Square piece of Vegan Carrot Cake topped with almonds on a plate decorated with carrot ribbons
  • Easy
  • 40 Minutes to 1 Hour
  • Serves 24

Nutrition Per Serving

  • Calories: 290 Cal
  • Fat: 19.1g
  • Carbohydrates: 37.6g
  • Fiber: 1.3g
  • Sugar: 27.5g
  • Protein: 3.6g

Print Recipe


  • 2 Cups All-Purpose Flour
  • 2 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1 tsp. Salt
  • 2 tsp. Ground Cinnamon
  • 1 3/4 Cups White Sugar
  • 1 Cup Vegetable Oil
  • The equivalent of 3 eggs substitute; such as 3 Tbsp. ground Flax seed soaked in 9 Tbsp. water for 20 minutes
  • 1 tsp. Vanilla Extract
  • 2 Cups shredded Carrots
  • 1 Cup chopped Walnuts
  • 1 (8 ounce) can crushed Pineapple, drained
  • 1 (8 Ounce) Packaged Cream Cheese
  • 1/4 Cup Butter, Softened (make sure that you bring this to room temperature or the frosting will be soft)
  • 2 Cups Confectioners' Sugar
  • 1 tsp. Vanilla Extract


  1. Preheat oven to 350 degrees F (175 degrees C). Spray the 9” x 13” pan with cooking spray.
  2. In a large bowl, whisk together the sugar, oil, egg substitute, and vanilla. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Using the whisk initially then switching to a silicone spatula, add the flour mixture to the oil mixture and incorporate until smooth. Stir in carrots, coconut, walnuts, and pineapple.
  3. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes, the center will sink just a little bit. Allow the cake to cool completely so that you can frost the cake without the icing melting. This cake can be made 2-3 days in advance.
  4. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioner’s sugar and beat until creamy.