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Tropical Carrot Cake Recipe

August 30, 2022 By Gretchen 4 Comments

Quite possibly the most sought after recipe from my pre-vegan days!

The Tropical Carrot Cake recipe was one of the recipes that put me on the map!

Look no further your search is over!

Tropical Carrot Cake Recipe

Tropical Carrot Cake Recipe with Cream Cheese icing!

For an amazing new improved Cream Cheese Icing recipe with NO VEGAN CREAM CHEESE

CLICK HERE FOR THE RECIPE!

Cream Cheese Icing

With pineapple and toasted coconut for a tropical flare

Both the recipes for the cake and the cream cheese icing are one bowl mixes and no mixers required!

The Best Vegan Carrot Cake Recipe Ever

Make cupcakes, sheet cake, layers cakes and even loaves!

I’ve decided to make this cake into a sheet cake style today

Tropical Carrot Cake Recipe

But this recipe will convert perfectly into eight inch cake layers as well.

 

If you found yourself here by accident while looking for the traditional carrot cake recipe, not to worry!

I have that one too!

CLICK HERE FOR THE ORIGINAL CARROT CAKE RECIPE WITH CREAM CHEESE ICING

The Best Vegan Carrot Cake Recipe Ever

Notes for Success:

I have not made an updated video for this recipe since it is literally the exact recipe and mix method as the traditional version with the walnuts & apples

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THE CARROT CAKE & ICING!

The Best Vegan Carrot Cake

For the tropical version you will substitute crushed, drained pineapple for the apples and toasted coconut instead of walnuts!

Everything else is the same!

For the traditional recipe I made for the Cream Cheese Icing (listed below)

I actually warn you NOT to use an electric mixer for the cream cheese icing because vegan cream cheese is so fragile it has a tendency to turn into soup if you are not gentle!

Additionally I like to add a small portion of vegan buttercream for added stability; this is completely optional

However I urge you to forgo the vegan cream cheese altogether and go for the NEW IMPROVED 2-2-2!

This cake is sufficiently sugared enough and doesn’t need more sugar from the coconut; so I use unsweetened coconut

If you cannot find unsweetened coconut don’t worry, you can omit about 2 tablespoons of sugar from the recipe

Tropical Carrot Cake Recipe

Changing Pan Sizes

This recipe will make 2-8″ Layers / 3- 7″ layers or 1 – 9″ X 9″ sheet cake

If you want to make 9″ x 13″ layers you will get one thinner layer out of all the batter in the recipe below

So for a two layer 9″ X 13″ cake you will have to double the recipes listed below

Also makes great cupcakes! I think you would get almost 24 cupcakes out of this recipe!

Just fill cupcake liners 3/4 full and bake at same temperature but for maybe just about 18 minutes?

The Best Vegan Carrot Cake Recipe Ever

 

For more great veggie recipes click the links below!

Carrot Apple Cake Bread
Apple Muffins
Carrot Apple Cake Bread
Carrot Apple Bread
Zucchini Bread Recipe
Zucchini Bread

Cinnamon Apple Walnut Muffins

Carrot Apple Cake Bread

Zucchini Bread Recipe

 

 
Tropical Carrot Cake Recipe
 
Print
Prep time
40 mins
Bake time
40 mins
Total time
1 hour 20 mins
 
UPDATED: New recipe for No Refrigerator Cream Cheese Icing! No Vegan Cream Cheese Needed! CLICK HERE FOR THE NEW RECIPE!
Serves: serves 12-14ppl
Ingredients
  • For the Carrot Cake Recipe:
  • Vegetable Oil ¾ cup (177ml)
  • All Purpose Flour 1 cup + 2 tablespoons (140g)
  • Cake Flour ½ cup (60g)
  • Baking Powder 1 teaspoon (4g)
  • Baking Soda 1 teaspoon (4g)
  • Salt ¼ teaspoon
  • Ground Cinnamon 1¾ teaspoons
  • Brown Sugar ½ cup (105g)
  • Granulated Sugar ½ cup (100g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 6 Tablespoons (90ml)
  • Vanilla Extract 1½ teaspoons (7ml)
  • Carrots 4 medium (approx 2 cups 250g)
  • Crushed canned pineapple drained extremely well ¾ cup
  • Orange Zest & Juice from ¼ large orange approx 1 Tablespoon juice & 1 teaspoon zest
  • Toasted Coconut ¾ cup plus more for garnish
  • For the Cream Cheese Icing: **see notes above new & improved recipe!
  • Vegan Cream Cheese 1 cups (226g)
  • Vegan Butter ¼ cup (56g)
  • Confectioner's Sugar 1 cups (120g)
  • Vanilla Extract 1 teaspoon
  • Vegan Buttercream 1 cup *optional
Instructions
  1. First prepare your cake pan(s) with parchment paper lining & pan grease
  2. Preheat your oven to 350°F
  3. Combine the flax meal with the hot water and let stand to thicken
  4. In a large bowl combine the both sugars with the oil, vanilla extract, orange zest & juice and the salt, whisk smooth
  5. Sift together all of the dry ingredients directly into the sugar mixture in the bowl and whisk smooth
  6. Add the grated carrots and drained pineapple and the toasted coconut then mix smooth
  7. Pour batter into greased cake pans and bake immediately at 350°F in a preheated oven for approximately 25-40 minutes depending on the size of your pans
  8. Cakes are done when a toothpick inserted into the center comes out with moist crumbs not raw batter.
  9. Cool the cakes in the pans until they are cool to the touch, then flip them out onto a cooling rack to cool completely
  10. Meanwhile prepare the cream cheese icing by creaming the sifted confectioners sugar with the softened vegan butter.
  11. Add the vanilla extract and then add the vegan cream cheese and mix by hand with a wooden spoon or spatula until combined well.
  12. Add the optional vegan buttercream and refrigerate until ready to ice your cake.
Notes
Carrot cake that is iced with cream cheese icing must stay refrigerated at all times.
3.5.3251
3.5.3251

Filed Under: All Recipes, Cake Recipes

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Reader Interactions

Comments

  1. Bev

    October 18, 2022 at 10:48 pm

    If I don’t want to use flax seeds and toasted coconut in my batter mix what can I use to substitute please?

    Reply
    • Gretchen

      October 19, 2022 at 12:33 pm

      You can use any dry egg replacer (store brand that you like the most- I sometimes use Bob’s red mill instead) and you can leave out the coconut NO CHANGES needed
      If you like, add in something else in place like ground nuts or whatever you prefer

      Reply
  2. Bev

    October 18, 2022 at 10:54 pm

    Also, can you tell me what we would use in the UK instead of ‘cake flour’ please? Thanks

    Reply
    • Gretchen

      October 19, 2022 at 12:32 pm

      Hi Yes CLICK HERE

      Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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