Vegan Carrot Cake Recipe

Prepare oven and pan

Heat oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan (or two 8-inch pans) with parchment; set aside.

In a large bowl whisk together flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.

In a separate bowl combine shredded carrots, applesauce, oil, plant-based milk, apple cider vinegar, and vanilla. Whisk until smooth and homogenous. Stir wet ingredients into dry ingredients until just combined; do not overmix.

Fold in chopped nuts if using. Batter will be thick. Pour batter into prepared pan(s) and smooth top with a spatula.

Bake in preheated oven for 30–40 minutes (20–25 minutes for two smaller pans) or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pan halfway through baking for even color.

Remove from oven and let cake cool in pan 10 minutes, then run a knife around edge, invert onto a rack, remove parchment, and cool completely before frosting (at least 1 hour).

While cake bakes, prepare candied carrots. Heat a medium skillet over medium heat and add vegan butter or coconut oil. When melted, add carrot ribbons or matchsticks and a pinch of salt. Sauté for 3–5 minutes until carrots begin to soften.

Sprinkle granulated sugar over the carrots and continue cooking, stirring frequently, until sugar dissolves and carrots are glossy, about 2–3 minutes. Stir in lemon juice and cook another 30 seconds. Remove from heat and let cool to room temperature (carrots will continue to soften slightly). Reserve about 2 tablespoons for garnish and the rest to fold into the cake or tuck between layers.

Make the caramel while cake cools. In a small saucepan combine coconut milk and light brown sugar over medium heat. Bring to a gentle simmer, whisking to dissolve sugar.

Reduce heat to medium-low and simmer, stirring often, until mixture thickens enough to coat the back of a spoon, about 8–12 minutes. If using, whisk in applesauce (or maple syrup) and vegan butter, then simmer another 1 minute.

Remove from heat, stir in salt, and allow caramel to cool until slightly thickened. The caramel will firm up more as it cools; for drizzling, keep it warm enough to pour. Reserve about 3–4 tablespoons to ripple into the frosting and 2–3 tablespoons for drizzling the finished cake.

Ensure vegan cream cheese and vegan butter are softened to room temperature. In a medium bowl, beat together softened cream cheese and butter until smooth and homogenous using a hand mixer or whisk.

Gradually sift in powdered sugar (to avoid lumps) and beat on low speed until incorporated. Add vanilla, lemon juice, and a pinch of salt; increase speed to medium and beat until smooth and spreadable. If frosting is too thin, add up to 1/4 cup more powdered sugar; if too stiff, add 1–2 teaspoons plant milk to loosen.

Optional: Fold 2–3 tablespoons of cooled vegan caramel into half of the frosting to create a caramel ribbon. Leave the remainder plain or combine gently for marbled effect.

If you baked two layers, level tops with a serrated knife if needed. Place first layer on cake plate or board. Spread a thin layer of plain or caramel-marbled frosting to create a crumb coat; chill 10–15 minutes to set if desired.

For final assembly, spread an even layer of frosting on the bottom layer. Scatter a few candied carrots and a tablespoon of caramel over the frosting before placing second layer on top. Press gently.

Frost top and sides of the cake with remaining frosting using an offset spatula. Drizzle reserved warm caramel over the top, letting it run down the sides if desired. Arrange remaining candied carrot ribbons and toasted nuts around the top edge. Finish with a light sprinkle of sea salt flakes if using.

Chill the assembled cake for 30 minutes to set the frosting, then bring to room temperature 15–20 minutes before serving for best texture. Store refrigerated up to 4 days; bring to room temperature before serving.