Name: Gluten-Free Vegan Carrot Cake with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups gluten-free all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 3/4 cup granulated sugar (or coconut sugar); 1/4 cup brown sugar, packed; 1/2 cup unsweetened applesauce; 1/3 cup neutral oil (e.g., canola or melted coconut oil); 1/2 cup unsweetened plant-based milk (almond, oat, or soy); 1 teaspoon vanilla extract; 1 1/2 cups shredded carrots (about 3 medium carrots); 1/2 cup chopped walnuts or pecans (optional); 8 oz vegan cream cheese; 1/4 cup vegan butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 1-2 tablespoons unsweetened plant-based milk (as needed for consistency)

Jump to Recipe

There is something truly special about a moist, tender, and flavorful cake that brings everyone together, and this Gluten-Free Vegan Carrot Cake with Cream Cheese Frosting does exactly that. Packed with warm spices, shredded carrots, and the perfect balance of sweetness, this cake delivers a delightful experience for anyone—even those who don’t usually seek out gluten-free or vegan treats. The luscious vegan cream cheese frosting adds a creamy tang that complements the spiced cake layers beautifully, making it a showstopper for any occasion or simply a comforting treat to enjoy with a cup of tea.

Gluten-Free Vegan Carrot Cake with Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for a Gluten-Free Vegan Carrot Cake with Cream Cheese Frosting is surprisingly straightforward. Each item plays an irreplaceable role in crafting the perfect texture, depth of flavor, and stunning color that brings this recipe to life.

Gluten-free all-purpose flour: The star that ensures a tender, light crumb without gluten worries.
Baking powder and baking soda: These leavening agents work together to give your cake a gentle lift and fluffy texture.
Salt: Balances the sweetness and enhances the warm spices layered throughout.
Cinnamon, nutmeg, and ginger: Classic warming spices that infuse every bite with cozy autumnal flavors.
Granulated sugar and brown sugar: A duo that sweetens the cake while adding a subtle depth and moistness.
Unsweetened applesauce: A fantastic egg substitute that keeps the cake moist and tender.
Neutral oil (like canola or melted coconut oil): Adds moisture and richness for that perfect crumb.
Plant-based milk (almond, oat, or soy): Helps bring the batter together and keeps it dairy-free.
Vanilla extract: Rounds out the flavors with its sweet, floral notes.
Shredded carrots: The heart of the cake, bringing natural sweetness, texture, and vibrant color.
Chopped walnuts or pecans (optional): Adds a lovely crunch and nutty flavor contrast.
Vegan cream cheese and vegan butter: Essential for creating that luscious, tangy cream cheese frosting.
Powdered sugar: Sweetens the frosting to silky smooth perfection.

How to Make Gluten-Free Vegan Carrot Cake with Cream Cheese Frosting

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them and lining the bottoms with parchment paper. This ensures your cakes will come out cleanly and maintain their perfect shape.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and the trio of warm spices: cinnamon, nutmeg, and ginger. This blend will create the foundation for your cake’s rich and inviting flavor.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together both sugars, unsweetened applesauce, neutral oil, your choice of plant-based milk, and vanilla extract. Whisk until smooth and fully combined—this wet mixture will bring moisture and sweetness that your cake craves.

Step 4: Combine Wet and Dry Ingredients

Slowly pour the wet ingredients into the dry mixture, stirring gently until just combined. Remember, overmixing can lead to a dense texture, so keep it light. Once combined, fold in the shredded carrots and chopped nuts if you’re using them—these add natural moisture and a delightful texture.

Step 5: Bake the Cakes

Divide the batter evenly between your prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Cooling completely is key for smooth frosting later on.

Step 6: Make the Cream Cheese Frosting

In a large bowl, beat the vegan cream cheese and vegan butter together using an electric mixer until you achieve a smooth and creamy texture. Gradually add the powdered sugar, mixing well as you go, then stir in the vanilla extract. If your frosting feels too thick, add a splash of plant-based milk to reach the perfect spreadable consistency.

Step 7: Assemble the Cake

Place one cooled cake layer on a serving plate and spread a generous layer of frosting evenly over it. Top with the second layer and cover the entire cake with the remaining frosting. If you like, decorate with extra chopped nuts or a sprinkle of shredded carrots for that classic carrot cake look and added texture.

How to Serve Gluten-Free Vegan Carrot Cake with Cream Cheese Frosting

Garnishes

Simple yet elegant garnishes can elevate your cake’s presentation. A handful of chopped walnuts or pecans around the edges or a light dusting of cinnamon on the frosting adds visual appeal and hints of extra flavor.

Side Dishes

This carrot cake pairs beautifully with fresh fruit such as sliced pears or oranges, offering a refreshing balance to the richness of the cake. A dollop of coconut whipped cream on the side can also enhance the indulgence factor.

Creative Ways to Present

For a modern twist, try serving small individual cake slices in glass jars layered with frosting and crushed nuts. Another idea is to dust the top of the cake with edible flowers or finely chopped crystallized ginger for a gourmet touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Gluten-Free Vegan Carrot Cake with Cream Cheese Frosting in an airtight container in the refrigerator. This will keep the cake fresh and the frosting firm, lasting for up to 4 days. Letting slices come to room temperature before serving enhances their texture and flavor.

Freezing

If you want to save cake for longer, wrap the individual layers tightly in plastic wrap and place them in a freezer-safe container or bag. The cake can be frozen for up to 2 months. Thaw overnight in the fridge, then add fresh frosting or enjoy as is.

Reheating

For a warm slice, gently reheat in the microwave for 15 to 20 seconds, but be careful not to warm the frosting too much or it may lose its lovely texture. Reheating without frosting is easier and then you can add fresh frosting afterward if you’d like.

FAQs

Can I substitute the nuts for something else?

Absolutely! If you’re not a fan of nuts or have allergies, you can leave them out or try adding shredded coconut or sunflower seeds for a different texture and flavor.

What is the best gluten-free flour to use?

Look for a high-quality gluten-free all-purpose blend that contains xanthan gum or guar gum for structure. This ensures your carrot cake is tender but holds together well.

Can I make this cake oil-free?

While the oil adds moisture and richness, you can experiment with substituting it with extra applesauce. Keep in mind the texture may be a bit denser and less rich.

How do I make sure the frosting is vegan?

Use vegan cream cheese and vegan butter alternatives available in most grocery stores, often made from coconut, soy, or nuts — these give the same creamy and tangy frosting without dairy.

Will this cake be sweet enough without traditional sugar?

Using a combination of granulated sugar and brown sugar offers just the right sweetness to balance the spices and carrots. You can substitute coconut sugar for a less refined option, which maintains sweetness and adds a subtle caramel note.

Final Thoughts

If you’re looking for a dessert that feels like a warm hug and fits a gluten-free, vegan lifestyle, this Gluten-Free Vegan Carrot Cake with Cream Cheese Frosting is destined to become your new favorite. It’s approachable, delicious, and perfect for sharing with friends and family who will marvel at the flavor and texture. Don’t hesitate—bake this cake and bring a little extra sweetness to your day.

Gluten-Free Vegan Carrot Cake with Cream Cheese Frosting Recipe

★★★★★

5.3 from 20 reviews

Author: Lily
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Gluten Free

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Description

This Gluten-Free Vegan Carrot Cake is a moist, flavorful dessert that combines warm spices with shredded carrots and a creamy vegan cream cheese frosting. Perfect for those following gluten-free, vegan, and dairy-free diets, this cake uses wholesome ingredients like applesauce for moisture and binds everything together without eggs. Ideal for celebrations or an everyday treat, it offers an irresistible blend of texture and taste.

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal of the cakes after baking.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.
Combine the Wet Ingredients: In a separate bowl, whisk the granulated sugar, brown sugar, unsweetened applesauce, neutral oil, unsweetened plant-based milk, and vanilla extract until the mixture is smooth and well integrated.
Combine Wet and Dry Ingredients: Gradually pour the wet ingredient mixture into the dry ingredients, stirring gently just until incorporated. Avoid overmixing to keep the cake tender. Then fold in the shredded carrots and chopped nuts, if using.
Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting: Using an electric mixer, beat the vegan cream cheese and softened vegan butter in a large bowl until smooth and creamy. Gradually add powdered sugar, mixing well. Stir in vanilla extract and add plant-based milk one tablespoon at a time until the frosting reaches a spreadable consistency.
Assemble the Cake: Place one cooled cake layer on a serving plate and spread a generous layer of cream cheese frosting over the top. Top with the second cake layer and frost the top and sides evenly. Optionally, decorate with extra chopped nuts or shredded carrots for a festive touch.

Notes

Use a gluten-free all-purpose flour blend that includes xanthan gum for best texture.
Applesauce replaces eggs to keep the cake vegan and moist.
Ensure plant-based milk is unsweetened to control sweetness.
Chopped nuts are optional but add a lovely crunch and flavor.
For a more intense spice flavor, you may increase cinnamon to 1 1/2 teaspoons.
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Bring cake to room temperature before serving for best flavor and texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American