This 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.
- 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
- 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
- 15 min
- 35 min
- Ready in:
- 50 min
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.