Best Vegan Carrot Cake

by Karissa's Vegan Kitchen

This easy vegan carrot cake with pineapple and dairy-free cream cheese frosting is so moist and delicious!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American, Vegan

Servings:

Calories: 363kcal

Prep: Preheat oven to 350°F. Prepare the baking pans by greasing them and/or lining with parchment paper.* Shred the carrots.
In a large bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a medium bowl, whisk together the powdered egg replacer and water. Stir in the oil, vanilla extract, crushed pineapple, and shredded carrots.
Mix the wet ingredients into the large bowl with the dry ingredients until just incorporated. Fold in the walnuts.
Pour the cake batter into the pan(s) evenly.
Bake for 30-40 minutes, or until a toothpick comes out clean and dry when stuck in the center.
Remove from the oven and let cool in the pan for 10 minutes. If you're going to make a stacked cake, remove the cake from the pans and let cool completely on a wire rack.

Using a hand mixer (or stand mixer) beat together the room temperature butter and cream cheese until completely smooth.
Mix in the vanilla extract.
With your mixer on low speed, mix in the powdered sugar 1 cup at a time. Add more if you need a sweeter, thicker frosting. Add in the cornstarch if you need. a thicker, more stable frosting (I recommend this when making a layered cake.)
Frost your cake when it has fully cooled.

This recipe will make one 9x13 cake, two 9-inch cake rounds, or three 6-inch cake rounds.
If the cream cheese frosting is too runny (which may happen depending on the brand of cream cheese you use) beat in some cornstarch. I typically use 2 tablespoons if I use Go Veggie cream cheese.
Nutrition facts do not include frosting.