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The Best Gluten Free Vegan Carrot Cake Recipe You'll Make Again ⭐ - Moist, Cozy, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients 2 cups gluten free all-purpose flour blend (with xanthan gum; if your blend has none, add 1/2 tsp xanthan)
  • 1 cup light brown sugar, packed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Wet Ingredients 1 cup unsweetened non-dairy milk (almond, oat, or soy)
  • 2 tsp apple cider vinegar or lemon juice
  • 1/3 cup neutral oil (avocado, grapeseed, or light olive)
  • 1/4 cup pure maple syrup
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened applesauce
  • Add-Ins 2 cups finely grated carrots (tightly packed, about 3–4 medium)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)
  • Vegan Cream Cheese Frosting 8 oz vegan cream cheese, chilled
  • 1/2 cup vegan butter, slightly softened
  • 2 1/2–3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 9-inch round cake pan (or 8x8 square) with parchment and lightly grease the sides.
  2. In a small bowl, stir the non-dairy milk and vinegar. Let it sit 5 minutes to make a quick vegan “buttermilk”.
  3. In a large bowl, whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until no lumps remain.
  4. Whisk the buttermilk, oil, maple syrup, vanilla, and applesauce together. Pour into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
  5. Fold in grated carrots and any add-ins. The batter will be thick—this is right.
  6. Transfer to the pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 35–42 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
  8. Cool in the pan 15 minutes, then lift out to a rack to cool completely before frosting.
  9. Make the frosting: Beat vegan butter until smooth. Add vegan cream cheese and beat until just combined. Gradually add powdered sugar, vanilla, and salt. Beat until creamy and spreadable. Chill 15 minutes if too soft.
  10. Frost the cooled cake. Sprinkle with chopped nuts if you like. Slice and enjoy.