Low Sugar Vegan Carrot Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Warmly spiced with cinnamon, ginger, and nutmeg, this layered cake gets its moisture and structure from grated carrots, a flax mixture, applesauce, and a good pour of neutral oil, then gets folded through with crunchy walnuts before baking into two tender, golden rounds. Once cooled, the layers get stacked and coated in a fluffy, tangy frosting swirled together with a hand mixer until light and spreadable, finished with a scatter of extra walnuts on top for crunch. It's a classic bake in every sense — the kind of recipe that turns out moist, fragrant, and easy to slice clean for a crowd. Because the frosting and batter here are built without any animal products, this cake is a solid pick for anyone keeping things plant-based. The result is a rich, satisfying dessert with real depth of spice and texture in every bite, perfect for a low-effort weekend baking project or a celebration centerpiece.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
See all
6 tbsp water
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
1 cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
¾ cup neutral oil (such as canola or sunflower)
½ cup unsweetened applesauce
¼ cup plant-based milk
2 tsp apple cider vinegar
1 tsp vanilla extract
3 cups grated carrots (about 4 medium carrots)
¾ cup chopped walnuts

For the frosting

8 oz vegan cream cheese, softened
¼ cup vegan butter, softened
2 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
1 pinch salt

For serving

¼ cup chopped walnuts (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!