Vegan Carrot Cake

This vegan carrot cake recipe makes moist, fluffy, delicately sweetened cake. With juicy raisins, crisp walnuts, and tons of fresh carrots folded in, every bite is layered with flavor. Vegan cream cheese frosting recipe included!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings Slices

Calories 193kcal

Author Arman Liew

Ingredients

2 cups wholewheat flour or all-purpose flour
1 tablespoon cinnamon
1 teaspoon nutmeg
1 tablespoon baking powder
1/2 cup sugar
1/2 cup unsweetened almond milk Can sub for any milk of choice
1/4 cup vegetable oil Can sub for canola or coconut oil
3/4 cup pumpkin puree
1-1 1/2 cups shredded carrots Approximately 3 medium carrots
1/2 cup raisins
1/2 cup walnuts chopped

Instructions

Preheat the oven to 180C/350F. Line a 9 x 5-inch loaf pan with parchment paper and set aside.
In a large mixing bowl, add flour, spices, baking powder, and sugar, and mix well. Add your milk, oil, and pumpkin puree and mix well. Fold in your carrots, raisins, and walnuts, and mix until fully incorporated.
Pour the carrot cake batter in the lined pan. Bake for 45-55 minutes, or until a toothpick comes out clean.
Allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, frost, if desired.

Notes

TO STORE: Leftover carrot cake can be stored in an airtight container and kept at room temperature for up to 5 days. To keep it fresher for longer, I recommend storing it in the fridge for up to 2 weeks.

TO FREEZE: I find it’s easier to freeze the cake in individual slices. Wrap each slice in parchment paper and keep them in a freezer-safe container. Stored this way, they should keep well for up to 6 months. Let the frozen cake slices thaw overnight in the fridge.

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