This vegan carrot cake is delicious and very easy to make. This recipe is moist, rich, dairy-free, and topped with a fresh and tangy orange glaze. You can bake it in a bundt pan, loaf pan, or make it a cake.
About this recipe
This carrot bundt cake is dairy-free and eggless, yet incredibly moist and delicious. I like my carrot cake without nuts, raisins, or pineapple chunks.
You just need one bowl to make the cake and instead of vegan cream cheese frosting, finish the bundt cake by drizzling over a thick orange glaze.
In this recipe you can use freshly grated carrots or the pulp from your carrot juice – either works and will give you the best vegan carrot cake ever. Nobody will believe you that this recipe has no eggs, milk, or butter.
Ingredients
- Almond milk or any other non-dairy milk
- Apple cider vinegar (affiliate link)
- Vegetable oil (I like to use avocado oil, but use what you have on hand) and applesauce (homemade or store-bought)
- All-purpose flour, you may use gluten-free flour as long as it is 1:1
- Granulated sugar and brown sugar
- Baking powder, baking soda, and salt
- Orange zest, grated carrots
- Cinnamon
How to prepare carrots for vegan carrot cake?
Now, if you are not going to use the pulp of the carrot juice, grate the carrots with a box grater, use the grater attachment of your food processor (affiliate link), or use a high-power blender to chop them really fine.
How to make vegan carrot cake?
Start by adding the apple cider vinegar (affiliate link) to the non-dairy milk. Then grate your carrots. Measure your dry ingredients and add them to a large mixing bowl with a strainer placed on top so you can sift them.
Then add the sugars, applesauce, oil, and milk, and mix until all the wet ingredients are well incorporated. Stir in the grated carrots and the orange zest. Mix again and prepare your bundt cake pan. I used a 10-inch pan, by oiling it with vegan butter or with an oil spray of your choice.
Put the cake in the oven. I have a GE Profile wall oven, which makes my everyday baking easier and perfect. Bake until a cake tester or toothpick comes out clean.
Can I use other cake pans?
Yes, feel free to use other pans. You can use a 9×9 inch square pan, a 10-inch cake pan, or two 8-inch round cake pans if you want to make a layer cake.
If you change the pan size, keep the same temperature but adjust the baking time. The best part of having a GE Profile wall oven with Smart Home Technology is that I can step away from the kitchen while my cake is baking. It gives me peace of mind that every single dish I put in the oven will come out perfect.
The oven has the Industry–First In-Oven CookCam combined with WiFi capabilities that can determine when my vegan carrot cake is ready. All I have to do is take a peek into their application on my smartphone, no matter where I am!
Tips on making the perfect glaze
As you might notice, I do not use a vegan buttercream frosting or vegan cream cheese frosting. I love my carrot cake with orange glaze, which gives it the perfect extra sweetness to each bite.
It is really easy to make the frosting. You just need to mix powdered sugar with orange juice. Make it extra thick, then pop it into the microwave oven for 20-25 seconds to loosen it up.
Mix and finish the cake by drizzling the glaze all over. Let it drop and decorate with fresh flowers, chopped walnuts, or carrot rolls.
Frequently asked questions
This cake is an excellent way to use the leftover pulp from the carrot juice. It can be from a simple carrot juice or a mixed carrot juice with apples, or beet juice.
Yes, without a doubt. I love vegan carrot cake cupcakes, this recipe will make about 12.
Yes, you can freeze it, thaw it and enjoy it.
If you are making a combined veggie and carrot juice, start by running all of the carrots through the juicer first. When you are done, place the carrot pulp in a separate container and continue with the other greens and vegetables.
If you are making a combined veggie and carrot juice, start by running all of the carrots through the juicer first. When you are done, place the carrot pulp in a separate container and continue with the other greens and vegetables.
Vegan Carrot Cake with Orange Glaze
Equipment
- Bundt cake pan
- Mixing bowls
Ingredients
- 1 cup almond or rice milk
- 2 tablespoons apple cider vinegar
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- ¼ cup brown sugar
- 1/2 cup vegetable oil
- ½ cup applesauce
- 2 cups grated carrots
- 1 tablespoon orange zest
For the glaze
- 2 cup powdered sugar
- 2 tablespoons juice orange
- 1/4 teaspoon orange zest optional
- ¼ teaspoon vanilla optional
Instructions
- Preheat the oven to 350ºF.
- Combine milk and vinegar and set aside.
- In a large bowl, place a strainer on top and start adding all-purpose flour, baking soda, baking powder, cinnamon and salt. In another large bowl, whisk the granulated sugar, brown sugar, applesauce, oil and milk with apple cider vinegar.Pour the wet ingredients into the dry ingredients and using a rubber spatula or wooden spoon, mix until combined. Fold in the grated carrots and orange zest.
- Grease a 10-inch bundt cake pan with vegan butter or oil spray. Pour the batter evenly into the pan. Bake for 40 minutes or until a cake tester or toothpick comes out clean.Allow the bundt cake to cool completely on a wire rack. Prepare the orange glaze.
Orange Glaze
- Mix the ingredients and pour over the carrot cake evenly.
Notes
- I like non-stick baking pans, but if you are using regular pans, grease them thoroughly with butter or oil before adding the cake batter.
- Grate your carrots at home, do not use storebought grated carrots.
- Add your favorite add-ins: raisins, walnuts, or pineapple chunks.
- If your glaze is very thick add a teaspoon more of orange juice. Microwave for 20 seconds to soften it up.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This was my first time making a vegan carrot cake( learning how to bake vegan), n it was moist n good, not too sweet. I will be baking this again, thank you for sharing