Carrot cake without dairy and eggs can seem tricky, but this vegan carrot bundt cake recipe is remarkably easy. It’s a tender, moist, flavorful cake that rises to the occasion without any egg alternatives, and is topped with a naturally dairy-free glaze.
Vegan Carrot Bundt Cake finished with a Sweet Tangerine Glaze
This recipe was originally shared with us by Vegetarian Times. We’ve since updated it, and have a few quick ingredient FAQs.
- Is Sugar Vegan? Some vegans might be concerned about plain old sugar, but most brands are actually vegan-friendly. You can buy an organic sugar to be sure, or check the brands at your store against this vegan sugar list.
- Not a Fan of Raisins? You can substitute another dried fruit, like dried cranberries or blueberries. Or simply omit the raisins.
- Prefer Oil to Butter Alternatives? In a pinch, you can substitute coconut oil or your favorite baking oil for the butter alternative. If doing so, I would add another 1/8 teaspoon salt with the dry ingredients.
- No Tangerines Available? You can certainly substitute orange juice or another juice, like pomegranate or lemon juice, to mix things up.
Special Diet Notes: Vegan Carrot Bundt Cake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose a butter alternative that suits your dietary needs.
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.
Author: Vegetarian Times
Recipe type: Dessert
Cuisine: American
Serves: 14 servings
Ingredients
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
Instructions
- Preheat your oven to 350°F, and grease a 10-cup bundt pan.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt.
- 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.
- Pour the carrot juice mixture over the flour blend and stir to combine. Fold in the grated carrots.
- Pour the batter into your prepared pan, and even it out.
- Bake the cake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes in the pan, then unmold it onto a wire rack.
Tangerine Glaze
- In a medium bowl, whisk together the powdered sugar and tangerine juice until smooth.
- Pour the glaze over the cake while it is still a little warm.
- Cool the cake completely before slicing and serving.
More Vegan Bundt Cake Recipes
Tunnel of Fudge Cake
Cinnamon Coffee Cake
Dark Chocolate Bundt Cake with Dark Chocolate Espresso Glaze
