Vegan Carrot Cake

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  • Time it takes: 1 hour 10 minutes
  • Difficulty Level: Beginner
  • Occasions: Birthday, Everyday, Holidays, Thanksgiving
  • Feeds: 4 pounds of batter. Makes 2 x 8-inch cakes
ingredients image squiggle



  • 2 cups of dairy-free milk
  • 2 teaspoons of apple cider vinegar
  • 3 cups of self raising flour
  • 2 cups + 3 Tbsp of white granulated sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda 
  • 1 tablespoon of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • 1/2 teaspoon of salt
  • 1 ½ cups of grated carrot
  • 1 large orange (zest)
  • ½ cup of vegetable oil
Tools Icon


  • Box grater
  • Measuring cups and spoons
  • Mixing bowls
  • Sieve
  • Whisk
  • Rubber spatula
  • 3 x 6 inch round cake pans
  • Parchment paper
  • Cooling rack

Read It!

  • This recipe pairs well with our Vegan Cream Cheese Frosting!

  • Preheat the oven to 350°F and line two 8-inch round cake pans with parchment paper. Set aside.

  • In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

  • In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, grated carrot and orange zest. Mix well to combine.

  • Add the oil into the 'buttermilk' and whisk to combine.

  • Add the wet ingredients into the dry ingredients and mix.

  • Pour equal amounts of batter into the lined cake tins. Tap the pans on the counter to remove any air bubbles.

  • Place the cakes into the centre of the preheated oven and bake for 45 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

  • Once baked and ready, place the cakes on a cooling rack and allow to cool fully before frosting.

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