Vegan Carrot Cake Parfaits with Maple Cream “Cheese” Frosting

Shanika Graham-White


Carrot cake in a jar may quite possibly be our new favorite dessert. These sweet individual treats are moist, fluffy, full of warming spices and perfect for spring. Top with a dollop of dairy-free maple cream “cheese” frosting and you’ve got a rich, decadent combo fit for any seasonal celebration.

Homemade Vegan Carrot Cake Parfait with Maple Cream Cheese Frosting in Glass Jar |

Homemade Vegan Carrot Cake and Maple Cream Cheese Frosting in Glass Jar |
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Vegan Carrot Cake Parfaits with Maple Cream “Cheese” Frosting

Servings 6
Calories 911 kcal


Carrot cake

Maple cream “cheese” frosting

Optional toppings


Carrot cake

  1. Preheat oven to 350 degrees F. Lightly grease or line 8-in. square pan (for thicker cake) or 9x13-in. pan (for thinner cake) with parchment paper.
  2. In medium bowl, whisk almond milk and apple cider vinegar. Set aside for 5-6 minutes, until milk slightly thickens.
  3. In large bowl, whisk flour, baking soda, baking powder, sugar, cinnamon, nutmeg, allspice and sea salt.
  4. Pour in milk-ACV mixture followed by carrots, oil and vanilla. Stir until well combined and batter is smooth. Note: Do not overmix. Batter should be on the thicker side, which yields soft and fluffy results.
  5. Pour batter into prepared pan and spread evenly.
  6. Bake for 15-20 minutes, or until the center of the cake comes out clean using a toothpick or butter knife.
  7. Once done, remove cake from the oven and let cool completely.

Maple cream “cheese” frosting

  1. In bowl of an electric mixer (attached with a paddle), beat together butter and cream cheese on high speed until smooth and creamy, about 2 minutes.
  2. Turn mixture to low and add half the amount of powdered sugar, vanilla and maple syrup. Mix until well combined.
  3. Add remaining powdered sugar and mix. Note: If frosting is too thick, add milk (1 teaspoon at a time). If it’s too thin, add additional powdered sugar (1 teaspoon at a time).


  1. Once cake has fully cooled, slice into roughly 1-inch-thick squares.
  2. Fill mason jars with 2-3 cake squares each. Layer on 1-2 tablespoons frosting, then more cake squares, then more frosting. Repeat until each jar is filled to the top. Garnish with grated carrots and nuts.

Recipe Notes

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Nutrition Facts
Vegan Carrot Cake Parfaits with Maple Cream “Cheese” Frosting
Amount Per Serving (1 g)
Calories 911 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 14g70%
Trans Fat 1g
Sodium 592mg25%
Potassium 487mg14%
Carbohydrates 156g52%
Fiber 6g24%
Sugar 100g111%
Protein 9g18%
Vitamin A 7854IU157%
Vitamin C 3mg4%
Calcium 219mg22%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.