The perfect vegetarian carrot cake with cream cheese icing is the celebration cake I could mix in my sleep by now. Seven carrots' worth of grated carrot and a can of crushed pineapple keep the crumb unbelievably moist under the tangy icing, and it still feeds a crowd of sixteen.
The Quest for the Perfect Carrot Cake Ends Here!
Everyone seems to have a family-favorite carrot cake recipe, but I’m here to declare that this one truly takes the cake (pun intended!). After years of testing and tasting, I’ve landed on a recipe that is consistently, unbelievably moist, packed with flavor, and has the perfect balance of sweet and spice. The secret lies in a combination of freshly grated carrots, crushed pineapple for extra moisture, and a generous amount of warming cinnamon. Topped with a tangy, velvety cream cheese icing, this cake isn’t just a dessert; it’s an experience. Get ready to bake your new go-to celebration cake!
Ingredients
• For the Cake
• 2 cups / 250g (8.8 oz) unbleached all-purpose flour
• 2 teaspoons / 10g (0.35 oz) baking soda
• 2 teaspoons / 6g (0.21 oz) ground cinnamon
• 1 teaspoon / 6g (0.21 oz) salt
• 2 cups / 400g granulated sugar
• 1¼ cups / 300ml (10.1 fl oz) neutral oil, like canola or vegetable
• 3 large eggs
• 3 cups / 300g (10.6 oz) grated carrot, from about 7 medium carrots
• 1 8-ounce / 227g (8 oz) can crushed pineapple, undrained
• 1 cup / 120g (4.2 oz) finely chopped walnuts or pecans
• For the Cream Cheese Icing
• ½ cup / 113g (4 oz) unsalted butter, softened
• 1 teaspoon / 5ml (0.2 fl oz) vanilla extract
• 8 ounces / 226g (8 oz) full-fat block cream cheese, at room temperature
• 2½ cups / 300g (10.6 oz) powdered sugar, sifted
• 1 cup / 120g ground walnuts or pecans for garnish, optional
Instructions
1. Prep Your Pan and Oven: Preheat the oven to 350°F / 175°C. Generously grease and flour a 9½-inch tube or Bundt pan and set it aside.
2. Combine Dry : In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures the spices and leavening are evenly distributed.
3. Mix Wet : In a separate large bowl, use an electric mixer or a whisk to beat the sugar, oil, and eggs until the mixture is smooth and well combined.
4. Add the Good Stuff: Stir the grated carrot, undrained crushed pineapple, and chopped nuts into the wet mixture until just incorporated.
5. Combine Wet and Dry: Gradually add the dry to the wet , mixing on low speed or by hand until just blended. Be careful not to overmix.
6. Bake the Cake: Pour the batter evenly into your prepared pan. Bake for 65-75 minutes, or until a wooden skewer or knife inserted into the center of the cake comes out clean.
7. Cool Completely: Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert it onto a plate, and invert it again onto the wire rack to cool completely. The cake must be 100% cool before icing.
8. Make the Icing: In a large bowl using an electric mixer, beat the softened butter, vanilla, and room temperature cream cheese until smooth and creamy.
9. Finish the Icing: Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed at first, then increasing to high until the icing is light and fluffy.
10. Frost and Decorate: Once the cake is completely cool, spread the icing evenly over the top and sides. If desired, gently press the ground nuts onto the sides of the cake for a beautiful finish.
Nutritional Information
• Yields: 16 servings. Serving Size: 1 slice.
• Calories: 580 kcal
• Carbohydrates: 65g
• Protein: 6g
• Fat: 34g
• Saturated Fat: 10g
• Sugar: 48g
• Disclaimer: is an estimate and may vary based on the specific used.
Pro Tips
• for the Best Carrot Cake
• For the smoothest, creamiest icing, ensure your butter and cream cheese are truly at room temperature before you begin mixing. This prevents lumps.
• Grate your own carrots. Pre-shredded carrots from the store are often dry and thick, which won’t blend into the cake as nicely as freshly grated ones.
• Do not overmix the batter after adding the flour. Mix only until the are just combined to ensure a tender, moist crumb.
• Toast the walnuts or pecans in a dry skillet over medium heat for 3-5 minutes before chopping. This deepens their flavor and adds a wonderful crunch.
• Let the cake cool completely before frosting. A warm cake will melt the cream cheese icing, creating a soupy mess.
FAQ
Q: Is this carrot cake recipe vegetarian
A: Yes, this recipe is completely vegetarian. It is a lacto-ovo vegetarian recipe as it contains eggs and dairy products like butter and cream cheese, but no meat or animal-derived fats.
Q: How can I make this carrot cake vegan
A: To make this recipe vegan, use three ‘flax eggs’ instead of the regular eggs (mix 3 tbsp / 45 ml ground flaxseed with 9 tbsp / 135 ml water and let it thicken). For the icing, substitute the butter and cream cheese with your favorite plant-based butter and vegan block-style cream cheese.
Q: What are some nut-free alternatives for this recipe
A: For a nut-free version, you can simply omit the walnuts or pecans. If you still want a bit of texture, try adding 1 cup (240 ml) of raw sunflower seeds, pumpkin seeds, or even shredded coconut to the batter.
Q: How should I store this vegetarian carrot cake
A: Due to the dairy-based cream cheese icing, this cake must be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days. For the best taste and texture, allow a slice to sit at room temperature for 20 minutes before enjoying.
More Recipes You’ll Love
- Vegetarian Tamale Pie with Cheesy Cornmeal Crust
- Pineapple and Rum Upside-Down Cake with Brown Butter Filling
- Blueberry Buttermilk Pie
The Perfect Vegetarian Carrot Cake with Cream Cheese Icing
Ingredients
Method
- Prep Your Pan and Oven: Preheat the oven to 350°F / 175°C. Generously grease and flour a 9½-inch tube or Bundt pan and set it aside.
- Combine Dry : In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures the spices and leavening are evenly distributed.
- Mix Wet : In a separate large bowl, use an electric mixer or a whisk to beat the sugar, oil, and eggs until the mixture is smooth and well combined.
- Add the Good Stuff: Stir the grated carrot, undrained crushed pineapple, and chopped nuts into the wet mixture until just incorporated.
- Combine Wet and Dry: Gradually add the dry to the wet , mixing on low speed or by hand until just blended. Be careful not to overmix.
- Bake the Cake: Pour the batter evenly into your prepared pan.
- Bake for 65-75 minutes, or until a wooden skewer or knife inserted into the center of the cake comes out clean.
- Cool Completely: Let the cake cool in the pan on a wire rack for 15 minutes.
- Then, carefully invert it onto a plate, and invert it again onto the wire rack to cool completely. The cake must be 100% cool before icing.
- Make the Icing: In a large bowl using an electric mixer, beat the softened butter, vanilla, and room temperature cream cheese until smooth and creamy.
- Finish the Icing: Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed at first, then increasing to high until the icing is light and fluffy.
- Frost and Decorate: Once the cake is completely cool, spread the icing evenly over the top and sides. If desired, gently press the ground nuts onto the sides of the cake for a beautiful finish.
- Grate your own carrots. Pre-shredded carrots from the store are often dry and thick, which won't blend into the cake as nicely as freshly grated ones.
- Do not overmix the batter after adding the flour.
- Mix only until the are just combined to ensure a tender, moist crumb.
- Let the cake cool completely before frosting. A warm cake will melt the cream cheese icing, creating a soupy mess.
