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Moist Vegan Carrot Cake Recipe with Creamy Coconut Frosting Easy and Best

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A moist and flavorful vegan carrot cake with a creamy coconut frosting that balances spice, sweetness, and moisture perfectly. This recipe is quick, easy, and a crowd-pleaser suitable for any occasion.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • ½ cup (120 ml) unsweetened applesauce
  • 2 tsp vanilla extract
  • ½ cup (120 ml) vegetable oil (neutral oil like canola or sunflower)
  • 1 cup (240 ml) almond milk or any plant-based milk
  • 2 cups grated carrots (about 4 medium carrots, peeled and finely grated)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup raisins or shredded coconut (optional)
  • For the Creamy Coconut Frosting:
  • 1 can (about 400 ml) full-fat coconut cream, chilled overnight
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp fresh lemon juice (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line bottoms with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, mix vegetable oil, almond milk, applesauce, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined.
  5. Fold in grated carrots, chopped nuts, and raisins or shredded coconut if using.
  6. Divide batter evenly into prepared pans. Tap pans gently to release air bubbles.
  7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Check after 25 minutes as ovens vary.
  8. Let cakes cool in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
  9. For the frosting, scoop thick cream from chilled coconut cream can into a chilled bowl. Add powdered sugar, vanilla extract, and lemon juice if using. Whip with electric mixer until fluffy, about 3–5 minutes.
  10. Place one cake layer on serving plate. Spread a generous layer of coconut frosting on top. Add second layer and frost top and sides evenly.
  11. Refrigerate cake for at least 30 minutes to set frosting.
  12. Bring cake to room temperature before serving for best texture and flavor.

Notes

Chill the coconut cream overnight for best frosting texture. Do not overmix the batter to keep cake tender. Grate carrots finely for even texture. Cool cake layers completely before frosting to prevent melting. For gluten-free, substitute flour with 1:1 gluten-free blend. Nuts are optional and can be replaced with seeds for nut-free version.

Nutrition

Keywords: vegan carrot cake, coconut frosting, moist carrot cake, plant-based dessert, dairy-free cake, vegan dessert, easy vegan cake

Find it online: https://twinkletaste.com/moist-vegan-carrot-cake-recipe-with-creamy-coconut-frosting-easy-and-best/