Vegan Gluten-Free Carrot Cake (dairy-free cream cheese frosting!)
Moist, perfectly sweet, decadent, 1-bowl, 100% plant-based and gluten-free carrot cake.
Servings 8
Calories 439kcal
Cost $11
Equipment
Ingredients
- ¼ cup applesauce
- ¼ cup macadamia oil or any neutral vegetable oil
- 2 flax eggs 2 tablespoon flax 5 tablespoon water mixed in a bowl
- ¼ cup non-dairy yogurt
- 1 tsp vanilla
- 1 cup almond flour
- ¾ cup flour gluten-free all purpose
- 1 cup coconut sugar
- 2 cups carrots finely shredded - use a food processor or hand grater
- 1.5 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- salt pinch
Cream Cheese Frosting
- 8 oz cream cheese dairy-free
- ½ cup maple syrup
- 1 teaspoon vanilla
Garnish
- cinnamon
- pecans chopped
Instructions
- 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 and 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 (using a hand-mixer) until smooth and combined.
Notes
For vegan cream cheese, I use Kite Hill Plain vegan cream cheese – it’s made from almond milk and has clean ingredients. However, you can use any non-dairy cream cheese.
Make sure to not under-bake the cake. Leave in for the full 60 minutes if needed. This is a moist cake so depending on your oven, it may need up to an hour. It does firm up a lot once cooled.
Store this cake in the fridge! Because this recipe uses cream cheese, make sure to store the cake in an airtight container in the fridge.
Garnish with chopped pecans and cinnamon.
Nutrition
Serving: 1g | Calories: 439kcal | Carbohydrates: 50g | Protein: 7g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 29mg | Sodium: 344mg | Potassium: 227mg | Fiber: 4g | Sugar: 29g | Vitamin A: 5730IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 2mg
