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, DonutsBread, 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:

  1. Preheat oven to 350℉. Grease 2 nine-inch round baking pans, and set them aside.
  2. In a large bowl, mix together, Brown Rice Flour, almond flour, sugar, spices, baking powder, and salt.
  3. In another bowl, mix together coconut oil, ground flax seeds, crushed pineapple, applesauce, and vanilla.
  4. Mix dry ingredients into the bowl with wet ingredients, and stir to fully combine.
  5. Fold in a 1/2 cup of the walnuts, and the carrots.
  6. 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.
  7. 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

  1. Place 2 cans of full-fat coconut milk or cream in the refrigerator overnight.
  2. The following day, invert cans. Cut them open, and drain the liquid into a bowl.
  3. 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:

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vegan carrot cake slices

Vegan Carrot Cake

This Vegan Carrot Cake is very moist, super easy to make, with just the perfect sweetness and flavor. It is topped with vegan cream cheese frosting (or maple sweetened coconut whipped cream) and walnuts. It is now my favorite carrot cake recipe, and I'm sure it will be yours too!
5 from 12 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: vegan carrot cake, Vegan Carrot Cake Pancakes
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 12 servings
Calories: 767kcal

Equipment

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

Vegan Coconut Whipped Cream

  • 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

To Prepare The Carrot 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 the 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 Prepare Vegan 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.

To Prepare Coconut Whipped Cream

  • Place two 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 into 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.

Nutrition

Calories: 767kcal | Carbohydrates: 92g | Protein: 9g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 376mg | Potassium: 394mg | Fiber: 7g | Sugar: 58g | Vitamin A: 3824IU | Vitamin C: 6mg | Calcium: 133mg | Iron: 3mg