Vegan Carrot Cake

This Vegan Carrot Cake is very moist, super easy to make, with just the perfect sweetness and flavor. It is topped with vegan cream cheese frosting (or maple sweetened coconut whipped cream) and walnuts. It is now my favorite carrot cake recipe, and I'm sure it will be yours too!

5 from 12 votes

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Course: Dessert

Cuisine: American

Keyword: vegan carrot cake, Vegan Carrot Cake Pancakes

Prep Time: 15

Cook Time: 35

Servings: servings

Calories: 767kcal

Equipment

1 cake pan

Ingredients

2 cups brown rice flour
1 cup almond flour
1 1/2 cup coconut sugar or organic cane sugar
1 tablespoon baking powder
1 1/4 teaspoons cinnamon ( I used 1 teaspoon coriander + 1/4 teaspoon cardamom)
1/2 teaspoon nutmeg (optional)
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup coconut oil melted
2 tablespoons ground flax seeds
1 1/2 cups crushed pineapples
1/2 cup apple sauce
2 teaspoons vanilla
1 cup chopped walnuts divided (optional)
2 cups carrots peeled and grated

Vegan Cream Cheese Frosting

8 ounces vegan cream cheese I used Trader Joe's cream cheese
1/3 cup Vegan Butter I used Earth Balance buttery spread
2 cups vegan powdered sugar
2 teaspoons vanilla
1 teaspoon fresh lemon juice

Vegan Coconut Whipped Cream

2 14- ounce cans full-fat coconut milk or coconut cream
1/4 cup maple syrup
1 teaspoon vanilla
1/4 teaspoon almond extract
2 cups coconut cream

Instructions

To Prepare The Carrot Cake

Preheat oven to 350℉—grease 2 nine-inch round baking pans, and set aside.
In a large bowl, mix together brown rice flour, almond flour, sugar, spices, baking powder, and salt.
In another bowl, mix together coconut oil, ground flax seeds, crushed pineapple, applesauce, and vanilla.
Mix dry ingredients into bowl with wet ingredients, and stir to fully combine.
Fold in a 1/2 cup of the walnuts and the carrots.
Divide the cake batters evenly between the two pans. Bake for about 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool completely before adding frosting.

To Prepare Vegan Cream Cheese Frosting

Using an electric mixer, beat together cream cheese and butter. While mixer is on low, add sugar and vanilla, beat until smooth and creamy.
Keep refrigerated until cake is ready to be frosted.

To Prepare Coconut Whipped Cream

Place two cans of full-fat coconut milk or cream in the refrigerator overnight.
The following day, invert cans. Cut them open, and drain the liquid into a bowl.
Scoop the semi-solid coconut cream into a bowl, along with maple syrup, vanilla, and almond extract. Process using a hand-held mixer until smooth and peaks are formed, or about 3 minutes.
Place 1 of the cakes on a serving platter. Spread frosting of choice on top. Place the other cake on top and spread top and sides with the remaining frosting. Then decorate the sides of the cake with remaining walnuts.

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