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Vegan Gluten-Free Carrot Cake

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Vegan Gluten-Free Carrot Cake is a moist, warmly spiced dessert made without dairy, eggs, or gluten. Packed with grated carrots, cozy spices, and a luscious dairy-free cream cheese frosting, it’s a delicious treat for any celebration or everyday indulgence.

Ingredients

  • 2 cups gluten-free all-purpose flour blend
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 3/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/3 cup raisins (optional)
  • 1/2 cup vegan butter, softened
  • 8 ounces dairy-free cream cheese
  • 2–3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix melted coconut oil, brown sugar, maple syrup, applesauce, and vanilla extract until smooth.
  4. Combine wet and dry ingredients, stirring gently until just combined.
  5. Fold in grated carrots, nuts, and raisins if using.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool completely in the pans before removing.
  9. For the frosting, beat vegan butter and dairy-free cream cheese until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
  10. Frost the cooled cake layers and decorate with extra nuts or shredded carrots if desired.

Notes

Add crushed pineapple for extra moisture.Use shredded coconut instead of nuts for a tropical twist.Add orange zest for a citrusy note.Make as cupcakes; bake for 18–22 minutes.Store frosted cake in fridge for up to 5 days.Bring to room temperature before serving for best texture.Unfrosted layers can be frozen for up to 2 months.

Nutrition

Find it online: https://cookibly.com/vegan-gluten-free-carrot-cake/