Vegan Carrot Round Cake

This vegan carrot cake is incredibly moist, warmly spiced, and naturally sweetened with maple syrup and coconut sugar. Made with wholesome ingredients, it's the perfect balance of soft, fluffy, and flavorful. Topped with a luscious vegan cream cheese frosting, this cake is a delicious and healthier take on a classic favorite—perfect for any occasion!

Ingredients

Carrot Cake Batter

• 1 cup finely grated carrots
• 1 cup oat or almond milk (regular milk works if not vegan)
• ½ cup melted vegan butter (regular butter works if not vegan)
• ¾ cup cane or coconut sugar
• ¼ cup maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon cloves
• ¼ teaspoon salt
• 1 cup regular or gluten-free all-purpose flour (for gluten-free, use King Arthur Measure for Measure)
• 1 ¼ cup oat flour

Vegan Cream Cheese Frosting

• 4 oz vegan cream cheese (regular cream cheese works if not vegan)
• 4 tablespoon softened vegan butter (regular butter works if not vegan)
• 1 ½ cup powdered sugar

Instructions

Step 1: Prepare the Batter

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine grated carrots, oat or almond milk, melted butter, sugar, maple syrup, and apple cider vinegar.
3. Stir in baking soda, baking powder, vanilla extract, cinnamon, nutmeg, ground ginger, cloves, and salt.
4. Gradually mix in oat flour and all-purpose flour, stirring until just combined.

Step 2: Bake the Cake

5. Grease and line two 8-inch round cake pans with parchment paper.
6. Evenly distribute the batter between the pans.
7. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Step 3: Prepare the Frosting

8. While the cakes bake, use an electric hand mixer to beat vegan cream cheese, softened butter, and powdered sugar until smooth.
9. Chill the frosting in the fridge for 15-20 minutes to thicken.

Step 4: Assemble the Cake

10. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
11. Spread the cream cheese frosting over the top of one cake layer, place the second layer on top, and frost the top. (For a “naked cake” look, lightly spread frosting and leave the sides exposed.)
12. Garnish with chopped nuts, shredded coconut, or extra grated carrots, if desired.

Frosting Tips

If your vegan cream cheese frosting is too thin, here are a few ways to thicken it:

1. Add More Powdered Sugar – Gradually mix in additional powdered sugar (1-2 tablespoons at a time) until the frosting reaches your desired consistency.
2. Chill the Frosting – Place the frosting in the refrigerator for 15-30 minutes to allow the butter and cream cheese to firm up.
3. Use Cornstarch or Arrowroot Powder – Add 1 teaspoon of cornstarch or arrowroot powder and mix well to thicken without making it overly sweet.
4. Use a Firmer Vegan Cream Cheese – Some brands have a softer consistency, so opting for a firmer variety can help create a thicker frosting.

Frequently Asked Questions