Vegan Carrot Cake Moist Delight

This vegan carrot cake is so moist and flavorful you would never guess it is dairy free. Packed with sweet carrots and a hint of spice this is my go to cake for birthdays and celebrations with plant-based friends. You can easily make it nut free or even gluten free for everyone to enjoy.

I developed this recipe for my sister’s birthday after she went vegan and she asks for it every year now. The leftovers always disappear by the next morning whether or not I remember to hide a slice for myself.

Ingredients

• Shredded carrot: for flavor moisture and natural sweetness pick vibrant fresh carrots for best results
• Applesauce or crushed pineapple: for tenderness and moisture choose unsweetened applesauce or real pineapple for a hint of tartness
• Neutral oil or more applesauce: for extra moisture and a softer crumb if you want fat free cake use all applesauce
• Vinegar: for a tender texture and to help the cake rise white or apple cider vinegar both work
• Pure vanilla extract: for deep flavor be sure to use real vanilla not imitation
• Flour: such as all purpose spelt oat or gluten free for structure choose high quality finely milled flour
• Cinnamon: brings warmth and spice use fresh cinnamon for the boldest flavor
• Salt: balances the flavors and enhances sweetness use fine sea salt
• Baking soda: for a light crumb texture make sure it is not expired
• Sugar or packed coconut sugar: to sweeten use coconut sugar for more caramel notes
• Raisins (optional): for bursts of sweet chewiness plump them with hot water for extra softness
• Options for shredded coconut crushed walnuts or pecans: these add texture and earthy richness toast the nuts if possible

Step-by-Step Instructions

Prepare Your Pan:

Grease an 8 inch round or square pan and line it with parchment paper. This makes the cake easy to remove after baking and helps prevent sticking.

Mix Wet Ingredients:

In a large mixing bowl whisk together the shredded carrots applesauce or pineapple oil vinegar and vanilla extract until well combined. Let this mixture rest for at least ten minutes so the flavors can meld. For extra moist cake cover and refrigerate overnight.

Combine Dry Ingredients:

In a separate bowl mix the flour cinnamon salt baking soda and sugar until everything is evenly distributed. Break up any lumps and be sure the baking soda is scattered throughout.

Combine Wet and Dry Mixtures:

Pour the dry ingredients into the wet mixture and gently stir with a spatula until just combined. Crush in any optional nuts raisins or coconut at this stage. Do not overmix or the cake may be dense.

Fill and Smooth the Pan:

Scrape the batter into your prepared pan and smooth out the top so the cake bakes evenly. Lightly tap the pan on the counter to release any air bubbles.

Bake the Cake:

Bake in the center of your oven for about thirty minutes at 350 degrees Fahrenheit. Check with a toothpick at the center around the thirty minute mark. The cake is done when the toothpick comes out clean or with a few moist crumbs.

Cool and Rest:

Once baked set the cake on a rack to cool. Loosely cover it and let it rest overnight if you can. This extra step brings out even more flavor and gives the cake an amazingly light texture.

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I love how the carrots melt right into the cake and add the prettiest natural color. My favorite memory is frosting this with my niece and nephew who took their job of sprinkling coconut on top very seriously.

Storage Tips

Store the carrot cake covered in the refrigerator for three to four days for maximum freshness. For longer storage slice and freeze individual pieces tightly wrapped so you can defrost one at a time without any waste. This cake actually improves in flavor after a night in the fridge.

Ingredient Substitutions

You can swap the applesauce for an equal amount of crushed pineapple for a more tropical flavor. Any neutral oil like sunflower or light olive works if you are using oil. Gluten free flour blends that contain xanthan gum perform best. For mix-ins dried cranberries work in place of raisins and seeds can replace nuts if you need a nut free option.

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Serving Suggestions

Top with vegan cream cheese frosting or sifted powdered sugar for a classic touch. It pairs perfectly with a cup of spiced chai or coffee. Dress up with orange zest or thin slices of fresh carrot arranged in circles for celebration cakes.

A Bit of Carrot Cake History

Carrot cakes have roots in medieval European cooking where carrots were used to sweeten cakes before sugar was widely available. This vegan version keeps the tradition alive in a lighter friendlier form that suits our modern kitchens.

Recipe FAQs

→ Can I substitute the flour type?

Yes, all purpose, spelt, oat, or some gluten free flours work well in this cake, giving a tender texture.

→ How do I achieve extra moistness?

Using applesauce or crushed pineapple ensures the cake stays moist and naturally sweetened.

→ Is a double layer possible?

Double the ingredient quantities to create a double layer or fill a 9x13 pan for larger gatherings.

→ What add-ins can I include?

Optional additions like raisins, shredded coconut, walnuts, or pecans bring extra flavor and texture.

→ How should leftovers be stored?

Refrigerate slices for 3-4 days or freeze for longer storage; flavors improve if rested overnight.

→ Is vegan cream cheese frosting needed?

No, but it adds a creamy finish and pairs well with the spiced carrot cake base.