Vegan Carrot Cake

This is the absolute best Vegan Carrot Cake! Made in one bowl, and ready in under an hour, you won't want to miss this sweet treat!

5 from 1 vote

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Prep Time 10

Cook Time 40

Cooling Time 10

Total Time 1

Course Dessert

Cuisine American

Servings slices

Calories 269 kcal

Equipment

Ingredients

2 large carrots
2 ½ cup all-purpose flour
⅔ cup neutral-flavored oil (like canola)
¾ cup sugar*
⅔ cup applesauce
2 tsp baking powder
2 tsp baking soda
¼ tsp salt
2 tsp vanilla extract
2 tsp cinnamon
½ tsp ginger
¼ tsp clove
¼ tsp nutmeg
½ cup vegan frosting

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Instructions

Preheat the oven to 350℉.
Start by washing and peeling the carrots, then grating them into a large mixing bowl.
Add the oil, applesauce, vanilla extract, and sugar into the bowl and mix until the sugar is mostly dissolved.
Add in the dry ingredients and mix only until no streaks of flour remain. Do not overmix.
Transfer the batter to a medium baking dish. Bake at 350 degrees Fahrenheit for 35-40 minutes or until an inserted toothpick comes out clean.
Remove from the oven and let cool a few minutes before frosting.
Slice, serve, and enjoy!

Notes

Not Vegan? Frost with a dairy-based frosting. I would not recommend substituting any of the oil or applesauce for eggs or dairy in this recipe as it will change the overall texture of the cake.

Gluten-free? Sub the all-purpose flour for a 1:1 gluten-free replacement baking flour.

Oil-free? Replace the oil with applesauce in this recipe, but do not reduce the overall amount of applesauce.

*A note about granulated sugar: Not all granulated sugar is vegan, make sure to choose a USDA Organic variety to ensure it is not processed with bone char, an animal ingredient.

Nutrition

Serving: 1sliceCalories: 269kcalCarbohydrates: 36gProtein: 2.7gFat: 12.7gSugar: 14g

Keyword dairy-free, easy, egg-free, nut-free

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