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Sliced vegan gluten free carrot cake on a cake stand.
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4.96 from 46 votes

Vegan Gluten Free Carrot Cake

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.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Cakes, Dessert, Gluten-Free
Cuisine: American, Vegan
Diet: Gluten Free, Vegan
Servings: 12
Calories: 452kcal


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


  • 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).


  1. 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.
  2. Weighing ingredients like your flour and grated carrots is going to give you the best chance of a perfect result.
  3. The frosting we used in these photos is our vegan lemon buttercream frosting
  4. 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.
  5. Nutritional information is for cake only and does not include frosting.


Serving: 1Slice | Calories: 452kcal | Carbohydrates: 61g | Protein: 5.5g | Fat: 22.8g | Saturated Fat: 2.7g | Sodium: 396mg | Fiber: 4.9g | Sugar: 35.5g