Vegan Carrot Cake with Coconut Cream Frosting

This Vegan Carrot Cake with Coconut Cream Frosting is everything you want in a springtime (or anytime!) dessert—moist, warmly spiced, naturally sweetened, and crowned with a silky cashew-coconut cream that feels indulgent but is entirely plant-based. Whether you're baking for a celebration or just want something wholesome and sweet to share, this recipe brings comfort and joy in every bite.

Grated carrots add moisture and natural sweetness, while warm spices like cinnamon, nutmeg, and ginger give it that classic cozy flavor. Instead of refined sugar, we use maple syrup and applesauce to keep it sweet but balanced. Add-ins like chopped nuts, raisins, and shredded coconut provide a little texture and a lot of charm, making every slice uniquely delicious.

But the real star? The luscious, dairy-free Coconut Cream Frosting—made from soaked cashews, coconut cream, lemon juice, and a hint of vanilla. It's light, tangy-sweet, and incredibly creamy, perfect for spreading generously over the cooled cake. Chill it beforehand to thicken into a cloud-like texture you’ll want to eat by the spoonful.

This cake bakes up beautifully in a standard round pan or a loaf pan, and it slices like a dream once cooled. Serve it as a showstopper at your next brunch, birthday, or just as a sweet treat to end a cozy night in. One bite, and you’ll see—it’s a new classic, no eggs or dairy required.

🧁 Vegan Coconut Cream Frosting

Vegan Coconut Cream Frosting Ingredients:

• 1/2 cup raw cashews, soaked for 2–4 hours

• 1/4 cup full-fat coconut cream

• 2–3 tbsp maple syrup, to taste

• 2 tsp lemon juice

• 1/2 tsp vanilla extract

• Pinch of salt

Vegan Coconut Cream Frosting Instructions:

1. Blend all frosting ingredients until smooth and creamy.

2. Chill for 2 hours or overnight to thicken before spreading on cooled cake.🥕 Vegan Carrot Cake

🍰 Vegan Carrot Cake Ingredients:

Dry:

• 2 cups ap flour

• 2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp ground ginger

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp sea salt

Wet:

• 1/2 cup maple syrup

• 1/3 cup melted coconut oil (or avocado oil)

• 1/2 cup unsweetened applesauce

• 1/2 cup unsweetened almond milk (or oat milk)

• 1 tsp vanilla extract

• 2 cups finely grated carrots (about 3–4 medium carrots)

Add-ins:

• 1/2 cup chopped walnuts or pecans

• 1/4 cup shredded unsweetened coconut

• 1/3 cup raisins

🥄 Vegan Carrot Cake Instructions:

1. Preheat oven to 350°F (175°C). Grease or line an 8-inch round cake pan or loaf pan with parchment paper.

2. In a large bowl, whisk together all dry ingredients.

3. In another bowl, whisk together maple syrup, oil, applesauce, almond milk, and vanilla until well combined.

4. Add wet to dry ingredients and mix until just combined. Fold in grated carrots and and add-ins.

5. Pour batter into prepared pan. Smooth out the top.

6. Bake for 35–40 minutes, or until a toothpick comes out clean and the top is golden brown.

7. Let cool completely before frosting

This Vegan Carrot Cake is proof that plant-based baking can be just as satisfying, comforting, and delicious as any traditional dessert. With its tender crumb, warm spices, and naturally sweetened base, it’s a treat that everyone—vegan or not—will love. The creamy coconut cashew frosting takes it to the next level, adding a light, tangy finish that perfectly complements the rich, spiced cake. Whether you're serving it at a brunch, bringing it to a gathering, or enjoying a slice with your afternoon tea, this cake delivers on flavor, texture, and ease. It’s simple enough for a weekday bake and special enough for a celebration. Plus, it's made with wholesome ingredients you can feel good about. Store any leftovers in the fridge—if there are any—and enjoy chilled or at room temperature. This is the kind of recipe that quickly becomes a go-to favorite. Happy baking!