The Best Vegan Carrot Cake Recipe

My fleeting claim to internet fame.

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For many years I was an active blogger, diligently chronicling the minutiae of my life online. I’ve since taken down my various blogs, because no one needs to read the calculated navel gazing of a young Chrissy. Also, that’s what this newsletter is for!

My most popular post of all time was a recipe for vegan carrot cake. It was briefly the number 3 result on Google, and over the years more than one stranger has reached out for the recipe after I retired my blog. I made it again this past week and, in honor of spring, new beginnings, fleeting internet fame, and our younger, dumber selves, reposted the recipe am sharing it here. May the algorithm (and all of you) enjoy it. 🥕

The Best Vegan Carrot Cake

(adapted from GroupRecipes)


  • 2 cups all purpose flour  

  • 1 cup of white sugar

  • 1/4 cup brown sugar

  • 1/2 tsp of salt  

  • 2 tsp of baking powder  

  • 1/2 tsp of baking soda  

  • 2 tsp of cinnamon  

  • 3 cups peeled, grated carrots  

  • 3/4 cup of canola oil  

  • 1/2 cup of orange juice

  • 1/2 cup shredded, unsweetened coconut 

  • 1/2 cup of chopped walnuts, plus extra for sprinkling

  • Vegan buttercream frosting (I like this recipe)


  1. Preheat oven to 350 degrees and grease two 8-inch round pans with cooking spray or oil. 

  2. Mix together the flour, sugars, salt, baking powder, baking soda and cinnamon until thoroughly combined. Add the grated carrots and the canola oil to the dry ingredients and mix well with a spoon (not a hand mixer!).

  3. Add the orange juice and mix again, then fold in the walnuts and shredded coconut. The batter will seem very wet, but that’s okay!

  4. Pour the batter into the pans.

  5. Bake for 25 minutes or until knife/toothpick comes out clean when inserted in the center.

  6. Let cool completely before topping each layer with vegan buttercream frosting, then carefully stacking the cakes. Sprinkle with leftover walnuts and enjoy!

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