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Vegan carrot cake with cream cheese frosting

Plant-Based Carrot Cake

  • Author: Plant-Based Persian
  • Total Time: 1 hour 10 minutes
  • Yield: 6 people 1x
  • Diet: Vegan


A moist, rich plant-based carrot cake


Units Scale
  • 2 1/4 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. allspice
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cup light brown cane sugar
  • 3/4 cup cane sugar
  • 3 Egg Replacer – 3 Tbsp. ground flax seed mixed with 9 Tbsp. water
  • 1 tsp. vanilla
  • 3/4 cup vegetable oil
  • 2 cups finely grated carrots
  • 8 oz can crushed pineapple (drained)
  • 1 cup shredded coconut
  • Walnuts and raisins (optional)

“Dairy-Free Cream Cheese Frosting”

  • 4 oz dairy-free cream cheese (I use Kite Hill plain cream cheese)
  • 1/3 cup softened dairy-free butter (I use Earth Balance)
  • 1 tsp. vanilla
  • 2 cups powdered sugar


  1. Preheat oven to 350 F.
  2. In a medium bowl, mix flour, baking soda, cinnamon, allspice, baking powder, and salt – the “Dry Ingredients.”
  3. In a large bowl, mix sugars and egg replacer until creamy with an electric mixer. Add vanilla. Add vegetable oil – the “Wet Ingredients.”
  4. Mix the “Dry Ingredients” and the “Wet Ingredients.”
  5. Stir in the carrots, pineapple, and coconut. Add walnuts and raisins if using.
  6. Grease 8×8 glass cake pan. For a thinner cake with more servings, you could use a 13×9 pan instead.
  7. Add batter to the greased pan and bake 50 minutes or until toothpick comes out clean (as oven temperatures vary).
  8. To prepare dairy-free cream cheese frosting, beat with an electric mixture the dairy-free cream cheese and butter. Add the vanilla. Add the sugar.
  9. Be sure to let the cake cool completely before frosting.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Desert
  • Cuisine: American