This vegan gluten free carrot cake is so good no one will ever guess that it’s either vegan or gluten-free! It’s perfectly moist and packed with flavor.
One of the most popular recipes on this blog is our vegan carrot cake.
But it’s not gluten-free. Many have tried it using gluten-free flour and had success, but I wanted to do a version that is designed as gluten-free so that it’s as delicious as it can possibly be and this is it.
No one would ever know that this cake is either vegan or gluten-free never mind both.
It is perfectly moist with all that delicious signature carrot cake spiciness and texture.
Want to make cupcakes instead? You’ll love our vegan gluten free carrot cake cupcakes.
You’ll also love our fabulous vegan gluten free chocolate cake.
How To Make Vegan Gluten Free Carrot Cake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add gluten free all purpose flour to a mixing bowl along with brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg and mix together.
- Then add in grated carrot, flax eggs (ground flaxseed meal mixed with hot water), applesauce, oil, vanilla, apple cider vinegar and chopped walnuts and mix into a thick batter.
- Divide between two 8-inch (you can also use 9-inch) prepared cake pans and bake for 30-35 minutes.
- Let the cakes cool for a few minutes in the pans and then transfer them to a wire cooling rack to cool completely before frosting and decorating.
The Frosting
There are several frosting options that would work great for this cake. We used our vegan lemon buttercream frosting in these photos. And the flavor blend of lemon frosting with carrot cake really works.
You can also use our vegan buttercream frosting recipe or our vegan cream cheese frosting.
Ingredient Notes
Use a gluten-free all purpose flour blend. This is super important, this recipe has been designed around using a blend, not a single type of flour like almond flour or rice flour. So it’s important that you use a blend as well. If you use a single type of flour then I can’t be sure at all if it will work out.
You can use any vegetable oil or canola oil. I also tested it with extra virgin olive oil and coconut oil. Both of those also work great but coconut oil makes it harder to stir in since this is a very thick batter.
The walnuts are optional. I think chopped walnuts add something wonderful here and we decorated the cake with chopped pecans but if you’re nut-free you can leave them out with no issues.
Baker’s Tips
Weigh ingredients like flour and grated carrots. This is going to give you the best chance of accuracy in this recipe. If you don’t have a food scale, I highly recommend one. They are really a baker’s best friend in the kitchen.
Be patient when mixing this batter. You might think I’ve forgotten an ingredient when you see how thick the batter is, but just leave the bowl for a minute, and let those carrots release extra moisture into the batter and then come back and stir again and suddenly it will turn into a batter.
You can make it in either 8-inch or 9-inch pans. We tested it in both sizes and it works great for both. What you see pictured here is 8-inch cake layers, but as you can see the layers are nice and fat, so it does adapt to 9-inch cake pans as well, you just have slightly thinner layers, but it still totally works.
Storing Tips
It stays fresh for a couple of days at room temperature, and around 5 days covered in the fridge. It is also freezer friendly for up to 3 months so if you want to freeze it, go right ahead.
More Vegan Cakes
- Vegan Banana Cake
- Vegan Vanilla Cake
- Best Vegan Chocolate Cake
- Vegan Apple Cake
- Vegan Red Velvet Cake
- Vegan Pound Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Gluten Free Carrot Cake
Ingredients
For the Carrot Cake:
- 3 cups Gluten Free All Purpose Flour Blend (408g)
- 2 cups Light Brown Sugar (400g)
- 1 ½ teaspoons Baking Soda
- 1 ½ teaspoons Baking Powder
- ¾ teaspoon Salt
- 1 Tablespoon Ground Cinnamon
- 1 ½ teaspoons Ground Nutmeg
- 2 Flax Eggs 2 Tablespoons Ground Flaxseed Meal with 6 Tablespoons Hot Water
- 3 Tablespoons Applesauce
- 3 ⅓ cups Grated Carrot (366g)
- ¾ cup Canola Oil (180ml) or Vegetable Oil
- 2 teaspoons Vanilla Extract
- 1 ½ Tablespoons Apple Cider Vinegar
- 1 ½ cups Walnuts (150g) Chopped, Optional
Instructions
- Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper.
- Sift the flour into a mixing bowl and add the brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg and mix together.
- Prepare your flax eggs by adding 2 Tablespoons ground flaxseed meal to a bowl and then adding 6 Tablespoons of hot water from the kettle. Leave it to sit for a minute to become gloopy.
- Add the flax eggs, applesauce, grated carrot, oil, vanilla extract, apple cider vinegar and chopped walnuts and mix into a thick batter. If it’s struggling to come together, just leave the bowl to sit for a couple of minutes and then come back and stir again and it should come together. Leaving it for a minute will allow the grated carrots to release more moisture into the bowl allowing it all to come together.
- Divide the batter evenly between the prepared cake tins. Place into the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean. If you have some crumbs on the toothpick, this is fine, but you don’t want wet batter.
- Let them cool for 5 minutes or so and then remove them from the cake pans and place them onto a wire cooling rack and allow to cool completely before frosting.
- Frost with any of the choices of frostings above and decorate with chopped nuts (we used pecans).
Notes
- It’s very important that you use a gluten-free all purpose flour blend that is intended to replace wheat flours in baking. I have used various brands and all have worked great, the important thing is that it must be a blend.
- Weighing ingredients like your flour and grated carrots is going to give you the best chance of a perfect result.
- The frosting we used in these photos is our vegan lemon buttercream frosting.
- This cake can also be made in 9-inch cake pans. Everything else remains exactly the same, the layers will just be slightly thinner than what you see pictured here. We have tested this as 9-inch and it’s perfect.
- Nutritional information is for cake only and does not include frosting.
Hello,what does the apple sauce do in this recipe?Is it acting as egg?Thanks
Hi Claire. Yes, the apple sauce acts as a moistening agent.
Absolutely love this cake! It’s now our go to for birthdays and special occasions because it always turns out well. If it could have less sugar, then I’d probably make it even more. lol. Being vegan and gluten free can be a bit tough but this is a brilliant cake. Thanks so much for sharing.
Glad to hear you enjoyed the recipe Siobhan!
Kite Hill brand cream cheese (Almond milk base) and 8 Tbsp plant based spread worked beautifully for the GF Vegan cake. It is rich and moist, everything a carrot cake should be. Commercial cakes with gluten have a finer crumb, not as perfectly nutty as this one though.
Happy to hear you enjoyed the recipe Jeanne! Thanks so much for sharing and for your great review!
I’m not a great baker and cakes are a bit of minefield for me. I’m GF my partner is vegan so this recipe fit the brief. And it came out great! I was so impressed. I added a tiny drop of extra water to get the last of the batter together and added chopped dates because we love them. And it was delicious. Its a heavy sponge but not too dense.
Next time will try with half the sugar and add more dates..
Happy to hear you enjoyed the recipe Shelle! Thanks so much for sharing and for your great review!
I recently baked pumpkin bread using club soda as a sub for eggs and I really loved the texture. Do you think that would work for this instead of the flax egg or no?
Hi Savannah. Not sure if that would work, you can rather sub the flax egg for a mashed ripe banana or some apple sauce.
It came out perfect! Huge hit at a birthday party which included GF friends.
I used half the sugar, the crushed pineapple version, and MCT oil. Added some ginger. I loved the surprising way the batter came together when the shredded carrots released their juice. Easily my all-time favorite cake!
Thank you, and Congratulations on creating this terrific recipe!
Thanks so much for sharing and for your awesome review Lynn!
Fantastic! Great flavor and texture ! Always a hit! I have made this about 5 times and just love it! Made the buttercream frosting this time and added a little lemon juice and some extra sugar. I did make the lemon frosting 1 time but it was a bit too lemony and too sweet. But that could be adjusted.
Thanks for sharing and for your great review Carol!
Hello! I am trying your recipe for a GF and dairy free Carrot Cake for my friend’s birthday. They are not vegan but I am GF / DF. If I were to use real eggs, how many would I use for this Carrot Cake recipe? Thank you so much! All of your recipes look amazing!
Hi Marsi! We didn’t test this recipe with eggs, so I can’t say if it’ll work out.