Vegetarian Carrot Cake Recipe – Vegan Cream Cheese Frosting!

This homemade vegetarian carrot cake recipe is soft and moist, Irresistible Delicious, with thick vegetarian cream cheese frosting in every bite!

The best vegetarian carrot cake

If you are looking for a show to stop vegetarian Easter desserts guarantee impressing both vegetarians and Omnivorous, this is definitely the recipe you should try.

Dairy-free, egg-free, and easy to make, sweet and delicious cakes come out perfectly every time.

Whether you are vegan or not, it could be the go-to carrot cake recipes for you in the coming years!

You can also try the popular healthy carrot cake cake

Carrot cake for plants for special occasions

You will be making recipes not only for Easter but for birthday parties, Mother's Day, Thanksgiving and Christmas.

Don't be surprised if this cake starts to appear in your dreams.

The classic flavor will remind you of traditional carrot cakes you might find in upscale restaurants or bakeries.

However, it is secretly healthy at the same time, without dairy products and does not require eggs.

The vegan carrot cake recipe also packs a whole cup of chopped carrots, giving it super wet and soft without all the extra fat.

You can add raisins, pineapple or crushed walnuts to the batter if you want.

Readers also love these healthy blueberry muffins

How to Make Vegetarian Carrot Cake

First preheat the oven to 350 degrees Fahrenheit. Lubricate the eight-inch round or square pan with parchment paper.

If you double the recipe for a double-layer carrot cake, prepare two pans instead of one. Double the recipe will also fit a 9×13 pan.

To make the carrot cake start from scratch, stir together the first five ingredients and sit the mixture for at least 10 minutes, or cover and refrigerate overnight.

Whisk all remaining ingredients into the liquid to form a cake batter. Pour the batter into the prepared pan and pour the batter down with a spatula or spoon.

Bake on the oven center rack for 30 minutes or until the toothpick inserted into the center of the cake is mostly clean.

Baking tip: I recommend loosely covering the carrot cake once it’s cool and letting it stay overnight on the counter. If you can wait, the recipe will taste sweeter and the texture will be lighter the next day.

After one day, refrigerate all leftover cakes for three to four days. Or slice and freeze in an airtight container for up to three months. Thaw frozen carrot cake before serving.

Looking for handheld options? Make carrot cake sticks

raw material

This easy vegetarian cake recipe takes just a few basic ingredients.

You will need chopped carrots, applesauce or pineapple, optional oil, white vinegar or apple cider vinegar, flour, pure vanilla extract, cinnamon, baking soda, sugar, sugar and a little salt.

carrot – Start with fresh peeled carrots and discard the stems. You can use white, purple, yellow or orange carrots or combinations as you like.

flour – Spelling flour, oat flour, white all-purpose flour and some gluten-free flour brands produce the best results.

I haven't tried substitutes for pastry or whole wheat flour, almond flour or coconut flour. However, if you prefer low-carb and flour-free carrot cakes, the box below includes a ketone option.

Applesauce – This ingredient increases moisture and natural sweetness, allowing you to reduce oil and sugar without sacrificing the taste.

If you don't have applesauce or like the combination of pineapple and carrot cake, swap the applesauce for crushed pineapple. If you want to try a fun flavor variation, mashed bananas are another great alternative.

sugar – Pair it with regular white sugar or unrefined coconut sugar. Or for added sugar-free vegetarian carrot cake, use an equal amount of woodyxitol or gibberellia.

Cinnamon – Vegan dessert is perfect with a teaspoon of cinnamon spice.

Want to turn it into a carrot spice cake? Add a little nutmeg, cloves and ginger to serve as a carrot spice cake.

Carrot Cake Frosting Choice

Let's be a reality. One of the best parts of carrot cake is frosting!

My favorite way to get free carrot cakes is with the homemade vegetarian cream cheese frosting recipe under the photo below.

Plant-based desserts are also great, topped with homemade or store-bought vegan vanilla frosting, coconut sauce or coconut cream.

To save time, you do have the option to make shortcuts and use the packaged frosting instead of the frosting recipe below.

Surprisingly, both Duncan Hines’ butterfly home style cream cheese frosting and Pillsbury Creamy Supreme Cream Cheese flavor frosting were not surprisingly vegan.

I'm not saying these packaged frostings are a healthy frosting option, but they'll pinch if you're in a hurry.

Or go a different route altogether and place it on each slice with vegan lemon curd.

Vegetarian Cream Cheese Frosting

• 8 oz of vegetable cream cheese (such as Tofutti brand or Trader Joe's Vegan) or homemade vegetarian cream cheese
• 4 oz of plant-based butter (such as melting organic or earth balance)
• 2 cups powdered sugar or sugar-free alternative
• 1 teaspoon pure vanilla extract
• Optional non-milk if needed

Beat room temperature cream cheese with rack mixer, food processor, hand mixer or hand-made room temperature cream cheese. Slowly add powdered sugar and vanilla extract and stir until smooth.

If you want thinner frosting, you'll add one teaspoon at a time.

For reference, this recipe produces about two cups of frosting, and I used half a cup of frosting in each layer in the picture.

Leftover frosting? Make these vegetarian cinnamon rolls

Vegetarian Carrot Cake Recipe Video

Above, watch a step-by-step video showing how to make a recipe.

Vegan Easter Recipes

Vegetarian Lemon Bread

Strawberry Pi

Vegetarian Chocolate Cookies

Chocolate Peanut Butter Eggs

Vegetarian cheesecake or keto cheesecake

Vegetarian Chocolate Cake

(or this almond flour ketone cake)

Coconut balls

Vegetarian coffee cake

Vegetarian Sugar Cookies

Strawberry Oatmeal