Vegan Carrot Cake Recipe

Few desserts evoke cozy kitchens and warm gatherings quite like carrot cake — the sweetly spiced batter, tender carrot strands, and soft crumb balanced by a rich frosting. This vegan carrot cake turns that beloved classic into a plant-based celebration: ditching dairy, butter, and eggs without sacrificing flavor or texture. The version on the site even goes a step further toward inclusivity by using cassava flour (a grain-free, paleo-friendly starch) instead of regular wheat flour, making the cake suitable for gluten-free and grain-sensitive diets.

Beyond diet-friendly credentials, this cake brings comforting warmth and familiar flavor in every bite. Cinnamon, nutmeg, and other warming spices mingle with shredded carrots, raisins, and shredded coconut — giving the cake body, subtle sweetness, and a tender crumb. The frosting, made from soaked cashews blended with coconut oil and maple syrup, delivers a creamy, slightly nutty finish that feels indulgent without dairy.

Whether you’re hosting a brunch, prepping a dessert for guests with varied dietary needs, or simply craving a slice of cozy comfort — this carrot cake bridges tradition and modern dietary awareness. It proves thoughtful ingredient swaps don’t have to compromise on taste, and with cassava flour at its base, it shows that cake can be welcoming to gluten-free, vegan, and paleo-minded eaters alike.

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Vegan Carrot Cake

Recipe Details

Yield: 8 to 10 servings
Active Time: 30 minutes
Total Time: 9 hours and 5 minutes

Vegan Carrot Cake Ingredients

For the cake

Dry Ingredients

• 3 cups cassava flour
• ½ cup coconut sugar
• ¼ cup chia seeds
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 4 teaspoons ground cinnamon
• 2 teaspoons salt
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger

Wet Ingredients

• 1 cup water
• ½ cup maple syrup
• ½ cup coconut oil, melted
• ¾ cup applesauce
• ½ cup mashed pineapple
• 1 teaspoon apple cider vinegar
• 2 teaspoons vanilla extract
• 3 cups shredded carrots
• 1 cup raisins
• ¾ unsweetened shredded coconut

For the cream cheese frosting

• 2 cups raw cashews (soaked overnight)
• ⅓ cup maple syrup
• 3 tablespoons coconut oil, melted
• 2 teaspoons vanilla extract
• ½ teaspoon salt

For the caramel sauce

• ¼ cup coconut oil
• ¼ cup maple syrup
• 2 tablespoons cashew butter
• 1 teaspoon flaky sea salt
• 1 teaspoon vanilla extract
• 8 to 10 figs, sliced in half

How to Make Vegan Carrot Cake

1. Preheat the oven to 325 degrees. Line 2, 9-inch baking pans with parchment paper and coat with coconut cooking spray.
2. Make the cake: In a large bowl, add dry ingredients; whisk to combine. In a medium bowl, add wet ingredients; stir to combine. Make a well in the center of the dry ingredients and pour wet ingredients into the well; stir until just combined.
3. Add carrots, raisins, and coconut; stir, but do not overmix. Divide batter equally between the prepared cake pans and spread with an icing spatula to level out.
4. Bake for 35 to 40 minutes, or until a toothpick comes out clean in the center of the cake. Let cool completely before frosting.
5. Make the frosting: Place cashews in a medium bowl and cover with water; soak overnight. Drain and rinse cashews, then add to a food processor along with the maple syrup, coconut oil, vanilla, and sea salt; process until smooth. Transfer frosting to a bowl and chill for at least 2 hours before using.
6. Make the caramel sauce: Whisk together the coconut oil and maple syrup in a small sauce pan over medium heat, until smooth. Whisk in the cashew butter, salt, and vanilla extract until fully mixed. Chill until ready to use.
7. Frost the cake: Place one layer of cake on a serving plate. Top with 1 cup of frosting, and spread it evenly over cake. Top with another cake layer. Add another 1 cup of frosting to top, and spread evenly over top, and slightly over the sides of the cake. Frost the sides of the cake by spreading a heaping spatula full along the sides, then scraping excess frosting off as you go. Repeat until cake is covered with frosting on all sides.
8. Drizzle perimeter of cake with caramel sauce. Place fresh figs on top of caramel sauce. Serve.

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Vegan Carrot Cake Nutrition Facts

*Estimated per slice (recipe yields 10 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 slice
Calories	≈ 650 kcal
Protein	≈ 10 g
Carbs	≈ 90 g
Sugar	≈ 40 g
Fiber	≈ 10 g
Fat	≈ 30 g

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Vegan Carrot Cake Variations & Tips

• Ensure gluten-free certification: Use cassava flour or a trusted 1:1 gluten-free baking flour blend to keep the cake safe for gluten-free diets.
• Add or swap mix-ins: Fold in chopped walnuts or pecans for crunch, or include raisins, shredded coconut, or even chopped pineapple for extra moisture and variation.
• Spice it up: Increase warm spices — add a pinch of ground ginger or a dash of cloves for deeper warmth and autumnal flavor.
• Moisture boost: Replace part of the water with a non-dairy milk (e.g. oat, almond, or coconut) or apple-sauce to enhance moistness and richness.
• Smaller portions: Bake in a loaf pan, or make cupcakes or muffins instead of a full cake — easier portioning and suited for smaller servings.
• Chill before frosting: Let the cake cool completely (or even chill) before frosting, especially if using nut-based frosting — helps maintain frosting texture instead of melting.
• Storage tip: Store covered in fridge (especially when frosted) — nut-based frosting and grain-free flours keep best chilled; bring to room temperature before serving for best texture.

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Best Vegan Carrot Cake Pairings

• Spiced chai or cinnamon tea: Warm spices in the cake match beautifully with chai or a mild cinnamon herbal tea, enhancing the cozy vibe.
• Fresh fruit salad: A side of sliced pear, apple, or orange — maybe with a sprinkle of chopped nuts — brightens the sweet, dense cake and adds refreshing contrast.
• Plant-milk latte or iced coffee: Almond-milk or oat-milk latte (hot or iced) complements the cake’s sweetness and spices for a balanced dessert-drink combo.
• Dairy-free whipped coconut cream: A dollop on top adds extra creaminess and lightness, mimicking a traditional cream-cheese frosting style.
• Nut & seed mix: A small bowl of toasted walnuts, pecans, or pumpkin seeds adds crunchy texture to accompany the cake’s moist crumb and soft frosting.
• Maple-nut coffee or cold brew: The subtle bitterness of coffee with nutty undertones plays off the cake’s sweetness and spice for a grown-up dessert feel.

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When to Make Vegan Carrot Cake

• Brunch or breakfast gathering: Serve slices alongside fresh fruit and a pot of tea or coffee — the cake’s spices and moist crumb make it perfect for mid-morning meals.
• Mixed-diet gatherings: When hosting friends or family with varied dietary needs (vegan, gluten-free, omnivore), this cake works as an inclusive dessert everyone can enjoy.
• Holiday or seasonal dessert: With its warm spices and comforting flavors, this carrot cake fits beautifully into fall/winter holiday menus, potlucks, or festive dinners.
• Snack stash or meal-prep treat: Bake ahead — the cake stores well (especially chilled) and can be portioned, making it ideal for grab-and-go desserts or lunchbox treats.
• Celebration cake alternative: Use as a birthday cake or special-occasion dessert when traditional cakes don’t suit dietary preferences — still feels indulgent, still feels special.
• Cozy night-in dessert: For evenings when you want comfort food without heaviness — a slice with tea or plant-milk is simple, soothing, and satisfying.

Recipe credit: Angela Gaines