Plant-Based Carrot Cake

There’s just something about a good carrot cake that feels like a hug from home. Sweet, spiced, and perfectly moist — it’s the kind of dessert that graced every church potluck and Easter table growing up in the South.

Only this time, we’re keeping all that cozy flavor without the butter, eggs, or oil. This plant-based carrot cake is tender, wholesome, and every bit as delicious as the one Grandma used to make. You’d never guess it’s dairy-free and egg-free — and neither will anyone else at the table.

Why You’ll Love This Carrot Cake

• Moist and fluffy thanks to applesauce and soy milk — no oil needed.
• Naturally sweetened with pure maple syrup.
• Packed with warming spices that make your kitchen smell heavenly.
• 100% plant-based and whole-grain for a feel-good dessert you can enjoy anytime.

Cost / Calorie Comparison – homemade versus bakery bought

• This entire recipe: Cost roughly $7.00 for all ingredients, which approximates to about $0.60 per slice. Each slice is about 129 calries a slice (96 without pecans)
• Commercial Bakery: Each slice is between $4.50 and $6.00 with 400-500 calories per slice

Nutrition Spotlight

🌻Carrots are rich in beta-carotene, which your body turns into vitamin A — essential for healthy skin and vision.
Plus, this cake is oil-free and full of fiber from whole grains and applesauce, keeping things light without losing that comforting bite.

Whether it’s Sunday supper or a sweet treat for a friend, this plant-based carrot cake brings a little sunshine to every slice.

Plant-Based Carrot Cake

Enjoy a timeless classic with this incredibly moist and perfectly spiced Plant-Based Carrot Cake. Made with wholesome whole wheat pastry flour and naturally sweetened with maple or date syrup, this cake uses unsweetened applesauce to achieve a wonderfully tender crumb without any oil. Packed with finely grated carrots and optional crunchy pecans, it delivers all the comforting flavor you love in a healthier, dairy-free, and egg-free dessert perfect for any celebration or special treat.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Dessert

Cuisine: Plant Based

Calories: 96

Ingredients Method Notes

Ingredients

  

Dry:

• 2 cups whole wheat pastry flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp salt

Wet:

• 1 ¼ cups unsweetened applesauce
• ½ cup maple syrup or date syrup
• ½ cup unsweetened soy milk
• 1 Tbsp apple cider vinegar
• 2 tsp vanilla extract
• 2 cups finely grated carrots
• ½ cup chopped pecans optional

Method

 

1. Preheat oven to 350°F. Line two 8-inch round pans with parchment paper.
2. In a large bowl, whisk together dry ingredients
3. In another bowl, mix wet ingredients.
4. Stir the wet ingredients into the dry, mixing until just combined (do not overmix).
5. Fold in carrots and pecans.
6. Bake 30-35 minutes.
7. Let cool before frosting.

Notes

Frosting ideas

• Cashew Cream Frosting: Blend soaked cashews, maple syrup, vanilla, and a splash of lemon juice for a silky finish.
• Coconut Whip: Chill a can of coconut milk overnight and whip the cream layer for a light, dreamy topping.
• Simple Glaze: Mix powdered sugar with soy milk and drizzle over the top.