When I was a kid, carrot cake wasn’t just dessert—it was the cake we made for every “special” occasion. Weddings, birthdays, you name it.
Back then, my grandma would hand-grate pounds of fresh carrots for her signature recipe. And let me tell you, the smell of cinnamon and nutmeg wafting through the kitchen was pure comfort.
Now, I’ve put my own spin on her classic: a moist, gluten-free, vegan version packed with flavor and a bit of nostalgia.
This carrot cake isn’t just dessert; it’s a celebration of fresh, local ingredients and guilt-free indulgence.
Tips & Variations
- Nut-Free Option: Replace cashew frosting with a dairy-free cream cheese frosting.
- Spice It Up: Add a pinch of cardamom or cloves for extra depth.
- Low-Sugar Swap: Use stevia in the cake batter and omit maple syrup in the frosting.
- Serving Idea: Serve with a dollop of coconut whipped cream and a sprinkle of cinnamon.
Irresistible Carrot Cake (Gluten-Free & Vegan)
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A moist, spiced carrot cake made gluten-free and vegan, topped with creamy cashew frosting. Perfect for celebrations or a wholesome treat!
Ingredients
For the Cake
- 2 ½ cups gluten-free all-purpose flour (make sure it contains xanthan gum)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup coconut sugar (or brown sugar)
- ½ cup maple syrup
- 1 cup unsweetened applesauce
- ¾ cup almond milk (or other non-dairy milk)
- ⅓ cup melted coconut oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots (about 3 large carrots)
For the Frosting
- 1 ½ cups raw cashews (soaked for 4 hours or boiled for 20 minutes)
- ⅓ cup coconut cream
- ¼ cup maple syrup
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Prep the Ingredients
Start by grating the carrots. Use a box grater for a fine shred that blends beautifully into the batter. Don’t skimp—fresh carrots are the soul of this cake!
2. Mix the Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Combine the Wet Ingredients
In another bowl, stir together the coconut sugar, maple syrup, applesauce, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Bring It All Together
Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the grated carrots. Don’t overmix—it’ll make the cake dense.
5. Bake It
Preheat your oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. Divide the batter evenly between the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
6. Make the Frosting
Drain the soaked cashews and blend them with coconut cream, maple syrup, lemon juice, vanilla, and salt. Blend until creamy. If it’s too thick, add a tablespoon of almond milk at a time until smooth.
7. Frost and Decorate
Spread the frosting between the cooled cake layers and over the top. Garnish with chopped walnuts or shredded coconut if you’re feeling fancy!
Notes
Use freshly grated carrots for the best texture. Soak cashews ahead of time for silky frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 16g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
