Vegan Carrot Cake Sheet Cake
This vegan carrot cake sheet cake is super soft, moist, and packed with flavor.
It’s the kind of cake that makes you smile after just one bite.
You get warm spices, sweet carrots, and the perfect fluffy texture—all without eggs or dairy.
The frosting? It’s a tangy dairy-free cream cheese-style topping that takes it over the top.
You can whip it up for birthdays, potlucks, or just because you feel like having cake.
No fancy ingredients, no weird steps—just a really good carrot cake made the simple way.
Why I Love This Recipe
I’ve made this cake so many times it’s basically my go-to when someone says “can you bring dessert?” The flavor is warm and cozy, and no one ever guesses it’s vegan. The texture is perfectly soft, like a bakery-style cake.
This cake just works—every time.
- It uses simple pantry staples
- It’s naturally dairy-free and egg-free
- You don’t need any mixers or special tools
- The texture is super moist but never gummy
- The frosting is so creamy you’ll want to eat it with a spoon
What You’ll Need
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 cup unsweetened applesauce
- ½ cup neutral oil (like canola or sunflower)
- 1 tsp vanilla extract
- 2 cups finely shredded carrots
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
Frosting Ingredients
- ½ cup vegan butter, softened
- 8 oz vegan cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Pro Tips
- Use a fine grater for the carrots so they blend into the batter better
- Press out extra juice from the pineapple or it can make the cake soggy
- Let the cake fully cool before frosting or the frosting will melt
- Chill the frosting for 10–15 minutes if it’s too soft to spread
- Line your pan with parchment for easier cleanup
Tools Required
- 9×13 sheet cake pan
- Two large mixing bowls
- Whisk
- Rubber spatula
- Box grater
- Measuring cups + spoons
- Cooling rack
Substitutions and Variations
- Swap applesauce with mashed banana (same amount)
- Use pecans instead of walnuts
- Leave out nuts for a nut-free version
- Add raisins or shredded coconut
- Top with cinnamon sugar instead of frosting for a lighter version
Make Ahead Tips
- Bake the cake 1 day ahead and store covered at room temp
- Make the frosting in advance and chill—just stir before using
- Fully frosted cake can be stored in the fridge for up to 3 days
Recipe & Instructions (Makes 12–15 servings | Total time: 50 minutes)
Step 1: Preheat your oven + prep the pan
Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking dish or line it with parchment paper.
Step 2: Mix the dry ingredients
In a large bowl, whisk together:
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
Step 3: Mix the wet ingredients
In another bowl, whisk together:
- 1 cup unsweetened applesauce
- ½ cup neutral oil
- 1 tsp vanilla extract
Step 4: Combine wet and dry
Pour the wet mixture into the dry mixture. Stir gently with a rubber spatula until mostly combined.
Step 5: Add carrots, pineapple, and walnuts
Fold in:
- 2 cups finely shredded carrots
- ½ cup crushed pineapple (well drained)
- ½ cup chopped walnuts (optional)
Step 6: Pour into pan and smooth
Pour the batter into your prepared pan. Smooth the top evenly with a spatula.
Step 7: Bake
Bake at 350°F for 35–40 minutes, or until a toothpick comes out clean.
Step 8: Cool completely
Let the cake cool in the pan for 20 minutes, then move to a rack to cool fully.
Step 9: Make the frosting
In a bowl, beat together:
- ½ cup softened vegan butter
- 8 oz softened vegan cream cheese
- 3 cups powdered sugar
- 1 tsp vanilla extract
Mix until smooth and fluffy.
Step 10: Frost the cake
Spread frosting over the cooled cake. Optional: sprinkle with extra chopped walnuts or grated carrot.
Leftovers & Storage
- Store leftover cake in an airtight container in the fridge for up to 4 days
- Let it sit at room temp for 10 minutes before eating for the best texture
- You can freeze unfrosted cake slices—wrap tightly and freeze up to 1 month
Why This Recipe Works (Quick Science)
Carrots bring natural moisture, while applesauce replaces eggs by binding and keeping the crumb soft. The crushed pineapple adds extra moisture and flavor. Oil keeps the cake tender instead of using butter. The baking soda and powder help it rise without eggs.
Common Mistakes
- Not draining the pineapple—it’ll make the cake too wet
- Overmixing the batter—this makes it tough
- Not letting the cake cool fully before frosting
- Using coarse grated carrot—it won’t blend into the batter and messes with the texture
What to Serve With
- A warm chai or spiced tea
- A scoop of vegan vanilla ice cream
- Fresh berries on the side
- Drizzle of maple syrup if you skip frosting
FAQ
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free baking flour.
Can I use coconut oil?
Sure! Just melt it first and let it cool a bit before mixing.
Do I have to use the frosting?
Nope, it’s great with just a dusting of powdered sugar too.
Can I bake this as cupcakes?
Yes, bake for 20–22 minutes at the same temp.
Final Thoughts
This vegan carrot cake sheet cake is a no-fuss, all-flavor kind of dessert. It’s cozy, easy to make, and always a hit. I hope you give it a try, and if you do—leave a comment and let me know how it turned out or if you tried any fun twists!