This Vegan Carrot Cake is deliciously moist, fluffy and perfectly spiced! A foolproof recipe that will come out perfect each time, this will be your new go-to cake recipe! Vegan & gluten-free.

Who knew adding vegetables into desserts would be so dang delicious? Whoever came up with this concept of carrot in cake really deserves a reward because it truly is one of the most delicious creations in the dessert world! Something about the texture and flavour combination of subtly sweet crunchy carrots with a moist cake is just so satisfying. Plus the addition of walnuts and raisin dispersed throughout to give it that extra chew and bite… can it get any better? Oh wait- heck yeah it can! Glaze it with the perfect cream cheese frosting… perfection! This cake recipe was inspired by all the times in the past I tried to make carrot cake and it just ended up being too dry, too dense, or too flat. I was making pancakes one morning and added in some shredded carrots and it was delectable, so I thought why not try to make this into carrot cake? It worked! And it works every time. Perfectly cooked with height, moisture and the taste is ON POINT. I hope you give this one a try!

Here’s why you’ll love this Vegan Carrot Cake! It’s:

  • light and fluffy

  • soft and moist

  • perfectly spiced with the right amount of sweetness

  • layered with a smooth creamy cream cheese frosting

  • no-fail

  • super easy to make

  • & makes for a delicious holiday dessert!

Tips and Tricks to making Vegan Carrot Cake

  • weigh out your ingredients as heavy ingredients will cause the ingredients to sink to the bottom, yielding a very flat cake

  • be sure not to older mix the batter, over mixing causes the gluten to toughen up and yield a very dense cake

  • use any pancake mix of your choice, make sure to check that it is vegan and gluten free is needed

  • if the pancake mix does not contain sugar in it, adjust and add 1-2 tbsp more sugar

  • let the cake cool before adding on the frosting

  • for the frosting, only add a tiny bit of liquid if needed!! if your frosting looks too viscous, add in more powdered sugar

If you recreate this Vegan Carrot Cake please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!


  •  2 c pancake mix

  • 1/4 c coconut sugar

  • 2 tsp cinnamon

  • 1 tsp ginger

  • 1 tsp nut meg

  • 1/3 c walnuts, chopped (40g)

  • 1/3 c raisins (40g)

  • 2 carrots, grated (200g)

  • 200ml soy milk

  • 1/3 + 1 tbsp cream cheese (100g)

  • 1-3 tsp creamer or milk

  • 1/2 tsp vanilla

  • 1/2 tsp lemon juice

  • 3 c vegan powedered sugar (360g)


  1. Preheat your oven to 180C (350F).

  2. Into a large bowl, add in the pancake mix, coconut sugar, spices and mix

  3. Add in the soy milk and mix lightly

  4. Fold in the carrots, raisins and walnuts

  5. Pour the batter into a 8×8 tin lined with baking paper and place into the oven for 50 minutes or until toothpick comes out clean.

  6. For the Icing sugar, use a electric hand mixer and whip the cheese with the creamer, lemon juice and vanilla. Sift in the icing sugar little by little and whip the frosting until the frosting holds


  • SERVINGS: 9 slices

  • PREP TIME: 5 minutes

  • COOK TIME: 50 minutes




About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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    1. Hi Heidi!

      Thank you so much! It could possibly work, I haven’t tried it so can’t guarantee it will come out the same but please let me know how it goes!

  1. Hi! Is it possible to use oat flour or spelt flour instead of pancake mix? Thank you! They look amazing btw! You go girl!