Best Vegan Carrot Cake
This vegan carrot cake with silken tofu glaze is a standout dessert thanks to its moist, spiced carrot base paired with a creamy, dairy-free tofu glaze. The combination delivers a rich, flavorful treat that’s both indulgent and healthy, perfect for satisfying your sweet tooth without compromising on taste.
This carrot cake is incredibly moist and filled with freshly grated carrots—but with a healthier, plant-based twist! You’d never guess it’s a lighter version, because it’s just that good. Perfect for spring, Easter, or honestly any time you’re craving a cozy, feel-good dessert. And if you’re planning a plant-based Easter, I’ve got lots more festive vegan Easter recipes on the website!
When I first created this glazed dairy-free carrot cake, my husband couldn’t stop talking about it. He said that absolutely anyone–plant-based or not–who tried it would agree that it’s fabulous. It has become one of my family’s favorite plant-based recipes.
We have more delicious vegan cakes to try like this fabulous vegan lime cake, our dairy-free chocolate fudge cake, and this crazy good sugar-free vegan chocolate cake.
Reasons you will love this vegan dessert
- Healthier Option with No Oil: This vegan carrot cake is made without any added oil, making it a healthier choice that still delivers a rich and moist texture. Enjoy a delicious dessert that aligns with your wellness goals!
- Creamy Silken Tofu Glaze: The cake is topped with a luscious silken tofu glaze, providing a creamy, dairy-free alternative to traditional icing. This tofu glaze adds a smooth, indulgent finish without compromising on vegan values.
- Perfect for Any Occasion: Whether it’s a special celebration or a casual dessert, this vegan carrot cake is versatile and appealing to all. Its delicious taste and eye-catching presentation make it a standout choice for any event.
Ingredients needed
This will sound like a lot of ingredients, but I’m betting that many of you will already have most of the items on hand in your plant-based kitchens.
- Carrots- Freshly grated carrots give this cake loads of flavor and fiber.
- Raisins- Dried sweet raisins pair perfectly with carrots in desserts.
- Applesauce- If you don’t have applesauce on hand, it’s really easy make your own applesauce.
- Banana- Mashed banana helps sweeten the cake.
- Spices- Allspice and cinnamon give a warm sweet taste and fragrance.
- Flour- I use a combination of whole wheat flour or whole wheat pastry flour. To make it gluten-free, try using this GF guide from Minimalist Baker.
- Baking Powder- Baking soda and baking powder are both used in this recipe.
- Sweetener- My sweetener of choice for this cake is sucanat, but more options could include date sugar or another less refined sweetener.
- Maple syrup- I personally love that maple taste in desserts.
- Vanilla- To give it that warm delicious flavor.
- Plant Milk- My favorite is unsweetened vanilla almond milk or plain almond milk. Any plant milk will work well.
- Vinegar- Apple cider vinegar helps this cake rise.
- Salt- For flavor and to help it rise.
- Nuts- These are optional, but I really like the crunch they add. Walnut pieces are my favorite, and my husband’s is crushed pecans.
Tips & Substitutions
- Gluten-Free- This vegan carrot cake is not gluten-free, but this link to the Minimalist Baker will help adjust it for those who want to give it a try.
- Soy Allergies- For those avoiding soy, you might try using cashews as a substitute for tofu in the glaze.
- Cupcakes- Want to make cupcakes instead of cake? I make cupcakes all the time with this batter. Just use a muffin pan and reduce the cooking time to 20-25 minutes.
How to make vegan carrot cake
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin by preheating the oven to 350°F. Next, prepare the pan you plan to use. I use an 8″ silicone baking dish or glass baking dish lined with parchment paper for this recipe, but you could also use 6″-9″ pans without making any adjustments.
STEP #2: In a large bowl, mix together all dry ingredients: flour, baking powder, baking soda, salt, cinnamon, allspice, sucanat.
STEP #3: In a medium bowl, mash a ripe banana well. Add apple sauce, concentrate, maple syrup, vinegar, and vanilla extract. Whisk together well.
STEP #4: Grate the carrots or use pre-grated ones from the grocery store. Either one will work just fine in this recipe. Sometimes, just buying them already grated makes things easier and quicker.
STEP #5: Add the grated carrots, raisins, and walnuts (if using) to the wet batter and stir together.
STEP #6: Pour the well-blended wet mixture into a large bowl with dry ingredients and whisk together thoroughly.
This will be a thick batter, and that’s the way you will want it. If, however, it seems overly stiff, add a tiny splash of plant milk.
STEP #7: Pour cake batter into an 8″ silicone baking dish or glass baking dish. Place on a baking sheet and put in the preheated oven for 30 minutes, or until a toothpick can be inserted into the middle and come out clean.
Remove the cake from the oven and test for doneness. To do this, insert a toothpick into the center point. If the toothpick comes out clean, the cake is done. Otherwise, place back into the oven and test again in 5-10 minutes.
Once completely cooked, allow it to cool and remove from the pan. While it is cooling it’s time to make the glaze.
STEP #8: The tofu for the glaze should be silken and firm to make it smooth for the glaze. It should also not have been previously frozen.
If you haven’t worked with tofu before, we have a great article on the different kinds of tofu and how to cook with them that should prove helpful.
STEP #9: Drain the tofu completely and place in a blender. Since it is shelf-stable silken tofu, it will be packed in very little water and will not need to be pressed.
Add all other glaze ingredients to the blender or food processor and blend until creamy and smooth.
While the cake is cooking, allow this frosting to chill in the refrigerator.
STEP #10: When the cake has completely cooled, spoon glaze over the top. To make it look even prettier, sprinkle with crushed walnuts and/or a few grated carrots. Serve immediately and enjoy!
*Originally published May 05, 2017.
Storing & freezing
Because this cake is made with fresh ingredients, it should be stored in an airtight container in the refrigerator for up to 5 days. It is also freezer-friendly for approximately 3 months.
Frequently Asked Questions
I use an 8″ silicone baking dish or glass baking dish for this recipe, but you could also use 6″-9″ pans without making any adjustments.
Though this cake has sugar as an ingredient, it is loaded with healthy ingredients like whole grain flour, fresh carrots, raisins, bananas, and applesauce. Compared to traditional carrot cake, this recipe is much lower in calories and fat and has zero cholesterol.
Store it in an airtight container in the refrigerator for up to 3-4 days.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Glazed Vegan Carrot Cake
Ingredients
Vegan Carrot Cake
- 1 cup whole wheat or spelt flour
- 1 cup whole wheat pastry flour
- 1/4 cup dry sweetener pure cane sugar, maple sugar, etc
- 1 teaspoon allspice
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ripe banana mashed
- 3/4 cup apple sauce
- 1/2 cup apple juice concentrate from frozen
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 2-1/2 cups carrots grated
- 1/4 cup walnuts chopped, optional
- 1/2 cup raisins
Glaze
- 1/2 block silken tofu (6-7 oz)
- 1.5 tablespoons dry sweetener pure cane sugar, date sugar, etc
- 2 teaspoon lemon juice
- 1/8 teaspoon allspice
- 1/8 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Instructions
Vegan Carrot Cake
- Preheat oven to 350°F. Next, prepare the pan you plan to use. I use an 8" silicone baking dish or glass baking dish lined with parchment paper for this recipe, but you could also use 6"-9" pans without making any adjustments.
- In a large bowl, mix together all dry ingredients: flours, baking powder, baking soda, salt, cinnamon, allspice, sucanat or other sugar
- In a medium bowl, mash a ripe banana well. Add apple sauce, concentrate, maple syrup, vinegar, and vanilla extract. Whisk together well.
- Grate the carrots or use pre-grated ones from the grocery store. Add the grated carrots, raisins, and walnuts (if using) to the wet batter and stir together.
- Pour the well-blended wet mixture into a large bowl with dry ingredients and whisk together thoroughly.
- Pour cake batter into an 8" silicone baking dish or glass baking dish. Place on a baking sheet and put in the preheated oven for 30 minutes, or until a toothpick can be inserted into the middle and come out clean.
- While this is baking is a good time to make the glaze.
- Remove the cake from the oven and test for doneness. To do this, insert a toothpick into the center point. If the toothpick comes out clean, the cake is done, otherwise place back into the oven and test again in 5-10 minutes.
- Once completely cooked, allow it to cool and remove from the pan.
Glaze
- Drain the tofu completely and place in a blender. Since it is shelf-stable silken tofu, it will be packed in very little water and will not need to be pressed.
- Add all other glaze ingredients to the blender or food processor and blend until creamy smooth. While the cake is cooking, allow this to chill in the refrigerator.
- When the cake has cooled, spoon glaze over the top and serve immediately. To make it look even prettier, sprinkle with crushed walnuts and/or a few grated carrots. Serve immediately and enjoy.
Video
Notes
- Pan Size- I use an 8" silicone baking dish or glass baking dish for this recipe, but you could also use 6"-9" pans without making any adjustments.
- Gluten-Free- This vegan carrot cake is not gluten-free, but this link to the Minimalist Baker will help adjust it for those who want to give it a try.
- Soy Allergies- For those avoiding soy, you might try using cashews as a substitute for tofu in the glaze.
- Cupcakes- Want to make cupcakes instead of cake? I make cupcakes all the time with this batter. Just use a muffin pan and reduce the cooking time to 20-25 minutes.
- Storage- Keep in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Hello, I am dying to make this cake! I love that is vegan AND oil free! My question is, can I use regular “soft” tofu for this recipe? They only had soft “silken” tofu at the market not silken firm as the recipe calls for. I went to 3 different stores and could not find silken firm. The clerk said I could use the regular tofu but buy the soft texture and it should work. What do you think? Also, I don’t want to greese the pans but they are stainless not silicone. Do I need to grease them or should I use parchment to be safe? Thank you for posting this wonderful recipe!
Denise- I love that you are excited to make this cake. Yes, you can use the regular soft tofu for this recipe. Lining the pan with parchment paper is a great way to make it completely oil-free. Hope you enjoy the recipe!
I am looking forward to making this recipe. However, I cannot eat bananas. Is there an alternative/substitution I can use?
Hi Sue Ann- I would try using an extra 1/4 cup of applesauce in place of the bananas.
Hi! Is there an ingredient to substitute for the banana?
Hi Suzanne- You could add an additional 1/4 cup applesauce to replace the banana if desired. Hope you enjoy the cake.
I would like to make this for Easter and I will have a lot of guests so I’m wanting to do it in a 9 x 13 pan. Do you think doubling the recipe would be about right for that and also how long do you think I should bake it? Thanks… love your recipes!
Hi Debbie- Doubling the recipe should be about right for a 9×13 pan. For the cooking time, I would check it at about the 30-minute mark. Insert a toothpick into the middle. When it comes out clean, the cake is done. Hope you enjoy the recipe!
Hi Terri,
Thank you for posting the recipe.
I am not familiar with cup sizes. Is it a capacity measurement, such that I can use one tea cup and measure using the same cup throughout?
I look forward to trying out this recipe.
Emma
Hi Emma, The developers of the recipe card I use are currently working on a system that will allow both US and metric measurements, so stay tuned. Until then, this might help: 1 cup (US) 8 ounces 236.6 milliliters
My husband and I loved this cake – I made it for MY birthday. I left out the sucanat to cut out added sugars and it was delicious. p.s. the cake took 60 minutes to bake.
Hi Jo- Happy birthday! I’m so glad that you and your husband liked the cake. 😀
Just made this for the first time and it is delicious! It’s on the moist side for sure, which I love, but because my husband is a “texture” guy who likes his cake more dry, I wonder what would happen if I “re-bake” it for a while. Any thoughts? Thanks!
Hi Cyd- I think baking it a little longer would work just fine. Also, next time you make it, you could add a little less applesauce. I’m glad you liked it!
Hi! Please let me know how to make this recipe gluten free. Thanks so much! I’m excited to try it as carrot cake has always been the favorite for me and my husband!
Hi Catherine- I haven’t made this cake gluten-free before, but Minimalist Baker has a great guide for converting recipes to gluten-free. https://minimalistbaker.com/diy-gluten-free-flour-blend/
Wonderful the first time around with coffee with friends & family in the afternoon ….and then I refrigerated the left-overs and served at breakfast the next morning … ALL OCCASION DELICIOUSNESS!!!! 😀
YAY! Did you notice the new pictures? The old ones from 2015 were not great, so I did a new photoshoot to do the recipe justice. So glad you like it! 😀
I already commented however I was remiss in sharing that I did not have pastry flour, so I used 2 T less flour and added 2 T cornstarch. I also increased the maple syrup and applesauce as Terri recommends, if you don’t have frozen apple juice concentrate. The cake was delicious!
Such great feedback and ideas for subs! Thanks SO MUCH!
I made this for the first time a couple weeks ago, and my 70-year old husband said it was the BEST carrot cake he has ever had! He had been vegan for 6 years, so he was eating carrot cake made with oil and all the other unhealthy ingredients for many years before this! I, too, love this recipe! Thanks so much Terri!
Hi Meg- WOW! That’s amazing, and I absolutely LOVE hearing that it was a hit. Thanks so much for letting me know. 😀
Don’t have any frozen apple juice and staying in place any sub ideas?
Hi Tara- I would suggest increasing both the applesauce and maple syrup by 1/4 to accommodate for leaving out the apple juice concentrate. Hope you enjoy this!
Thanks! Will make this weekend.
I think it was the tofu I used. It said “silken” on the container but it was not as firm as the brand I usually purchase. I also think I might have used too much of it. It did not look like the photo. Oh well! There’s always next time! Thanks Terri!
Can you please clarify? The recipe states 1/2 block silken tofu. I read that to mean HALF a block of either 12oz or 16 oz. But based on your last entry you’re saying use one entire 16 oz block of silken tofu?
Dorthy- You are right, it is only half of the tofu block. I haven’t made this recipe in a while and didn’t go back to look at the recipe until just now. Sorry for the confusion. Did you drain all of the water from the tofu before using it? The only liquid in the glaze is 2 tsp lemon juice and 1 tsp of vanilla, so it shouldn’t be too runny. It’s not thick like a regular frosting but should be about the thickness in the photo. Is that how yours looked?
Thanks Terri! I used an 8×8 stainless steel pan and lined it with parchment paper to be on the safe side. I cooked it for 30 mins and it came out fine. Love the cake, but I may have to redo the frosting. I used half of a 16 oz block of silken tofu and it’s kind of runny. I tried it on a slice and it doesn’t really enhance it. I was not able to find the 12 oz silken tofu I usually buy (stores are so low on some stock!) but I plan to try the frosting again using that. Thanks for your input!