Vegan Carrot Cake Recipe: 7 Tips for Making Vegan Carrot Cake

For the vegan cake:

• 4 tablespoons flaxseed meal
• ½ cup water, plus 2 tablespoons
• Nonstick cooking spray or canola oil, for greasing
• 2 cups all-purpose flour, or whole wheat flour plus more for sprinkling
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon allspice
• 1 teaspoon salt
• 1 cup pecans, coarsely chopped
• 1 cup coconut oil, melted
• ¾ cup applesauce (unsweetened)
• ½ cup oat milk, almond milk, cashew milk, or other unsweetened plant-based milk
• 1 teaspoon apple cider vinegar or lemon juice
• 2 cups granulated sugar
• ½ cup light brown sugar, maple syrup, or coconut sugar
• 1 teaspoon vanilla extract

For the vegan frosting:

• 1 pound vegan cream cheese, room temperature
• ½ cup unsalted vegan butter
• 2 cups confectioners’ sugar (powdered sugar), sifted
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

1. 1

   Preheat the oven to 350 degrees Fahrenheit.

2. 2

   In a small bowl, whisk together the flaxseed meal and water. Set aside for at least 5 minutes to thicken into vegan flaxseed eggs.

3. 3

   Lightly grease two 8- or 9-inch round cake pans with nonstick cooking spray and line them with parchment paper. Then grease the pans with more cooking spray and dust them with flour.

4. 4

   In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt.

5. 5

   Spread the pecans in an even layer on a rimmed baking sheet or baking pan and toast them until fragrant, about 10 minutes. Let them cool.

6. 6

   In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, applesauce, oat milk, vinegar, white sugar, and brown sugar together on medium speed until smooth.

7. 7

   Reduce the speed to low and add the vanilla extract. Gradually add the flaxseed eggs and beat the mixture until smooth.

8. 8

   Add the dry ingredients to the wet ingredients and mix on low (or by hand with a rubber spatula) until just combined.

9. 9

   Add the carrots and toasted pecans and mix on low (or by hand with a rubber spatula) until just incorporated.

10. 10

    Scrape the cake batter into the prepared pans and gently smooth the top of the cakes with a rubber spatula.

11. 11

    Bake—rotating the pans halfway through for even baking—until a toothpick inserted into the center of each cake comes out clean, about 35 minutes.

12. 12

    Transfer the pans to a wire rack to let them cool slightly. When they’re cool enough to handle, turn the cake pans upside down onto a cooling rack and let them cool completely, about 1 hour.

13. 13

    Meanwhile, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the vegan cream cheese and butter together on medium-high speed until completely smooth.

14. 14

    Reduce the mixer to low speed and gradually add the confectioners' sugar.

15. 15

    Once the confectioners' sugar has been completely incorporated, increase the speed to medium-high and beat until very smooth and creamy.

16. 16

    Add the salt and vanilla extract and beat until incorporated.

17. 17

    When the cakes are completely cool, place one layer on a cake plate and top it with about 1 cup of vegan cream cheese frosting. Using an offset spatula, spread the vanilla frosting to the edges. Place the second cake layer upside-down on top of the first.

18. 18

    Cover the entire cake with a very thin layer of frosting to trap crumbs. (This is known as the "crumb coat.") Then use an offset spatula to frost the cake with the remaining frosting.

19. 19

    Chill the layer cake for 1 hour to set the frosting. Cut the cake into 10–12 servings.

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