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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
Keyword carrot cake coffee cake, vegan carrot cake, vegan coffee cake, vegetarian carrot cake
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:

  • 1 1/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger optional
  • 1/8 teaspoon nutmeg optional
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil or vegan butter* melted
  • 2/3 cup cane sugar
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon apple cider vinegar
  • 1/2 tsp vanilla extract
  • 1 1/2 cups grated carrot about 2 medium
  • 1/2 cup chopped walnuts or pecans

For the crumble:

  • 4 tablespoons coconut oil or vegan butter* melted
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • Pinch of salt


  • 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