Carrot cake is one of my favorite recipes, so I decided to make a delicious vegan and gluten free version with a healthy twist. I made this carrot cake recipe into a sheet cake, but you can use this recipe to make a layered cake as well, if you prefer.
What you will need to make the carrot cake
Dry Ingredients
- 1 cup oat flour: you can buy oat flour at almost any grocery store. Or you can make your own at home by finely blending oats in a blender/ food processor.
- 1 cup gluten free baking flour: any gluten free flour that says that it is a 1:1 substitute. Two popular ones are this one by Bob's Red Mill or this one by King Arthur. If you are not gluten free, you can also use regular all purpose or whole wheat flour. I have not tested the recipe with spelt flour or any other flour that I didn't mention, so I cannot say if it'll work with those. This recipe will not work with almond flour or coconut flour.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup coconut sugar: You can use regular white sugar or brown sugar as well, but I like using coconut sugar because of the taste and slightly higher nutritional content.
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon salt
Wet Ingredients
- ¾ cup applesauce: use unsweetened applesauce.
- ⅓ cup melted coconut oil: make sure you melt if before using by microwaving it for 30 seconds.
- ½ tablespoon vanilla
- 2 flax eggs (2 tablespoon ground flax & 4 tablespoon water): mix the flax eggs and water and let them sit for 5-10 minutes before combining them to the rest of the ingredients.
- 1 cup dairy free milk: any dairy free milk will work- I like oat and soy milk.
To Fold In
- 2 cups grated carrot: you can either hand grate the carrots, or use a food processor to do the grating for you. I use this food processor by Cusinart and use the grating function. It saves a ton of time and is super easy!
- ½ cup chopped pecans: you can use walnuts instead and you can add raisins. I personally don't like raisins, so I left them out.
Frosting
- ¾ cup coconut cream: coconut cream comes in a can. Make sure you refrigerate the can overnight!!! Once it has been chilled overnight, the thick, solid coconut cream will form at the top of the can. Only use this solid part for the recipe. This is what coconut cream looks like.
- ⅓ cup powdered sugar: you can use regular store bought powdered sugar, or what I like to sometimes do is grind up my coconut sugar in a blender to turn it into powdered sugar and use it instead. However, for this recipe, I used regular white powdered sugar because I wanted my frosting to be white (coconut sugar is darker in color and the frosting would turn out a little bit tan instead of white). Do not use maple syrup or another liquid sweetener for this part of the recipe, or the frosting will be too runny.
- ¼ teaspoon vanilla
- dash of salt
- Topping: toasted coconut flakes: this part is optional, but they add a great nutty taste and look really pretty on the cake. Here are the ones that I used.
How to make the cake
Start by grating 2 cups of carrots (you can grate by hand or using a food processor). Also chop up ½ cup of pecans.
In a large bowl, combine all of the dry ingredients and mix well.
In a separate bowl, combine the wet ingredients and whisk them together.
Add in the wet ingredients to the dry and mix well. Then fold in the carrots and pecans.
Line your baking dish with parchment paper and lightly grease it with coconut oil.
Pour the batter in the dish. Bake the cake for 50-55 minutes at 350F/ 175C (yours might need less time if you are baking it in a larger dish than I am. I baked mine in a 9x9 inch pan). To check if it's done, stick a toothpick in the middle of the cake. If it comes out clean, the cake is done baking.
While the cake is baking, create your frosting.
*Note- make sure to chill the coconut cream overnight in the refrigerator before using. You will only be using the solid part of the cream that forms at the top of the can after it has been refrigerated for at least 8 hours.
To create the frosting, whisk the coconut cream, powdered sugar, vanilla and salt. Once the cake has completely* cooled, add the frosting to the top of the cake. Top with the coconut chips.
Note: It is important to make sure that the cake cools first because the warmth of the cake will melt the frosting otherwise.
Cut up the cake and enjoy! Store it in an airtight container in the fridge for 5-6 days.
Here is a video showing the process of making this carrot cake recipe
If you like carrot cake, you might also like these other carrot cake flavored recipes:
Carrot Cake Recipe (Vegan, GF)
Ingredients
Dry Ingredients
- 1 cup oat flour
- 1 cup gluten free baking flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup coconut sugar
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon salt
Wet Ingredients
- ¾ cup applesauce
- ⅓ cup melted coconut oil
- ½ tablespoon vanilla
- 2 flax eggs 2 tablespoon ground flax & 4 tablespoon water
- 1 cup dairy free milk
To Fold In
- 2 cups grated carrot
- ½ cup chopped pecans
Frosting
- ¾ cup coconut cream
- ⅓ cup powdered sugar
- ¼ teaspoon vanilla
- dash of salt
- Topping: toasted coconut flakes
Instructions
- Start by grating 2 cups of carrots (you can grate by hand or using a food processor). Also chop up ½ cup of pecans.
- In a large bowl, combine all of the dry ingredients and mix well.
- In a separate bowl, combine the wet ingredients and whisk them together.
- Add in the wet ingredients to the dry and mix well. Then fold in the carrots and pecans.
- Line your baking dish with parchment paper and lightly grease it with coconut oil.
- Pour the batter in the dish. Bake the cake for 50-55 minutes at 350*F/ 175*C (yours might need less time if you are baking it in a larger dish than I am. I baked mine in a 9x9 inch pan).
- While the cake is baking, create your frosting.
- *Note- make sure to chill the coconut cream overnight in the refrigerator before using. You will only be using the solid part of the cream that forms at the top of the can after it has been refrigerated for at least 8 hours.
- To create the frosting, whisk the coconut cream, powdered sugar, vanilla and salt. Once the cake has completely* cooled, add the frosting to the top of the cake. Top with the coconut chips.
- Note: It is important to make sure that the cake cools first because the warmth of the cake will melt the frosting otherwise.
- Cut up the cake and enjoy! Store it in an airtight container in the fridge for 5-6 days.
Video
Nutrition
How to store the carrot cake
Store the cake in an airtight container in the fridge. I like to cut mine up in slices and put it in a large container. I usually cut mine into either 9 or 16 pieces. Do make sure the cake is always in the fridge if you are not eating it, because the frosting will melt otherwise!
How long does the carrot cake last?
The carrot cake tastes great for 4-6 days in the fridge.
What if I don't have oat flour?
You can make your own oat flour by blending up oats until you have a fine, flour like consistency. You can also use all purpose or whole wheat flour instead.
What if I don't have gluten free baking flour?
If you don't have gluten free baking flour and you are not gluten free, you can just use all-purpose flour or whole wheat flour.
Can I use almond flour or coconut flour for this recipe?
No, almond flour and coconut flour will not work in this recipe.
Sydney
Seriously one of the best carrot cakes ive had and i liked that it was a sheet cake so it wasnt hard to make!
Ali
The best carrot cake recipe! You would never know it was vegan and gluten free. I’ve made this so many times now and get told from everyone how amazing it tastes. I tend to bake it in a loaf tin and make a simple cream cheese frosting for mine. Definitely one I’ll be making on repeat forever! Thanks for the amazing recipe Gaby!
Gaby Dimova
Alison thank you soooo much for your feedback! This truly made my day- I am so happy to hear that you like it ! 🙂