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The ULTIMATE Vegan Gluten-Free Carrot Cake

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices 1x
  • Category: cakes
  • Method: baking
  • Cuisine: american


The BEST vegan gluten-free carrot cake recipe! Perfectly moist and fluffy, deliciously soft but sturdy enough to layer with lush dairy-free cream cheese frosting. This is the only easter dessert you need!


  • 2 1/2 cups (310g) gluten-free flour
  • 1/2 cups (56g) almond flour
  • 2 tbsp (15g) coconut flour (or more gluten-free flour)
  • 3 tsps baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 3/4 cup (150g) cane sugar
  • 3/4 cup (150g) light brown sugar*
  • 1/2 cup (108g) avocado oil**
  • 1 cup (240g) almond milk
  • 1 tbsp apple cider vinegar
  • 2 tsps vanilla extract
  • 1 1/2 cup (150g) grated carrots***
  • 3/4 cup (75g) chopped walnuts (optional)

Dairy-Free Cream Cheese Frosting


For the cake:

  1. Preheat the oven to 350°F. Grease 3 6-inch round cake pans.
  2. Stir apple cider vinegar into the almond milk and set aside 5 minutes. Add vanilla extract.
  3. In a stand mixer, combine all the dry ingredients for the cake. Mix until combined.
  4. With the mixer running, stream in the oil.
  5. Stream in the almond milk mixture. Keep mixing until batter is just combined.
  6. Fold in grated carrots (I recommend grating ahead of time and spreading out between two paper towels to soak out some of the excess water) and walnuts.
  7. Divide into the 3 pans. Bake 40-42 minutes.
  8. Cool 15 minutes, then flip onto a cooling rack and cool cakes completely.

For the frosting:

  1. Cream together butter and cream cheese on medium high speed.
  2. Add remaining ingredients and mix on low until powdered sugar is mostly mixed in. Then turn to high speed briefly, mixing to a light fluffy frosting with no lumps remaining.
  3. If it seems a bit soft, add 1/2 cup more powdered sugar and/or chill for an hour or so before assembling your cake.

To assemble:

  1. Slice the tops off of each cake (chilling cakes overnight makes this easier) to create a flat surface.
  2. Layer the cakes with a thick layer of frosting in between. Use an offset spatula to cover the sides of the cake.
  3. Sprinkle the top with chopped pecans, coconut, sprinkles, etc.
  4. Slice and enjoy.


*You can use coconut sugar, but it won’t be as fluffy

**You can use melted dairy-free butter or another natural flavored oil

***Grate these carrots first before prepping the batter, and lay them out on a towel with another towel on top to press out/absorb excess moisture

Keywords: vegan, gluten free, dairy free, cream cheese frosting, healthy, spring, easter, healthy