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    Home » Cakes » Vegan Gluten-Free Carrot Cake

    Vegan Gluten-Free Carrot Cake

    Published: Apr 11, 2020 · Modified: Mar 29, 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
    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
    • FAQs & TIPS
    • RELATED RECIPES
    • RECIPE
    • Don’t Miss a 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.

    FAQs & TIPS

    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

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      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 77 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 1 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)
    • ⅔ 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
    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!

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    Reader Interactions

    Comments

    1. Marco

      April 14, 2021 at 5:36 pm

      5 stars
      Thank you for this recipe, my non-vegan friends also loved it. Very easy to make. Not the first time I have made carrot cake for them, just the first time I did it vegan. I’ll make it again soon!

      Reply
      • Natalia

        April 15, 2021 at 2:40 am

        That’s awesome! Thanks so much Marco for the feedback!

        Reply
    2. Lathiya

      April 10, 2021 at 8:17 am

      5 stars
      I can’t just say how gorgeous this vegan carrot cake looks. I bet that this tastes great as it looks.

      Reply
      • Natalia

        April 15, 2021 at 2:42 am

        It’s super easy and totally fool proof. You have to try it! Thanks for the sweet comment Lathiya.

        Reply
    3. Natalie

      April 05, 2021 at 5:35 am

      5 stars
      Beautiful cake. Looks very delicious. Moist and flavorful. I never had vegan carrot cake. This is my chance to make it. Lovely recipe, very easy and straightforward. I will definitely make this. Thnaks!

      Reply
      • Natalia

        April 06, 2021 at 12:44 pm

        Glad you loved the recipe, Natalie! Thank you!

        Reply
    4. Kushigalu

      April 05, 2021 at 12:24 am

      5 stars
      Love carrot cake but never tried vegan gluten free version. I will have to bake this soon. Thanks for sharing.

      Reply
      • Natalia

        April 06, 2021 at 12:38 pm

        Yes! You have to make it! Thanks to you for taking the time to leave a comment Kushigalu.

        Reply
    5. Jacqueline Debono

      April 04, 2021 at 5:41 pm

      5 stars
      What a stunning vegan carrot cake. Your photos are fabulous and the cake looks awarding winning! Love the walnuts and ‘carrots’ on the top. Making this my project for next weekend! pinning for later.

      Reply
      • Natalia

        April 05, 2021 at 3:30 am

        I’m sure you’ll love this recipe Jacqueline. Do let me know what you think when you try it!

        Reply
    6. Julie

      April 04, 2021 at 2:33 pm

      5 stars
      Ohhhh how delish! I needed a vegan carrot cake for Easter this year and this one came out perfect. Will make it again soon.

      Reply
      • Natalia

        April 06, 2021 at 12:37 pm

        Thank you, Julie, for your wonderful review. I’m glad that you liked my recipe, thank you for using it!

        Reply
    7. Amy Liu Dong

      April 04, 2021 at 12:42 pm

      5 stars
      Wow! This cake is absolutely mesmerizing, the texture and the ingredients are overloaded. Definitely, an instant favorite for everybody that will eat it. Thanks for sharing this with us.

      Reply
      • Natalia

        April 04, 2021 at 12:51 pm

        Thank you so much Amy! It’s a delicious cake for any time and the perfect dessert for Easter.

        Reply
    8. Jere Cassidy

      April 04, 2021 at 1:11 am

      5 stars
      Omg, three layers of carrot cake, yum! I am a big fan of this cake, loving the spices, walnuts and raisins in this recipe,

      Reply
      • Natalia

        April 04, 2021 at 12:54 pm

        So glad you like it Jere, this cake is a favorite in my house. Thank you!

        Reply
    9. Jamie

      April 03, 2021 at 10:40 pm

      5 stars
      Wow this looks fabulous! I love all the spices in here and the carrot flavor really comes through. Definitely making this over the weekend!

      Reply
      • Natalia

        April 04, 2021 at 12:57 pm

        I’m so happy to hear that! Thanks Jamie for taking the time to leave a comment!

        Reply
    10. Robin

      April 03, 2021 at 10:39 pm

      5 stars
      I thought I would, but I really didn’t miss the butter nor cream cheese in this carrot cake! It was good and gorgeous.

      Reply
      • Natalia

        May 16, 2021 at 3:54 pm

        Thanks so much, Robin! Glad you enjoyed the vegan carrot cake!

        Reply
    11. Leslie

      April 03, 2021 at 9:33 pm

      5 stars
      I’m loving your maple syrup and walnut topping for this! Such a nice touch for this carrot cake recipe!

      Reply
      • Natalia

        April 04, 2021 at 1:18 pm

        I totally agree! This cake can easily be nut free if necessary, otherwise the walnuts and syrup on top give the cake an extra crunchy and sweet touch. Thank you Leslie!

        Reply
    12. Linda

      April 03, 2021 at 5:02 pm

      5 stars
      Oh yum! This looks so delicious and moist. No one will believe it’s actually vegan!

      Reply
      • Natalia

        April 03, 2021 at 5:31 pm

        Yes Linda! No eggs, no dairy but you won’t miss it here. The cake is moist and full of flavour! Thank you for your comment!

        Reply
    13. Marta

      April 03, 2021 at 11:50 am

      5 stars
      Great tasting carrot cake! Using freshly shredded carrots is the way to go. Thank you for sharing freezing instructions. That was so helpful.

      Reply
      • Natalia

        April 03, 2021 at 12:11 pm

        You’re so welcome Marta! Freezing cake may be tricky sometimes. Thanks for the comment!

        Reply
    14. Stine Mari

      April 02, 2021 at 6:01 am

      5 stars
      This carrot cake is such a show stopper and perfect for the Easter celebrations. It’s something so special about the cream cheese frosting and the lightly spiced and moist carrot cake.

      Reply
      • Natalia

        April 02, 2021 at 6:21 am

        This cream cheese frosting is addictive, I can garantee! Thanks for visiting the blog!

        Reply
    15. Lesli Schwartz

      April 01, 2021 at 5:32 pm

      5 stars
      Carrot cake is probably my fave! I have family members that have celiac so this is the perfect recipe to surprise them with!

      Reply
      • Natalia

        April 02, 2021 at 2:45 am

        It’s a delicious cake, let me know when you try it Lesli. Thanks so much!

        Reply
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    Hello and welcome to my blog! I’m so excited to have you here! I’m Natalia and I’m a recipe developer and food photographer with a passion for healthy, delicious and pretty food.

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