I make a lot of cakes, and this one is the kind I keep coming back to. It’s straightforward, reliable, and somehow both cozy and bright — cinnamon and nutmeg paired with lemon in the frosting lift the whole thing. It’s a cake you can bake on a weeknight and be proud to bring to brunch on Sunday.
This version is dairy-free and egg-free without feeling like it compromises flavor or texture. The base is tender from applesauce and oil, and the frosting is a rich, creamy nut blend that chills into a spreadable, lightly tangy topping. I test recipes until they behave predictably; this one is the kind that behaves.
You’ll find notes on every ingredient below, plus clear steps, storage tips, and troubleshooting so you can bake with confidence. No fluff — just the practical, warm advice I wish someone had handed me the first time I tried a nut-based frosting.
Ingredient Checklist
Ingredients
- 2¼ cups flour (half spelt or whole wheat, half all-purpose) — provides structure; using half whole grain adds flavor and a tender crumb.
- 3 teaspoons baking powder — the main leavening agent to help the cake rise.
- 1 teaspoon baking soda — works with the applesauce for lift and a light crumb.
- 3 teaspoons cinnamon — warms and rounds the spice profile; don’t skip.
- ½ teaspoon nutmeg — adds depth; a little goes a long way.
- 1 teaspoon sea salt — balances sweetness and enhances overall flavor.
- ½ cup applesauce — replaces eggs as a binder and keeps the cake moist.
- 1 cup almond milk or oat milk — dairy-free liquid; both work, choose your favorite.
- 2 teaspoons vanilla extract — lifts the batter’s aromas and rounds the spices.
- 1 cup cane sugar — sweetness and structure; cane sugar has a gentle molasses note.
- ½ cup melted coconut oil or canola oil — fat for tenderness; coconut oil adds a subtle tropical note when used melted.
- 2 cups grated carrots — the heart of the cake; freshly grated for moisture and texture.
- ½ cup raw macadamia nuts, soaked, drained, and rinsed — base for the frosting; soaking softens them for a super-smooth cream.
- ½ cup raw cashews, soaked, drained, and rinsed — adds body and creaminess to the frosting.
- ¼ cup almond milk or oat milk — for the frosting; adjusts consistency as it blends.
- ¼ cup maple syrup — sweetens the frosting with a clean, rounded sweetness.
- 2 tablespoons coconut oil — helps the frosting firm slightly when chilled.
- 1 teaspoon vanilla extract — brightens the frosting.
- 2 teaspoons fresh lemon juice — adds the faint tang that mimics cream cheese-style frostings.
- ½ teaspoon sea salt — balances the frosting and keeps it from tasting flat.
Vegan Carrot Cake, Made Easy
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together 2¼ cups flour (half spelt or whole wheat, half all-purpose), 3 teaspoons baking powder, 1 teaspoon baking soda, 3 teaspoons cinnamon, ½ teaspoon nutmeg, and 1 teaspoon sea salt.
- In a separate bowl, whisk together ½ cup applesauce, 1 cup almond milk or oat milk, 2 teaspoons vanilla extract, 1 cup cane sugar, and ½ cup melted coconut oil or canola oil until combined.
- Pour the dry ingredients into the wet ingredients and stir gently until just combined. Fold in 2 cups grated carrots.
- Transfer the batter to the prepared 9×13-inch pan and smooth the top. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool completely in the pan before frosting.
- If not already done, soak ½ cup raw macadamia nuts and ½ cup raw cashews, then drain and rinse them before making the frosting.
- To make the frosting, place the drained macadamia nuts, drained cashews, ¼ cup almond milk or oat milk, ¼ cup maple syrup, 2 tablespoons coconut oil, 1 teaspoon vanilla extract, 2 teaspoons fresh lemon juice, and ½ teaspoon sea salt into a high-speed blender. Blend until very smooth, about 1 to 2 minutes or longer, scraping down the sides as needed.
- Chill the frosting in the refrigerator for at least 30 minutes so it firms up slightly before spreading.
- When the cake is completely cool, spread the chilled frosting evenly over the cake. Store the frosted cake in the refrigerator.
Why It Deserves a Spot
This cake is uncomplicated but thoughtful. The half whole-grain flour mix gives it a pleasant chew and a slightly nutty flavor, while applesauce keeps it moist without eggs. The frosting — a blend of soaked macadamias and cashews — delivers that silky “cream cheese” feel without dairy. It’s a dessert that satisfies a crowd and keeps well in the fridge for a few days, making it a practical go-to for hosting.
Beyond practicality, it’s flexible. Use what you have: almond or oat milk, coconut oil or canola — the recipe is forgiving. And because the sweetener in the frosting is maple syrup, the whole cake tastes natural and balanced instead of aggressively sweet.
Vegan & Vegetarian Swaps
Keeping this vegan is straightforward because the core ingredients are plant-based. If you need small swaps based on what’s in the pantry:
- Milk: The recipe calls for almond milk or oat milk. Either works; soy milk or another neutral plant milk can also be substituted if you prefer.
- Oil: Coconut oil or canola oil are listed. Use neutral canola for less coconut flavor; use coconut oil for a slightly richer mouthfeel.
- Frosting: The nut-based frosting holds up as a vegan alternative to cream cheese. If you are vegetarian and not concerned about dairy, a classic cream-cheese frosting can replace the nut frosting for a different but familiar profile.
Cook’s Kit
Gather these tools before you start to keep the process smooth:
- 9×13-inch baking pan — the recipe is scaled to fit this size.
- Mixing bowls — at least two: one for dry, one for wet.
- Whisk and spatula — for combining and folding the batter gently.
- Box grater — for grating 2 cups fresh carrots quickly.
- Measuring cups and spoons — accuracy matters for the texture.
- High-speed blender — necessary to get the macadamia/cashew frosting ultra-smooth.
- Refrigerator space — the frosting chills to firm up, so keep room available.
Troubles You Can Avoid
Here are the common pitfalls and how to avoid them:
- Dense cake: Don’t overmix. Stir until just combined; overworking gluten will make the crumb heavy.
- Gummy center: Make sure the oven is at the correct temperature. Test with a toothpick at 30 minutes, and return to the oven if it needs more time. Avoid opening the oven repeatedly.
- Grainy frosting: Soak the macadamias and cashews long enough (a few hours or overnight) and use a high-speed blender. Scrape and blend until silky.
- Frosting too runny: Chill it at least 30 minutes; the coconut oil firms when cold and helps set the frosting.
- Carrots clumping: Fold the grated carrots in gently and evenly. Excessive stirring can cause clumps and uneven texture.
Year-Round Variations
This cake is a great template for seasonal tweaks:
- Autumn: Add a handful of chopped toasted walnuts or pecans on top of the frosting for crunch (toast briefly to bring out oil and aroma).
- Winter holidays: Stir a pinch of ground cloves or allspice into the batter for extra warmth.
- Spring/Summer: Top the frosted cake with thinly sliced citrus or a sprinkle of zest for brightness; keep the citrus light so it doesn’t overpower.
- Everyday: A dusting of cinnamon or a few grated carrots across the top adds homey charm without extra effort.
Chef’s Rationale
I chose applesauce as an egg substitute because it adds moisture and a bit of sweetness without changing the texture dramatically. Combined with the right amount of leavening — baking powder and baking soda — it produces a tender crumb that rises well.
The flour split gives the cake structure and keeps it from becoming too cakey or too dense. Whole-grain flours add flavor and a pleasant texture; pairing them with all-purpose flour halves their potential to dry out the cake.
For the frosting, soaking macadamias and cashews makes a silky base that, once blended with maple syrup and lemon, mimics the tangy richness you expect from cream cheese frostings. Coconut oil helps it firm up in the refrigerator so you can slice the cake cleanly.
Save for Later: Storage Tips
Store the frosted cake in the refrigerator, covered, for up to 5 days. The nut-based frosting stays stable chilled. For shorter storage, keep slices in an airtight container in the fridge for up to 3 days.
To freeze: wrap unfrosted cake tightly in plastic wrap and then foil, freeze up to 3 months. Thaw overnight in the refrigerator, then frost. If you freeze frosted slices, expect a slight texture change in the frosting after thawing; it’s still delicious but creamier.
Helpful Q&A
- Can I make this gluten-free? The recipe is written with wheat and spelt; for gluten-free, a 1:1 gluten-free flour blend may work but results will vary. You may need a binder like xanthan gum depending on your blend.
- How long should I soak the nuts for the frosting? A few hours or overnight is best. If you’re short on time, soak them in very hot water for 30–60 minutes, then drain and rinse.
- Why both baking powder and baking soda? Baking powder provides overall lift; baking soda works with the applesauce’s acidity and helps browning and tenderness.
- Can I halve the recipe? Yes — halve every ingredient and bake in a smaller pan, but monitor the bake time. Start checking at 20 minutes.
The Last Word
This Vegan Carrot Cake is one of those dependable recipes I return to when I want a dessert that is both thoughtful and forgiving. It’s adaptable, pantry-friendly, and the nut-based frosting is surprisingly luxurious. Make it for a weekend treat, a party, or a casual dinner; it keeps well and rewards a little planning (soak those nuts ahead of time!).
When you try it, let the cake cool completely before frosting — patience here makes for cleaner slices and a prettier presentation. Bake once, and I bet you’ll find yourself reaching for this in your rotation too.
Vegan Carrot Cake
Ingredients
Ingredients
- 2 1/4 cupsflour half spelt or whole wheat, half all-purpose
- 3 teaspoonsbaking powder*
- 1 teaspoonbaking soda
- 3 teaspoonscinnamon
- 1/2 teaspoonnutmeg
- 1 teaspoonsea salt
- 1/2 cupapplesauce
- 1 cupalmond milkoroat milk
- 2 teaspoonsvanilla extract
- 1 cupcane sugar
- 1/2 cupmelted coconut oil or canola oil
- 2 cupsgrated carrots
- 1/2 cupraw macadamia nuts soaked, drained, and rinsed
- 1/2 cupraw cashews soaked, drained, and rinsed
- 1/4 cupalmond milkoroat milk
- 1/4 cupmaple syrup
- 2 tablespoonscoconut oil
- 1 teaspoonvanilla extract
- 2 teaspoonsfresh lemon juice
- 1/2 teaspoonsea salt
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large bowl, whisk together 2¼ cups flour (half spelt or whole wheat, half all-purpose), 3 teaspoons baking powder, 1 teaspoon baking soda, 3 teaspoons cinnamon, ½ teaspoon nutmeg, and 1 teaspoon sea salt.
- In a separate bowl, whisk together ½ cup applesauce, 1 cup almond milk or oat milk, 2 teaspoons vanilla extract, 1 cup cane sugar, and ½ cup melted coconut oil or canola oil until combined.
- Pour the dry ingredients into the wet ingredients and stir gently until just combined. Fold in 2 cups grated carrots.
- Transfer the batter to the prepared 9x13-inch pan and smooth the top. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool completely in the pan before frosting.
- If not already done, soak ½ cup raw macadamia nuts and ½ cup raw cashews, then drain and rinse them before making the frosting.
- To make the frosting, place the drained macadamia nuts, drained cashews, ¼ cup almond milk or oat milk, ¼ cup maple syrup, 2 tablespoons coconut oil, 1 teaspoon vanilla extract, 2 teaspoons fresh lemon juice, and ½ teaspoon sea salt into a high-speed blender. Blend until very smooth, about 1 to 2 minutes or longer, scraping down the sides as needed.
- Chill the frosting in the refrigerator for at least 30 minutes so it firms up slightly before spreading.
- When the cake is completely cool, spread the chilled frosting evenly over the cake. Store the frosted cake in the refrigerator.
Equipment
- Oven
- 9x13-inch baking pan
- Large Bowl
- Bowl
- Spoon or spatula
- High-Speed Blender
- Refrigerator
Notes
*Make sure your baking powder is fresh in order for the cake to rise (since there aren't eggs in the recipe). If your baking powder has been in the back of your pantry for too long it may be less effective.
**Soak your cashew and macadamia nuts for at least 3 to 4 hours, preferably overnight, then drain and rinse before using. I recommend using a very high speed blender (vitamix, blendtec, or similar). For a more traditional frosting, make this
vegan frosting recipe
with vegan butter and vegan cream cheese.
