Published: Updated: by Alison Andrews This post may contain affiliate links
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This vegan gluten free carrot cake is so good no one will ever guess that it’s either vegan or gluten-free! It’s perfectly moist and packed with flavor.
One of the most popular recipes on this blog is our vegan carrot cake.
But it’s not gluten-free. Many have tried it using gluten-free flour and had success, but I wanted to do a version that is designed as gluten-free so that it’s as delicious as it can possibly be and this is it.
No one would ever know that this cake is either vegan or gluten-free never mind both.
It is perfectly moist with all that delicious signature carrot cake spiciness and texture.
Want to make cupcakes instead? You’ll love our vegan gluten free carrot cake cupcakes.
You’ll also love our fabulous vegan gluten free chocolate cake.
How To Make Vegan Gluten Free Carrot Cake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add gluten free all purpose flour to a mixing bowl along with brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg and mix together.
- Then add in grated carrot, flax eggs (ground flaxseed meal mixed with hot water), applesauce, oil, vanilla, apple cider vinegar and chopped walnuts and mix into a thick batter.
- Divide between two 8-inch (you can also use 9-inch) prepared cake pans and bake for 30-35 minutes.
- Let the cakes cool for a few minutes in the pans and then transfer them to a wire cooling rack to cool completely before frosting and decorating.
The Frosting
There are several frosting options that would work great for this cake. We used our vegan lemon buttercream frosting in these photos. And the flavor blend of lemon frosting with carrot cake really works.
You can also use our vegan buttercream frosting recipe or our vegan cream cheese frosting.
Ingredient Notes
Use a gluten-free all purpose flour blend. This is super important, this recipe has been designed around using a blend, not a single type of flour like almond flour or rice flour. So it’s important that you use a blend as well. If you use a single type of flour then I can’t be sure at all if it will work out.
You can use any vegetable oil or canola oil. I also tested it with extra virgin olive oil and coconut oil. Both of those also work great but coconut oil makes it harder to stir in since this is a very thick batter.
The walnuts are optional. I think chopped walnuts add something wonderful here and we decorated the cake with chopped pecans but if you’re nut-free you can leave them out with no issues.
Baker’s Tips
Weigh ingredients like flour and grated carrots. This is going to give you the best chance of accuracy in this recipe. If you don’t have a food scale, I highly recommend one. They are really a baker’s best friend in the kitchen.
Be patient when mixing this batter. You might think I’ve forgotten an ingredient when you see how thick the batter is, but just leave the bowl for a minute, and let those carrots release extra moisture into the batter and then come back and stir again and suddenly it will turn into a batter.
You can make it in either 8-inch or 9-inch pans. We tested it in both sizes and it works great for both. What you see pictured here is 8-inch cake layers, but as you can see the layers are nice and fat, so it does adapt to 9-inch cake pans as well, you just have slightly thinner layers, but it still totally works.
Storing Tips
It stays fresh for a couple of days at room temperature, and around 5 days covered in the fridge. It is also freezer friendly for up to 3 months so if you want to freeze it, go right ahead.
More Vegan Cakes
- Vegan Banana Cake
- Vegan Vanilla Cake
- Best Vegan Chocolate Cake
- Vegan Apple Cake
- Vegan Red Velvet Cake
- Vegan Pound Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Gluten Free Carrot Cake
This vegan gluten free carrot cake is so good no one will ever guess that it’s either vegan or gluten-free! It’s perfectly moist and packed with flavor for a perfect dessert.
4.95 from 75 votes
Print Pin Rate
Course: Dessert, Gluten-Free
Cuisine: American
Diet: Gluten Free, Vegan
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 12
Calories: 452kcal
Author: Alison Andrews
Ingredients
For the Carrot Cake:
- 3 cups Gluten Free All Purpose Flour Blend (408g)
- 2 cups Light Brown Sugar (400g)
- 1 ½ teaspoons Baking Soda
- 1 ½ teaspoons Baking Powder
- ¾ teaspoon Salt
- 1 Tablespoon Ground Cinnamon
- 1 ½ teaspoons Ground Nutmeg
- 2 Flax Eggs 2 Tablespoons Ground Flaxseed Meal with 6 Tablespoons Hot Water
- 3 Tablespoons Applesauce
- 3 ⅓ cups Grated Carrot (366g)
- ¾ cup Canola Oil (180ml) or Vegetable Oil
- 2 teaspoons Vanilla Extract
- 1 ½ Tablespoons Apple Cider Vinegar
- 1 ½ cups Walnuts (150g) Chopped, Optional
Frosting Options:
- Vegan Lemon Buttercream Frosting
- Vegan Buttercream Frosting
- Vegan Cream Cheese Frosting
Instructions
Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper.
Sift the flour into a mixing bowl and add the brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg and mix together.
Prepare your flax eggs by adding 2 Tablespoons ground flaxseed meal to a bowl and then adding 6 Tablespoons of hot water from the kettle. Leave it to sit for a minute to become gloopy.
Add the flax eggs, applesauce, grated carrot, oil, vanilla extract, apple cider vinegar and chopped walnuts and mix into a thick batter. If it’s struggling to come together, just leave the bowl to sit for a couple of minutes and then come back and stir again and it should come together. Leaving it for a minute will allow the grated carrots to release more moisture into the bowl allowing it all to come together.
Divide the batter evenly between the prepared cake tins. Place into the oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean. If you have some crumbs on the toothpick, this is fine, but you don’t want wet batter.
Let them cool for 5 minutes or so and then remove them from the cake pans and place them onto a wire cooling rack and allow to cool completely before frosting.
Frost with any of the choices of frostings above and decorate with chopped nuts (we used pecans).
Notes
- It’s very important that you use a gluten-free all purpose flour blend that is intended to replace wheat flours in baking. I have used various brands and all have worked great, the important thing is that it must be a blend.
- Weighing ingredients like your flour and grated carrots is going to give you the best chance of a perfect result.
- The frosting we used in these photos is our vegan lemon buttercream frosting.
- This cake can also be made in 9-inch cake pans. Everything else remains exactly the same, the layers will just be slightly thinner than what you see pictured here. We have tested this as 9-inch and it’s perfect.
- Nutritional information is for cake only and does not include frosting.
Nutrition
Serving: 1Slice | Calories: 452kcal | Carbohydrates: 61g | Protein: 5.5g | Fat: 22.8g | Saturated Fat: 2.7g | Sodium: 396mg | Fiber: 4.9g | Sugar: 35.5g
DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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About the Author
Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.
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Reader Interactions
Comments
Aussie-Mum says1st time ever making Carrot cake.
Hubby’s born day today so 🤞 this works out , he loves carrot cake.
Surprised how thick batter was.
Had to adapt used Pineapple as No apple sauce.
I used pre-bought Gluten free Plain Flour (Australian ) which is all purpose USA
We do not have Canola or Vegetable oil in our house as it’s (toxic) so I used melted Coconut oil.
Which thickened up as I was mixing but will remelt in oven.
We also don’t eat sugar but found some hiding in pantry 2 cups of brown & used the rest in Raw ( Granulated USA) 🤞
In oven as we speak it’s rising quite well.What sugar can you use next time can you use maple syrup?
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- Nadine @ Loving It Vegan says
Thanks for sharing and for your review! We haven’t made this recipe without sugar, so I’m not sure.
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- DARLENE says
Our Bulk Barn in Canada, carries several kinds of wheat free all purpose flours, could you tell me the ingredients in the flour blend you use so I can find something comparable.
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- Nadine @ Loving It Vegan says
Hi Darlene. As long as it’s all purpose gluten free flour, then it should work perfectly fine.
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- Rosie says
I made this cake for my daughters birthday and it was delicious. Everyone loved it.
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- Nadine @ Loving It Vegan says
Happy to hear you and your family enjoyed the recipe Rosie! Thanks so much for your great review!
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- Hadassa says
Absolutely one of my favourites! When i’m in a hurry, i use store bought grated carrots, otherwise i make those fresh. The level difference of moisture is immense! But either way it comes out delicious, i just use 9 inch x2 for the wet version 😊. One of my favourite gf+vegan recipes out there 💖
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- Nadine @ Loving It Vegan says
Thanks so much for sharing and for your great review Hadassa!
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- Emma says
Simply delicious
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- Tina says
Can you bake ahead and freeze until ready to frost? Can’t wait to try this!
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- Nadine @ Loving It Vegan says
Yes, you can!
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- Brenda Vandertoorn says
The batter is very thick so I wasn’t sure I mixed it right. But it came out so yummy!!!
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- Nadine @ Loving It Vegan says
Glad it turned out good Brenda!
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- Regina says
I’ve made this twice already and it’s been lovely! As a bit of a deviation, I was wondering if I can bake this in a 9×13 pan – what adjustments would you recommend?
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- Nadine @ Loving It Vegan says
Thank you so much Regina! You will need to bake the cake for longer iF you want to use a 9 x 13 pan.
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- Mel says
Moist and delicious, went down a treat for the gluten-free birthday girl, plus all the vegan and non-dietary-specific guests!
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- D says
Very excited about this! Your non-gf carrot cake is divine, so I have high hopes for this version!
Ideally want to turn these into cupcakes- is that possible? And if I wanted a small batch of cupcakes (6?), would it be a case of simply halving the ingredients?
TIA!
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- Alison Andrews says
Hi D! Probably best to take a look at our vegan gluten free carrot cupcakes. You could halve that recipe for 6 cupcakes.
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- Joanne says
Hi Alison. I am excited to try the recipe after reading all the comments on it! I was just wondering if there are any substitutes for the flax eggs as I am trying to avoid seeds due to seed allergies. Would it be with 6 tablespoons of crushed pineapple?
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- Alison Andrews says
Crushed pineapple would work!
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- Pat says
Use aquafaba which is the juice you drain off from canned chickpeas. 3 Tablespoons of aquafaba is equal to 1egg. It is so much better than flax egg.
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- Kathleen T says
This recipe looks amazing! But I don’t have an electric mixer – would mixing it with a manual beater work?
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- Alison Andrews says
You don’t need a mixer for the cake, so it would just be for the frosting. You can definitely do it with a manual mixer, just make sure your vegan butter is softened first so that it makes it mix together easier.
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- Kit says
I really want to try this recipe which looks like it goes into two 8″ round tins. I wonder if it will bake in the same time in two 8′ square tins. Also, does this frosted cake travel well? We plan to add to a wedding as a GF Vegan option. Thanks.
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- Alison Andrews says
Hi Kit, an 8-inch round cake pan would usually be the same in volume as a 7-inch square. So it’s not exactly equivalent, but since the layers on this cake are quite fat and you can also make it in 9-inch round cake pans (equal to 8-inch square pans), I think it would work fine. I do recommend testing it first though so you can make sure you’re happy with how it looks. I haven’t travelled with this cake, but I think it would travel well.
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- Pat says
Hi Allison. So excited about this recipe. Could I add raisins to this recipe?
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- Nadine @ Loving It Vegan says
Sure!
- Carolyn says
Great cake. I’ve recently been diagnosed celiac and partner is allergic to eggs so I have been struggling to find suitable cake recipes. Found this on Pinterest. Thank you. I’ll definitely be trying out some of your other recipes.
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- Alison Andrews says
You’re welcome! So happy you liked the recipe! 🙂
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- Julie says
I found this recipe on Pinterest and thought I’d give it a try. So glad I did! This is one of my favorite cakes. I first made it for my mom’s birthday because she loves carrot cake but needs gf and vegan. Everyone loved it! I’ve made it a few other times now, and it is delicious every time. Everyone is always surprised it is vegan and gf. I’ve made it every time without nuts because of allergies, and it is still delicious. I have subbed coconut sugar for brown and it is fine with that also. I make a vegan cream cheese icing to go with it. Truly delicious. Thanks for such a great recipe!
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- Alison Andrews says
So happy to hear that Julie! Thanks so much for sharing and the lovely review!
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