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, and contained healthy ingredients. With trial and error, I came up with what is now my favorite vegan carrot cake and what I think is the best homemade carrot cake.
Vegan Carrot Cake
Carrot cake is traditionally made with a spiced cake batter as a base, with finely grated carrots and walnut chunks added. It usually is accompanied by a cream cheese frosting, which is honestly my favorite type of frosting for any cake.
FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

Are Carrots Good For You?
Carrots are a wonderful food, and one of the main reasons why is their vibrant orange color. This is caused by beta carotene, an antioxidant that has a multitude of health benefits. The most important use for beta carotene is that this is what your body converts into vitamin A.
Another reason I love eating carrots is because of their fiber content. This is great for your digestive health, harboring good gut flora and helping to prevent constipation.
There are many more antioxidants, vitamins, and minerals in carrots. For these reasons, I love adding them to everything, from juices to curries to cake!
Walnuts contain fiber, Vitamin B, Vitamin E, melatonin (which aids in sleep), and are a good source of omega-3 fatty acids.
Omega-3 fats are important in cell wall production throughout the body. They lower LDL cholesterol and help regulate heart rhythm, which protects against heart attacks. Read more about the Health Benefits of Walnuts here.

A while 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 with 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.

What Is In Vegan Carrot Cake?
Cake Ingredients
- Brown Rice Flour (Make Your Own)
- Almond Flour
- Coconut Sugar
- Baking Powder
- Ground Cinnamon
- Ground Nutmeg
- Ground Ginger
- Sea Salt
- Coconut Oil
- Ground Flaxseeds
- Crushed Pineapple
- Applesauce
- Vanilla Extract
- Chopped Walnuts
- Grated Carrots

How To Make Vegan Gluten-Free Carrot Cake?
I baked the layers in two-9 inch round cake pans lined with lightly greased parchment paper for easy release of cake from the pans. I added applesauce and ground flax seeds for binding.
Crushed pineapples are added to the batter for a moist carrot cake. add Brown Rice Flour. You can substitute the brown rice flour with sweet sorghum flour, or use half brown rice and half sorghum flour. You can add walnuts, pecans, or other nuts, or leave them out if you choose to.

For The Cake:
- Preheat oven to 350℉. Grease 2 nine-inch round baking pans, and set them 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 the bowl with wet ingredients, and stir to fully combine.
- Fold in a 1/2 cup of the walnuts, and the carrots.
- Divide cake batters evenly between the two pans. Bake for about 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool completely before adding frosting.

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.
Cream Cheese Frosting For Carrot Cake
The first time I made it, I did a frosting that was similar to the 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. Then, I combined the powdered sugar with vegan butter, vegan cream cheese, and vanilla, and whip until light and fluffy.

Vegan Coconut Frosting Recipe
- Place 2 cans of full-fat coconut milk or cream in the refrigerator overnight.
- The following day, invert cans. Cut them open, and drain the liquid into a bowl.
- Scoop the semi-solid 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.
My third and final try was to make a coconut whipped frosting. It has to be kept refrigerated on hot days, or else the frosting will melt. Below I share recipes for both frostings.
Vegan Gluten-Free Cake Recipes For You To Try:
- Vegan Banana Cake
- Basic Vegan Gluten-Free Cake
- Orange Almond Cake
- Jamaican Christmas Cake
- Banana Upside Down Cake
- Lemon Pound Cake

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Categories
- Categories: Gluten-Free, Vegan
- Course: Dessert
- Cuisine: American
- Seasons: Christmas, Easter, Thanksgiving
Nutrition
(Per portion)- Energy: 319 kcal / 1333 kJ
- Fat: 17 g
- Protein: 4 g
- Carbs: 38 g
Cook Time
- Preparation: 15 min
- Cooking: 35 min
- Ready in: 50 min
- For: 12 servings
Ingredients
- 2 cups brown rice flour
- 1 cup almond flour
- 1 1/2 cup coconut sugar, or organic cane sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons cinnamon, ( I used 1 teaspoon coriander + 1/4 teaspoon cardamom)
- 1/2 teaspoon nutmeg, (optional)
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 2 tablespoons ground flax seeds
- 1 1/2 cups crushed pineapples
- 1/2 cup apple sauce
- 2 teaspoons vanilla
- 1 cup chopped walnuts, divided (optional)
- 2 cups carrots, peeled and grated
Vegan Cream Cheese Frosting
- 8 ounces vegan cream cheese, I used Trader Joe's cream cheese
- 1/3 cup Vegan Butter, I used Earth Balance buttery spread
- 2 cups vegan powdered sugar
- 2 teaspoons vanilla
- 1 teaspoon fresh lemon juice
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
Instructions
For The Cake:
- Preheat oven to 350℉. 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, and stir to fully combine.
- Fold in a 1/2 cup of the walnuts, and the carrots.
- Divide cake batters evenly between the two pans. Bake for about 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool completely before adding frosting.
For The 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.
- Keep refrigerated until cake is ready to be frosted.
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 the liquid into a bowl.
- Scoop the semi-solid 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.
- 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

For the whip frosting it’s says 2 cans and then two cups of cream … u need both or just the two cans
Looks so moist …Carrots definitely my go to whenever my doctor tells me to eat healthy lol… definitely worth a try .. thanks for sharing the healthy way…
Thank you Jai, really appreciate it.
I have to try this one 😊
I made this and my husband and I ate an entire 1 by ourselves the same day 😀! I then shared it and the recipe with friends. This carrot cake was delicious!! Definitely making it again! Thank you Michelle !
Nicola, thank you for sharing your feedback. I’m so happy you and your husband enjoyed it.
Thank you so much. My husband loves carrot cake fully loaded. I was surprised and glad this cake was not that sweet. I made this cake for his birthday and he was all smiles. He did not missed the raisins or coconut that is usually in store brought cakes. He had one large piece and was very, very satisfied. I am so grateful and amazed that he did not have 2 pieces. The cake was moist, hearty and easy to make. Thank you for sharing your knowledge with us.
Kaytee, I’m so happy you and your hubby enjoyed it, thank you so much for sharing your feedback. I really appreciate it.
This recipe looks delicious!!! I want to try it, but allergic to almonds. What can I use in place of the almond flour?
Thank you Joan, leave it out and make up the amount with one of the flours in the recipe.