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YumThis Vegan, Gluten-Free Vegan Carrot Cake is very moist, super easy to make with just the perfect sweetness and flavor. Topped with maple sweetened coconut whipped cream or vegan cream cheese frosting and walnuts. It is now my favorite carrot cake recipe and will be yours too!
Updated recipe: I literally made this Vegan Gluten-Free Carrot Cake three times before I decided to share it with you all. I wanted a cake that was moist yet not too heavy but contained healthy ingredients. With trial and error, I came up with what is now my favorite carrot cake.
Awhile back I was addicted to baking layered cakes, but nowadays I rarely make them! I just have to be in a special mood or it has to be a special occasion for me to do so. Instead, I prefer to bake Muffins, Donuts, Bread etc. I go for quick and easy recipes and methods only.
I even took the Wilton Cake Decorating Classes for 3 months. I loved the classes so much I encouraged my daughter Devannah who probably was about 10 years old to take classes also.
I still have photos of the cakes we baked and decorated. For each class we attended, we had to bring vegan cakes to decorate. I remember sharing those cakes to my friends, who looked forward to them.
Well, I’m in the mood to bake cakes again, so I’m going to enjoy it while it lasts.
I baked the layers in 2-9 inch round cake pans, and I added applesauce, along with ground flax seeds. I also added crushed pineapples to the batter. I used Bob’s Red Mill Brown Rice Flour and Almond Flour.
So the first time I made it, I did a frosting that was similar to traditional frosting and like the ones I made many years ago. I blended up organic cane sugar in a high-speed blend until it was the texture of store-bought powdered sugar. I then combined the powdered sugar with vegan butter, vegan cream cheese, vanilla and whip until light and fluffy.
My third and final try, as seen in the images, was to make a coconut whipped frosting. This frosting is my personal favorite because it's easy to prepare and I love the coconut flavor. It has to be kept refrigerated on hot days, or else the frosting will melt. Below I share recipes for both frostings.
Ingredients
- 1 cups brown rice flour
- 1 cup almond flour, ( I used Bob's Red Mill)
- 1 1/2 cup coconut sugar, or organic cane sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon, ( I used 1 teaspoon coriander + 1/4 teaspoon cardamom)
- 1/2 teaspoon nutmeg, (optional)
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 3 tablespoons ground flax seeds
- 1 cup crushed pineapples, drained
- 1/2 cup applesauce
- 2 teaspoons vanilla
- 1 cup chopped walnuts, divided
- 2 cups carrots, peeled and grated
Coconut Frosting
- 2 14-ounce cans full fat coconut milk, or coconut cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 2 cups coconut cream
Vegan Cream Cheese Frosting
- 4 ounces vegan cream cheese
- 4 ounces Vegan Butter
- 2 cups vegan powdered sugar
- 1 teaspoon vanilla
- Preparation:
- 15 min
- Cooking:
- 35 min
- Ready in:
- 50 min
Instructions
Preheat oven 350 degrees F. Grease 2 nine-inch round baking pans and set aside
In a large bowl, mix together brown rice flour, almond flour, sugar spices, baking powder, and salt.
In another bowl, mix together coconut oil, ground flax seeds, crushed pineapple, applesauce, and vanilla,
Mix dry ingredients into bowl with wet ingredients, stirring to fully combine.
Fold in 1/2 cup walnuts, and carrots.
Divide cake batters evenly between 2 pans. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before adding frosting.
For The Coconut Frosting
Place 2 cans of full-fat coconut milk or cream in the refrigerator overnight.
The following day, invert cans. Cut them open and drain liquid into a bowl,
Scoop coconut cream in a bowl, along with maple syrup, vanilla and almond extract. Process using a hand-held mixer until smooth and peaks are formed, or about 3 minutes.
Keep refrigerated until cake is ready to be frosted.
For Cream Cheese Frosting
Using an electric mixer, beat together cream cheese and butter. While mixer is on low, add sugar and vanilla, beat until smooth and creamy.
To Assemble: Place 1 of the cakes on a serving platter. Spread frosting of choice on top. Place the other cake on top and spread top and sides with the remaining frosting. Then decorate the sides of the cake with remaining walnuts.
Notes
Wow!!!! I love that this recipe caters for so many different diets!
Because cake should be accessible to everyone, especially a cake that looks as moist and gorgeous as this one!
My dad has to eat GF so pinning this for his next visit.
This cake looks so scrumptious. My friend made a gluten free cake once and I have to say it was amazing. I had no idea it was gluten free. I have not yet tried a gluten free carrot cake yet but yours sound delish. I would have to add raisins because that’s they way my grandmother made it.
I need to try your coconut frosting, Coconut is my weakness, Carrot cake is always my favorite that too gluten free and vegan is best and healthy.
I am so impressed. The cake looks amazing — so moist and rich. And yet, all of the ingredients are good for you. I wish I had a slice now. A dessert to enjoy and share.
Wow that carrot cake looks so so moist and delicious. Kudos to you for making a traditional recipe vegan and gluten free – it looks just like the original.
I love carrot cake but it took me a good while to actually learn to appreciate carrot cake. My kids love it and what perfect time to eat carrot cake than on Easter, right? This sounds delish.
I have made other vegan carrot cakes for Easter before in years past, but this with the coconut frosting? How delicious!
I have such a love/hate relationship with carrot cake, and I find it’s often so dense. This one looks really good, and I love that you added the icing as well! Great way to introduce a nice sweet element into the dessert
I happen to LOVE carrot cake…but for some reason I am the ONLY person in my family that does. Woo Hoo….more for me. This cake sounds delicious. I am always on the lookout for great GF baking ideas to take to friends when we go for dinner.
How far in advance can it be made and still be delicious? Lol. I’m hoping for 24 hours.
Definitely 24 hours is fine.I would go with the vegan cream cheese frosting or a vegan buttercream frosting.
This is absolutely delicious, thank you very much for your great recipes.
For the Cashew Cream frosting, do you separate and only use the coconut fat from the can or the fat and the liquid?
I only use the coconut cream :)
I made this and the batter was very stiff. Took a lot to get it fixed up. I chec,ed to make sure I followed instr etc also did not rise much. Is this way it’s supposed to be?
Hi Cheryl, I didn’t have any problem with the batter when I made it. I’m wondering if it’s the carrots that used up the moisture in your batter. It doesn’t rise as much as a regular cake made with regular flour though. I have made this cake several times and it always turn out just like the photo above. So sorry it didn’t turn out for you;
Not a big fan of pineapple, could i leave it out? Maybe replace with raisins or cranberry ?
Olga, you definitely could. Even applesauce would work fine!
Not sure why my comment about EnerG is not appearing…
OMG! I didn’t think I would ever have another desert. Then I saw this.
Well, it doesn’t have: white flour, or any other ingredient on my ‘no’ list.
Baking Powder includes cornstarch. Must check with my local organic store (Foodsmiths) and see if they have some kind of baking powder without cornstarch. Still new to this game. Learning all the time. Especially with sites like yours. Thank you for being ‘there’.
I have had good results with EnerG baking powder, not sure if Hain brand has cornstarch either. It gets easy everyday. So happy you are on this journey!
I know with EnerG baking powder you have to use around double of regular baking powder so with the measurement listed on recipe, is it for regular baking powder or for the enerG baking powder? Just asking so I know if to double or not. Which one did you use for the cake in the picture?
Thanks!
I used Hain’s Featherweight baking powder in the recipe, I know it is a lot so you could probably use 2 teaspoons instead. I wanted a real light cake. Did I mention Ener-G baking powder I will have to read through the post. Featherweight baking powder is made from potassium bicarbonate instead of sodium bicarbonate. It may be less harsh on the digestive tract. It is 1:1 to regular baking powder and most of my readers don’t know Ener-G.
Okay Zory I understand, yes the baking powder is for regular baking powder. I’m not really sure if you will still need to double with gluten-free flours. I would need to do some experimenting first to be sure.
Haven’t made this yet but definitely going to try it! Thank you!
Awesome, please enjoy!