Vegan Carrot Cake with Cream Cheese Frosting

April 20, 2019Melanie

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I discovered my love for carrot cakes in Denmark. The cake tastes so moist, especially the frosting on a carrot cake is my favorite. I thought it couldn’t be so hard to make a delicious vegan carrot cake myself. In fact, it´s very easy and quick to make. There are already so many vegan products on the market that the search for vegan cream cheese for the frosting is not difficult. So I think this vegan carrot cake with cream cheese frosting is the perfect treat for Easter 🙂

vegan carrot cake with frosting

Moist Vegan Carrot Cake – healthy and delicious

Oil is needed to make the carrot cake moist. However, the grated carrots make the cake even juicier. This is the perfect combination. The other day I baked a chocolate banana bread with rapeseed oil, but this time I used coconut oil. That also worked very well and you don´t taste the coconut flavor at all.

I tried to create a healthy carrot cake. However, this frosting is anything but healthy. To make the frosting healthy, you can mix cashew nuts with coconut oil and agave syrup together. But for my recipe, I made a Cream Cheese Frosting consisting of cream cheese, powdered sugar, and butter. I admit it, I like it very sweet! If you want to make a Peanut Butter Frosting, have a look at my Monster Cupcakes.

Almost all other ingredients are healthy. Sugar can be replaced with coconut blossom sugar, agave or maple syrup. Btw. on my blog, you can find more sugar-free snacks under the topic: desserts. In my opinion, the spices are incredibly important in a carrot cake because they make it very aromatic. I have added ginger, nutmeg as well as cinnamon. I have also ground walnuts and added them to the dough. It tastes very delicious together… You have to try it!

vegan carrot cake

Preparation and storage of carrot cake

First of all this carrot cake is very easy to make. The only things you have to prepare are the carrots and walnuts. You just have to grate the carrots and also to grind the walnuts. For that, I use a mortar. Then all you have to do is mix all the ingredients together and put them in a cake tin. I decided to use a baking tin but you can also put the dough in a springform cake tin. After that, you just have to put it in the oven. Now the only thing you need to make is the Cream Cheese Frosting. All you have to do now is to mix the ingredients for the frosting together. However, it is important that the butter does not come directly from the refrigerator. It should have room temperature.

The cake can be stored for up to 5 days in the fridge. You can enjoy it for breakfast or as a snack. One day later the carrot cake tastes even better as the aroma unfolds!

cheese cake frosting

Vegan Carrot Cake with Cream Cheese Frosting

vegan carrot cake
Course Breakfast, Snack
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 1 Carrot Cake



  • 3 Carrots
  • 260 gr Spelt flour
  • 2 tsp Baking powder
  • 60 ml Coconut Oil
  • 115 gr Brown Sugar or 160 ml Agave or maple syrup
  • 100 gr Walnuts
  • 220 ml Oat milk
  • 2 tbsp Apple Cider Vinegar
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Ginger
  • 1 tsp Vanilla Extract
  • 1 pinch of Salt


  • 150 gr Cream Cheese
  • 50 gr Vegan Butter Room Temperature
  • 250-300 gr Powdered Sugar


  • First, you have to grate the carrots and grind the walnuts.
  • Mix the dry ingredients together in a bowl and the liquid ingredients in a separate bowl.
    Important: Melt coconut oil and mix with milk at room temperature. (Since coconut oil is solid at room temperature, cold ingredients make it solid again and form lumps.)
  • Then stir the dry ingredients into the liquid ingredients.
  • Add the carrots and walnuts to the dough, stir well again.
  • Pour the dough into a greased baking tin. Bake the cake in the oven for about 30 minutes.
  • Let the cake cool down a little and prepare the frosting. Mix cream cheese with butter and powdered sugar (sift it in!).  If the cream cheese is too soft, add more icing sugar. If the cream cheese is too firm, add some milk. It is important that the frosting has a stiff consistency. Put the cream only on the cooled cake! (Unfortunately, I did not pay attention to the last points…).

Vegan Carrot Cake

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  • Olivia Roach

    April 30, 2020 at 2:26 pm

    I just tried this recipe yesterday for my younger sister’s birthday (as this is her favourite kind of cake) and it was absolutely delicious! Your recipe is also really good – so easy to follow the steps. Thanks so much for sharing <3

    1. Melanie

      May 1, 2020 at 7:38 am

      Thank you so much for your lovely comment ? I´m glad you like this cake!

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