Vegan Gluten Free Carrot Cake Recipe for Moist, Sweet Treats

There’s something irresistible about a slice of carrot cake – the gentle sweetness of carrots, the warm embrace of cinnamon, and that soft, tender crumb. But what if you’re craving this classic treat and need to keep it both vegan and gluten-free?

I’ve spent years perfecting the ultimate vegan gluten free carrot cake recipe that’s not only allergy-friendly, but also absolutely delicious. Whether you’re celebrating a special occasion or simply want a wholesome dessert with your afternoon tea, this cake delivers rich flavor and texture in every bite.

This recipe is a crowd-pleaser for vegans, those with gluten sensitivities, and everyone in between. With a combination of plant-based ingredients and a few clever swaps, you’ll achieve a moist, fluffy cake that never compromises on taste.

Plus, it’s easy to customize and comes together with just a handful of pantry staples. Ready to bake your new favorite carrot cake?

Let’s get started!

Why You’ll Love This Recipe

• Allergy-Friendly: Free from eggs, dairy, and gluten, making it suitable for a wide range of dietary needs.
• Moist & Tender: The perfect crumb, thanks to the right blend of gluten-free flours and freshly grated carrots.
• Simple Ingredients: No hard-to-find items or complicated steps—just wholesome pantry staples.
• Crowd-Pleaser: Loved by vegans and non-vegans alike. Great for parties, birthdays, or just because.
• Customizable: Easily add nuts, raisins, or coconut to suit your taste.

If you’re searching for more gluten-free vegan baking inspiration, try my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or explore savory options like Vegetable Alfredo Recipes for Creamy, Healthy Dinners for your next cozy meal.

Ingredients

This vegan gluten free carrot cake uses a blend of flours, natural sweeteners, and plant-based ingredients for a perfectly balanced dessert. Here’s what you’ll need:

For the vegan cream cheese frosting:

• 1/2 cup vegan butter, softened
• 1/2 cup vegan cream cheese
• 2-2.5 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Equipment

• Mixing bowls (large and medium)
• Box grater or food processor (for carrots)
• Measuring cups and spoons
• Whisk and spatula
• Two 8-inch round cake pans (or one 9×13-inch pan)
• Parchment paper
• Hand mixer (for frosting)
• Cooling rack
• Offset spatula (for frosting, optional)

Instructions

1. Prepare your pans: Preheat your oven to 350°F (175°C). Line the bottom of your cake pans with parchment paper and lightly grease the sides. This ensures your cake releases perfectly.
2. Grate the carrots: Use a box grater or food processor to finely grate your carrots. Measure out 2 packed cups and set aside.
3. Mix dry ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Combine wet ingredients: In a separate bowl, whisk together the brown or coconut sugar, applesauce, non-dairy milk, oil, vanilla extract, and apple cider vinegar until smooth.
5. Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—avoid overmixing. The batter will be thick.
6. Fold in carrots and add-ins: Gently fold in the grated carrots and any optional add-ins like nuts, raisins, or coconut.
7. Divide and bake: Evenly divide the batter between your prepared pans. Smooth the tops with a spatula.
8. Bake: Place in the center of the oven and bake for 28-32 minutes for two 8-inch pans (or 35-40 minutes for a 9×13-inch pan), until a toothpick inserted in the center comes out clean.
9. Cool: Let cakes cool in the pans for 10-15 minutes, then carefully transfer to a cooling rack. Cool completely before frosting.
10. Make the frosting: In a medium bowl, beat together vegan butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, and a pinch of salt. Beat until creamy and spreadable.
11. Assemble and frost: Place one cake layer on your serving plate. Spread half the frosting over the top. Add the second layer and frost the top and sides. For a sheet cake, simply frost the top.
12. Decorate: Garnish with extra chopped nuts, shredded coconut, or a sprinkle of cinnamon, if desired.
13. Slice and enjoy! Your vegan gluten free carrot cake is ready to be devoured.

Tip: For the best flavor, let the frosted cake sit in the fridge for a few hours or overnight. This allows the spices to meld and the crumb to set, resulting in a truly irresistible cake.

Tips & Variations

• Custom Add-Ins: Fold in 1/2 cup of chopped walnuts, pecans, or raisins for extra texture and flavor. Toast the nuts before adding for a deeper, richer taste.
• Make It Low Sugar: Swap half the sugar for monk fruit sweetener or reduce the overall sugar by 1/4 cup for a lighter cake.
• Oil-Free Option: Replace the oil with additional applesauce for a lower-fat cake (note: the texture will be slightly denser).
• Muffin Variation: Pour batter into a lined muffin tin and bake at 350°F (175°C) for 20-25 minutes for perfect carrot cake cupcakes.
• Nut-Free: Use oat flour or extra gluten-free flour instead of almond flour, and skip any nut add-ins.
• Layer Cake or Sheet Cake: This recipe works beautifully as a celebration layer cake or as a simple sheet cake for potlucks.
• Frosting Flavors: Add a hint of lemon zest or a splash of maple syrup to your cream cheese frosting for a unique twist.

“Don’t be afraid to experiment! Carrot cake is wonderfully forgiving and can take on your favorite flavors and textures.”

Nutrition Facts

Here’s a nutritional estimate for one slice (1/12th of the cake, frosted):

Note: Nutrition may vary depending on brands and add-ins. For an even lighter version, use less frosting or opt for a simple dusting of powdered sugar.

Serving Suggestions

• Classic Tea Pairing: Enjoy a generous slice with your favorite herbal or black tea. The spices in the carrot cake pair beautifully with chai or earl grey.
• Brunch Spread: Serve alongside a platter of fresh fruit and vegan yogurt for a festive brunch table.
• Celebration Centerpiece: Decorate with edible flowers, extra carrots curls, or toasted coconut for birthdays and special occasions.
• Picnic-Perfect: Bake as cupcakes or in a 9×13-inch pan for easy transport to potlucks and picnics.
• With a Vegan Spread: Pair a slice with savory plant-based dishes like Peruvian Vegetable Recipes for Flavorful Healthy Meals or a fresh Vegetable Crackers Recipe for Healthy Homemade Snacking for a balanced feast.

Conclusion

Baking a delicious cake shouldn’t mean compromising on your values or health needs. This vegan gluten free carrot cake brings together all the goodness of classic carrot cake while being entirely plant-based and safe for those avoiding gluten.

With its moist crumb, fragrant spices, and luscious vegan cream cheese frosting, it’s sure to win over everyone at your table—vegan or not.

So, gather your ingredients, preheat your oven, and treat yourself (and your loved ones) to a slice of homemade joy. If you enjoyed this recipe, be sure to explore other sweet and savory plant-based ideas on the blog, like my Vegetarian Date Cake Recipe or discover easy savory dishes such as Peruvian Vegetable Recipes and homemade vegetable crackers.

Happy baking, and don’t forget to share your creations!

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