Carrot cake is a big time favorite with the team at New Barn, but none of us had ever tried a vegan version. We learned something huge during this process – it tastes as good, if not better, than the non-vegan ones we’ve had before! Seriously, this is a big crowd pleaser – we promise.


For the cake:
2 1/4 C all purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1/2 C applesauce
1 C New Barn unsweetened AlmondMilk
2 tsp vanilla
1 C cane sugar
1/2 C canola oil (can substitute melted coconut oil if you prefer)
2 C grated carrots, approximately 4-5 medium carrots

For the frosting:
4 oz vegan cream cheese (we love Kite Hill)
4 tbsp vegan butter
2-3 C confectioners sugar, sifted
4 tsp New Barn unsweetened Almondmilk, more if needed
1 tsp vanilla


  1. Preheat the oven to 350F and grease a 9 x 9 baking dish (we used a ceramic one).
  2. In a large bowl, mix together the dry ingredients.
  3. In a separate bowl, or standing mixer, whisk together the wet ingredients and the sugar.
  4. Mix in the dry ingredients a little at a time until combined.
  5. Add in the carrots and fold into the mixture. Don’t overmix.
  6. Pour the mixture into your pre-greased baking dish. Place in the oven and bake for 40-50 minutes, or until an inserted toothpick comes out clean.
  7. Remove from the oven and let cool for 15 minutes in the baking dish. You can then remove to cool completely for frosting.
  8. For the frosting, cream the butter and cream cheese together, then add the vanilla. Slowly add the confectioners sugar, one cup at a time until you reach your desired consistency. If it dries out too much, add in a bit more Amondmilk.
  9. When the cake is completely cool, frost it! We just frosted the top, but there was some icing leftover – so feel free to frost all over!

Decorations – up to you! We ground up some leftover carrot we had and squeezed the water out of it to create the carrot shape. A sprig of rosemary serves as the stem.