Servings: 12 pieces

Carrot Cake (vegan, easy recipe)

A simple & delicious recipe for a super moist carrot cake. This cake also works great in the vegan version and is not only perfect on Easter! Whether as a cake or as muffins, this recipe is easy & quick to make and very versatile.
4.88 from 16 votes
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Course: Breakfast, Dessert, Snack, Snacks
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Bianca Zapatka


For the dough:

  • 125 g (vegan) butter room temperature (or coconut oil)
  • 100 g sugar or maple syrup
  • 1 pinch of salt
  • 1 pinch of ground vanilla
  • 2 (flax) eggs
  • 250 g of carrots
  • ½ tsp cinnamon
  • 100 g of almonds ground
  • 125 g of flour
  • 1 tsp apple cider vinegar
  • 1,5 tsp of baking powder
  • 1/2 tsp of baking soda

For the cream:

  • 200 g (vegan) cream cheese f. ex. 'Tofutti'
  • 80 g of icing sugar
  • 1 splash of lemon juice
  • 1 dash of ground vanilla

For the decoration:

  • Marzipan carrots
  • Pistachios chopped


  • Grease a 20 cm round baking form with butter or oil.
  • Preheat the oven to 180°C top and bottom heat.
  • For the dough, peel the carrots and finely grate them.
  • Beat the soft butter with sugar, salt and vanilla until creamy in a mixing bowl.
  • Then stir in the (flax) eggs.
  • Add the grated carrots and stir briefly.
  • Then sieve in flour, cinnamon and baking powder.
  • Also add the almonds, vinegar and baking soda and stir everything briefly until well combined.
  • Pour the dough into the greased baking form, smooth it out a little and bake on a medium rack for 35 - 40 minutes. (Please don‘t forget to test with a chopstick!)
  • Afterwards, remove the cake from the oven and let it cool on a cooling rack for 10 min. Then remove the cake from the baking form and let it cool down.
  • Once the cake has cooled completely, whisk all the ingredients for the cream cheese cream with a hand mixer and smooth the cream with a spatula or spoon on the cake.
  • Finally, decorate with the marzipan carrots and the pistachios as desired.
  • Store the cake in the fridge until serving. (The carrot cake stays nice and moist for about 3 to 4 days.)
  • Enjoy!


  • For 2 flax eggs you need 2 tbsp ground flax seeds + 6 tbsp water, soaked.
  • You could also top the cake with whipped coconut cream instead of cream cheese.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!