Vegan Spiced Carrot Cake
Carrot cake is one of those desserts that feels like a celebration, and this version delivers every bit of that warmth and comfort without any eggs or dairy in sight. The secret to the tender, moist crumb is a flax egg — ground flaxseed stirred into water until it forms a gel — which binds everything together just as effectively as a conventional egg would. A generous blend of cinnamon, ginger, nutmeg, and cloves gives each slice that deeply spiced, bakery-worthy flavor that makes carrot cake so irresistible in the first place. Three cups of freshly grated carrots keep the interior beautifully moist, while a splash of apple cider vinegar reacts with the leaveners to give the cake a light, airy lift. The crowning glory is a whipped frosting made from vegan cream cheese and vegan butter, beaten until fluffy and smooth — it's tangy, creamy, and honestly indistinguishable from the classic. This recipe makes 12 generous slices, so it's perfect for birthdays, potlucks, or any occasion where you want to impress a crowd without anyone feeling like they're missing out.
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Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
- 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
- ¼ tsp ground cloves
- ½ tsp salt
- ¾ cup organic cane sugar
- ½ cup packed light brown sugar
- ¾ cup neutral oil (such as canola or sunflower)
- ½ cup plant-based milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 3 cups finely grated carrots (about 4 medium carrots)
- ½ cup chopped walnuts (optional)
For the frosting
- 8 oz vegan cream cheese, softened
- ¼ cup vegan butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line the bottom 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-like consistency.
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