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.