Moist Vegan Carrot Bundt Cake: Looking for a dairy-free, eggless dessert that doesn’t compromise on flavour or texture? This vegan carrot cake is the perfect answer. It’s moist, soft, and lightly sweet, with a touch of citrus from fresh orange zest. Whether you’re baking for a celebration, a family gathering, or just treating yourself on a weekday, this cake delivers all the goodness of a traditional carrot cake—without any animal products.
What Is Vegan Carrot Cake?
Vegan carrot cake is a plant-based take on the traditional carrot cake. It skips the eggs and dairy, instead using simple ingredients like oil and water for moisture and texture. The cake gets its natural sweetness and moisture from grated carrots and its rich texture from ground almonds. A little orange zest brightens the flavour, giving it a refreshing twist. It’s perfect for those following a vegan diet, but tasty enough to impress anyone who loves a good slice of cake.
Why You’ll Love This Recipe
This vegan carrot cake ticks all the boxes for a perfect dessert. It’s soft and fluffy, yet holds its shape beautifully when sliced. It’s naturally sweet, easy to make, and doesn’t require any hard-to-find vegan substitutes. Plus, it’s customisable—add nuts, raisins, or a vegan frosting for a more indulgent version.
Ingredients List
Here’s what you’ll need to make this cake:
- 320g carrots, grated
- 2 ¾ cups all-purpose flour
- 1 tbsp baking powder
- 60g ground almonds
- ¾ cup sugar
- Zest of 1 orange
- ¼ cup vegetable oil
- 1 ½ cups water
- Powdered sugar (for topping)
How to Make Vegan Carrot Cake
Step 1: Mix the Batter
Grate the carrots and place them in a large mixing bowl. Add the flour, baking powder, ground almonds, sugar, orange zest, oil, and water. Mix everything well until you get a smooth, lump-free batter.
Step 2: Prepare the Pan
Grease a 22cm cake pan or bundt cake mould and pour the batter in. Smooth the top with a spatula so it bakes evenly.
Step 3: Bake the Cake
Bake in a preheated oven at 180°C (360°F) for about 40 minutes. To check if it’s done, insert a toothpick into the centre—if it comes out clean, the cake is ready.
Step 4: Cool and Serve
Let the cake cool completely on a wire rack. Once cooled, dust it with powdered sugar. Slice and enjoy!
Pro Tips for the Best Vegan Carrot Cake
Finely grate the carrots so they blend well into the batter and keep the texture even. Avoid overmixing to prevent the cake from turning dense. If you’re planning to frost it, make sure the cake is completely cool first. For added richness, try a vegan cream cheese frosting or a drizzle of orange glaze.
Optional Add-ins
You can mix in chopped walnuts, pecans, or raisins for extra texture. A spoon of applesauce or mashed banana can also add moisture. To make it gluten-free, swap the flour for a gluten-free blend and adjust the water as needed.
This vegan carrot cake is simple to make, full of natural flavours, and incredibly satisfying. It’s the kind of recipe that turns out beautifully every time—perfectly moist, lightly sweet, and just right for any occasion. Whether you’re a seasoned vegan or just looking to try something new, this cake is a great way to enjoy a wholesome treat that feels indulgent and nourishing at the same time.
FAQ
Can I add nuts or raisins to the cake?
Yes, chopped walnuts, pecans, or raisins can be added for more texture and flavour. Fold them in after mixing the batter.
How can I make this cake even more moist?
Add a few tablespoons of applesauce or mashed banana to the batter. This increases moisture naturally without changing the taste too much.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the cake may be slightly denser. You might need to add extra water or oil to keep it moist.
Is this cake gluten-free?
Not by default, but you can make it gluten-free by using a certified gluten-free flour blend. Adjust moisture if needed based on the blend.
Can I freeze the cake?
Yes, wrap the cooled cake in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
