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Vegan Gluten-Free Carrot Cake

Moist, perfectly sweet, decadent, 1-bowl, 100% plant-based gluten-free carrot cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 slices


  • 1 large mixing bowl
  • 1 loaf pan


  • 1/4 cup applesauce
  • 1/4 cup macadamia oil or any neutral vegetable oil
  • 2 flax eggs 2 tbsp flax 5 tbsp water mixed in a bowl
  • 1/4 cup non-dairy yogurt
  • 1 tsp vanilla
  • 1 cup almond flour
  • 3/4 cup gluten-free all purpose flour
  • 1 cup coconut sugar
  • 2 cups finely shredded carrots use a food processor or hand grater
  • 1.5 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt

Cream Cheese Frosting

  • 8 oz dairy-free cream cheese
  • 1/2 cup maple syrup
  • 1 tsp vanilla


  • cinnamon
  • chopped pecans


  • Preheat oven to 350 F. Line a standard loaf pan with parchment paper.
  • Make the flax eggs by combining ground flax with water. Mix and let it set for 3 minutes.
  • In a large mixing bowl, add all of the wet ingredients to your bowl. Whisk.
  • Add the dry ingredients to the bowl, mix.
  • Fold in the carrots then pour into loaf pan. Bake for 50-60 minutes until a toothpick comes out clean.
  • Let it cool completely for a few hours. Use the parchment to gently lift the carrot cake onto a platter. Spread the frosting on top. Sprinkle on cinnamon and pecans.
  • Slice and enjoy! Store in the fridge.

Cream Cheese Frosting

  • Add all frosting ingredients into a bowl and mix until smooth and combined.