Vegan, fluffy Carrot Cake with Cream Cheese Frosting

If you're searching for a fluffy and quick vegan carrot cake for your Easter brunch with your family or friends, don't move on, cause this is your recipe! We've created a very simple and easy recipe based on our recipe for vegan sponge cake.

You just need some minutes to prepare the dough and a grater for the carrots. For the best result, prepare the cake the day before, so the cake but also the frosting have enough time to rest. And just before serving you can top the cake with the frosting and some chopped hazelnuts. Easypeasy!

Vegan, fluffy Carrot Cake with Cream Cheese Frosting

9 servings
30 minutes (+90 minutes waiting time)


Carrot cake

  • 225 g (2 cups) flour
  • 170 g (0.85 cups) sugar
  • 15 g (0.5 oz) baking powder
  • 8 g (0.28 oz) vanilla sugar
  • 50 g (1.7 oz) roasted & chopped hazelnuts
  • 1 tsp (4 g/0.14 oz) of cinnamon
  • 0.5 tsp (2 g/0.07 oz) of grated nutmeg
  • 250 ml (1 cup) sparkling water
  • 50 ml (0.2 cups) vegetable oil (rapeseed or sunflower oil)
  • 80 g (2.8 oz) grated, fresh carrots

  • 1 tsp plant-based butter

  • 2 tbsp flour

Cream cheese frosting

  • 100 g (0.5 cups) plant-based butter (at room temperature)
  • 150-250 g (1-2 cups) powdered sugar
  • 150 g (5.3 oz) plant-based cream cheese
  • 1/2 lime


  • 100 g (3.5 oz) chopped hazelnuts
  • 1-2 tsp cinnamon



  1. Mix all the dry ingredients for the carrot cake in a large bowl: flour, sugar, baking powder, vanilla sugar, chopped hazelnuts, grated nutmeg, and cinnamon powder.
  2. Wash 4-5 carrots, remove the ends and grate. Add the grated carrots (about 80 g) to the bowl and stir them in.
  3. Add the sparkling water and oil and fold both in quickly.
  4. Grease a square baking tin (20x15 cm) with plant-based butter and flour. Fill in the dough. Bake in a preheated oven at 180 ° C/356°F for 60 minutes. Allow the cake to cool down.

Cream cheese frosting

  1. Stir the plant-based butter (room temperature) with a blender or in a kitchen machine for 2-3 minutes. Gradually add the powdered sugar until creamy.
  2. Now add the plant-based cream cheese, as well as the juice of half a lime.
  3. Let the frosting chill in your fridge until the cake has cooled down completely. Cut the cake in 9 pieces and serve with the frosting, chopped hazelnuts a pinch of cinnamon on each piece.
Zucker ↦ Jagdwurst Donut
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