Go Back
–+ servings
Vegan Carrot Cake with Cream Cheese Icing

The Best Vegan Carrot Cake Ever

This recipe is for 2 thick 7" cake layers rather than the 3 layer cake I showed in the video. Alternatively you can make 1-8"x8" square layer
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 10

Ingredients
  

  • ¾ cup Vegetable Oil 177ml
  • 2¼ cups All Purpose Flour 280g
  • 1 teaspoon Baking Powder 4g
  • 1½ teaspoon Baking Soda 4g
  • ¼ teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • ½ cup Brown Sugar 105g
  • ¼ cup Granulated Sugar 50g
  • teaspoon Vanilla Extract 5ml
  • 2 cups Shredded Carrots 250g
  • 2 teaspoons Orange Zest
  • 2 Tbs Orange Juice
  • ¾ cup Crushed Pineapple drained
  • ½ cup Unsweetened Coconut

Instructions
 

  • Preheat the oven to 350°F Grease and parchment line 2-7" cake pans (or 1-8" x 8")
  • Lightly toast the coconut on a sheet pan for 5-10 minutes
  • In a large bowl combine both sugars with the salt, oil, vanilla extract, orange juice & zest
  • Then sift together all of the dry ingredients directly into the bowl & whisk smooth
  • Fold in the grated carrots, pineapple & coconut
  • Divide the batter evenly between both pans & bake for approximately 25-30 minutes
  • Cool cakes while you prepare the Cream Cheese Icing recipe according to that recipe post & then assemble cake as shown in the video

Notes

Be sure to read all the notes for success above the recipe
Storage: Carrot Cake can be stored at room temperature for up to 2 days, for longer storage refrigerate for up to 5 days 
Tried this recipe?Let us know how it was!