The Best Vegan Coconut Carrot Cake: Irresistibly Moist, Dairy-Free & Egg-Free

Prepare to fall in love with our Vegan Coconut Carrot Cake – an incredibly easy-to-make, homemade carrot cake recipe that is completely dairy-free and egg-free. This delightful dessert boasts a perfectly tender and moist crumb, enriched with the subtle sweetness of carrots and the tropical notes of coconut. Each slice is generously topped with a luscious coconut whip and a sprinkle of crunchy toasted coconut, creating a symphony of textures and flavors. Whether baked as an elegant bundt cake for special occasions or transformed into individual cupcakes for casual treats, this plant-based recipe is sure to impress everyone at your table.

Our passion for carrot cake runs deep here at Crumb Top Baking, and we believe there’s a perfect version for every preference. We’ve explored everything from a charming single-layer small carrot cake recipe brimming with walnuts and classic cream cheese frosting, to a wholesome gluten-free almond flour carrot cake. But today, we’re shining the spotlight on a truly special creation: this outstanding Coconut Carrot Cake, designed to be both accessible and utterly delicious, without any dairy or eggs.

*This post was originally published in April 2017. It has been thoroughly updated with fresh photos, enhanced text, helpful new tips for readers, and minor adjustments to the recipe to ensure it is completely vegan and delivers the best possible results.

For many, carrot cake instantly evokes feelings of springtime and Easter festivities. It’s a charming association, though I confess, growing up, carrot cake wasn’t a traditional Easter dessert in our home. Back then, who could focus on a baked good when there were so many delightful crispy and nutty chocolate bunnies to devour?! Curiously, carrot cake typically made its appearance during Christmastime in my family. And now, as an adult, it has proudly claimed its place as my ultimate birthday cake of choice!

Among all the wonderful carrot cake variations, this coconut-infused rendition holds a special place in my heart. Crafted without any dairy or eggs, it strikes the perfect balance: soft and wonderfully dense, exactly as a great carrot cake should be. What makes it even better for the home baker is its simplicity – it’s primarily a one-bowl recipe, saving you precious time on cleanup (with the exception of preparing the heavenly coconut frosting, of course!). This cake is not just a dessert; it’s a celebration in every bite, perfect for vegans and non-vegans alike who appreciate a truly exceptional treat.

Key Ingredients and Their Impact

Understanding the role of each ingredient is crucial for baking success, especially when working with vegan recipes. Here’s a closer look at some of the key components of our Coconut Carrot Cake:

• Whole Wheat Flour: As a baker who often opts for healthier alternatives, I frequently use whole wheat flour in my recipes. It’s a fantastic way to boost the fiber and nutrient content of your desserts without typically compromising on taste or texture. In fact, for many cakes, it can even add a pleasant depth of flavor. If you prefer to use all-purpose white flour, be aware that you might need to adjust the liquid quantity slightly, as whole wheat flour tends to absorb more moisture. It’s always a good idea to start with the specified amount and then add more liquid (like almond milk) if the batter seems too thick.
• Coconut: The star of the show, coconut, comes in various forms. For this cake, I recommend using unsweetened coconut to control the overall sweetness. If you only have sweetened coconut on hand, you can certainly use it, but be mindful that the final cake will be notably sweeter due to the added sugars. Both flaked and shredded coconut work beautifully, adding a wonderful chewiness and texture to the cake. However, I would steer clear of fine coconut, as it tends to disappear into the batter without offering the same delightful textural contrast. I often use a blend of toasted and un-toasted coconut for a layered flavor, but feel free to stick to one or the other. Toasted coconut adds an incredible nutty aroma and crunchy texture. You can buy it pre-toasted, but toasting your own is incredibly easy and truly enhances the flavor profile. (Detailed instructions for toasting coconut are included in the recipe card below!)
• Carrots: Naturally, carrots are an absolutely essential component of any carrot cake. While their flavor is subtle and often blends into the background, their contribution to the cake’s texture and moisture is paramount. They lend natural sweetness and are key to achieving that wonderfully soft, moist, and dense crumb we all love in a carrot cake. For this recipe, you’ll need approximately 3 large carrots to yield the required 1.5 cups of grated carrot. A simple box grater works perfectly for this task, ensuring fresh, finely shredded carrots that seamlessly integrate into the batter.
• Unsweetened Almond Milk & Olive Oil: These two ingredients are vital for making this cake dairy-free and egg-free. Unsweetened almond milk provides the necessary liquid without adding unnecessary sugars, allowing the natural sweetness of the carrots and cane sugar to shine. Any unsweetened nut milk will work well as a substitute. Olive oil, on the other hand, replaces butter and eggs, contributing incredible moisture and a tender texture without a heavy flavor. Extra virgin olive oil is preferred for its quality, but a neutral-flavored vegetable oil can also be used.
• Cane Sugar & Spices: Cane sugar offers a clean sweetness, while a generous amount of ground cinnamon brings warmth and classic carrot cake flavor. Baking soda is crucial as a leavening agent, reacting with the acidic elements (like some plant milks) to help the cake rise and achieve its fluffy yet dense texture. Kosher salt balances the sweetness and enhances all the other flavors.

How to Make This Delicious Egg-Free Carrot Cake

Crafting this vegan coconut carrot cake is surprisingly straightforward, mostly involving combining ingredients in one bowl. Follow these simple steps for a perfect result:

1. Prepare Dry Ingredients: In a generously sized mixing bowl, begin by whisking together all your dry ingredients: the whole wheat flour, cane sugar, ground cinnamon, baking soda, and kosher salt. Whisk thoroughly to ensure even distribution of the leavening agents and spices. This step is crucial for consistent texture and flavor throughout the cake.
2. Add Wet Ingredients: Next, pour in the liquid components: unsweetened almond milk, extra virgin olive oil, vanilla extract, and almond extract. Continue whisking until the dry ingredients are fully incorporated into the wet, forming a smooth, lump-free batter. Be careful not to overmix at this stage; mix just until combined.

3. Fold in Carrots & Coconut: Gently fold in the freshly grated carrot and the unsweetened coconut (whether flaked or shredded). Stir just until they are evenly distributed throughout the batter. The vibrant orange of the carrots and the white flecks of coconut add visual appeal and crucial texture.
4. Bake to Perfection: Pour the luscious batter into a thoroughly greased 10-inch bundt pan. Ensure the pan is well-greased to prevent sticking and guarantee an easy release. Bake in a preheated oven at 350°F (175°C) for approximately 50 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean.

5. Cool & Frost: Allow the cake to cool in the bundt pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This crucial step prevents the cake from breaking. While the cake cools, prepare the delightful coconut milk frosting. Remember to refrigerate your cans of full-fat coconut milk for at least 24 hours prior to separate the cream from the water. Once whipped, I like to stir about half a cup of toasted coconut into the frosting itself for an extra layer of taste and texture, giving it a truly tropical and nutty dimension.

6. Garnish & Serve: Once the cake is completely cool, spread the creamy coconut whip generously over its surface. For the grand finale, top with the remaining toasted coconut, creating a beautiful and delicious finish. Slice and serve this magnificent vegan dessert to rave reviews!

Frequently Asked Questions About Vegan Coconut Carrot Cake

Transform Your Bundt Cake into Carrot Cupcakes

Recipe Tips and Expert Substitutions

• Ensure it’s Truly Vegan: To maintain the vegan integrity of this carrot cake, double-check that all your ingredients are plant-based. This includes your vanilla and almond extracts, as some brands may contain animal-derived ingredients (though most are vegan-friendly, it’s always good to check labels).
• Vary the Toppings and Add-ins: Feel free to customize your cake! You can top the frosted cake with a sprinkle of chopped walnuts or pecans for extra crunch and nutty flavor. You can also fold a ½ cup of chopped nuts directly into the cake batter along with the carrots and coconut for a more traditional carrot cake experience. Raisins or dried cranberries are also excellent additions for a touch of fruity sweetness.
• Sweetener Alternatives: If cane sugar isn’t available or preferred, granulated white sugar can be used as a 1:1 substitute. For a slightly different flavor profile, you could also experiment with coconut sugar, which adds a caramel-like note and retains more nutrients, though it might make the cake slightly darker.
• Milk Options: While I used unsweetened almond milk in this recipe, most unsweetened plant-based milks will work beautifully. Unsweetened soy milk, oat milk, or cashew milk are all excellent alternatives that will provide similar results in terms of moisture and texture. Just ensure they are unsweetened to control the sugar content of the cake.
• Oil Varieties: Extra virgin olive oil provides a subtle richness, but if you prefer a more neutral flavor, sunflower oil, canola oil, or another light vegetable oil can be used as a direct substitute.
• Perfect Shredded Carrots: For the best texture, grate your carrots using the fine or medium holes of a box grater. Avoid pre-shredded carrots if possible, as they can sometimes be drier and coarser, affecting the cake’s moisture.
• Don’t Overmix! Overmixing the batter after adding the wet ingredients can develop the gluten in the flour, leading to a tough cake. Mix only until the ingredients are just combined and no streaks of dry flour remain.
• Achieving the Best Coconut Whip: For a truly luscious coconut whip, ensure your full-fat coconut milk cans have been refrigerated for at least 24 hours (or even 48 hours for best results). This allows the thick coconut cream to separate and solidify at the top, making it easy to scoop out and whip into a fluffy frosting. Discard the clear coconut water at the bottom or save it for smoothies.

More Irresistible Carrot Cake Recipes to Explore

• Indulge in our Baked Carrot Cake Donuts, infused with cinnamon, topped with toasted coconut, and drizzled with a decadent white chocolate glaze – a perfect snack or dessert.
• Experience a unique treat with our Carrot Cake Ice Cream Sandwiches, featuring a thick layer of creamy dairy-free ice cream nestled between soft and chewy carrot cake cookies.
• For a comforting classic, try our Carrot Cake Loaf, packed with walnuts and raisins, and finished with a rich cashew cream frosting.
• And for those who adore a truly decadent treat with traditional cream cheese frosting, don’t miss these incredible Carrot Cake Cupcakes from Cooking for My Soul.

If you try this vegan coconut carrot cake recipe, I would absolutely love to hear your thoughts and feedback in the comments section below! Your experiences help our baking community grow.

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