Easy Vegan Carrot Cake

Easy Vegan Carrot Cake

This simple carrot cake turned out extremely moist and delicious! It just so happens to be vegan, but can be made with eggs/milk as well. Enjoy as is or whip up an easy cream cheese frosting to spread on top.


  • 3 carrots

  • 1/2 cup milk (we used almond)

  • 1/2 cup oil

  • 2 tbsp flaxseed meal (or 1 egg)

  • 1/2 cup brown sugar

  • 1/2 cup cane sugar

  • 2 tsp vanilla extract

  • 1/2 tsp ground ginger root

  • 1 tsp cinnamon

  • 1 cup flour (use a gluten free variety to make this cake GF)

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder


  1. Start by peeling the carrots and grating them into a bowl

  2. Then, combine the milk, oil, flaxseed (or egg), brown sugar, cane sugar, vanilla extract, ginger root, and cinnamon into a large bowl. Whisk to combine and set aside

  3. Combine the flour, baking soda, and baking powder into a small bowl and mix together with a fork

  4. Slowly pour the flour mixture into the bowl with the wet ingredients and combine. Once thoroughly combined, add in the grated carrots and mix to incorporate

  5. Grease a baking dish with oil or baking spray and pour the mixture into the dish

  6. Bake at 345 degrees F for 45 minutes, or until golden brown and a fork comes out clean


  • If you don't want to make a frosting but want something a little extra on top, try drizzling honey over the cake

  • Bake in a loaf pan if you prefer more of a loaf cake