Vegan Carrot Cake

Vegan Carrot Cake is a delicious and flavorful treat for dessert lovers. Filled with natural sweetness from carrots, your taste buds will thank you. Gather your ingredients, follow our simple instructions given below and enjoy the taste of this delectable vegan carrot cake.


2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 1/2 cups granulated sugar
1 tsp vanilla extract
1/4 cup unsweetened almond milk
2 cups grated carrots
1/2 cup chopped walnuts (optional)

For the vegan cream cheese frosting:

1/2 cup vegan butter, softened
8 oz vegan cream cheese, softened
3 cups powdered sugar
1 tsp vanilla extract


Preheat the oven to 350°F (180°C) and grease a 9-inch cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

In a separate large bowl, whisk together the oil, applesauce, sugar, vanilla extract, and almond milk until smooth.

Add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the grated carrots and chopped walnuts (if using).

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

While the cake is baking, make the vegan cream cheese frosting. In a large bowl, beat the vegan butter and vegan cream cheese together until smooth.

Add the powdered sugar and vanilla extract and beat until creamy.

Once the cake has cooled, spread the frosting on top of the cake.

Serve and enjoy!

Note: You can also make this recipe into cupcakes by dividing the batter among 12 muffin cups and baking for 18-20 minutes 


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Chickpea Paprikash with Buttery Parsley Noodles 

Another gorgeous meal that is on top of our must-try list! 


1/2 lb. pasta
2 tbsp vegan butter, divided
3 tbsp finely chopped fresh parsley
1 cup finely chopped onion
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp tomato paste
1 tsp garlic powder
2 tbsp sweet paprika
2 15 oz. cans chickpeas, drained and rinsed
1 tbsp all-purpose flour
1 cup vegetable broth
2 cups crushed tomatoes
1/2 cup vegan sour cream
1/8 to 1/4 tsp red chili flakes (optional)


Cook pasta according to package directions for al dente in salted water (2 tbsp kosher salt), then drain.

Transfer pasta to large mixing bowl, add 1 tbsp butter & fresh parsley. Remove water from pan. Over medium heat, add onions, oil, remaining butter, salt & pepper to pan.

Stir, cook on medium low heat for 5 min. Add tomato paste & garlic powder.

Stir, cook 3 min. Stir in paprika & chickpeas. Then stir in the flour. Stir in vegetable broth foll owed by crushed tomatoes, sour cream & optional red chili flakes. Stir well to incorporate. Bring to gentle simmer, cook for 4-5 min, careful not to boil. Add pasta and serve.