The Best Vegan Carrot Cake

The absolute best vegan carrot cake recipe! Perfectly spiced and so easy to make, this cake is moist, dense, and topped with an amazing vegan cream cheese frosting made from cashews. Perfect for your Easter menu or anytime dessert, this vegan cake is completely oil-free, dairy-free, and delicious!

Substitutions and Variations

Here are some subtle changes and variations you can make that won’t hurt the structure of the recipe.

Add some unsweetened shredded coconut to the frosting or the cake.
If you’re not that big on the texture you can leave out the raisins and walnuts.
If you choose to omit the pineapple, which I don’t recommend, double the amount of applesauce. Remember, we’re not using oil so this is the source of your moisture.

Storing and Freezing

If by some strange act of nature you should find yourself with leftovers this vegan carrot cake can be kept in the fridge in an air-tight container for up to 7 days.

Yes, you can also freeze this vegan carrot cake! And, you can do it one of two ways.
1. If you want to freeze the entire cake do it unfrosted. Once it is completely cool, wrap it tightly in plastic wrap and place it in a freezer-safe container. The carrot cake will keep well for up to 4 months in the freezer.
2. If you want to freeze individual slices with frosting, place the leftover slices in the fridge so the frosting will firm up a bit. Then wrap the individual slices tightly in plastic wrap and place in a freezer-safe container or plastic bag. They should keep for up to 3 months.