Vegan Carrot Cake with Cream “Cheese” Icing

Carrot cake is one of my favourite sweet treats (I’d choose carrot or lemon drizzle over chocolate cake any day…don’t @ me!) and I’ve been thinking about it for weeks. This weekend, I finally got baking and now my fridge is fully stocked. Is there anything better than sitting down with a cup of tea and a big slice of vegan carrot cake layered with zesty cream cheese icing? (The answer is no!)

I’m really happy with how this carrot cake turned out. It’s soft, spongy and gently spiced with the carrots giving it the perfect amount of moisture. Vegan cakes can be tricky to bake: there’s no eggs for a start! You can’t tell this is vegan — it tastes exactly how I remember carrot cake tasting. The batter is lightly spiced with cinnamon and nutmeg to give that familiar “carrot cake” taste. Orange zest brings a freshness to the cake, pairing perfectly with the lemon-flavoured cream “cheese” icing.


This vegan carrot cake is best eaten fresh on the day you make it. If you’re lucky enough to have any left over, please keep it in an airtight container in the fridge. It should stay fresh for 2-3 days, although it may dry out slightly.

Vegan Carrot Cake with Cream “Cheese” Icing

5 from 1 vote
Cook Time 25 minutes
Servings 10


Wet ingredients

  • 200 g coconut sugar
  • 150 ml coconut oil melted
  • 100 ml plant milk I used almond
  • 1 tbsp apple cider vinegar

Dry ingredients

  • 300 g plain four
  • Grated zest of 1 orange
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda

Final bowl ingredients

  • 250 g grated carrot
  • 50 g walnuts roughly chopped

For the icing

  • 300g vegan cream cheese
  • 3 tbsp lemon juice
  • 2 tbsp maple syrup
  • Zest of 1 lemon


  • Preheat the oven to 180°C.
  • Add all of the wet ingredients to a mixing bowl and whisk together until combined.
  • In another large bowl, mix together the dry ingredients and then add them to the mixing bowl with the wet ingredients. Fold together without over mixing. The batter should be thick and wet, like a very sticky cookie dough. Fold in the grated carrot and walnuts and then spread the mix evenly between two cake tins, levelling off as best as you can.
  • Bake for 25 minutes, remove the tins from the oven and leave to cool.
  • Add all of the icing ingredients to a bowl and beat together until smooth and creamy. You might want to add a splash more maple syrup to taste. Turn the cooled cakes upside down, spread the icing over both and sandwich together. Sprinkle with a few chopped walnuts, slice and enjoy!


  1. 5 stars
    Hi, this looks delicious and simple to make. would I be okay to use 2 8inch cake tins for this and cook for 25minutes? Also, I have a fan assisted oven so should I cook this at 160c fan. Many thanks 😊

    • Hi Deb,

      Yes definitely – the tins I used were 20cm I think (around 8 inches), so should be perfect. 160ºC fan should work, check after 25 minutes as they might need a few minutes more. Let me know how you get on!

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