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Vegan Carrot Cake with Brown Butter Cream Cheese Frosting aka the best carrot cake in the world – a moist vegan carrot cake loaf topped with a smooth brown butter cream cheese frosting, the perfect dessert for Easter or any celebration! Once you make this recipe, I bet you’ll never try another Carrot Cake recipe….vegan or not. It’s THAT good!

Why you’ll love this recipe vegan cake:

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Easy – Making the batter takes less than 10 minutes! So quick and simple!

Moist– This carrot cake loaf is incredibly moist, this has been achieved by using a high volume of carrots! The batter may seem a little thick before you place it into the oven, but just trust the process (and me!)

The best carrot cake in the world– I’m not kidding. It’s honestly incredible! A moist carrot cake, topped with a browned butter cream cheese frosting has never tasted THIS good! I actually had to test this recipe out a couple of times, and with every test it just got better and better. Btw, when I say I tested it a a couple I times, I did this back to back. And my family ate it all up with 1-2 days and they keep asking for more!

What you’ll need to make the best Carrot Cake in the world:

• carrots (duh)
• light brown sugar
• granulated white sugar
• plain flour
• baking soda
• baking powder
• salt
• vegan salted butter
• oat milk (or any vegan milk should work!)
• apple cider vinegar
• ground cinnamon
• icing sugar
• vegan cream cheese

How to make Vegan Brown Butter Cream Cheese Frosting:

1. Add vegan butter into a skillet or any small pan.
2. Allow it to melt. Then on a low-medium heat cook for 1-2 minutes, stirring throughout with a spatula. If it’s you’re first time browning butter I’d edge on under browning the butter, rather than burning it!
3. Transfer into a heat-proof bowl, and pop into the fridge until it resembles softened butter. If you forget to check your butter or for whatever reason it becomes hard, you can pop it in the microwave for 10-15 seconds or until it looks like softened butter.
4. Take your vegan cream cheese out of the fridge and with a spatula mix it with the brown butter and vanilla extract until smooth. Add the icing sugar a little at a time, and mix until smooth!

If you want learn about the history of brown butter click here.

More vegan recipes you’ll love:

• moist spiced pear cake
• no bake strawberry cheesecake bars
• apple turnovers
• homemade cake flour

Vegan Carrot Cake with Brown Butter Cream Cheese Frosting

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Moist vegan carrot cake loaf topped with a smooth brown butter cream cheese frosting, the perfect dessert for Easter or any celebration!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Cook Time: 1 hour
• Total Time: 2 hours
• Category: Dessert
• Cuisine: American

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Ingredients

Moist Vegan Carrot Cake

• 210 g plain flour
• 152 g grated carrots
• 50 g granulated sugar
• 100 g light brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 64 g oat milk
• 1 tsp apple cider vinegar
• 100 g salted vegan butter
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Brown Butter Cream Cheese Frosting

• 70 g vegan cream cheese
• 50 g vegan salted butter
• 1/2 tsp vanilla extract
• 250 g icing sugar

Instructions

Moist Carrot Cake

1. Line a loaf tin with parchment paper. Pre-heat oven to 180C/160C fan.
2. To make buttermilk, combine oat milk with apple cider vinegar. Set aside for around 2 minutes.
3. Mix the dry ingredients in a bowl – ground cinnamon. plain flour, salt. baking soda and baking powder.
4. In another bowl, combine both sugars, melted vegan butter. Mix until most of the sugars dissolved. Then, mix in the buttermilk and vanilla extract and grated carrots. Finally, fold in your dry ingredients into this bowl, mix until everything well-combined.
5. Pour batter into the loaf tins. Bake for 45 mins or until a toothpick comes out clean when inserted.
6. Allow cake to cool for around 15 minutes in the tin, then transfer onto a wire cooling rack to cool completely.

Brown Butter Cream Cheese Frosting

1. Lightly brown the vegan butter by adding it into a skillet, and cook for 1-2 minutes over low-medium heat. Stirring constantly. Pour into a heat-safe bowl. Refrigerate until it resembles softened butter – around 20 minutes. *See notes*
2. Mix vegan cream cheese with the browned butter and vanilla extract, with a spatula, mix for around 1-2 minutes or until smooth. Add icing sugar in small amounts (around 2 tbsp at a time), and continue whisking until all icing sugar is incorporated.

Assembly

1. Add all the browned butter cream cheese frosting over your loaf cake and create swirls using the back of a spoon or an angled spatula! Top with a few chopped toasted walnuts.

Notes

• If it’s you’re first time browning butter I’d edge on under browning the butter, rather than burning it!
• Transfer into a heat-proof bowl, and pop into the fridge until it resembles softened butter. If you forget to check your butter or for whatever reason it becomes hard, you can pop it in the microwave for 10-15 seconds or until it looks like softened butter.