My Favorite Vegan Carrot Cake with Cream Cheese Frosting
April 12, 2020

Favorite Vegan Carrot Cake with Cream Cheese Frosting | The Full Helping

昨天我醒来的时候多一点的亮度在我的心脏比曾经来过earlier this week。And when I’m feeling lighthearted, my first instinct is to bake.

There are so many things I might have posted on this Easter Sunday. Hot cross buns, which I’ve been wanting to make (and make well—my last batch was a total fail) for a while. Pie. A brunch dish, like French toast. Chocolate eggs. Any number of different cakes.

Favorite Vegan Carrot Cake with Cream Cheese Frosting | The Full Helping

But all I’ve been able to think about is carrot cake. Maybe not surprising, since carrot cake is my favorite cake. And since cake is my favorite dessert, that puts carrot cake at the top of my treats hierarchy.


It’s exactly how that particular cake should be. And that’s how a lot of carrot cakes are: very dense, studded with dried fruits and nuts, unmistakably carrot-y. I love that kind of carrot cake, which is the type of carrot cake I’ve most often found in vegan bakeries here in NYC. Lately, though, I’ve been craving a carrot cake recipe that’s a little more traditionally cake-like: light and airy. I want this cake to be carrot cake, for sure—carrots, raisins, and walnuts included—but I want it to be a little fluffier than usual.

You can imagine how excited I was when I saw that Coral Lee had posted a胡萝卜蛋糕Food52that features a genius trick: grating the carrots on a microplane, rather than shredding them. So smart. In Coral’s words, “fine-grating with a microplane yields carrot shreds—even wisps!—that better meld with the batter, and make for a more ubiquitous carrot flavor, without the salad-y texture.”


This carrot cake, which is inspired by Coral’s recipe, is my new favorite cake. I say that semi-regularly about new cakes, so take it with a grain of salt, but I think it’ll at least be true of carrot cake. It’s my dream carrot cake: as hearty and spiced and orange as it should be, but tender and light enough on the inside to meet my cake lover’s expectations of a nice crumb. And, true to classic carrot cake form, it features a whipped and creamy, yet rich cream cheese frosting.

Favorite Vegan Carrot Cake with Cream Cheese Frosting | The Full Helping

You could get fancy with the decoration here. Chopped nuts, frosting carrots, flowers: they’d all look pretty. But part of what I love so much about carrot cake is its slightly rustic, homey feel. This may be a classy carrot cake, but it’s still carrot cake. I frosted the cake and was happy enough with its swirled exterior to call it a day.

Favorite Vegan Carrot Cake with Cream Cheese Frosting | The Full Helping

Inher recipe,珊瑚报价坚果和葡萄干为可选,与蛋糕的目的是保持在优雅和紧缩政策的暗示。我加入他们,但我还是坚持了她每半杯,并切碎坚果指导的数量。我很高兴我做到了这一点,这就是我会从现在开始做萝卜糕。坚果和葡萄干是有的,但他们不权衡下来蛋糕。

Favorite Vegan Carrot Cake with Cream Cheese Frosting | The Full Helping


Favorite Vegan Carrot Cake with Cream Cheese Frosting | The Full Helping

If you’d rather use a microplane grater, that’s fine. If you have a box grater with a fine setting, good. And if you only have a regular grater, don’t worry! Your carrot cake will taste delicious, only it’ll have the more traditional texture.

Favorite Vegan Carrot Cake with Cream Cheese Frosting | The Full Helping

My Favorite Vegan Carrot Cake with Cream Cheese Frosting

作者 -盖娜·哈姆肖(由李珊的配方Food52启发)
Yields: 12slices


  • 1汤匙ground flax seed
  • 2 2/3(320 grams) unbleached, all-purpose flour
  • 2茶匙sbaking powder
  • 1 1/2茶匙sbaking soda
  • 1/4茶匙ground nutmeg
  • 1/4茶匙ground cardamom
  • 1/4茶匙ground cloves
  • 1茶匙粗盐
  • 3/4cup(6 ounces) neutral vegetable oil, like safflower or grapeseed, or olive oil
  • 1cup(213 grams) lightly packed light or dark brown sugar (substitute coconut sugar)
  • 1/2cup(100 grams) cane sugar
  • 2茶匙svanilla extract
  • 1cup(250克),苹果酱
  • 4中型/大型的胡萝卜,去皮,精细粉碎with a microplane grater or on the fine shred side of a box grater (about 211 grams after preparation)
  • 1/2cup(65克),切碎核桃或山核桃(可选)
  • 1/2cup(80 grams) raisins (optional)

For the vegan cream cheese frosting

  • 1/2cup(4 ounces/113 grams) vegan cream cheese of choice, at room temperature
  • 2sticks (8 ounces/226 grams) vegan butter of choice
  • 4(454 grams) confectioners' sugar
  • 1茶匙white vinegar (if you don't have this at home, you can omit)


  • Preheat your oven to 350F. Lightly grease two 8 or 9 inch round cake pans with removable bottoms. Line the bottoms of the cake pans with a round piece of parchment, then dust the pans lightly with flour.
  • Combine the ground flax seed with 3 tablespoons of water and set them aside.
  • 把面粉,烘焙粉,发酵da, cardamom, cloves, nutmeg, and salt in a large mixing bowl.
  • In another roomy mixing bowl, combine the oil, brown and cane sugars, vanilla, applesauce, and the flax/water mixture. Whisk these wet ingredients well, then add them to your dry ingredients. Use a spatula to fold the batter together. When the batter is almost mixed (a few streaks of flour are OK at this point), add the grated carrot and nuts/raisins if using to the batter. Continue folding it until it's just entirely combined and the carrots are distributed evenly. Try not to over-mix the batter.
  • Divide the batter into your two prepared cake pans. Bake for 45-50 minutes, rotating the pans once halfway through baking. When a toothpick inserted into the cakes emerges clean and the tops are firm, they're ready. They'll be a deep golden brown. Remove the cakes from their pans and set them on a cooling rack to cool for at least 2 hours, so that they're completely cool before frosting.
  • 为了准备结霜,将黄油和奶油奶酪在装有桨附件的立场搅拌机。混合中速5分钟,或直到黄油和奶油奶酪是很蓬松。停止搅拌机,再加入糖。封面用茶巾混频器。混合上低速结霜2分钟。然后,取出茶巾和节拍中速再4-5分钟,或直至结霜是非常,非常蓬松的一次。击败白醋,然后停止搅拌机。
  • Frost your cake! You can trim the tops and sides of the cakes to make them even for frosting if you wish. (If you do this, save the scraps for crumbling onto fruit, vegan yogurt, or ice cream, or just for snacking.) Place one layer of cake onto a cake stand and cover the top with frosting. Place the other layer on top, then proceed to frost the tops and sides with straight and offset spatulas (or a butter knife), maintaining a thin layer of frosting to start with (according to Coral Lee's carrot cake recipe, this is called a "crumb coat"). If you have time, refrigerate the cake after the crumb coat application for 20-30 minutes. Then, use the rest of the frosting to cover the entire cake, making some nice swirls as you go. Make any additional decorations you like, then slice and enjoy your cake.


This recipe may give you slightly more frosting than you need, but I think that's a good thing! More frosting is always better than getting halfway through cake decoration and realizing you haven't got enough.
If you'd like to make the cake gluten free, use a 1:1 gluten free, all purpose flour/starch blend that you trust and have worked with before. I like King Arthur Flour Measure for Measure flour!




Favorite Vegan Carrot Cake with Cream Cheese Frosting | The Full Helping





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  1. I want to make your carrot cake, can I substitute flaxseed with anything? Do I need it at all? What does it do? Tks

    • Hi Ruth! It functions to replace egg, but I think you’ll still have good texture if you omit it. You can just add 3 T water to the wet ingredients, minus the flax. Hope you enjoy!

  2. Do you mind sharing which brand of cream cheese you used for the frosting? It looks so fluffy and delicious! Thank you!

  3. thank you for sharing that eating healthy can also taste good this gives the public a different perspective on nutrition

  4. 我做了这个,这是非常容易和可口。我用全麦面粉做的,而且我敢肯定,这是一个比普通面粉的小更密,但只是美味!热爱这食谱!

  5. Hello!!!
    I’m look forward to making this cake on the weekend. Do you think I can substitute the applesauce with pineapples? Thanks!

    ps. thank you for sharing so may great recipes.

  6. Do you have any guidance on making this gluten free? Would almond flour work? Or a combination of almond and coconut flour? Something else?

    • Hi ReaderRita! It can be made gluten free with a mix of GF grain flours and starches. I’d recommend using a 1:1 GF all purpose flour; I like the King Arthur Measure for Measure flour a lot! I wouldn’t recommend almond or coconut flour.