Vegan Gluten-Free Carrot Cake
Carrot cake without butter, eggs, or gluten sounds impossible, right? Wrong. This vegan gluten-free carrot cake is moist, perfectly spiced, and downright addictive. It’s got tender crumbs, warm cinnamon, and just enough sweetness to make you question why traditional versions even exist. And no, you won’t need a truckload of sugar to make this work. Instead, we let carrots, nuts, and natural sweeteners do their job. Whether you’re celebrating something or just craving dessert disguised as health food, this cake delivers. It’s proof that “healthy” and “delicious” don’t have to be enemies.
Vegan Gluten-Free Carrot Cake
A moist, spiced carrot cake made without dairy, gluten, or eggs, but still packed with flavor.
Ingredients
For the Cake
- 1 ½ cups grated carrots
- 1 ¼ cups almond flour
- ¾ cup oat flour
- ½ cup coconut sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup coconut oil melted
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ⅓ cup plant-based milk
- ½ cup chopped walnuts optional
For the Frosting (Optional but Highly Recommended)
- ½ cup cashews soaked 2 hours, drained
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 3 tablespoons coconut cream
Instructions
Step 1: Preheat & Prep
- Set the oven to 350°F (175°C) and grease your cake pan.
- Grate the carrots finely and set aside.
Step 2: Make the Batter
- In a large bowl, whisk together almond flour, oat flour, coconut sugar, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, mix melted coconut oil, applesauce, vanilla, and plant milk.
- Pour wet ingredients into the dry mix and stir gently.
- Fold in the grated carrots and walnuts (if using).
Step 3: Bake the Cake
- Transfer batter into the greased pan and smooth the top.
- Bake for 35 minutes or until a toothpick comes out clean.
- Let it cool completely before adding frosting.
Step 4: Make the Frosting (Optional)
- Blend soaked cashews, maple syrup, vanilla, lemon juice, and coconut cream until smooth.
- Spread over the cooled cake and serve.
Notes
Nutritional Information (Per Slice)
- Calories: ~220
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
Extra Tips for the Best Carrot Cake
- Use freshly grated carrots—they add moisture and sweetness.
- Let the cake cool before frosting unless you love melted chaos.
- For a crunchier texture, toast the walnuts before adding them.
- Refrigerate leftovers—they get even better the next day.
