Vegan Carrot Cake

When I made the decision to eat a completely plant-based diet, one of my first missions was figuring out how to recreate the recipes I loved most. I wasn't willing to give up the comforting meals and desserts that had become family favorites—I just wanted to make them with healthier, plant-based ingredients. That journey has been filled with a lot of experimenting, plenty of successes, and a few recipes that are still works in progress.

Carrot cake and cheesecake have always been my two favorite desserts. Thankfully, transforming carrot cake into a plant-based version was surprisingly easy. It lost none of its rich flavor or moist texture. Cheesecake, on the other hand, is still my culinary challenge. I'm determined to create a version that's every bit as creamy and indulgent as the original—but I'm not even close.

This carrot cake, however, is one I'll make again and again. It's incredibly moist, warmly spiced, and tastes like everything I love about fall. Cinnamon, nutmeg, cardamom, and a touch of molasses come together to create a deep, comforting flavor that's noticeable from the very first bite. The freshly grated carrots add sweetness and tenderness, making each slice irresistible.

It does take a little extra time to prepare, and you'll find yourself reaching for three mixing bowls, but don't let that discourage you. The result is absolutely worth it. I love baking it in an elegant Bundt pan instead of a traditional cake or loaf pan—it turns a simple homemade dessert into something beautiful enough for a holiday table or special gathering.

I hope this cake brings as much joy to your kitchen as it has to mine. Happy baking!

Ingredients

1 cup almond milk

1 1/2 tsp. apple cider vinegar

1 3/4 cup wheat flour

1/2 cup all purpose flour

1 tsp. baking soda

1 tsp. baking powder

4 carrots peeled and grated

3/4 cup crushed pineapple, drained

3/4 cup raisins or craisins

1/2 cup walnuts, chopped

3/4 cup sugar

1/2 cup coconut oil

1 Tbsp. molasses

1 1/2 tsp. vanilla

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. salt

1/2 tsp. cardamom

Directions

Preheat oven to 325 degrees F. In a large Pyrex measuring cup, whisk together almond or other non-dairy milk and apple cider vinegar. Let sit for about 10 minutes so the non-dairy milk curdles.

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda and set aside.

Grate the carrots and add them to a small bowl. Add the crushed pineapple, raisins or craisins (depending on taste), and walnuts. Combine until thoroughly mixed.

In another large mixing bowl whisk together the sugar, coconut oil, vanilla extract, cinnamon, nutmeg, salt and cardamom. Now whisk in the non-dairy milk mixture.

Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the shredded carrots, pineapple, raisins/craisins, and walnuts.

Pour the batter into a lightly oil Bundt pan and bake for one hour or until a cake tester comes out clean. See note.

Finish with vegan cream cheese frosting (recipe below), or top with sifted powdered sugar. Sprinkle with chopped walnuts.

Cream Cheese Frosting: 8 oz. container cream cheese, 1/2 c. vegan butter, 2 c. powdered sugar, 2 tsp. vanilla. In the bowl of a stand mixer, beat the softened cream cheese, butter, and vanilla on medium high until smooth and light in color. On low speed, gradually add in the sugar and beat until fluffy.

NOTE: This cake can be baked in a loaf ban or lined cupcake tray.