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 for a perfect dessert.
For the Carrot Cake:
- 3 cups (408g) Gluten Free All Purpose Flour Blend*
- 2 cups (400g) Brown Sugar
- 1 and 1/2 tsp Baking Soda
- 1 and 1/2 tsp Baking Powder
- 3/4 tsp Salt
- 1 Tbsp Ground Cinnamon
- 1 and 1/2 tsp Ground Nutmeg
- 2 Flax Eggs (2 Tbsp Ground Flaxseed Meal with 6 Tbsp Hot Water)
- 3 Tbsp Applesauce
- 3 and 1/3 cups (366g) Grated Carrot
- 3/4 cup (180ml) Olive Oil (or sub any vegetable oil)
- 2 tsp Vanilla Extract
- 1 and 1/2 Tbsp Apple Cider Vinegar
- 1 and 1/2 cups (150g) Walnuts (Chopped, Optional)
- 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 Tbsp ground flaxseed meal to a bowl and then adding 6 Tbsp 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).
*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 the vegan lemon 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.
*Recipe adapted from our recipe for Vegan Carrot Cake.
- Category: Dessert, Gluten-Free
- Method: Bake
- Cuisine: Vegan
- Serving Size: 1 Slice (of 12)
- Calories: 452
- Sugar: 35.5g
- Sodium: 396mg
- Fat: 22.8g
- Saturated Fat: 2.7g
- Carbohydrates: 61g
- Fiber: 4.9g
- Protein: 5.5g
Keywords: vegan gluten free carrot cake