Mouthwatering Carrot Cake

Yashara
Dec 16, 2019
4 min read

Updated: Dec 3, 2025

If I EVER had a favorite cake, it would be Carrot Cake! There’s something so comforting about its moist, gooey texture and naturally sweet flavors. Maybe it’s the carrots, which make you feel like you’re eating something healthy… or the raisins, the coconut, or the walnuts—whatever it is, this cake is pure indulgence without the guilt. Every bite is a little slice of happiness that makes your mouth water, just thinking about it!

Historically, carrot cake has roots going back to medieval Europe, when sugar and sweeteners were scarce and carrots were used to naturally sweeten desserts. Recipes evolved over time, particularly in the 18th and 19th centuries, and the cake became a beloved treat in the United States in the mid-20th century, often topped with cream cheese frosting. Today, it’s a classic dessert for birthdays, holidays, or simply as a cozy treat at home.

This vegan Carrot Cake preserves all the flavor you love without eggs, white sugar, heavy butter, or harsh spices like cinnamon and nutmeg. Using wholesome ingredients and natural sweetness, it delivers that signature carrot cake taste while being entirely plant-based and a little lighter on the tummy. Enjoy a slice—or two—I know I did!

Servings: 8

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Total Time: 2 Hours 30 Minutes

Equipment Needed: (2) greased 9 inch Cake Pans, Whisk, Large Bowl, Grater, Rubber Spatula, Spoon, Measuring Utensils

Ingredients:

Dry Ingredients ~

2 Cups All Purpose Flour

2 teaspoons Baking Powder

2 teaspoons Coriander, Ground

1/4 teaspoon Cardamom

1/4 teaspoon Allspice

1 teaspoon Salt

3/4 Cup Brown Sugar

3/4 Cup Cane Sugar

1/4 Cup Coconut, Shredded

1 Cup Walnuts, Chopped

1/4 Cup Raisins

2 Cups Carrots, Peeled, Grated (Heaping)

Wet Ingredients ~

4 Egg Replacer, equivalent of 4 eggs, prepared

1 Cup Applesauce

1 teaspoon Vanilla Extract, Non-alcoholic

1 Cup Vegetable Oil

Frosting ~

4 - 4-1/2 Cups Powdered Sugar (Confectioner's Sugar)

1 teaspoon Vanilla Extract

1 Cup Vegan Butter (Earth Balance)

3-4 Tablespoons Lemon Juice, Fresh

Directions:

1. Preheat oven to 350 degrees. Grease two 9-inch cake pans with Vegetable Spray, then flour them and set aside. In a large bowl, place all the Dry Ingredients in the bowl: Flour, Coriander, Cardamom, Allspice, Sugars, Baking Soda, Baking Powder, Salt, Carrots, Walnuts, Raisins, Coconut, and separate lumps.

2. Add all Wet Ingredients to the bowl: Egg Replacer, Vanilla, Vegetable Oil, Applesauce, and mix until creamy.

3. Divide the batter into the Cake Pans. Bake for 40-45 minutes or until a toothpick comes out clean. Meanwhile, make frosting.

4. Mix all frosting ingredients in a bowl and set in a refrigerator to cool (that makes for the perfect icing).

5. Allow the cake to cool on a wire rack (the longer you wait, the better cling for the cake) and "dump" them upside down for a perfectly flat cake top.

6. When cakes is completely cool, spread a layer of frosting on the top of one of the cakes, then place the other cake on top of the frosted cake. Do not "skimp" on the middle frosting, you want the frosting in the middle to be sizable to sight. Spread a layer of frosting on top of the second cake and all around the sides of both cakes.

7. Mmmmm. Eat & Enjoy!

Mouthwatering Carrot Cake