Vegan Carrot Cake (Gluten Free)

Vegan Carrot Cake is today’s healthy recipe.  I am going to let you in on a secret.  I am probably the only person in the world who doesn’t like carrot cake.

My husband on the other hand, LOVES it.  In fact, he cannot go to Whole Foods without getting their carrot cake slice from the bakery.

He loves the whole foods cake, but the icing is too sugary for him.  So I tried to make a healthier version for him.  That is how this vegan carrot cake was born.

I used no oil at all in this vegan carrot cake recipe.   You don’t have to be vegan or gluten free to enjoy this healthier carrot cake recipe.  If you like this then you may also like my carrot cake baked oatmeal or my carrot cake homemade larabars.


Vegan Carrot Cake


You are probably wondering why there are no raisins in my carrot cake.  Well I gotta be honest.  Sometimes I make mistakes.  I actually wrote the recipe to include raisins.  I just forgot to fold them in the batter before I moved it to the pan.

I also only made 1 pan instead of doing a layered cake because I wasn’t sure how the recipe would turn out.

If you want to make a bigger cake with layers, feel free to make 2 batches of this recipe and put them together.   I used my 5 minute frosting recipe to frost this, but you can use a cream cheese frosting if you like too.

Looking for more carrot cake recipes?

Vegan Carrot Cake

Vegan Carrot Cake

Prep Time 10 min Cook Time 35 min Serves 10-12 slices     adjust servings

A healthier version of the classic cake!


    For the cake

    For the frosting


    1. Preheat oven to 350.
    2. Mix all the dry ingredients in one bowl .
    3. Mix wet in another bowl .
    4. Add wet to dry and mix until combined.
    5. Fold in the raisins.
    6. Grease a 9 inch cake pan and then sprinkle it with a little flour.
    7. Pour batter into the cake pan.
    8. Bake in the oven for about 35 minutes or until a toothpick comes out clean.
    9. Wait until the cake has completely cooled before flipping it over onto a plate.


    Recipe Notes

    Store this cake in the fridge. It should last at least 7-10 days. You may even be able to freeze it, but I haven't tried. If you do freeze, I recommend freezing it without the frosting. Enjoy!

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    45 thoughts to “Vegan Carrot Cake (Gluten Free)”

    1. My husband loves carrot cake, I'll have to make this. I'm with you, it's not my favorite but it's worth a try. This recipe looks really good, though!! Thanks!
    2. I'm actually glad you didn't include raisins - I am not a fan and it makes me mad when a dessert is plagued with them b/c I spend more time picking them out than eating the dessert, haha! So thank you for forgetting them :)
    3. So nothing is used with the GF flour like Xanthan gum? And the texture is still good? I am intrigued and will have to make this today! Looks amazing!
      1. I never use xanthan gum in any of my gluten free baking. I find that adding two flax eggs to most of my gluten free baking recipes takes the place of xanthan gum. :)
    4. My four year old loves carrot cake, and I love making cleaner versions of otherwise junk food recipes, so thank you! I'm going to try making this with spelt flour since I seem to be able to tolerate it ok. Thank you thank you!
    5. I want to do a dairy free cream cheese frosting since I don't have coconut butter. I have 2 8oz tubs of DF cream cheese. Would you have a simple recipe for a frosting that would be enough to spread on this amazing carrot cake?
        1. Wonderful! Never thought about maple syrup! Would honey work as well? Maybe add some vanilla? Will I need to use both 8oz containers to frost the cake?
          1. I think honey would work too. You probably need to play around with the ingredients. Add them slowly to each other. Vanilla would be a great addition
            1. I took the cake out of the oven last night and it seemed to be so light and fluffy. Then today its like it turned into a dense texture. Is it supposed to be dense? I am still so new at this gluten free, vegan baking. How do you get a fluffy texture?
            2. Whole grain flours will produce a denser product. They also tend to get a little more dense if they are stored in the fridge,
      1. You can use whole wheat or spelt flour too if you like. I had a few readers do that with success. You can also use another granulated sugar.
    6. WHAT!!!! you don't like carrot cake?!?!? I didn't even know that was possible ;-) This looks totally scrumptious. I have a pot luck on Thursday morning and was looking for gluten free options so this will be it :-) Thanks for the inspiration
    7. sorghum flour? not - gluten free all purpose blend just the one kind? just wanna make sure before i start ;-) carrot cake is my dads fav, so i wanna suprise him!
    8. I made this cake last weekend, and OMG....Soooo good!! The BEST carrot cake i've ever had. So moist, delicious! I used regular eggs and used whole wheat flour instead of glutenfree flour. I left out the topping, since the cake by itself was verrrry delicious already! And the cake was moist till the last piece......MMmmmmmmm
    9. Can you tell me how I make 3 flax eggs? Do I just triple your flax egg recipe on the link? Can I use chia seeds instead. Thank you. Oh love the website and your recipes.
      1. To make 3 flax eggs, just triple the recipe. So it would be 3 tablespoons flax and 9 tablespoons water. It would be the same ratios for chia
    10. I would really love to make this cake and wondered if anything else can be substituted for the apple sauce? I have fructose malabsorption and can tolerate other fruits, other than Apple unfortunately.

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