Grandma’s Moist Carrot Cake, Reimagined Vegan (But You’d Never Guess)

This isn’t just a carrot cake. It’s the carrot cake your grandma used to make—soft, nutty, sweet, and full of love.
Except now it’s vegan, and shockingly just as moist.

I veganized my grandma’s original recipe after switching to plant-based baking.
I was terrified I’d ruin it. But turns out? It might be even better.

History

Carrot cakes go back centuries. They were sweetened with carrots in Europe during sugar shortages.
But it wasn’t until the 1960s in America that carrot cake exploded as a frosted dessert.

Grandmas everywhere added their own twist—some used pineapple, others raisins.
Mine? She swore by crushed walnuts and grated carrots so fine they disappeared in the batter.

Equipment

You don’t need fancy gadgets for this cake. Here’s what I used:

• 2 mixing bowls (I love this mixing bowl set)
• Grater or food processor
• Rubber spatula
• Electric mixer (or strong arm and whisk)
• 9-inch round cake pans (2)
• Parchment paper
• Cooling rack

Ingredients

For the Cake:

• 2 cups grated carrots (packed)
• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1½ tsp cinnamon
• ½ tsp nutmeg
• ½ cup chopped walnuts
• ½ cup brown sugar
• ½ cup white sugar
• ⅓ cup neutral oil (like canola or sunflower)
• ½ cup unsweetened applesauce
• ½ cup plant-based milk (I used oat)
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar

For the Vegan Cream Cheese Frosting:

• ½ cup vegan butter (softened)
• ½ cup vegan cream cheese
• 2½ cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

Step 1: Prep the Oven and Pans

Preheat your oven to 350°F (175°C).
Line the cake pans with parchment and lightly oil the sides.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and walnuts.
Set aside.

Step 3: Combine Wet Ingredients

In another bowl, mix both sugars, oil, applesauce, plant milk, vinegar, and vanilla.
Stir until well combined.

Step 4: Fold in Carrots

Add grated carrots to the wet mix and stir gently.
The batter should look lumpy and thick.

Step 5: Make the Batter

Slowly add the dry mix into the wet mix.
Use a spatula or mixer on low until fully combined. Don’t overmix.

Step 6: Bake It

Divide batter into the two pans evenly.
Bake for 35–40 minutes or until a toothpick comes out clean.

Step 7: Let It Cool

Take out the cakes and let them rest in the pans for 10 minutes.
Then flip them onto a wire rack and let them cool fully.

Step 8: Make the Frosting

Beat vegan butter and cream cheese until smooth.
Add powdered sugar slowly, then vanilla and salt.
Keep mixing until fluffy.

Step 9: Frost and Stack

Spread frosting on one cake layer, place the second on top, and frost the top and sides.
Chill it for 15 minutes if the frosting feels too soft.

Special Notes

• Use freshly grated carrots for the best texture.
• If your carrots are super juicy, press them lightly with paper towels.
• You can add raisins or crushed pineapple, but reduce milk slightly to keep balance.
• For a gluten-free version, use a 1:1 gluten-free flour mix.

Nutrition (per slice)

• Calories: 320
• Carbs: 42g
• Protein: 3g
• Fat: 15g
• Fiber: 2g
• Sugar: 27g