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Vegan Carrot Cake

3.55 from 120 votes
This cake will turn anyone into a carrot cake lover!
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert
Ingredients Method Notes

Ingredients
  

For the carrot cake:
  • 3/4 cup nondairy milk + 1 tbsp ac vinegar
  • 2 cups all purpose flour measured correctly*
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup brown sugar
  • 1 cup sugar
  • 3/4 cup vegan sour cream
  • 3/4 cup canola oil
  • 2 tsp vanilla
  • 3 cups freshly shredded carrots**
For the buttercream:
  • 1/2 cup vegan cream cheese slightly softened***
  • 1/2 cup vegan butter slightly softened***
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • a splash of nondairy milk
For decorating:
  • Crushed walnuts optional

Method
 

Make the cake:
  1. Preheat the oven to 350°F. Line and grease two 8″ pans.
  2. In a measuring cup or small bowl, whisk the milk and vinegar. Set aside for 10-15 minutes.
  3. In a medium mixing bowl, whisk the flour, baking soda and powder, salt, cinnamon, and nutmeg.
  4. In a large mixing bowl, add the brown sugar, sugar, sour cream, oil, vanilla, and milk mixture and mix. Add in the dry mixture and blend until combined.
  5. Fold in the carrots.
  6. Pour even amounts of batter into each of your pans. Bake for 30-35 minutes, until a toothpick comes out clean.
Make the frosting:
  1. In a large mixing bowl, add the buttery sicks and cream cheese. Beat until fluffy.
  2. Slowly add the powdered sugar and beat.
  3. Beat in the vanilla.
  4. Add nondairy milk as necessary to reach desired consistency.
Assemble the cake:
  1. Once the cake layers are chilled, pipe or spread buttercream on top of the first layer, then top with another cake layer. Top with a final layer of buttercream. Decorate with walnuts, if desired!

Notes

*Measure your flour using this method.
**We highly recommend shredding carrots yourself for this recipe rather than using pre-shredded.
***You want your butter and cream cheese to be soft enough so that they easily beat together. We recommend removing them from the fridge at least 30 minutes before using.