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–+ servings

Vegan Carrot Cake

This vegan carrot cake is a moist and flavorful dessert that combines fresh grated carrots, warm spices, and simple ingredients, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Can substitute with whole wheat flour for added fiber
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon Can experiment with different spices
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon salt
Wet Ingredients
  • 2 cups grated carrots Use fresh rather than pre-packaged
  • 1 cup sugar or maple syrup Can mix different sugars or use only maple syrup
  • 0.5 cups vegetable oil or applesauce Either works for moisture
  • 1 cup non-dairy milk Room temperature for better consistency
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Begin by heating your oven to 350°F (175°C) and greasing a cake pan.
  2. In a large mixing bowl, combine the grated carrots with your choice of sugar or maple syrup, vegetable oil, and non-dairy milk.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually fold the dry mixture into the wet mixture until everything is just combined.
  5. Finish by stirring in the vanilla extract.
  6. Pour the batter into your prepared pan, smoothing the top as you do.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow your cake to cool before serving.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 35gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 10g

Notes

For a smooth baking experience, grate the carrots ahead of time and ensure all ingredients are measured before starting. Use a food processor for quick grating, and consider lining the cake pan with parchment paper for easy removal.

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