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This Christmas Carrot Cake pairs brandy-soaked fruit, cranberries and warm spices with the moist perfection of a classic carrot cake. It can be made on Christmas Eve, delivering all of the festive flavour of a traditional fruit cake but without weeks of prep!
This well-tested recipe is reliable, beautifully spiced and stays deliciously moist. It’s vegan, dairy-free, eggless and refined sugar free too (but you wouldn’t know it!) for a lighter take on traditional Christmas cake.
No complex steps, just festive magic in every bite.
So, if you’re looking for a show-stopping Christmas dessert without the stress, you’re in the right place!
Quick Links:
- The full recipe
- Why you’ll love this recipe
- Ingredients needed
- Step-by-step instructions with photos
- How to serve and store
- Success tips
- FAQs
Top this Carrot Christmas Cake with my silky smooth Cinnamon Orange Tofu Icing, toasted pecans, sugared cranberries and orange zest for a simple but beautifully decorated show-stopping centrepiece for your Christmas table.
For the ultimate vegan Christmas dessert spread, serve it alongside my 2-Ingredient Whipped Vegan Fruit Dip, No Bake Biscoff Mini Cheesecakes and Easy Vegan Biscoff Tiramisu!
Looking to grab yourself a box of vegan mince pies? Wait! Before you do, check out my blog ‘Top 3 Best Vegan Mince Pies in UK Supermarkets’; we’re revealing which are the best and which to avoid.
WHY YOU’LL LOVE THIS CHRISTMAS CARROT CAKE
Rich, festive and flavoursome. It’s bursting with festive flavours including brandy, spices, cranberries and orange and was described as “the best carrot cake I’ve ever had” by several of our taste testers!
A unique twist on traditional Christmas cake. With a soft, moist crumb, it’s a lighter alternative to heavy traditional fruit cake.
Easy to make. Unlike traditional Christmas cake, there is no need to make this weeks in advance, this Christmas Carrot Cake is a straightforward Christmas Eve bake. Perfect if you need a last minute Christmas cake!
No special equipment needed. All you need is a 20cm (8″) round cake tin and some basic baking tools.
HOW TO MAKE THIS CHRISTMAS CARROT CAKE
INGREDIENTS
You’ll need the following ingredients to make this beautifully spiced Christmas Carrot Cake recipe:
Coconut Sugar. For a rich caramel flavour and moist texture. You can use soft light brown sugar if you prefer.
Brandy. Brandy adds that classic Christmas Cake flavour. I have also tested this recipe with rum, which is delicious too, but brandy is my preference for this recipe.
Dried fruit. You’ll need raisins (or sultanas) and dried cranberries for this recipe.
Fresh orange. You’ll need both orange zest and juice for this recipe.
Carrots. Of course! Use a fine grater to grate the raw carrot.
Ground flaxseed. Also known as flax meal.
Vanilla extract. Ideally opt for vanilla extract (a natural product) rather than vanilla essence.
Self raising flour and baking powder. This recipe calls for 350g self-raising flour plus 1.25 tsp of baking powder. If you don’t have access to self raising flour you could try using 350g all purpose flour (plain flour) plus a total of 4.75 tsp baking powder.
Dried spices. You’ll need ground cinnamon, allspice and ground nutmeg.
Nuts. You’ll need toasted pecan nuts and ground almonds for this recipe. If your pecans are not already toasted when you buy them, dry fry them in a pan (no oil) for 5-10 minutes until aromatic
SUBSTITUTIONS AND VARIATIONS
Swapping or omitting the brandy
If you don’t have a bottle of brandy open, you can also use rum to make a tasty rum carrot cake! We have tried this in one of our tests and the result is still delicious, however, we did miss the classic Christmas flavour that brandy adds.
If you’re alcohol-free, you can swap the brandy for orange juice 1:1 (in addition to the 60ml orange juice already in the recipe).
Swapping out the dried fruit
You can use sultanas instead of raisins. We like the tang that the dried cranberries add, but if you don’t have them, you could try chopped dried apricots instead.
Using other nuts
We use toasted pecans in this recipe but you could also try chopped walnuts, hazelnuts or pistachios. Toast your nuts until golden brown for extra flavour.
Adding pineapple?
Pineapple is sometimes added to carrot cake but we don’t recommend adding it to this recipe. This is already a tender and moist carrot cake so the extra moisture from the pineapple would likely overwhelm it and could make it soggy.
EQUIPMENT
You don’t need any special equipment for this recipe. You’ll need a medium saucepan, two large mixing bowls, a 20cm (8”) round deep springform cake tin, mixing spoons and a fine grater.
If you’d like to make our Cinnamon Orange Tofu Icing to top this cake (as pictured), you’ll need a blender or food processor (it’s super simple to make!).
STEP-BY-STEP INSTRUCTIONS: HOW TO MAKE CHRISTMAS CARROT CAKE
This is a summary of the steps involved in making this recipe. Make sure to head to the recipe card below for the full recipe and instructions on how to make this 8″ carrot cake!
STEP 1. Infuse the dried fruit by simmering it in the brandy, orange juice, sugar and orange zest for 5 minutes.
STEP 2. Stir in the coconut oil until melted.
STEP 3. Mix the wet ingredients together in a large mixing bowl (grated carrot, vanilla, flax egg and infused fruit mixture).
STEP 4. Mix the dry ingredients together and then stir into the wet ingredients.
STEP 5. Transfer the mixture to a lined springform cake tin.
STEP 6. Bake in a preheated oven for 1 hour 15 minutes, or until a knife/skewer inserted into the centre comes out clean (without wet batter on it).
Let the cake cool in the tin for at least 30 minutes before removing it and putting it on a cooling rack to finish cooling.
To decorate, I recommend topping this 1 layer carrot cake with a batch of our 5-minute Cinnamon Orange Tofu Icing, a sprinkling of toasted pecans, sugared cranberries or fresh redcurrants and fresh orange zest. So delicious!
Tip: Refrigerate the cake for an hour or two to make sure it’s completely cold before decorating. This also firms the cake, which makes it easier to decorate.
HOW TO SERVE THIS CHRISTMAS CARROT CAKE
At room temperature. If the cake has been frosted, store it in the refrigerator and bring it out 1 hour before serving.
Note: Don’t attempt to cut it whilst still warm from the oven!
Add some festive decorations. A simple but effective decoration is to add frosting to the top of the cake (like our 5-minute festive icing or a vegan cream cheese frosting) and then sprinkle toasted nuts, sugared cranberries or fresh redcurrants and orange zest in a wreath shape on the top. A beautiful carrot cake decorated for Christmas!
Alternatively, keep it simple with a dusting of icing sugar and a festive ribbon tied around the outside.
What flavours pair well with this Christmas Carrot Cake?
The flavours of this carrot cake pair beautifully with orange, cinnamon and maple syrup, making our cinnamon and orange icing the perfect pairing.
This carrot cake would also pair well with flavours such as ginger, pecans and cream, so as an alternative, you could serve it in generous slices topped with dairy-free ginger whipped cream and a sprinkling of toasted pecans.
Looking for a lighter Christmas dessert? Why not try this Vanilla Panna Cotta? No gelatine, no agar, prepped in under 10 mins and using just 6 wholesome ingredients, it’s easier than you might think!
HOW TO STORE THIS CHRISTMAS CARROT CAKE
To store without frosting. Wrap the uniced cake in eco plastic wrap or aluminium foil and place it in an airtight container. For best results, the uniced cake can be stored in a cool, dry place for up to 2 days, or in the refrigerator for up to 4 days.
To store with frosting. Store the iced cake in an airtight container in the fridge for up to 2 days.
To freeze. Wrap the uniced cake tightly in eco cling film and place it in an airtight container. Freeze for up to 1 month and thaw in the refrigerator before use.
SUCCESS TIPS
Here are our top tips for making the Christmas Carrot cake recipe:
Cool the infused fruit before mixing
Mixing hot liquid with flour can result in textural issues in a cake so give the brandy-infused fruit mixture plenty of time to cool before mixing it with the other ingredients.
Grate the carrot finely
Be sure to use the fine plate of your grater rather than the coarse plate to get nice thin strands of grated carrot.
Mix the wet and dry ingredients in separate bowls
It’s important to ensure the spices and dry ingredients are evenly combined before adding them to the wet ingredients, for a consistent batter and even distribution of flavours.
Don’t overmix the cake batter
Once you’ve added the last of the dry ingredients to the wet ingredients, mix gently until just combined (i.e. the last streaks of flour have just disappeared). This prevents over-mixing, which can cause a tough cake.
Checking the cake is done
To avoid underbaking and a claggy texture, it’s important to test if the cake is baked through, rather than just relying on timings. The cake should take approximately 1 hour and 15 minutes, however oven times can vary.
To test if the cake is baked, at 1 hour and 10 minutes baking time insert a small sharp knife or skewer into 3-4 places in the cake, including the centre. If it comes out with any wet batter on it, bake for another 5 minutes before testing again. If the knife/skewer comes out clean or with a few dry crumbs on it then it’s likely baked. When in doubt, give it another couple of minutes.
FAQS
How do I avoid a soggy middle in my cake?
Ensure the cake is baked through before removing it from the oven. To do this, always test the cake in several places with a knife or skewer, rather than relying on timings because bake time can vary from oven to oven.
To test if a cake is baked, insert a small sharp knife or skewer into 3-4 places in the cake, including the centre. If it comes out with any wet batter on it, bake for another 5 minutes before testing again. If the knife/skewer comes out clean or with a few dry crumbs on it then it’s likely baked.
How do you keep carrot cake moist overnight?
This carrot cake stays wonderfully moist overnight! To maintain its moist texture and tender crumb, simply wrap it tightly in eco cling film or aluminium foil (if not frosted), or store it in an airtight container (if frosted). This will keep it fresh and prevent it from drying out.
Should I refrigerate carrot cake before frosting?
Not necessarily. If the carrot cake is completely cold, it’ll be fine to frost at room temperature as long as you get it straight in the fridge afterwards.
However, if you’ve got time to refrigerate this cake before frosting, it helps to firm up the cake and prevent the frosting from melting or moving. Always refrigerate the cake after frosting it and store it in an airtight container.
Can I make this cake alcohol free?
Of course! Feel free to swap the brandy for orange juice if you prefer a non-alcoholic cake. The cake will still be delicious.
If you’re looking for an alcoholic substitute for brandy, you can use rum instead.
Easy Christmas Carrot Cake Recipe (Moist + Fruity)
Ingredients
- 300 g coconut sugar (sub: 280g soft light brown sugar)
- 155 ml brandy
- 130 g raisins
- 75 g dried cranberries
- Zest of 2 oranges (2 tbsp)
- Juice of 1 orange (approx 60 ml)
- 215 g coconut oil
- 375 g carrots (peeled and finely grated (peeled weight, approx 4 carrots))
- 2.5 tbsp ground flaxseed (sometimes called ‘flax meal’ (20g))
- 1.5 tsp vanilla extract
Dry ingredients:
- 350 g self raising flour
- 1.25 tsp baking powder
- 1.75 tsp ground cinnamon
- 1.75 tsp allspice
- 0.75 tsp nutmeg
- 0.75 tsp salt
- 110 g toasted pecans (roughly chopped or crumbled into pieces)
- 60 g ground almonds
Toppings and decoration:
- A batch of our Cinnamon Orange Tofu Icing
- A sprinkling of festive decorations such as finely chopped toasted pecans, orange zest, fresh or sugared cranberries/redcurrants or pomegranate seeds
Instructions
- IMPORTANT NOTE. Please use a scale when making this recipe, do not rely on cup measurements as they will not be accurate enough.
- INFUSE THE FRUIT by adding the sugar, brandy, raisins, cranberries, orange zest and orange juice to a small saucepan and setting it over medium heat. Bring the mixture to a boil and then simmer gently for 5 minutes.300 g coconut sugar, 155 ml brandy, 130 g raisins, 75 g dried cranberries, Zest of 2 oranges, Juice of 1 orange
- After 5 minutes, leave the pan on the heat and add the coconut oil. Stir in the coconut oil until it has fully melted.215 g coconut oil
- Set the pan aside, off the heat, to cool for at least 15 minutes. Whilst you are waiting for the fruit mixture to cool, you can carry on with the next few steps.
- PREHEAT THE OVEN to 170°C fan (190°C conventional / 375°F / gas mark 5) and line a 20cm (8”) round springform cake tin with parchment paper on the bottom and sides** (see our tip below in the notes).
- PREP INGREDIENTS. Make a ‘flax egg’ by combining the ground flaxseed with 5 tbsp water in a small dish and setting it aside for 2 minutes. This allows the mixture to thicken.2.5 tbsp ground flaxseed
- Peel, trim and then finely grate the carrots. Add the grated carrot to a large mixing bowl.375 g carrots
- MIX THE WET INGREDIENTS by adding the cooled brandy-infused fruit mixture, flax egg and vanilla extract to the mixing bowl with the grated carrot and stirring together.1.5 tsp vanilla extract
- MIX THE DRY INGREDIENTS together in a separate mixing bowl.350 g self raising flour, 1.25 tsp baking powder, 1.75 tsp ground cinnamon, 1.75 tsp allspice, 0.75 tsp nutmeg, 0.75 tsp salt, 110 g toasted pecans, 60 g ground almonds
- COMBINE DRY AND WET INGREDIENTS. Add the mixed dry ingredients to the bowl with the wet ingredients and stir everything together gently until just combined. Don’t beat the mixture.
- BAKE. Transfer the mixture into the prepared cake tin and put in the preheated oven to bake for around 1 hour and 15 minutes. You can cover the top of the cake with aluminium foil if it is browning too much.Tip: At 1 hour 10 minutes baking time, insert a small sharp knife or skewer into the cake in 3 or 4 places (including the centre). If you see any wet batter on the knife/skewer, bake for a further 5 minutes before testing again. When the knife is coming out clean, or with just a few dry crumbs on it, then your cake is baked.
- COOL. Once baked, set the cake aside in the tin to cool for 30 minutes before removing it from the tin and placing it on a cooling rack to finish cooling fully.
- DECORATE. Once the cake is completely cold, it’s time to decorate! Try topping with our Cinnamon Orange Tofu Icing (which takes just 5 minutes to make) and a sprinkling of festive ingredients such as toasted pecans, fresh or sugared cranberries/redcurrants, orange zest and pomegranate seeds.A batch of our Cinnamon Orange Tofu Icing, A sprinkling of festive decorations such as finely chopped toasted pecans, orange zest, fresh or sugared cranberries/redcurrants or pomegranate seeds
Notes
Timings and nutritional information are just for the carrot cake itself and exclude any toppings or decoration.
Please note: This recipe was originally posted in November 2024 and was updated in November 2025.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.Nutrition
More Vegan Christmas Recipes
If you’re looking for a festive dessert, with its warm spices and brandy-soaked fruit, this carrot cake for Christmas offers all of the holiday flavours in a moist and delicious cake that everyone will love.
I hope you LOVE this recipe! Please share it with someone you think will love it because it’s our goal to encourage as many people as possible to try plant based eating.
Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I absolutely love seeing your re-creations! Enjoy 🙂 x
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Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
