Vegan Carrot Cake


This vegan carrot cake recipe originally hailed from the Vegetarian Times.

Special Diet Notes: Vegan Carrot Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

Vegan Carrot Cake
Serves: 10
  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup raisins
  • ½ cup carrot juice
  • 4 ounces ( ½ cup) vegan margarine, cut into small pieces
  • 2 cups grated carrots (about 4 carrots)
Tangerine glaze
  • 2 cups confectioners' sugar
  • ¼ cup tangerine juice
For the cake:
  1. Heat oven to 350 degrees. Spray 10-cup bundt pan with nonstick cooking spray.
  2. Stir together flour, sugar, baking powder, cinnamon, ginger, salt and baking soda in large bowl.
  3. Bring raisins, carrot juice and ½ cup water to a boil in a pot. Remove from heat, and stir in margarine until melted. Pour carrot juice mixture into flour mixture and stir to combine. Fold in grated carrots.
  4. Pour batter into prepared pan and bake 40-45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Unmold onto wire rack.
For the glaze:
  1. Whisk together sugar and tangerine juice until smooth. Pour over cake while still warm. Cool cake completely before slicing and serving.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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