Vegan Carrot Cake

Yields 12 servings
Preparation time: ½ hour
Baking time: 1 hour
Recipe & photography: Ohio Center, USA
Category: Dessert
Country: American



  • 1 cup salad oil
  • 2 cups organic brown sugar
  • 1 cup water
  • ½ cup soy milk
  • 4 cups unbleached flour (or all purpose flour)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon pumpkin pie spice*
  • 3 cups grated organic raw carrots
  • 1 cup chopped walnuts
  • 1 cup organic raisins


  • 1 container (8oz) soy cream cheese (Available in the grocery store’s health food section)
  • 4 cups organic confectioner’s (powdered) sugar
  • ½ cup of soy butter (margarine), softened
  • 1 teaspoon vanilla extract



  1. Preheat oven to 350 degrees Fahrenheit. 
  2. Grease and flour a 9” x 11” baking pan (use oil and coat with flour). 
  3. Combine flour, baking powder, baking soda, cinnamon, and pumpkin pie spice in medium sized bowl – set aside.
  4. In a large mixing bowl on low speed, mix oil and sugar, add water and soymilk.  Mix well.
  5. Gradually add flour mixture to sugar mixture on low speed until moistened, then mix on medium speed until well blended, about 2 minutes.
  6. Stir in grated carrots, nuts, and raisins with wooden spoon and mix well.
  7. Pour the mixture into baking pan.
  8. Bake 1 hour.
  9. Tip: Bake until moist but not raw in center.  Insert toothpick into cake and when it comes out clean the cake is done. 
  10. Remove the cake from oven and let cool.


  1. In a small mixing bowl, on low speed mix soy butter, powdered sugar, and vanilla until smooth.
  2. Spread icing on completely cooled cake.
  3. Sprinkle with chopped nuts.

{This Vegan Carrot Cake is very moist and delicious, excellent for special occasions or tea parties.


If you do not have pumpkin pie spice available, you can make your own by mixing the following: 

  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice



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