• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • 8 Ingredient Desserts Ebook
  • SHOP
You are here: Home / Dessert / Best Vegan Carrot Cake (Oil-free!)

Best Vegan Carrot Cake (Oil-free!)

403shares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

This is the Best Vegan Carrot Cake you’ll try! The spices are spot on, it’s incredibly moist, fluffy texture and super simple and easy to make!

VEGAN CARROT CAKE

I couldn’t believe how delicious this vegan carrot cake turned out! I imagine you will all love it as much as my vegan lemon cake! It is so perfectly moist, yet still fluffy and soft and made without any added oil. I promise you this cake tastes incredibly high fat, but is oil-free (minus the frosting, of course).

The secrets to this wonderfully moist and rich tasting and easy carrot cake is the combo of applesauce and molasses. The molasses is key here. Not only does it provide great depth of flavor, it also add incredible richness and moisture.

With the exception of the frosting, this oil-free vegan carrot cake itself is also refined sugar-free. So it is a much more healthy carrot cake than you’d typically see, but tastes ever bit indulgent, I assure you!

If you do not absolutely need gluten-free, please make this cake asap. But for those needing gluten-free, that version is coming!

INGREDIENTS NEEDED

For this healthy vegan carrot cake, you’ll need to gather all the plant-based ingredients. All of them are easy and simple to find.

  • Regular white all-purpose flour
  • Cornstarch
  • Baking soda
  • Spices: Cinnamon, nutmeg, ginger
  • Salt
  • Pure maple syrup
  • Unsweetened applesauce
  • Molasses
  • Vanilla extract
  • Carrots
  • Walnuts: optional

ingredients on table for vegan carrot cake

HOW TO MAKE VEGAN CARROT CAKE

Step 1: To a large bowl, combine the dry ingredients.

Step 2: To a large bowl, combine the dry ingredients.

Step 3. To another large bowl, combine the wet ingredients and whisk well.

Step 4: Add the liquid to the dry ingredients and stir gently until just mixed. Do not overmix. Add the batter to a square 8×8 baking dish that has been lightly sprayed with nonstick spray.

golden baked carrot cake on cooling rack

Step 5: Bake for 30-35 minutes or until a toothpick comes out completely clean from the center. Mine was perfect at 34 minutes. It should be a gorgeous golden color, as pictured, risen well and smelling fabulous!

Cool the cake 1-2 hours minimum until completely cool before frosting.

CARROT CAKE FROSTING

I chose to use my delicious vegan vanilla buttercream frosting. I know a lot of people like the classic cream cheese frosting, so if you like, I’d suggest replacing the milk called for in my buttercream frosting with lemon juice instead to give it a tang.

MORE VEGAN CAKE RECIPES

  • Vegan Gingerbread Cake
  • Easy 7 Ingredient Vanilla Cake
  • Vegan Gluten-free Vanilla Cake
  • Vegan Funfetti Birthday Cake
  • Vegan Almond Butter Cake
  • Vegan Chocolate Chip Cake
  • Vegan Pumpkin Cake
up close shot of slice of cake on white plate with frosting and walnuts on top

Best Vegan Carrot Cake (Oil-free)

Brandi Doming
This is the Best Vegan Carrot Cake you'll try! The spices are spot on, it's incredibly moist, fluffy texture and super simple and easy to make!
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 34 mins
Total Time 49 mins
Course Dessert
Cuisine American, Vegan

Ingredients

  • 1 3/4 cups (224g) regular all-purpose flour
  • 2 tablespoons (16g) cornstarch
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 3/4 cup (240g) pure maple syrup
  • 3/4 cup (180g) unsweetened applesauce
  • 2 tablespoons (40g) regular (not blackstrap) Grandma's brand molasses. You can find this brand at most grocery stores and places like Walmart, Target, etc.
  • 4 teaspoons (20g) apple cider vinegar
  • 1 teaspoon (5g) vanilla extract
  • 1 1/2 cups (180g) shredded carrots
  • optional: crushed walnuts for topping on the frosting
  • FROSTING: See directions below

NOTE

  • I always recommend to use a scale for accuracy when baking, following MY gram weights listed, This is exactly how this recipe was tested, so follow my grams. Since we all measure differently, weighing ingredients is so important. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient.
  • I use this scale.

Instructions
 

  • Preheat the oven to 350°F and lightly spray an 8x8 baking dish with nonstick spray.
  • To a large bowl, combine the flour, cornstarch, baking soda, salt, cinnamon, ginger and nutmeg. Whisk very well.
  • To another large bowl, combine the syrup, applesauce, molasses, apple cider vinegar, vanilla and whisk until smooth. 
  • Pour the liquids over the dry ingredients, add the carrots and then use a large spoon (not a whisk!) to gently fold the ingredients from the bottom together until just mixed. Do not overmix. The batter will be fairly thick, but smooth. Do not be tempted to add more liquid, as the cake is very moist.
  • Add the batter into the prepared dish and gently smooth out the top with the back of the spoon.
  • Bake for 30-35 minutes or until a toothpick comes out completely clean from the center. Mine was perfect at 34 minutes. This cake is very moist, so you do not want to remove it until the toothpick is totally clean! It should be a gorgeous golden color, as pictured, risen well and smelling fabulous!
  • Cool the cake 1-2 hours minimum until completely cool before frosting.
  • I chose to use my delicious vegan vanilla buttercream frosting. I know a lot of people like the classic cream cheese frosting, so if you like, I'd suggest replacing the milk called for (1 tablespoono) in my buttercream frosting with lemon juice instead to give it a tang.

Notes

Please follow the recipe as written for success! Each ingredient is chosen carefully to result in a perfectly moist, fluffy, soft cake. Weigh ingredients for the best results, I cannot stress this enough.
If you do not absolutely need gluten-free, please make this cake asap. But for those needing gluten-free, that version is coming!
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword carrot cake, oil free, vegan carrot cake

Filed Under: Cake, Dessert Tagged With: Cake, Carrot, dessert

Previous Post: « Vegan Snickerdoodle Cookie Protein Bites
Next Post: Vegan Creamy BBQ Chickpeas and Lentils »

Reader Interactions

Comment and Rate This Recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Vicki Copp

    March 18, 2022 at 9:00 pm

    This looks delicious! I wish you could create an oil free frosting so this entire cake is oil free!

    Reply
  2. Patty

    March 18, 2022 at 9:24 pm

    We love your recipes!

    Any gluten-free options?

    Thanks!

    Reply
    • brandi.doming@yahoo.com

      March 18, 2022 at 10:57 pm

      Thank you Patty! See the Notes, I mention it there. Refresh your browser if you don’t see it 🙂

      Reply
  3. Terri

    March 18, 2022 at 10:34 pm

    Oh I saw this recipe pop up in my email and was super excited…bummer though…I’ll have to wait for your GF version as I can’t tolerate gluten. The regular version looks delicious and I have no doubt it is! I’m glad to hear that you have a GF version coming out soon. Carrot cake is my absolute favorite and I’m looking forward to trying the GF recipe when you share it! Thank you for your hard work on this! 🙂

    Reply
    • Lea

      March 18, 2022 at 10:51 pm

      For GF I would use oat flour I make in my Nutribullet. I have not made this recipe yet but have used it for recipes such as banana bread, and it came out delicious. I will try. I love carrot cake!

      Reply
      • brandi.doming@yahoo.com

        March 18, 2022 at 10:58 pm

        Hi Lea! I would not use all oat flour here, it will turn out very gummy. This cake is very moist and using all oat flour will make it quite gummy and dense. I will post the gluten-free version soon!

        Reply
    • brandi.doming@yahoo.com

      March 18, 2022 at 10:58 pm

      Thank you so much Terri for the kind words!

      Reply
  4. Roberta Amoroso

    March 19, 2022 at 12:37 am

    5 stars
    I made your carrot cake just a few hours ago! I weighed all the ingredients and did exactly as you directed! ITS FANTASTIC!! Wish I knew how to post a pic. Thank for a great recipe. Definitely a keeper!

    Reply
    • brandi.doming@yahoo.com

      March 19, 2022 at 8:21 pm

      Yay!!! This makes me so happy to hear!!

      Reply
    • brandi.doming@yahoo.com

      March 19, 2022 at 8:21 pm

      Send me a pic on Instagram or Facebook!!

      Reply
  5. Julia

    March 19, 2022 at 2:58 pm

    Brandi, do you think white whole wheat would work? Or just the regular flour… Just wondering. Thanks for this lovely recipe.

    Reply
    • brandi.doming@yahoo.com

      March 20, 2022 at 4:20 am

      I think so! I haven’t tried it and it might be slightly less soft, but let me know if you try it.

      Reply
    • Fran

      March 22, 2022 at 3:16 am

      I just made this recipe with white whole wheat flour…no other changes. I made them as muffins. (Made 14 muffins) They came out great! Soft and moist. They don’t even need icing…they taste great plain.

      Reply
      • Fran

        March 22, 2022 at 3:31 am

        5 stars
        In addition to substituting all White Whole Wheat flour for the AP, I baked the muffins at 375 for 26 minutes for regular sized muffins. Used a countertop Breville oven so maybe the temp wasn’t quite as high as 375. I used an instant thermometer to check internal temp and took them out at about 205 degrees. I got 12 regular sized and 1 jumbo (double) sized muffins from this recipe. Really yummy!!

        Reply
        • brandi.doming@yahoo.com

          March 22, 2022 at 5:40 am

          SO happy you loved these Fran! Thank you for sharing!

          Reply
  6. Chris Peltz

    March 19, 2022 at 7:22 pm

    How is syrup as a substitute for Molasses?

    Reply
    • brandi.doming@yahoo.com

      March 19, 2022 at 8:20 pm

      Hi Chris! You really need the molasses. I talk about the importance of it in the post. I wouldn’t replace it with more syrup .

      Reply
  7. Erin

    March 20, 2022 at 2:17 am

    5 stars
    THIS WAS DELICIOUS!! So moist and I agree that the flavour is spot on!! I really enjoy the healthy ingredients too 🙂
    I will definitely make this again and again!

    Reply
    • brandi.doming@yahoo.com

      March 21, 2022 at 10:02 pm

      So happy to hear this Erin!!

      Reply
  8. angela bell

    March 20, 2022 at 2:33 pm

    Question: Can I double the recipe and make 2 layers, or would that make 3? Thank you. Can’t make until I have a GF version, but want to prepare.

    Reply
    • brandi.doming@yahoo.com

      March 22, 2022 at 5:48 am

      Hi Angela! That will depend on size of pans you are using? If you double the recipe, you would need probably 10 inch round pans because that will make a lot of batter. I’d more suggest to just do another half of the recipe added to the original, which I think would work perfectly for a 2 layer 8 inch cake or maybe even 9 inch. Just be VERY careful about overmixing, as the batter is thick and overmixing gluten will make them tough/dense.

      Reply
  9. Viv

    March 20, 2022 at 4:34 pm

    3 questions…

    1. I am making this for a dinner we are hosting this weekend. Can i make it ahead or is it best the day of?

    2. Also how best to store it?

    3. Can i add vegan chocolate chips? Thanks!

    Reply
    • brandi.doming@yahoo.com

      March 21, 2022 at 10:01 pm

      Yes you can totally make it the day before! It’s wonderfully moist. Store it on the counter covered with foil.

      Reply
    • brandi.doming@yahoo.com

      March 21, 2022 at 10:03 pm

      Yes you can add white chocolate chips if you want!

      Reply
  10. Louise

    March 21, 2022 at 12:12 am

    5 stars
    Love, love this cake, made it yesterday, I added raisins and pecans to it, did not add any frosting. Thanks for sharing your recipe.

    Reply
    • brandi.doming@yahoo.com

      March 22, 2022 at 5:48 am

      So thrilled to hear this Louise, thank you for the awesome review!

      Reply
  11. Laura

    March 22, 2022 at 9:36 pm

    5 stars
    Made this last night – loved that I had all the ingredients in my pantry. Couldn’t wait for it to completely cool and did not make the frosting – it’s great on its own and yes, it smells amazing, has a great rise, is moist and so flavorful. I baked it in a silicone 8×8 and the cook time was spot on. It has moved to the top of my carrot cake recipes and I have several. Thank you so much Brandi!

    Reply
    • brandi.doming@yahoo.com

      March 25, 2022 at 10:42 pm

      So very happy you loved this cake Laura, thank you!!

      Reply
  12. Scott C Ausburn

    March 25, 2022 at 9:49 pm

    5 stars
    I made this cake today as i am always looking for ways to use more carrots. I made it with white whole wheat flour and it came out tender. I think i will try it with date paste next time possibly. I add more apple sauce to give it more liquid. I just can’t help myself with wanting to tweak an already good recipe . Thanks

    Reply
    • brandi.doming@yahoo.com

      March 25, 2022 at 10:42 pm

      Glad you enjoyed it Scott!

      Reply
  13. Tina

    March 25, 2022 at 10:00 pm

    5 stars
    This is the best carrot cake I have ever eaten. It’s hard to believe it’s oil free and vegan. Just the right amount of spice too. A new favorite in our house.

    Reply
    • brandi.doming@yahoo.com

      March 26, 2022 at 10:35 am

      This just thrills me to hear Tina, thank you!!

      Reply
  14. Jayne Lang

    April 3, 2022 at 4:18 pm

    5 stars
    This carrot cake recipe is the best I’ve ever baked! Who am I kidding? Best cake ever!!!

    Reply
    • brandi.doming@yahoo.com

      April 3, 2022 at 8:30 pm

      So happy to hear this!

      Reply
  15. Todd

    April 12, 2022 at 6:12 am

    5 stars
    I’ve been following Brandi for a short while, and every recipe of hers I’ve made has been delicious. I just finished making this carrot cake and it is simply divine. Whilst it was baking in the oven my apartment smelled like fall. The cake has a complex texture, it’s aromatic from all the spices that went into it, and extremely moist (I know, I hate that word, too), but it’s warranted, here. Ingredients were easy to procure, and instructions very intuitive. Make this cake. You won’t regret it.

    Reply
    • brandi.doming@yahoo.com

      April 17, 2022 at 7:22 pm

      Wow, thankyou Todd so much for this amazing review and your kind words, thank you!!

      Reply
  16. Sara

    April 17, 2022 at 1:31 pm

    i rarely have applesauce in my pantry. Is there a substitute for the applesauce by any chance?

    Reply
    • brandi.doming@yahoo.com

      April 17, 2022 at 7:34 pm

      Hi Sara! Unfortunately not, 3/4 cup is a large amount and it is what gives lots of moisture to the cake, as well as flavor and reacts with the leavening some, so you need it!

      Reply
  17. Anna

    May 24, 2022 at 2:12 pm

    5 stars
    Really the best from all vegan carrot cakes I have ever made. Thank you

    Reply
    • brandi.doming@yahoo.com

      May 24, 2022 at 5:53 pm

      Woohoo, so glad to hear that Anna!

      Reply
  18. BikeWalkBakeBarb

    June 30, 2022 at 9:31 pm

    5 stars
    Phenomenal! Now in regular rotation. So happy to find a moist, flavorful vegan oilfree cake I can make with ingredients I usually have on hand. Although, as noted below, I hit a few gaps in my pantry at times.

    I’ll make the GF version of this my regular contribution to potlucks (with no nuts added), knowing I’ll make a lot of people happy.

    Adjustments made with great results:
    – I’ve made it using 100% whole wheat pastry flour and using a 50-50 combo with all-purpose flour/whole wheat pastry flour. Both work out great.
    – Substituted potato starch one time, tapioca starch another time, because I was out of cornstarch.
    – Out of applesauce (I run out of a lot of things, apparently) so I used a spiced apple/pear butter I made last fall and this ROCKED. I kept the spices in the recipe, cut the vinegar by about half the first time because fruit butter has vinegar already. Second time I went ahead and used the full vinegar amount. Either way, fantastic and I’m going to make it this way every time.
    – Used date molasses in place of blackstrap because I want to use up a jar I bought for some long-forgotten recipe.

    Reply
    • brandi.doming@yahoo.com

      July 2, 2022 at 5:44 am

      So happy to hear how much you love them and thank you so much for sharing Barb!

      Reply

Primary Sidebar

Search this blog…


I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

ORDER NOW!!

Join 414,119 Followers!

FacebookInstagramPinteresttumblr

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

MOST POPULAR POSTS!

WHAT’S IN MY VEGAN PANTRY

THE BEST VEGAN FLUFFY PANCAKES

Fluffy vegan pancakes stacked on plate

THE BEST VEGAN ALFREDO SAUCE

Best Vegan Garlic Alfredo on white plate

THE BEST VEGAN QUESO

Hand dipping chip into bowl of vegan queso

VEGAN STUFFED RICOTTA SHELLS

Vegan Stuffed Shells with Spinach

VEGAN THAI GREEN CURRY

Bowl of vegan thai green sweet potato curry

CHEESY MEXICAN TORTILLA BAKE

Vegan Cheesy Mexican Tortilla Bake in casserole dish

CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

Recent Posts

  • Vegan Creamy BBQ Chickpeas and Lentils
  • Best Vegan Carrot Cake (Oil-free!)
  • Vegan Snickerdoodle Cookie Protein Bites
  • Vegan Chocolate Protein Pancakes
  • The Best Smoky Tofu
  • Easy Vegan Nutella (5 Minutes!)
  • Homemade Vegan Ramen Seasoning (Bonus Soup Recipe)
  • The Best Vegan Pancakes EVER
  • Vegan Jackfruit Pinto Bean Chili
  • Vegan Thanksgiving Recipes (Gluten-free Options!)

Copyright The Vegan 8 © 2022 · Privacy Policy

  • 403