Best 8 Vegan Carrot Cake Recipes

VEGAN CARROT CAKE MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners.
• Whisk almond milk and vinegar together in a small bowl; set aside until curdled, about 10 minutes.
• Mix whole wheat flour, all-purpose flour, baking powder, and baking soda together in a bowl. Combine carrots, pineapple, raisins, and walnuts together in a separate bowl.
• Whisk 3/4 cup plus 2 tablespoons white sugar, olive oil, molasses, vanilla extract, cinnamon, nutmeg, salt, and cardamom together in a separate bowl. Mix curdled milk mixture and sugar mixture into flour mixture just until batter is mixed; fold in carrot mixture. Spoon batter into muffin cups until each is completely filled and domed.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

VEGAN APPLESAUCE CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch spring form pan with spray oil.
• In a large sauce pan, simmer the raisins and grated carrots in the water over medium heat for 7 to 10 minutes.
• Remove and put in a large bowl.
• Add the oil, apple sauce, egg replacers, syrup, cinnamon, allspice, cloves, and salt. Stir the mixture well.
• In a separate bowl mix the flour, baking soda and walnuts together. Stir this dry mixture into the carrot raisin mixture.
• Don't over mix this.
• Pour into your spring form pan (you can use a 9-inch square pan if you wish) and bake for 45 minutes to 1 hour. Use a wooden kabob stick to test this cake. A toothpick is not long enough.
• Once this is done cool on a metal rack and turn onto a plate.

VEGAN MINI CARROT CAKE MUFFINS

Steps:

• In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
• In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.
• Add oil, honey, carrots, water or pineapple (some of the juice might help), and applesauce mixture.
• Mix well.
• Add nuts, raisins, or dried cranberries if preferred.
• Scoop mixture into cupcake liners.
• Bake at 325°F for 30 minutes or until toothpick comes out clean.
• Once cooled, frost with icing (powered sugar, vegan Earth Balance butter, organic vanilla, and water).

CARROT CAKE IN A BALL (RAW, VEGAN, GLUTEN-FREE)

Steps:

• Blend the carrots in a food processor until they`re in tiny pieces and starting to turn to mush, then squeeze the juice out by hand and return the carrot pulp to the food processor - This should give you 1/2 cup packed carrot pulp.
• Add all the other ingredients and process until the dough is well combined. Form into balls and store in the fridge.

GLUTEN-FREE VEGAN CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.
• Mix rice flour, sugar, potato starch, tapioca starch, cinnamon, baking powder, baking soda, xanthan gum, salt, and nutmeg together in a bowl. Add pineapple, 1/4 cup reserved pineapple juice, yogurt, carrots, walnuts, coconut, applesauce, vegetable oil, and vanilla extract to flour mixture; mix with a wooden spoon until well blended. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

VEGAN CARROT CAKE

Steps:

• Grease and flour a 10" X 9" or square cake pan.
• Stir together dry ingredients.
• Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
• Beat about 2-3 minutes , until well mixed.
• Stir in the nuts, if used.
• Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
• Cool on a wire rack.
• Once the BTCC is at room temperature, mix all ingredients together. Frost cake.

VEGAN CARROT CAKE

Steps:

• Grease and flour a 13" X 9" pan.
• Stir together dry ingredients.
• Now add to the dry mixture, the carrots, tofu, oil, and vanilla.
• Beat about 2 to 3 minutes until well mixed.
• Stir in the nuts.
• Bake at 325 degrees for about 50 to 60 minutes.
• Cool on a wire rack.
• Frost and enjoy.

VEGAN CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
• Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.