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.
Ingredients
Scale
For the Carrot Cake:
- 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)
For the Cream Cheese Frosting:
- 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)
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
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 310
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: gluten free carrot cake, vegan carrot cake, dairy-free dessert, plant-based carrot cake, spiced carrot cake, vegan cream cheese frosting
