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Vegan Carrot Cake

By lovingitvegan.com

Vegan Carrot Cake

Prep:30minCook:30min

This vegan carrot cake is the best ever! It's moist and rich and topped with a tangy lemon buttercream frosting and crushed walnuts.

Updated at: Thu, 27 Mar 2025 19:13:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

66

Moderate

Glycemic Load

68

High

Nutrition per serving

Calories648.5 kcal (32%)

Total Fat25.6 g (37%)

Carbs102.9 g (40%)

Sugars77.5 g (86%)

Protein5.2 g (10%)

Sodium282 mg (14%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

250gAll Purpose Flour

1 tspbaking powder

1 tspbaking soda

2 tspcinnamon

1 tspnutmeg

300gLight Brown Sugar

2 Tbsp Ground Flaxseed Meal with 6 Tbsp Water

½ cupcanola oil

or vegetable oil

1 tspvanilla extract

1 Tbspapple cider vinegar

1 cupWalnuts

Chopped, Optional

480gPowdered Sugar

½ cupvegan butter

1 tspapple cider vinegar

2 Tbspfresh lemon juice

Walnuts Chopped

Instructions

View on lovingitvegan.com

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Notes

16 liked

0 disliked

Moist

Special occasion

Sweet

Delicious

Makes leftovers

Christine Hennessey· 2 weeks ago

Makes leftovers

Special occasion

Really good! Sweet and moist

Amber Kenny· 2 years ago

Makes leftovers

Special occasion

Was looking for a failproof recipe as a last-minute bake, and this worked perfectly! Used a Bundt pan so made 1.3x amounts; that worked nicely but I could probably have gotten away with 1.5x. Also added in a little nutmeg. I didn't make the icing recipe though, using a simpler vegan cream cheese icing instead. Would make this cake again, especially for feeding raisin-haters (my partner included).