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    Home » Cakes » Vegan Gluten-Free Carrot Cake

    Vegan Gluten-Free Carrot Cake

    Published: Apr 11, 2020 · Modified: Jun 21, 2023 by Natalia · This post may contain affiliate links .

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    cake frosted cream cheese frosting and a slice of the same cake
    sliced white cake frosted with cream cheese frosting, on a white surface
    carrot cake frosted with cream cheese frosting and topped with crushed nuts
    slice of carrot cake frosted and filled with white frosting
    cake frosted with cream cheese frosting and topped with crushed walnuts
    White cake topped with white frosting swirls and chopped walnuts.
    cake frosted cream cheese frosting and a slice of the same cake

    This Vegan Gluten-Free Carrot Cake is moist, rich and full of flavor. It’s topped with a smooth vegan cream cheese frosting that’s as easy to make as delicious. Layers of tender cake full of warm spices make this cake the perfect sweet treat for any occasion!

    frosted carrot cake on a white plate, a bowl with walnuts and a piping bag
    Jump to:
    • WHY MAKE THIS CAKE
    • RECIPE INGREDIENTS
    • INGREDIENTS NOTES AND SUBSTITUTIONS
    • HOW TO MAKE THE CARROT CAKE
    • HOW TO FROST & DECORATE
    • RECIPE FAQs
    • RELATED RECIPES
    • RECIPE

    WHY MAKE THIS CAKE

    It’s moist and rich but healthy at the same time. The warm spices, walnuts and raisins make this vegan and gluten-free cake even more special.

    It’s not overly sweet and just perfect to pair with the addictive vegan cream cheese frosting. Oh, and in case you’re wondering, it doesn’t taste like carrots. 

    If you’re a fan of fluffy and healthy desserts, check out those: Vegan Chocolate Cake, Vegan Funfetti Cupcakes, Vegan Chocolate Cupcakes.

    It’s easy to make. Haven’t you made a Vegan Gluten-free Carrot Cake before? Feeling intimidated? You shouldn’t, honestly. You’ll love this recipe for its simplicity. It’s a really foolproof cake!

    Oh, and it ticks all the boxes, it’s vegan, gluten-free, egg-free and dairy-free.

    RECIPE INGREDIENTS

    Carrot Cake INGREDIENTS

    INGREDIENTS NOTES AND SUBSTITUTIONS

    Flour. Gluten-free flour blend is what I usually use here. If you’re not gluten-free, substitute for all-purpose normal flour at a ratio of 1:1.

    Sugar: You can use brown sugar, cane sugar or white sugar.

    Vegetable milk: Almond milk, oat milk or soy milk are the best choices for baking, although you can perfectly use your favorite plant-based milk.

    Walnuts: walnuts are a great addition to this carrot cake. You can add pecans instead if you prefer. If you are allergic to nuts, you can omit them without sacrificing the flavor. 

    Apple sauce. You can either use Homemade Apple Sauce or store-bought. 

    Raisins: for extra moisture and flavor. They also make a more tender cake. In case you don’t like them, you can try adding dried cranberries or simply omit them. 

    sliced white cake frosted with cream cheese frosting, on a white surface

    HOW TO MAKE THE CARROT CAKE

    Full instructions and measurements can be found in the recipe card at the bottom of the post.

    three lined grey cake pans

    Preheat the oven. Line and grease three 7-inch cake pans.

    glass bowl with buttermilk and a wooden spoon

    First, mix the milk and vinegar and let sit for 2 minutes until it curdles. 

    glass bowl with the wet ingredients for the cake and a whisk with wood handle

    Then, add oil, applesauce and vanilla. Stir to combine.

    sift with flour and spices on a glass bowl

    Now, sift in flour, spices, baking powder and baking soda and salt. 

    glass bowl with cake batter and a flat beater

    Whisk everything until well combined.

    glass bowl with cake batter and brown sugar on it

    Add the sugar and stir to combine.

    glass bowl with cake batter topped with nuts and grated carrots

    Add the grated carrots, walnuts and raisins.

    three cake pans with cake batter

    Divide the batter evenly into the three lined pans.

    three cake pans with baked cakes inside

    Bake 20 minutes. Let them cool for 15 minutes before unmolding. 

    three baked carrot cakes

    With a serrated knife, carefully remove the top of the cake.

    HOW TO FROST & DECORATE

    cake board base on a parchment paper,

    Put a small amount of frosting onto the cake stand to keep the cake from sliding.

    filling carrot cake with frosting, on a white parchment paper

    Place the first cake layer, put a big scoop of frosting and spread with a spatula.

    carrot cake being filled with frosting

    Stack the second cake layer on top and repeat the process.

    cake with a crumb coat of frosting, a bowl with frosting and an offset spatula

    Top with the third cake upside down and apply a thin layer of frosting. Refrigerate for 15 minutes.

    cake covered with white frosting, a bowl and a spatula

    Finish frosting the cake with a second layer of frosting.

    a piping bag filled with white frosting and a bowl with the remaining frosting

    Put the remaining frosting into a piping bag and pipe swirls on top.

    frosted carrot cake on a white plate and a bowl with walnuts

    Top the cake with additional chopped walnuts.

    RECIPE FAQs

    Can I make the Vegan Gluten-Free Carrot Cake ahead of time?

    Cake layers can be wrapped and stored at room temperature overnight. Make sure they have completely cooled before wrapping them. 
    The Cream Cheese Frosting can be made 1-2 days ahead and stored in the fridge. You can use the cream cheese directly from the refrigerator without softening it beforehand. In fact, it’s even better to use it when it’s firmer.

    Can I freeze the cake?

    To freeze this cake, wrap it in a double layer of plastic wrap, place it in a freezer bag and put it in the freezer. Once you are going to use it, let it thaw overnight in the fridge or for several hours on the counter.

    How to store carrot cake leftovers?

    Vegan gluten-free carrot cake will last for one or two days at room temperature, stored in an airtight container. Then, place it in the fridge for up to five days. 

    Can I use packaged grated carrots?

    Yes, but I really recommend grating your own carrots. Store-bought shredded carrots tend to be dry and hard. Freshly grated carrots are wetter, tastier and more tender.

    Can I use a different size pan?

    Three 6-inch round cake pans. This recipe is perfect to use in 6-inch round cake pans too, there is no need to adjust the ingredients’ amounts. You’ll get a three-layered cake as well. 
    Two 9-inch round cake pans. If you’d like to use 9-inch round cake pans, you’ll get a two-layered cake. If so, bake the cake a little longer, for 30-35 minutes.

    slice of frosted carrot cake on a white plate, on a white surface

    RELATED RECIPES

    • Best Chocolate Cake Recipe
      Easy Vegan Chocolate Cake
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    • 7 Ingredient Gluten-free Banana Bread
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    If you try this recipe don’t forget to rate it and let me know how it went in the comments below! You can also FOLLOW ME on Pinterest, Facebook, and Instagram to see more delicious food and what I’m getting up to.

    RECIPE

    sliced cake frosted with cream cheese frosting, on a white surface

    Vegan Gluten-Free Carrot Cake

    NATALIA @ SIMPLE GREEN RECIPES
    This Vegan Gluten-Free Carrot Cake is moist, rich, not overly sweet and full of flavor. It’s topped with a smooth vegan cream cheese frosting that’s as easy to make as delicious.
    5 from 81 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Total Time 1 hour hr
    Servings 12 slices

    Equipment

    • Three 7-inch round cake pans
    • Big mixing bowl
    • Silicone spatula

    Ingredients
      

    For the Vegan Gluten-free Carrot Cake:

    • 2 cups gluten-free all-purpose flour (270 gr)
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • 1 cup brown sugar (150 gr)
    • ½ cup plant based milk (125 ml) (almond, oat, soy or rice milk)
    • ½ cup applesauce (125 gr) (homemade applesauce or store bought)
    • â…” cup mild olive oil (150 ml) (or canola oil or sunflower oil)
    • 1 teaspoon apple cider vinegar
    • 1 teaspoons vanilla extract
    • 2 cups grated carrots (180 gr) (about 3 medium carrots)
    • ½ cup chopped walnuts (60 gr) , plus 2 tablespoons to top the cake
    • ½ cup raisins (70 gr)

    For the Vegan Cream Cheese Frosting

    • ½ cup vegan butter , room temperature
    • 1 cup vegan cream cheese , room temperature
    • 4 cups powdered sugar
    • ¼ teaspoon vanilla extract  , optional

    Instructions
     

    For the Vegan Gluten-Free Carrot Cake:

    • Preheat the oven to 350ºF / 180ºC. Line three 7-inch/18 cm cake pans with parchment paper. I use round discs of parchment paper to line the bottom of my pans. Also, grease the pans with butter or vegan cooking spray.
    • In a large bowl or the bowl of your stand mixer, start mixing the wet ingredients. First, mix the milk and vinegar and let sit for 2 minutes until it curdles. Then, add the oil, applesauce and vanilla extract. Give it a stir. 
    • Now, sift in the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Mix for 30 seconds. Add the sugar. Mix for 30 more seconds, just until blended.
    • Add the rest of the ingredients: grated carrots, chopped walnuts and raisins. Mix for 30 additional seconds, until combined. 
    • Divide the batter evenly into the three lined pans.
    • Bake for 20-25 minutes. Insert a tooth pick in the centre of the cake, if it comes out clean the cakes are done. 
    • Remove from the oven and let them cool for 15 minutes before unmolding. Let cool completely before frosting. If you need to speed the cooling process, place the cake in the refrigerator or freezer.
    • Once the cake have cooled down, serve as it is or frost with the Vegan Cream Cheese Frosting.

    For the Vegan Cream Cheese Frosting

    • Using a hand mixer on medium speed, beat the butter in a large bowl for approximately 1 minute or until it becomes creamy.
    • Add the cream cheese and beat on medium speed for 30 seconds. Don't over beat.
    • Add the powdered sugar, one cup at a time. Mix on low speed until the mixture is completely combined and creamy. Add more powdered sugar if the frosting is not thick enought.
    • You can use the frosting straight away, but if you leave it in the fridge for a while, it will thicken and will be firmer to decorate your cakes. 

    For Frosting and Assembling the Cake

    • You can frost the cakes as they are or level them with serrated knife. It only takes a few minutes and makes for a beautiful presentation when serving.
    • Once your cakes are cooled and leveled, line the edges of a cake plate with pieces of parchment paper that can be easily removed when the cake is finished. I used a cake turntable and placed a gold cake board on it.
    • Start spreading the buttercream on each cake and stack them on the prepared plate (or cake board). Top with the third layer upside down.
    • Apply a crumb coat (thin layer) of frosting to seal the crumbs. Freeze for 15 minutes to help set the crumb coat. 
    • Remove from the freezer and frost the sides and top of the cake with a pallet knife or a spatula. Decorate with fresh additional chopped walnuts. Enjoy!

    Notes

    MAKE AHEAD OF TIME. Cake layers can be wrapped and stored at room temperature overnight. Make sure they have completely cooled before wrapping them. The Cream Cheese Frosting can be made 1-2 days ahead and stored in the fridge. It thickens when it cools down. You don’t need to bring it to room temperature before using it.
    FREEZING THE CARROT CAKE. 
    Unfrosted cake layers can be easily frozen. Double wrap them in plastic wrap once cooled and place in a freezer-safe container or bag. Freeze for up to 3 moths.
    DIFERENT SIZED PANS.
    Three 6-inch round cake pans. This recipe is perfect to use in 6-inch round cake pans too. You’ll get a three layered cake as well. 
    Two 9-inch round cake pans. If you’d like to use 9-inch round cake pans, you’ll get a two layered cake. If so, bake the cake a little longer, for 30-35 minutes.
    INGREDIENTS SUBSTITUTIONS
    Flour. Gluten-free flour blend is what I usually use here. If you’re not gluten-free, substitute for all-purpose normal flour at a ratio of 1:1.
    Sugar: You can use brown sugar, cane sugar or white sugar.
    Vegetable milk: Almond milk, oat milk or soy milk are the best choices for baking, although you can perfectly use your favorite plant-based milk.
    Walnuts: walnuts are a great addition to this carrot cake. You can add pecans instead if you prefer. If you are allergic to nuts, you can omit them without sacrificing the flavor. 
    Raisins: for extra moisture and flavor. In case you don’t like them, you can try adding dried cranberries or simply omit them. 
    NUTRITION INFORMATION
    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. 
    See our full nutrition disclosure. 

    Nutrition

    Calories: 69kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 210mgPotassium: 3mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 0.01mgCalcium: 54mgIron: 1mg

    Additional Info

    Course Dessert
    Cuisine Inernational
    Keyword gluten free carrot cake, vegan carrot cake, vegan gluten-free carrot cake
    Tried this recipe?Let us know how it was!
    Natalia's Signature
    « Vegan Cream Cheese Frosting
    Coconut Cherry Ice Cream Smoothie »

    Reader Interactions

    Comments

    1. Loreto and Nicoletta

      March 28, 2023 at 2:30 am

      We are big fans of carrot cake. This looks so good. I have so many friends that are gluten intolerant and this would be perfect to make for dessert when we have them over! thanks for sharing

      Reply
      • Natalia

        March 28, 2023 at 2:32 am

        Hi Loreto and Nicoletta, I know your friends will love this easy cake. Let me know how it turns out for you!

        Reply
    2. Sangeetha S

      March 27, 2023 at 2:01 pm

      5 stars
      This vegan gluten-free carrot cake looks absolutely scrumptious! I love that it’s made with healthier ingredients, but still manages to look so decadent and delicious. I can’t wait to give this recipe a try for my next special occasion!

      Reply
      • Natalia

        March 28, 2023 at 2:16 am

        Hi, Sangeetha! Thank you so much for your sweet comment. I’m thrilled to hear you love the cake!

        Reply
    3. sophie

      March 27, 2023 at 11:07 am

      5 stars
      Our family gathering was extra sweet this time with this amazing gluten-free carrot cake. Everyone got to indulge in the deliciousness and not worry about missing out!

      Reply
      • Natalia

        March 28, 2023 at 2:18 am

        Thank you, Sophie! So happy to hear your family loved it. Together with the Strawberry cake is our favorite spring cake.

        Reply
    4. silvia

      March 26, 2023 at 10:32 pm

      5 stars
      I love carrot cake and I was craving it but didn’t have any eggs, so your recipe was perfect. I had every single ingredient including the apple sauce! Your instructions were easy to follow and in no time I was enjoying a delicious and moist slice.

      Reply
      • Natalia

        March 26, 2023 at 6:04 am

        Hello Silvia! I appreciate your kind words! It’s particularly thrilling to know that even non-vegans enjoy my vegan treats. Thank you!

        Reply
    5. Amy Liu Dong

      March 26, 2023 at 3:43 pm

      5 stars
      I made this vegan carrot cake for a friend that has developed an egg allergy, and I love how delicious and easy is to make it. Everyone enjoyed it!

      Reply
      • Natalia

        March 27, 2023 at 10:49 am

        Hi Amy, thanks for coming back to comment. I’m glad you and your friend enjoyed the cake.

        Reply
    6. Elizabeth

      March 26, 2023 at 1:35 pm

      5 stars
      This carrot cake was so delicious! This is one of my favorite cake flavors! Will definitely make this again!

      Reply
      • Natalia

        March 28, 2023 at 10:50 am

        Hi Elizabeth, I’m so glad you are loving my cake! Thanks for sharing your review and comment!

        Reply
    7. Mindy S

      March 26, 2023 at 12:58 pm

      5 stars
      Such a lovely and elegant cake. Making it for Easter and I cannot wait! Thanks for sharing this beautiful recipe.

      Reply
      • Natalia

        March 26, 2023 at 10:51 am

        Hi Mindy, you’re welcome. Let me know how it turns out for you!

        Reply
    8. Ann

      March 26, 2023 at 11:22 am

      5 stars
      I love carrot cake, one of my favorites! I have not tried a vegan version before, so excited to give this recipe a try!

      Reply
      • Natalia

        March 28, 2023 at 10:52 am

        Hi Ann, you’ll love it. I get comments from vegans and non-vegans who have made it and really enjoyed it. Thanks for the comment!

        Reply
    9. Jamie

      March 26, 2023 at 7:13 am

      5 stars
      This is such a great-looking carrot cake! Definitely looks so delicious! Plus it’s Vegan and Gluten-Free making so perfect for those healthy cautious people!

      Reply
      • Natalia

        March 26, 2023 at 10:54 am

        Hi Jamie, I’m so glad you like it! Thanks for commenting!

        Reply
    10. Colleen

      March 24, 2023 at 4:36 pm

      5 stars
      This carrot cake is so good! I made it for a birthday and I’m making it again for Easter dessert because it works for all the different diets in our family. Thanks for sharing the recipe!

      Reply
      • Natalia

        March 28, 2023 at 10:59 am

        You’re welcome, Colleen. Carrot Cake is so flavorful that is perfect for any occasion. Thanks for sharing your feedback!

        Reply
    11. veenaazmanov

      March 24, 2023 at 4:06 pm

      5 stars
      Love your recipe and love all the combination of ingredients. This vegan gluten free carrot cake is a burst of flavor. The cream cheese frosting makes it rich and delicious.

      Reply
      • Natalia

        March 24, 2023 at 11:00 am

        I hope you get a chance to try Veena. The cream cheese frosting and carrot cake combo is a winner!

        Reply
    « Older Comments
    5 from 81 votes (41 ratings without comment)

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