For as long as I can remember carrot cake with tangy cream cheese frosting has been my very favorite when talking cakes.

Maybe it’s because my parent’s wedding cake was of the delectable carrot variety (definitely not copying those shiny, puffy bridesmaid dresses though… yikes).

Or maybe it’s because carrot cake is typically moist, uber flavorful, and not overly sweet—all important cake factors in my book.

Now before switching to a primarily plant-based diet I would bake myself pineapple cake with cream cheese frosting on my birthday nearly every year.

Obviously I enjoy cooking and baking so whipping up my own birthday cake is not some sort of sad tragedy, don’t you worry.

Anywho.

Two years ago I decided to roll the dice and try out a vegan carrot cake recipe, plus throw together a vegan “cream cheese” frosting.

After holding my breath for nearly half a day until it was time to blow out the candles, slice a thick wedge, and dig in, I was able to finally relax and celebrate for real because this is a damn good cake.

Not just a great vegan cake but a freakin fantabulous cake in general!

So naturally I have to finally share its magnificence with you (don’t know why it took over two years jeesh).

But here it is!

The cake itself is comprised of tropical pineapple, freshly grated carrots, plump raisins, nutty toasted walnuts, ground cinnamon, ginger, nutmeg, and cloves plus all of your usual baking suspects minus the chicken eggs, dairy milk, and buttah. Because flaxseed meal and oat milk are dandy fellows if I do say so myself!

For the delectable frosting, simply beat a softened vegan “buttery” stick with vegan cream cheese, pure vanilla extract, a few dashes of cinnamon, and sifted organic powdered sugar until fluffy and luscious.

Bake, cool, frost and serve!

Special occasions not required.

P.S. I used 1 1/2 cups all-purpose flour and 1 cup of white whole wheat flour, but you can certainly use all all-purpose or even an all-purpose gluten-free blend!

P.P.S. Please do lick the batter (and frosting) bowl… no eggs, remember hehe.

P.P.P.S. The cake should take about 35-40 minutes to bake, just don’t leave it in the oven for too long because dry cake = bad cake. The cake will continue to cook a bit after you remove it from the warm depths of the oven too, so keep that in mind.

P.P.P.P.S. I used Connoisseurus Veg‘s Vegan Carrot Cake recipe for inspo and whipped up my own vegan cream cheese frosting. Alissa doesn’t add raisins (totally your call… although you should!) and frosted her cake with a cashew cream cheese frosting, which also sounds quite tasty.

Vegan Pineapple Carrot Cake with Cinnamon Cream Cheese Frosting

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Resting Time 2 hours hrs

Total Time 3 hours hrs

Servings 8

Ingredients

  

Cake

• 3/4 cup peanut oil (canola works too)
• 3/4 cup canned crushed pineapple
• 1/2 cup unsweetened unflavored oat milk (like Silk) or toasted coconut almond milk blend (Califia)
• 2 tablespoons ground flaxseed meal
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all purpose flour
• 1 cup white whole wheat flour
• 3/4 cup organic cane sugar
• 3/4 cup organic granulated brown sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 3/4 teaspoon salt
• 2 1/2 cups finely grated carrots
• 1 cup chopped toasted walnuts, plus more for decorating
• 1/2 cup raisins (soak in hot water to soften, if necessary)
• Coconut oil spray, for greasing pans

Frosting

• 1/2 cup vegan butter (Earth Balance Buttery Sticks); room temperature
• 8 ounces vegan cream cheese (like Tofutti); room temperature
• 1 teaspoon pure vanilla extract
• 4 dashes ground cinnamon
• 2 cups organic powdered sugar

Instructions

 

• For the cake: Heat the oven to 350. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
• In a medium-small bowl, combine the oil, milk, pineapple, flaxseed and vanilla. Let the mixture sit for 10 minutes.
• In a large mixing bowl, sift together the flours, sugars, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Fold to evenly combine.
• Gently stir the wet mixture into the dry mixture until just combined. Do not overmix.
• Fold in the carrots, walnuts and raisins.
• Evenly distribute the batter between the cake pans.
• Bake for about 35 to 40 minutes, or until a knife inserted into the center of the cakes comes out clean.
• Transfer the cake pans to a cooling rack to cool for 10 minutes before gently loosening the cake from the pans with a knife and inverting onto the rack to cool completely.
• For the frosting: In a large bowl, beat the softened butter, cream cheese and vanilla with a hand mixer until combined. Sift in the cinnamon and sugar then carefully beat until smooth.
• Once the cake has cooled, frost and decorate with toasted walnut pieces, if you wish.
• Store covered at room temperature for up to 3 days for best quality and taste. I like to press plastic wrap onto the cut sides of the cake to keep it fresh.