Vegan Carrot Cake

I wanted to make a carrot cake, but I have been out of eggs since the hens aren’t laying as much! I took to the vegan chocolate cake recipe I have and based this recipe off of it. It’s quite easy & quick to throw together, without any crazy ingredients and about a 30 minute bake time. If you’re not on a vegan diet, I definitely recommend topping with cream cheese frosting. Otherwise I suggest dusting with icing sugar for a simple but pretty finishing touch.

I make mine in an 8×8 in nonstick pan like this one, so just a little greasing with some oil should do the trick.

It’s definitely a moist, have with a cup of coffee/tea, kind of cake. Perfect for after dinner. So make it tonight!

If you have made these and would like to share your creations feel free to send a pic or tag on Instagram @bairdsbaking . Find more recipes and short videos over there as well!


Vegan Carrot Cake

  • Prep time: 15 minutes
  • Bake time: 30 minutes
  • Yields: about 9 servings


  • 1 2/3 cup (230g) flour
  • 1 cup (205g) sugar
  • 1 cup (130g) shredded carrots – about 2 medium
  • 1/2 cup (50g) raisins
  • 1/2 cup (40g) shredded coconut
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/3 cup (75 mLs) oil
  • 1 teaspoon vanilla
  • 1 teaspoon white vinegar
  • 1 cup (250 mLs) almond milk or water


  • Preheat oven to 350°F and oil an 8 x 8“ square pan.
  • Shred carrots and set aside.
  • In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Add in carrots, raisins and coconut.
  • In a very small bowl, stir together oil, vanilla and vinegar until well combined.
  • Add oil mixture and milk to large bowl, and stir quickly.
  • Pour batter into pan and bake for 25-30 minutes, or until tester comes out clean.
  • Let cool completely before removing from pan.
  • Frost if desired.

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