Gluten Free Vegan Carrot Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Layers of freshly grated carrot keep this cake incredibly moist, while warm cinnamon, ginger, and nutmeg give it that cozy, spiced depth carrot cake is known for. Toasted walnuts fold right into the batter for texture, then get scattered on top for a little crunch in every bite. The frosting whips up light and creamy with plenty of vanilla, striking that perfect sweet-but-not-cloying balance against the spiced layers underneath. It's an entirely plant-based bake from top to bottom, so no eggs or dairy come anywhere near this one. Between the tender crumb and the rich, fluffy frosting, this is a stunner for a celebration table — and it's a solid pick to keep in your gluten free baking rotation.

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
1 cup organic cane sugar
½ cup packed light brown sugar
¾ cup neutral oil (such as canola or sunflower)
½ cup unsweetened applesauce
¼ cup plant-based milk
2 tsp apple cider vinegar
1 tsp vanilla extract
3 cups grated carrots (about 4 medium carrots)
¾ cup chopped walnuts

For the frosting

8 oz vegan cream cheese, softened
¼ cup vegan butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch salt

For serving

¼ cup chopped walnuts (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

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