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Pecan Carrot Cake [Vegan]

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You can never go wrong with the classics, like this yummy carrot cake! This decadent cake packs carrots, raisins, pecans, and that classic cinnamon flavor with rich cream cheese frosting. Perfect for any occasion or just because.

Pecan Carrot Cake [Vegan]





Cook Time



For the Cake:

  • 2 cups all-purpose flour
  • 3 cups coarsely grated carrot
  • 1/2-3/4 cup golden raisins
  • 3/4 cup brown sugar or coconut sugar
  • 1/2 cup white sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 flax egg (1 tablespoon ground flax seeds, plus 3 tablespoons water)
  • 3/4 cup avocado oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 4 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • A pinch of salt

For the Cream Cheese Frosting:

  • 3 tablespoons vegan cream cheese, room temperature
  • 2 sticks of vegan butter, room temperature
  • 3 teaspoons vanilla extract
  • 2 cups powdered sugar
  • 1/2 cup chopped pecans or walnuts (optional)


To Make the Cake:

  1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans. In a medium mixing bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, cloves, salt, baking soda, baking powder, and set aside.
    In a stand mixer fitted with paddle or whisk attachment, beat both sugars with flax eggs on medium-high until combined, about 45 seconds.
  2. Reduce to medium speed and add oil gradually along with the vanilla. Pour the wet ingredients into the dry ingredients and stir them together using a spatula until combined. Stir in the carrots and raisins. Pour into the two 9-inch cake pans and bake for 20-25 minutes. Remove from oven and let cool completely before frosting

To Make the Cream Cheese Frosting:

  1. Beat the cream cheese, butter, and vanilla extract together until they are fully incorporated. Add the powdered sugar gradually and mix until it is smooth and creamy. When frosting the cake, sprinkle the chopped nuts onto the frosting between the layers

Nutrional Information

Total Calories: 7309 | Total Carbs: 897 g | Total Fat: 404 g | Total Protein: 51 g | Total Sodium: 7668 g | Total Sugar: 631 g

Per Serving: Calories: 731 | Carbs: 90 g | Fat: 40 g | Protein: 5 g | Sodium: 767 mg | Sugar: 63 g





Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com



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3 comments on “Pecan Carrot Cake [Vegan]”

Click to add comment
6 Months Ago

Love this recipe!

7 Months Ago

As a UK reader I\'ve no idea what \'a stick\' of butter looks like! What is the weight of a stick of butter please?

21 Mar 2017

A stick of butter is equal to 1/2 cup or 4 oz

25 Mar 2017

Thanks Maxine!

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