Go Back
+ servings
two cakes in white plate

Vegan Carrot Cake Recipe - Dairy Free

This deliciously spiced and beautifully moist vegan, mini, dairy free, carrot cake is proof that you can still treat yourself on while being cautious with the portion size!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 People
Calories 1010kcal


Vegan Carrot Cake

  • ½ Cup Canola Oil or you may use vegetable oil
  • ½ Cup Brown Sugar packed
  • 1 ½ Cup Almond Milk
  • 1 Tbsp. Chia Seed
  • 1 Tsp. Kosher salt
  • 2 ½ Tsp. Baking Powder
  • 1 Tsp. Baking Soda
  • ½ Tsp. Cloves
  • 1 ½ Cups All Purpose Flour
  • 2 Carrots shredded; or 1 large carrot will work
  • Cup Nuts: sliced almond or pecans

Vegan Coconut Frosting

  • 1 ½ Cup Powdered Sugar
  • ¼ Cup Coconut Milk


  • Preheat the oven to 350°.
    spray the mini baking pans with nonstick cooking spray.
    In a large bowl, mix together the oil and sugar.
    Then add in the milk, chia seed, salt, baking powder and baking soda, cloves, flour. Stir to combine. Then add in the carrots. Stir to combine.
    Next, fold in the nuts or raisins (optional).
    batter with carrots, cinnamon, and cloves with flour
  • Transfer the batter to the baking pans evenly.
    Bake for 35 to 40 minutes or until toothpick insrted into the center comes out clean.
    Let the cake cool completely before removing it from the pan.
    Apply frosting before serving.
    cake with frosting and sugar

Coconut Vegan Frosting

  • In a large bowl, mix together the coconut milk and powdered sugar.
    You may use an electronic whisk to help obtain a smooth consistency.
    Place in the refrigerator until ready to use.
    overhead picture of cutout dairy free carrot cake on white plate with fork



**** When printing the recipe, please unselect the camera icon so that the pictures are NOT printed with the recipe (if preferred).
**** Calories are estimated per serving.


Serving: 6People | Calories: 1010kcal | Carbohydrates: 159g | Protein: 9g | Fat: 44g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 44g | Sodium: 1250mg | Potassium: 1478mg | Fiber: 15g | Sugar: 98g | Vitamin A: 1474IU | Vitamin C: 44mg | Calcium: 35mg | Iron: 11mg