Vegan Carrot Cake with Orange Glaze
This vegan carrot cake is one of my favorite recipes to bake because it's so simple and everyone loves it. It's moist, rich, and topped with a fresh orange glaze instead of cream cheese frosting. You only need one bowl, no eggs or dairy, and you can use freshly grated carrots or leftover pulp from your morning juice. I bake mine in a bundt pan but it works in any pan you have.
12 servings
Calories: 268kcal
Ingredients
For the cake:
- 1 cup almond or rice milk
- 2 tablespoons apple cider vinegar
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 2 cups grated carrots
- 1 tablespoon orange zest
For the glaze:
- 2 cups powdered sugar
- 2 tablespoons orange juice
- 1/4 teaspoon orange zest optional
- 1/4 teaspoon vanilla optional
Instructions
- Preheat the oven to 350ºF. Combine milk and vinegar in a small bowl and set aside.
- In a large bowl, place a strainer on top and sift the flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, whisk the granulated sugar, brown sugar, applesauce, oil, and the milk with vinegar.
- Pour the wet ingredients into the dry ingredients and mix with a rubber spatula or wooden spoon until just combined. Fold in the grated carrots and orange zest.
- Grease a 10-inch bundt cake pan with vegan butter or oil spray. Pour the batter evenly into the pan.
- Bake for 40 minutes or until a cake tester or toothpick comes out clean. Allow the cake to cool completely on a wire rack.
- For the glaze, mix the powdered sugar with orange juice until thick and smooth. Microwave for 20 seconds to loosen it up. Drizzle over the cooled cake.
Notes
I like non-stick baking pans, but if you are using regular pans, grease them thoroughly with butter or oil before adding the cake batter.
Grate your carrots at home, do not use storebought grated carrots.
Add your favorite add-ins: raisins, walnuts, or pineapple chunks.
You can also bake this in a 9x9 square pan, a 10-inch round pan, or two 8-inch pans for a layer cake. Adjust baking time accordingly.
Use gluten-free 1:1 flour if needed.
Grate your carrots at home, do not use storebought grated carrots.
Add your favorite add-ins: raisins, walnuts, or pineapple chunks.
You can also bake this in a 9x9 square pan, a 10-inch round pan, or two 8-inch pans for a layer cake. Adjust baking time accordingly.
Use gluten-free 1:1 flour if needed.
Nutrition
Serving: 1serving | Calories: 268kcal | Carbohydrates: 63g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 214mg | Potassium: 193mg | Fiber: 2g | Sugar: 36g | Vitamin A: 3575IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg