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Rachel White

Gluten-Free Vegan Carrot Cake

Gluten-Free Vegan Carrot Cake offers moist spiced layers, sweet carrots, and creamy dairy-free frosting without wheat. It is comforting, festive, and perfect for sharing widely.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups gluten-free flour blend with xanthan gum
  • 1 cup brown sugar
  • 1 2 cup vegetable oil
  • 1 cup almond milk
  • 2 cups carrots finely grated
  • 1 tbsp apple cider vinegar
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 2 tsp salt
Frosting
  • 8 oz vegan cream cheese softened
  • 1 4 cup vegan butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Cake Pan
  • Oven
  • Box Grater
  • Whisk
  • Spatula
  • Cooling Rack
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Heat oven to 350F and grease pans. Whisk dry ingredients until evenly combined.
  2. Stir milk, vinegar, oil, sugar, and carrots together. Fold into dry mix until smooth and just combined.
  3. Spread batter into pans. Bake until risen and a tester comes out clean.
  4. Cool layers completely. Beat frosting ingredients until smooth, fluffy, and spreadable.
  5. Assemble cake, frost between layers and outside, then chill briefly before slicing.

Notes

For softer texture, rest batter 10 minutes before baking and avoid overbaking. For crisper edges, bake a few minutes longer. Freeze unfrosted layers tightly wrapped up to 2 months. Chill cake during assembly for cleaner frosting. Add walnuts, raisins, orange zest, or coconut for flavor changes. Store covered in the refrigerator up to 5 days.