This is the one of the most delicious vegan carrot cakes ever! You can switch out the flax eggs for 3 hen eggs and the cake will still be scrumptious as a non-vegan option. This vegan carrot cake recipe is great frosted as a fancy dessert or straight out of the pan without any garnish. It’s that moist and good!
The recipe makes two 8 inch cakes or one 9 x 13 inch pan. I simply line my pans with parchment paper without any oil or grease.
Ingredients:
- Flax eggs: 3 tablespoons ground flax mixed with 1/2 cup water (or 3 hen eggs)
- 1 1/2 cups organic applesauce
- 2 cups organic sugar
- 2 cups organic flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon organic cinnamon
- 2 cups grated organic carrots
- 1 cup shredded organic coconut
- 1 cup chopped walnuts or pecans
- 1 teaspoon pure vanilla extract
- 1 cup crushed pineapple – packed in juice not syrup
- 1/2 cup raisins – I boil them so they’re plump and won’t absorb moisture from the cake
Directions:
- Preheat oven to 350 degrees.
- Line your pan(s) with parchment paper.
- Flax eggs: Mix 3 tablespoons ground flax with 1/2 cup water. Let set for 5 minutes.
- Mix applesauce, sugar and flax eggs together in a large bowl.
- Add flour, baking soda, baking powder, salt and cinnamon. Carefully mix together until well blended.
- Add vanilla, shredded carrots, coconut, chopped nuts, pineapple and raisins. Stir together until blended.
- Pour batter into prepared pan(s).
- Bake at 375 degrees for 35-40 minutes for a 9 x 13 inch pan or 25-30 minutes for smaller pans.
- Let the cakes(s) cool for 10 minutes before removing from pan(s).
- This cake is delicious while warm right out of the pan.
- Let cake cool completely before frosting. We garnished with Vegan Coconut Whipped Cream.
And there you have it. A deliciously moist vegan (or not) carrot cake that’s easy to personalize and make very your own. There aren’t actually raisins in the cake pictured, per David’s request. I personally prefer raisins. So, next week I’ll have it my way (wink). Switch up the nuts or add hemp hearts and chia. I may try it that way next time. Just have fun with it and …
Enjoy!
- Flax eggs: 3 tablespoons ground flax mixed with 1/2 cup water (or 3 hen eggs)
- 1 1/2 cups organic applesauce
- 2 cups organic sugar
- 2 cups organic wheat or white flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon – I use freshly ground
- 2 cups grated carrots
- 1 cup shredded coconut
- 1 cup chopped nuts – I used walnuts
- 1 teaspoon vanilla
- 1 cup crushed pineapple (packed in juice not syrup)
- 1/2 cup raisins
- Preheat oven to 375 degrees.
- Line your pan(s) with parchment paper.
- Mix applesauce, sugar and flax eggs together in a large bowl.
- Add flour, baking soda, baking powder, salt and cinnamon. Carefully mix together until well blended.
- Add vanilla, shredded carrots, coconut, chopped nuts, pineapple and raisins. Stir together until blended.
- Pour batter into prepared pan(s).
- Bake at 375 degrees for 35-40 minutes for a 9 x 13 inch pan or 25-30 minutes for smaller pans.
- Let the cakes(s) cool for 10 minutes before removing from pan(s).
- This cake is delicious while still warm right out of the pan.
- Let cake cool completely before frosting.
- We garnished with Vegan Coconut Whipped Cream.
YOU WILL ALSO LIKE:
If you like this recipe, you’ll love these that we’ve picked out just for you!
Jeanette says
That looks SO good! I would never guess that is vegan! I love carrot cake so I will be defiantly trying this one soon!
Stacie @ Divine Lifestyle says
That looks so good! Who says you can’t make delicious vegan baked goods? Om nom nom.
Sarah says
This carrot cake looks delicious. I have not had carrot cake since I was a young child, but I could totally see myself trying this recipe. Carrot cake is the perfect cake for summer, so light and airy. Thanks for sharing this amazing recipe!
susan says
I love carrot cake, and this looks delicious! I would love to make this for my family.
Colleen Lanin says
Amazing! Ever since I had my first GOOD vegan cake, I’ve been a fan of vegan cakes OVER traditional cakes. I find their “alternate” ingredients make a cake that I enjoy more.
lena says
YUM! I am loving what I am seeing especially since it has Flax
Amy Desrosiers says
That carrot cake look so appealing. Honestly, it uses ingredients I already love so I doubt I would have any issues enjoying it!
gingermommyrants says
I am always looking for Vegan recipes to try. This carrot cake looks so delicious. I will have to add it to the meal plan this weekend.
Roger says
I love carrot cake! I’m not vegan, but would love to try this vegan alternative!
SHELLEY R ZUREK says
It’s hard to believe a vegan cake could look this luscious. I will pass it on to my son’s gf who will appreciate it.
Dawn Lopez says
I don’t think I’ve ever tasted a carrot cake I didn’t like but this one looks particularly delish! I love that it’s vegan but you can switch out for different options.
Tara says
This carrot cake looks absolutely delicious. And it’s so moist. I’ll need to try this recipe.
Alicia Gonzalez says
My mouth is watering now! Carrot cake is one of my favorites and it’s been forever since I’ve had any. I’d really like to start incorporating healthier recipes into my weekly meals. This is the perfect dessert for us!
Toni | Boulder Locavore says
This looks so good!! A perfect treat for my vegan friends!
Brianne says
Carrot cake is my favorite! I love that it’s vegan!
Kelly Hutchinson says
This vegan carrot cake looks delicious! I made vegan carrot cupcakes for Easter and the kids loved them.