vegan butter, vanilla extract, apple cider vinegar, and 2 tablespoons of fresh lemon juice to the bowl of a stand mixer fitted with the paddle attachment. Start mixing on low speed, gradually increasing to high speed, until the frosting is thick and smooth. If the frosting is too thick, add the remaining tablespoon of lemon juice a few drops at a time, only as much as needed to reach a spreadable consistency.
  • Frost and Decorate
    Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of frosting on top. Place the second cake layer on top and frost the top and sides. Decorate the top with a ring of chopped walnuts.
  • Serve and Store
    Slice and serve. Store leftovers covered at room temperature for 3 to 4 days, or in the refrigerator for up to a week.

Notes

  • Flour Measurement: For best results, weigh the flour using a food scale. If you don't have one, use the spoon and level method: spoon the flour into your measuring cup, then level it off with a knife. Do not scoop or pack the flour.
  • Freshly Grated Carrots: You must use freshly grated carrots. Pre shredded carrots from a bag are too dry and will not release enough moisture for the batter.
  • Patience with the Batter: The batter will look very dry when first mixed. Step away for 2 minutes to let the carrots release moisture, then mix again. It will come together into a thick batter; trust the process.
  • Pan Size Adaptations: For 6 inch pans, make a 3 layer cake and bake for about 25 minutes. For a 9x9 inch square sheet cake, bake for 35 minutes. For a 9x13 inch sheet cake, bake for 25 minutes. For cupcakes, this recipe makes 12 to 18; start checking at 20 minutes.
  • Gluten Free Option: Substitute the all purpose flour with a gluten free all purpose flour blend.
  • Nut Free Option: Omit the walnuts entirely. The cake will still be moist and delicious.
  • Freezing: The unfrosted cake layers can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then foil. Thaw completely before frosting.