Vegan Carrot Cake with Cream Cheese Frosting

5.0 from 8 reviews

Vegan Carrot Cake

Last week was my eldest son’s birthday and I had fun planning and organizing the party. He turned 7. I see a sudden change in his likes and dislikes. He was this little kid who was watching Max and Ruby, Caillou and Diego even 2 months back but all of a sudden everything has changed. He is into Power Rangers, Avengers, rocket/space ships etc. I’m still wondering how all of this happened in such a short span of time. So I was really having a hard time to figure out what sort of party to plan for. Wish it was as easy as when he turned 3 and all I had to do was bake this gorgeous eggless chocolate cake.

I was thinking of making a rocket shaped cake but a trial run didn’t work out as expected and we ended up having a lot of cake. I didn’t want to keep testing it again and again and end up baking so much cake. Then we had the black or white debate. My son and I prefer chocolate cake but my husband and mother-in-law like vanilla cake. So my husband suggested to bake a two-in-one cake; with vanilla on one side and chocolate on the other. That’s when I started looking for ideas to bake a two tone cake. That made me think about what frosting to choose. Would that be 2 flavors too or just one? I was literally pulling my hair to figure it all out.

Vegan Carrot Cake

Then I had this “light-bulb” moment. I decided to bake one 9-inch round layer cake for adults and a few cupcakes both chocolate and vanilla for the kids. I would frost the 9-inch layer cake and my son would be cutting it and keep the cupcakes as it is for the kids to frost and decorate themselves. For the 9-inch layered cake I decided to bake the vegan carrot cake from Sticky Fingers’ Sweets by Doron Petersan. I also wanted to try the vegan cream cheese frosting recipe she had in the book.

For the cupcakes I used my eggless vanilla cake recipe (veganized it) and whacky vegan chocolate recipe. My original plan was to bake regular size cupcakes but then I decided to go with mini cupcakes. I thought by doing so the kids could enjoy both the flavors if they wanted to. I laid down a variety of sprinkles, butter cream frosting and chocolate frosting on a tray and the kids had to do the icing by themselves. I was really not sure if a cupcake party would go well with a group of 7-10 year old boys. But I was in for a surprise when I saw that they actually loved it. The kids had a fun time frosting and decorating the cupcakes. I wonder if they were able to settle down for bed that night after all that sugar rush!

Cupcake Toppings

Even though I had planned out everything well in advance, I had one issue though. I would not be able to taste the carrot cake until it was cut by my son. So I was really worried and was even thinking of getting a cake from the store and keep it ready just in case. As soon as the carrot cake came out of oven I was eager to level it off for frosting, so that I could taste the crumbs and make a decision. Unfortunately the cake did not bake with a big dome like the usual white/chocolate cakes do. It was a very thin layer cake and was almost flat without the necessity to be trimmed. Even then I did not let got off it. I slightly leveled it off and tasted the crumbs and was relieved. It was good but I was not really jumping up and down. Then I prepared the frosting too. The frosting tasted good on its own and later with the cake too. Once the cake was frosted it got a decent height. Otherwise the 2 layers looked very small which made me seriously doubt if it would be enough for the 6-8 adults.

Vegan Carrot Cake

I had baked a big batch of the vanilla and chocolate cupcakes anticipating a situation of the carrot cake not coming through as expected. I thought that if I screwed up with the cake I would serve the cupcakes for the adults too. Fortunately the vegan carrot cake did not let me down and it was a huge hit with everybody.

Vegan Carrot Cake w/ Cream Cheese Frosting
5.0 from 8 reviews
Prep time: 20 Mins
Cook time: 18 Mins
Yields: Two 9″ Round Cakes/18 Cupcakes
Vegan Carrot Cake with Cream Cheese FrostingIf you are not convinced about vegan baking and still have doubts about how it tastes, then do try this vegan carrot cake with vegan cream cheese frosting and be prepared to be blown away!
Ingredients For Cake:

Part 1:
  • 2 cups grated carrots
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
Part 2:
  • 3/4 cup almond milk
  • 2/3 cup coconut oil
Part 3:
  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 cup chopped walnuts (optional)
  • almond milk – any non-dairy milk
  • coconut oil – any flavorless oil
Ingredients For Vegan Cream Cheese Frosting
  • 1 cup non-hydrogenated vegetable shortening (like Earth Balance)
  • 12 ounces non-hydrogenated vegan cream cheese (like Tofutti), softened
  • 4 and 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1 and 1/2 teaspoons lemon juice (I didn’t use it)
  • 2 to 4 drops lemon oil, to taste (I didn’t use this either)
Instructions For Cake:
  1. Preheat the oven to 350F/180C for 15 minutes.
  2. Line two 9-inch round cake pans with parchment paper.
  3. In a large bowl mix together the Part 1 ingredients.
  4. Add the milk and oil to the bowl and stir to combine.
  5. In a separate bowl, whisk together the dry ingredients mentioned in Part 3.
  6. Add the dry ingredients to the wet ingredients and mix until just combined. It’s okay if the batter is slightly lumpy.
  7. Distribute the batter between the two pans evenly. I measured out the batter and it was 3 cups in total. So 1.5 cups of batter in each pan. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Mine was done in 18 minutes itself. The cake started pulling out of the sides of the pan.
  8. Place the pans on a cooling rack to cool for about 20 minutes. Turn the pan upside down to remove the cakes and cool it completely before frosting.
Instructions For Frosting:
  1. In a large bowl beat the shortening until smooth using an electric mixer.
  2. Add the cream cheese and beat until its thoroughly incorporated.
  3. Add the powdered sugar, vanilla and rest of the ingredients, if using and beat until smooth. I added the sugar 1 cup at a time, beating well after each addition and scraping the sides of the bowl. You can dump everything in if you are using an electric stand mixer. But if you are using a hand-held mixer like me then add the sugar in small additions.
  1. Both the cake and the cream cheese frosting turned out to be DELICIOUS! Everybody at the birthday party enjoyed this cake very much. I personally felt that the cake tasted great the following day. I don’t know if it was just me because on the day of the party I was already full with pizzas and other food that I was really not able to judge the cake. Even when everybody else praised it I was not able to really see it. But the next day I was able to fully appreciate the taste and texture and it was AMAZING! I’m 100% confident that nobody can guess that it is a vegan carrot cake with vegan cream cheese frosting.
My Notes:
  1. The original cake recipe used 3/4th cup of whole wheat pastry flour. I didn’t have it so used all-purpose flour itself.
  2. If you are a spice fan increase the quantity of ground cinnamon to 1 teaspoon.
  3. The original frosting recipe suggests that the frosting can be made in advance and refrigerated covered properly. Bring it back to room temperature to soften before using.
  4. The frosting is supposed to be for a 9-inch layered cake but I still have about a cup and a half of frosting left. I did use a lot for the filling and the sides and top of the cake. I feel that using the entire recipe for that cake is way too much. Now I have to look for a way to use that frosting.

I also made these ricotta cheese sweet balls (doodh peda) from here and it was a huge hit too.

doodh peda

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Ratings and Reviews (8)

Vegan Carrot Cake with Cream Cheese Frosting
4 star: 0
3 star: 0
2 star: 0
1 star: 0

63 Responses to “Vegan Carrot Cake with Cream Cheese Frosting”

  1. NS says:


    Thank you so much for this recipe.

    I do not have white sugar with me now. Can I add just Brown sugar alone – 1 Cup?


  2. NS says:

    I made this today – just one 9″ round cake with half the measurements you have given here. I am yet to taste it. But my husband and little one had it and said it is excellent! Thanks so much for blogging, Madhuram.

  3. Lavanya says:

    Hi, I like all your recipes..I want to try this carrot cake with whole wheat pastry flour. Please tell me how much flour I should use? I am confused you mentioned 3/4th cup in your notes.

    • Madhuram says:

      The original recipe used 1 and 1/2 cups all-purpose flour and 3/4th cup of whole wheat pastry flour, because I didn’t have WWPF, I used 2 and 1/4 cups APF.

  4. Farzana says:

    Hello there !! I wanted to make this tonight but I wanted to make only for 1 9 x 5 loaf pan. Have you tried making this in a loaf pan ? If so, do you think all measurements should remain same ? How long to cook and what temperature ??

    • Madhuram says:

      No I haven’t tried it in a loaf pan. I’m thinking you will have to halve the recipe or even less than that. Not sure.

  5. Shalini says:

    Hi, am planning to bake this one soon :) reading comments i realise i can substiture oil with butter and almond milk with toned dairy milk. Am i correct?

    I tried ur eggless vanilla cake and loved it!

  6. Shalini says:

    Hi Madhuram,

    Am planning to bake this cake tonight, i don’t have allspice, is it optional or can you suggest an alternative? I am based out of India.

    Also i am not planning to create frosting as i don’t know about the ingredients mentioned.New to baking so… Also unsure if we get these in India?

    Kindly respond.


    • Madhuram says:

      All spice is not a must Shalini. If you can get ground cinnamon, nutmeg and clove, a little of each will do, or just plain cinnamon is ok too. Even I don’t know if all these ingredients are available in India. I guess you have to look around. All the best, Shalini.

  7. Shalini says:

    Hi Madhuram,

    Amazing, mind blowing cake! :) Me and whole family loved it. Super soft moist and delicious. I am so glad to have found your blog. Eggless cakes were never so good!

    Mine baked in 40 Minutes at 180 degrees convection Microwave setting.

    Thanks again!
    Will try more cakes…..for sure!

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