Moist Vegan Carrot Bundt Cake

This Vegan Carrot Cake is everything you crave in a classic carrot cake—moist, flavorful, and completely plant-based! With its blend of grated carrots, ground almonds, and a hint of orange zest, this cake is bursting with natural sweetness and texture. Perfect for birthdays, special occasions, or simply a comforting treat, this vegan version of a classic dessert is just as delicious as the traditional one, minus the dairy and eggs.

What Is Vegan Carrot Cake?

Vegan carrot cake is a plant-based version of the classic carrot cake, which traditionally includes eggs and dairy. This version uses simple vegan ingredients like vegetable oil and water to replace the dairy and eggs. It’s loaded with grated carrots, which give the cake a naturally moist texture, and ground almonds that add richness and flavor. A touch of orange zest enhances the cake with a citrusy note, making it the perfect dessert for those who follow a vegan diet—or anyone who enjoys a light, healthy treat!

Why Everyone Will Love This Recipe

• Fluffy and moist—thanks to the carrots and ground almonds, this cake has the perfect texture.
• Naturally sweetened—the sugar and carrots provide all the sweetness you need.
• Vegan-friendly—made without dairy or eggs, perfect for plant-based eaters.
• Quick and easy—a simple batter that comes together in minutes and bakes in just 40 minutes.
• Versatile—top with powdered sugar, or go all out with vegan frosting if you prefer.

Pro Tips for the Best Vegan Carrot Cake

1. Grate the carrots finely: Finely grated carrots mix better into the batter and help the cake rise properly.
2. Don’t overmix: Mix the ingredients until combined to avoid a dense cake.
3. Let the cake cool completely: Allow the cake to cool fully before decorating with powdered sugar to ensure it doesn’t melt the sugar.
4. Optional frosting: If you’d like a richer finish, top the cake with vegan cream cheese frosting for a more indulgent treat.
5. Check for doneness: To test if the cake is fully baked, insert a toothpick into the center. If it comes out clean, the cake is done.

Frequently Asked Questions

Can I Add Nuts or Raisins to the Cake?

Yes! You can add walnuts, pecans, or raisins to the batter for extra texture and flavor. Just fold them in gently after mixing the wet and dry ingredients.

How Can I Make This Cake Even More Moist?

To make the cake even more moist, try adding a few tablespoons of applesauce or mashed banana to the batter. This will add natural moisture without affecting the flavor.

Can I Use Whole Wheat Flour Instead of All-Purpose Flour?

Yes, you can substitute whole wheat flour for a more wholesome option. Keep in mind that whole wheat flour may make the cake slightly denser, so you may need to add a little extra water or oil to maintain moisture.

Can I Make This Cake Gluten-Free?

Yes, you can easily make this carrot cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to check the blend’s instructions for any necessary adjustments to the recipe, such as adding extra moisture or binding agents.

Can I Use a Different Type of Oil?

Yes, you can use other oils like coconut oil or canola oil in place of vegetable oil. Coconut oil will add a slight coconut flavor, while canola oil provides a more neutral taste, both of which work well in this carrot cake recipe.

How to Freeze

This cake can easily be frozen for later enjoyment. Once cooled, slice the cake or leave it whole, then wrap it tightly in plastic wrap and aluminum foil. Place it in an airtight container or freezer bag and store for up to 2 months. To enjoy, simply let it thaw at room temperature for a few hours.

How to Store

Once baked, store the vegan carrot cake in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, it's best to refrigerate it to keep it fresh longer. If you frost the cake, refrigerate it to prevent the frosting from softening.

How To Make Vegan Carrot Bundt Cake

Step 1

Step 1

Grate the carrots and transfer them to a mixing bowl. Add the flour, baking powder, ground almonds, sugar, orange zest, vegetable oil, and water.

Grate the carrots and transfer them to a mixing bowl. Add the flour, baking powder, ground almonds, sugar, orange zest, vegetable oil, and water.

Stir until everything is well combined and no lumps remain.

Step 2

Step 2

Stir until everything is well combined and no lumps remain.

Grease a 22cm cake pan and pour the batter into it. Smooth the top with a spatula.

Place the cake in a preheated oven at 360°F (180°C) and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Step 3

Step 3

Grease a 22cm cake pan and pour the batter into it. Smooth the top with a spatula.

Let the cake cool completely on a wire rack. Once cooled, dust with powdered sugar for decoration.

Step 4

Step 4

Place the cake in a preheated oven at 360°F (180°C) and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Slice and serve the cake as a delicious, light dessert or snack!