Vegan Carrot Bundt Cake with Tangerine Glaze
Prep time
Cook time
Total time
No need to fuss with cream cheese alternatives. This delicious cake is finished with a naturally dairy-free glaze.
Recipe type: Dessert
Cuisine: American
Serves: 14 servings
Vegan Carrot Cake
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup raisins
  • ½ cup carrot juice
  • ½ cup water
  • ½ cup dairy-free buttery sticks or spread
  • 2 cups grated carrots
Tangerine Glaze
  • 2 cups powdered confectioners' sugar
  • ¼ cup tangerine juice
  1. Preheat your oven to 350°F, and grease a 10-cup bundt pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt.
  3. Bring the raisins, carrot juice, and water to a boil in a saucepan. Remove the pan from the heat, and stir in the butter alternative until melted.
  4. Pour the carrot juice mixture over the flour blend and stir to combine. Fold in the grated carrots.
  5. Pour the batter into your prepared pan, and even it out.
  6. Bake the cake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool for 10 minutes in the pan, then unmold it onto a wire rack.
Tangerine Glaze
  1. In a medium bowl, whisk together the powdered sugar and tangerine juice until smooth.
  2. Pour the glaze over the cake while it is still a little warm.
  3. Cool the cake completely before slicing and serving.
Recipe by Go Dairy Free at