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+ servings

Carrot Cake Coffee Cake

Vegan Carrot Cake Coffee Cake is made in one bowl with fresh, sweet carrots, crunchy walnuts and finished with an irresistible crumb topping. Nut-free option.
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Method Oven
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 people
Calories 380kcal
Author Caitlin Shoemaker


For the Cake:

For the crumble:


  • Prep: Preheat the oven to 350F. Line a 8 or 9” square pan or cake tin with parchment paper or grease generously.
  • Make the Crumble: Mix the melted butter, flour, sugar, cinnamon, and salt together in a small bowl. Set aside.
  • Dry Ingredients: Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg,and salt together in a large bowl. Create a well in the center of the bowl.
  • Wet Ingredients: Add the melted oil or butter, sugar, applesauce, apple cider vinegar, and vanilla to the center of the bowl and slowly incorporate it into the dry ingredients until a thick dough forms. Add the carrots and pecans to the batter and fold in, until evenly distributed.
  • Assemble: Transfer the batter to the baking pan and use a spatula to spread it evenly across the base. Then, use your hands to evenly “crumble” the crumble over the batter.
  • Bake: Bake in the middle rack of the oven for 30-35 minutes, or until a toothpick comes out of the center of the cake cleanly. Set aside and let cool for at least 10 minutes before slicing.
  • Serve & Store: Serve warm, or let cool completely before serving. Store leftovers at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 2 months.


  • Sugar: You could also use coconut sugar in place of the brown sugar and cane sugar, but the cake will be less moist and slightly darker
  • I have not tested this recipe with any flour substitutions.
  • If you like your carrot cake to have a coconut flavor, I recommend using coconut oil. Otherwise, I prefer the flavor of vegan butter.


Calories: 380kcal | Carbohydrates: 50g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 313mg | Potassium: 153mg | Fiber: 2g | Sugar: 29g | Vitamin A: 3569IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg