Vegan gluten-free carrot cake with tangy cashew yogurt frosting on top for the perfect creamy complement to this healthier cake. Simple and SO yummy!
What started as a mission to make a favorite cake for a girl for her birthday (a.k.a. happy b-day from me to myself) turned into a week long cake baking marathon. There have been fail cakes and win cakes and I’m-not-sure-if-this-is-a-fail-or-a-win-I’ve-eaten-too-much-cake cakes and at least four pounds of carrots and moments where I wanted to cut and run back to chocolate cupcakes instead and enough leftovers to pretend it’s my birthday for the next three weeks. Oh, and that one cake I sat on.
I think I even uttered the words “I hate carrot cake” at one point. And by uttered I mean texted in all caps to a bestie I knew could relate. But I take it all back now. I cannot be held responsible for what I say after back-to-back recipe testing flops and a jar of frosting casualty all in the same day.
But finally I bring you a simple, healthy, frosted, damn GOOD carrot cake. And it just so happens to be vegan, gluten-free, and oil-free too! But those details aren’t nearly as fun as the flavor and the frosting. Especially the frosting.
I can’t blame all of the fails on ingredient chemistry, there was quite a bit of indecision on my part too. First I tried it with a mix of quinoa and almond flour – good but um hello expensive and not low fat or grain-free. Then I tried a paleo mix of coconut, almond, and tapioca flours – just a big floppy, gooey, unbaked-inside fail. Okay so take out the coconut and just use almond – yummy but too dense. And finally I went back to my roots and just used oat flour – SUCCESS!
I would describe the wonderfully light and defined crumb that’s moist yet not gummy, but you can just see for yourself…
Before you read any further, I need to warn you that this ingredient list isn’t the shortest. You could even call it long compared to my usual keep it simple style. It’s not complicated though, and still comes together with maybe 10 minutes (15 max if you count the frosting prep) of work.
On this not-the-shortest list is:
- applesauce
- coconut sugar
- lemon juice
- vanilla extract
- nondairy milk
- tapioca starch
- oat flour
- spices (cinnamon + ginger)
- baking powder and soda
- salt
- CARROTS
- (optional) walnuts
Nothing crazy, right?
And then there’s the frosting. Ohhhhhhh the frosting – my tangy, creamy, luscious true love ♡ Yeah I’m one of those corner piece of cake people who goes for maximum frosting surface area. I kept it under control here with a very normal person ratio of frosting to cake, but once you taste this goodness you’ll be adding more mid piece too.
While not a traditional cream cheese frosting, it does still have that TANG that compliments carrot cake so well. Inspired by my friend Brandi’s vegan strawberry cream cheese recipe, the base is a mix of cashews and non-dairy yogurt. The cashews are what make it thick and even thicker after refrigerating. The yogurt in combination with lemon juice is what makes it tangy. Unless your yogurt is sweetened you will need a couple of tablespoons of maple syrup too, plus vanilla and salt to balance out the flavor.
You do need to soak the cashews pre-blending so the frosting comes out just as smoooooooooth as can be, so don’t forget that step the night before. You want it to be as thick as can be but still blend. If it keeps getting stuck when you turn up the speed either use the tamper or set the blender to a lower speed (like 2-3) and just let it run for longer.
If I was blowing out 24 candles right now my wish on at least 13 of them (gotta save some for life and stuff) would be for YOU to bake this cake and frost it and taste it and adore it right along with me. And you shouldn’t deny a birthday girl her wish.
Vegan Gluten-Free Carrot Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 pieces 1x
- Category: dessert
- Method: baking
- Cuisine: american
Description
Vegan gluten-free carrot cake with tangy cashew yogurt frosting on top for the perfect creamy complement to this healthier cake. Simple and SO yummy!
Ingredients
- 1 cup (250g) unsweetened applesauce*
- 2/3 cup (110g) coconut sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup (120g) nondairy milk**
- 1/3 cup (50g) tapioca starch***
- 2 1/2 cup (300g) oat flour****
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp ginger
- 1/4 tsp salt
- 1 1/2 cup (180g) grated carrots
- 1/2 cup (60g) chopped walnuts ((or pecans))
Cashew Yogurt Frosting
- 1 cup (120g) raw cashews (soaked overnight)
- 1/3 cup (75g) nondairy yogurt
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350F.
- To a mixing bowl, add the applesauce, coconut sugar, lemon juice, vanilla, and milk. Whisk to combine.
- Add the tapioca starch, oat flour, baking powder, baking soda, spices, and salt. Stir to combine.
- Fold in the grated carrots and walnuts.
- Transfer to a baking pan (I used a 9×9″ square pan, but round is fine too) that has been lightly sprayed with oil or lined with parchment paper.
- Bake for approximately 30 minutes at 350F or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool completely before frosting.
- Drain the cashews. Combine all the frosting ingredients in a high speed blender and blend until smooth and very creamy. If it gets stuck at a higher speed, reduce the speed to low and let it blend for a while (30-60 seconds).
- Spread onto the cooled cake and ideally refrigerate until the frosting is set (at least 2 hours). Or you can eat it immediately, but the frosting will be quite soft.
- Slice and enjoy! Keep leftovers in the refrigerator.
Notes
*You can substitute with non-dairy yogurt or pumpkin puree, but the applesauce adds extra natural sweetness so I recommend it. **I used light canned coconut milk. You can use almond milk or other types of nondairy milk from a carton, but the cake won’t be as moist. ***You can substitute with arrowroot or corn starch. ****For a grain-free option, try this recipe instead.
Keywords: baking, cake, dessert, gluten-free, oat flour, vegan
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The fact you sat on the cake made me laugh SO HARD! It sounds just like something’s I would do lol. I hope you had a lovely Birthday xxx
Ha I mean everyone sits on a cake at least once in their life, right?😂 Thank you lovely!
Hello 🙂
My dad is gluten free and vegan. His 50th birthday is tomorrow and I wanted to make him this cake because he used to love carrot cake before his diet change 10 years back. I noticed that you said you can sub the coconut milk for regular nondairy milk but it may not be as creamy- do you have an recommendation for what nondairy milk would be the best option if I want the cake moist? He’s allergic to coconut 🙁
The richer the milk, the more moist and decadence the cake. So carton milk (that is mostly water) would be the least ideal, but something like homemade cashew or almond milk would be great here. I hope it turns out wonderful and your Dad loves it🤗
I once left the cake I had just made for my father on the roof of my car. Yep. Then drove away. It wasn’t a pretty sight.
Oh nooooooo!! That’s the stuff that’s only supposed to happen in movies😭😭😂
This cake looks so delicious!
Love all the ingredients- they’re not only yummy but also healthy 😊
I hope you had a great birthday 😘
★★★★★
Thanks for coming over to check it out Bianca🧡
🎶Happy Birthday to you,
Happy Birthday to you,
Happy Birthday, dear Natalie,
HAPPY BIRTHDAY TO YOUUU!🎶
Be grateful you don’t have to actually listen to us sing! 😂 I hope you had an amazing day, my friend!! Mmmm, a week long cake baking marathon sounds like a dream (although I know how not fun trials can be). Now did you literally or figuratively sit on a cake?! 😆 OMG, I loooooooove carrot cake…it’s seriously one of my absolute favorites and I’d even take it over chocolate because cream cheese frosting is everything. That tangy, decadent, creamy goodness – YUM! Looks to me like you nailed the texture of the cake, too (those close up shots are kinda killing me)!! The ingredient list might be a little longer than your typical recipe, but holy smokes, I’d say it’s worth it…plus they’re ingredients people most likely have on hand – not to mention the super simple process ❤️ Happy 24th, Natalie!!! Sending lots of love your way!!
Hehe well I sang in my head the entire way through pretending it was you and it sounded BEAUTIFUL🤗 Oh and the cake sitting was very literal–frosting-covered shorts and all😂😂 For me birthdays were always the debate between carrot or chocolate, but I actually think I prefer carrot too🙊 YES it’s all about that tangy frosting contrast! I am actually snacking on the results of an almond flour trial with it, much more dense but sooooo moist and yummy. I might just post it anyways even though it’s not fluffy classic b-day cake texture. Anyways, THANK YOU for all the sweet messages and bday love yesterday❤️❤️ Happy new week!
This looks yummy! I plan on making it later this week! 🙂 I just have a question regarding the frosting. After soaking the cashew overnight, do I dump out the water? Or does it go into the blender along with the cashew? If I do need to add water, how much is needed? Thanks and a belated happy birthday! 🙂
Ah I’m so glad you asked, I forgot to specify! You drain the cashews before adding them to the blender. The maple syrup and yogurt will be enough liquid to blend, you want it as thick as possible. Hope you enjoy and thank you 🙂
Do you use the Vitamix blending bowls for the frosting?
You certainly can, although I just used the 32oz vitamix container and it worked fine 🙂
I have been hesitant to buy the blending bowls. The 32 ounce container sounds better, but I don’t think it is available for the Ascent series.
Both are great for different reasons, but the smaller container is more versatile than the cups in my opinion. You are correct, there is no 32oz for the Ascent, but I have this 48oz and I use it all the time: https://www.vitamix.com/us/en_us/shop/48-ounce-container-with-self-detect
The 48 oz container looks like it would be too big for smaller amounts like this frosting? Does the 48 oz have a smaller base than the low profile 64 oz?
Yep, it has a narrower base which so it works a lot better for small amounts. Almost as good as the 32oz 🙂
It probably wasn’t fair to ask so many Vitamix questions, but your experience really matters. Thank you.
Oh no worries at all! I am actually a brand ambassador for them (and avid user obviously!), so always happy to answer any and all questions 🙂
This looks wonderful! Is there a substitution for the oat flour? Maybe banana flour? Unfortunately I can’t eat gluten ,grains or seeds on my autoimmune diet. Thanks,
Hi Ling! I’ve only tested it with almond flour and it came out delicious but much less fluffy so I still want to experiment with it more before posting. But if you want to try it, you will need to sub 3 cups almond flour, increase the tapioca starch to 1/2 cup, and bake for longer (about 45 minutes) Hope that helps!
Sounds incredible! I love the sound of that frosting. 😍
That frosting on cardboard and I’d eat it😆 Okay maybe not cardboard, but lettuce…DONE. Thanks girl!
This is so amazing!!! I was just looking for a healthy carrot cake recipe. You are my favorite YouTuber thank you sooo much for all your efforts😄
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Perfect timing! Thank you for the kind words of support Sherilyn, that means a lot❤️
This looks amazing!! Thanks for posting! My dad loves carrot cake but hasn’t had it since going gluten free a few years ago. Now I can make it for his birthday!! Plus, I’m dairy free so I can eat it! Yay! I have my fingers crossed that someday you’ll make a gluten and dairy free spice cake! Hehe that’s my favorite. Have a super happy birthday! 🎊
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Aw yay, I am so happy this recipe will work for all of you🤗🤗 Ooh yes the chai spice cake is good too, kinda similar now that you mention it but minus the veg. Well happy baking whichever one you choose, Jennifer!
Crazy timing that I’m making carrot cake right now (for breakfast, snacks, and dessert the next few days because it’s healthy, and I can). And in honor of your birthday, I’m going to make your version over the weekend with the extra carrots =) =) I actually only eat carrots if they’re in cake, so you just saved the poor guys from spoiling in the back of my fridge 😉
Oh, and by the looks of this gorgeous cake, it appears your birthday was quite delicious. Best wishes for the rest of your birthday week <3
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Hahaha I like that approach to carrots–cake really is where they shine the brightest🥕😂 I’ve been snacking on the leftovers from all these trials morning noon and night! It is a perfect sweet thing to have in the fridge🤗 Well I look forward to hearing how it goes and thanks for the bday wishes Ashley🧡
Ok, FIRST, HAPPY BIRTHDAY sweet friend! SO dang sorry I’m a day late, I wish I had known it was your birthday. I’m actually rotten at remembering birthdays anyways though, lol. No better post to do on a birthday than cake, of course! Love, love carrot cake and so glad you went with good old oat flour and tapioca starch. I literally laughed out loud at you describing all of your failed trials and hating cake. I went through this EXACTLY when I was creating my chocolate chip cake for Cake in a Crate and that is hilarious because I, too, ended up at the oat flour and tapioca starch that ultimately was the winner. It is a magical combo for sure! I love almond flour but it can make things so mushy and too wet/dense when veggies are involved, just eww, so it’s best you didn’t go that route. Plus, I’m actually enjoyed baking with other flours lately instead of almond. Almond is just so dang finicky and like you said, expensive! SO, this cake, gorgeous, fluffy and that cream cheese frosting literally looks like pure heaven! I’m so touched that my Strawberry Cream Cheese recipe inspired your frosting, thanks girl for the shout out. I’m like you, love the corner pieces…more frosting and sometimes more crisp/better texture as well. This whole cake looks divine and I can just smell it from here! Definitely worth all the trials!
THANK YOU❤️ No worries at all! I am terrible about remembering bdays too, and not even the sporadic FB email reminders can seem to change that lol. Ugh yes the weeks of failed recipe trials are sooooo frustrating and make me only want to post no-bake recipes ever again, but it’s always worth it looking back. That magical chocolate chip cake of yours is HUMONGOUS proof of that. I am still deeply in love with almond flour for flavor and how sweet it makes things taste, so I am tempted to post an almond flour version of this cake with the caveat that it will be less fluffy. Idk still deciding, but the more I keep snacking on the leftovers I’m like NEED TO SHARE THIS. But for bdays, fluffy is a must🤗 Oooh yes, thank you for the frosting inspo! I didn’t want to use vegan cream cheese so I was leaning towards yogurt for the tang, but yogurt alone just plops right off. The cashew + yogurt combo is perfect! Thank you sweet friend😊
Tried this recipe today and it was amazing! Also, super easy to make 🙂
★★★★★
Woohoo!!! That’s what I like to hear, I am so happy you enjoyed it Patricia🤗
Hi Michele First of all i love your work. You have made the Paleo lifestyle so much more interesting. I live in Australia and we really are lagging behind the US for availabilty of ingredients. Which can get very frustrating whrn trying your recipes. I have spoken to a few local suppliers about Cassava flour and they can”t get hold of it. A few even said it”s actually just Tapioca flour. Now from what I read on the net this isn”t the case. Can you please confirm if the two of them are different? Or are they actually one of the same? I will hold my breath in hope that thwy are but I think that”s not the case. In the mean time I will keep up my search for Cassava floor here in Oz. Thanks again for your amazing recipes. Adrian
Cassava flour and tapioca flour are different. Cassava is made from the entire yuca root whereas tapioca flour is just the bleached and extracted starch. In baking, tapioca is much stronger and stickier while cassava works more like wheat flour. So made from the same plant, but not interchangeable. Cassava flour is even tricky to find here still unless you order it online, which is why I don’t use it in recipes even though I really like the taste personally. Hope that helps and good luck with the hunt!
any subs for tapioca flour?
Corn starch or arrowroot will work!
Happy birthday 🎁🎂🎊🎈🎉 this looks sooo good! Do you have a date sweetened version?
Thanks!
★★★★
Hi Larissa! I have tried a date-sweetened carrot cake before and between all the moisture in the carrots themselves and the dates it just came out really mushy😜 Sorry!
Hi darling! Thank you for the recipe! Have you tried with maple syrup by any chance? Can we use it instead of sugar? Thank you very much 💞🙏
★★★★★
I haven’t tested this one with a liquid sweetener so can’t guarantee the texture, but you could certainly try it! You might need some extra flour to make up for the liquid addition, I’d try an extra 1/4 cup or so 🙂
Thank you so much for your reply 👍🙏😋 will try that 🤞
Aww I’m glad you finally mastered a carrot cake fit for your birthday! It’s so funny your favorite cake is carrot cake. Nearly everyone in my office recently said carrot cake is their favorite cake and it blew my mind. I had never met anyone whose favorite cake was carrot cake until then, and now you! I guess I haven’t been eating the right carrot cakes because I’ve never been a huge fan but I definitely want to try your recipe! And definitely that frosting recipe 🙂
Ha that is really surprising, what happened chocolate and vanilla? I mean it’s kind of a good sign for the world really, veggie cake is beating out good old chocolate. I think for me it’s all about the frosting. The spiced cake next to the tangy frosting is really what gives it the completive edge 😀 Thanks girl!
Wow, the texture looks so incredible, Natalie! And you have included all my favorite ingredients. Amazing recipe! 🙂 PS: Happy belated birthday!!! ❤️
Thank you Ela <33
Happy belated birthday, Natalie! So nice of you to give us a present for your birthday (should be the other way around, but I will gladly accept your generosity): posting this wondrous recipe. I’ve not had carrot cake for several years since it is usually high in fat and sugar and white flour. I have made some raw carrot cupcakes which were surprisingly good and very close to the real thing, but sometimes you want the real thing (I sound like a Coke ad!). This is moist and delicious. Definitely not cloyingly sweet or fatty. And the icing! Yum! As good as I remember cream cheese frosting to taste.
And I loved that you cut it in nine portions—that’s what I do with a pan that size, but so often I see something like 12 or 16 portions, and I feel like a pig!
I was tempted to throw in golden or brown raisins, although I would have no idea how much—any thoughts about this? Are you not into raisins?
★★★★★
Ellen!! I am so so happy that you tried it already and liked it too🤗 16 pieces in a pan this size? Well then I would undoubtedly eat 3 at a time haha. It’s been a little while since I made raw carrot cake, but that used to be one of my favorite treats back when I was eating more raw vegan too. Oooh yes, raisins mixed in would be great! Or even shredded coconut (or both if you really want it chunky). I would go with about 1/3 cup or so. I love raisins, and actually thought about adding them myself but I know they can be…controversial😆 Thank you for the feedback and bday wishes❤️
Is anyone else not getting the frosting to work. It just won’t blend, stays gritty. How do you do it without adding some more liquid.
Did you soak the cashews overnight?
Yep! They need at least 8 hours 🙂
The frosting worked perfectly for me—store bought yogurt and cashews in my BlendTec, with the other ingredients.
Did you soak the cashews overnight? And what kind of blender are you using?
What can I use instead of coconut? I am severely allergic.
Almond milk or any kind of nut/seed milk will be fine too! Homemade is best since it is a little extra rich usually, but even the carton stuff will be okay 🙂 Enjoy!
Can i substitute banana for the applesauce?…Does it taste good without the frosting too?
Belated birthday wishes to you Natalie!!
It might make the texture a little bit mushier, but yes it will work with banana. And yes it is delish without the frosting too!
Hi, I don’t know if it’s just me or not, but every time I click on the ‘print’ option the next page that comes up has that ‘print’ option covered by the ‘subscribe’ banner at the top of the page, and even if I right click and choose ‘print’ option, or if I’m fast enough to catch the ‘print’ button before the banner turns up, the banner is then covering part of the recipe. with this recipe I’m missing method 2 & 3 due to the banner, and have had to pen it in myself.
lots of lovely recipes though
★★★★
Gah so sorry Shirley! I just switched recipe plugins so that means a new print page as well and I’m still trying to work on the kinks. Not just you—I will look into it, thanks for letting me know. When you have the print page open though you should just be able to go to FILE > PRINT in your browser and still print it that way without having to use the button🙂
Hi Natalie!
Thank you for this beautiful and for sure yummy recipe!
I wonder if you can use something else instead of coconut sugar. And by something else I mean something still healthy, not refined sugar. 🙂
Thank you! :*
Hi Mirela! I tested a batch with maple syrup and less milk and it really wasn’t as good, the flavor was much less rich and it was actually drier as well. I also tested with dates and it was just too much moisture, make the cake mushy instead of light. So I really recommend sticking with coconut sugar or some other granulated sweetener 🙂
Thanks for your reply!
Sending love!
Just made it and I am loving it!!
★★★★★
Woohoo!! I am so happy you liked it Kathi 🙂
Can I use almond flour for the oat flour? I think the quantities might be different?
The amount is different and it takes some tweaking of other ingredients too, but I am actually posting the almond flour version on Thursday so SOON!
Thank you so much for posting this recipe!!! I just found the perfect cake for my Easter dinner!! Your recipes are dope girlfriend!! You make it really easy to love baking!😁😁😁
Woohoo!! Thanks for the kind words Ava, and happy spring baking to you 🙂
Hi there. For the coconut milk did you separate the liquid from the thicker part? Was it the thick part of the milk you use here?
Thanks, Carol
Nope didn’t separate it, and I just used light coconut milk anyways. You could even use almond milk here 🙂
I’m making these for the second time!! The cake and frosting are just de-licious!! My friend who doesn’t even like carrot cake loved it! I hope you had a great birthday btw 🌷 I would like to know since these are made with oat flour do you think they would freeze well? (Is there a rule with freezing desserts depending on what type of flour is used?) I meal plan and I’m always looking to get a head start on my weekly batch cooking, so if I can freeze, it just makes my life that much easier 😉 Oh and fyi your my number 1 to go to for dessert recipies! All of your recipies I have tried have been a huge hit xx
★★★★★
Wahooo!! I am so so happy you loved it and may have even converted someone to the wonderful world of CARROT CAKE🧡 This will freeze okay, I recommend freezing it unsliced for retaining as much moisture as possible. Oil free oat flour baked goods will dry out somewhat with freezing, that’s inevitable, so if you wanted to try the almond flour version of this cake it’s more moist and may freeze better: https://www.feastingonfruit.com/vegan-paleo-carrot-cake/ And THANK YOU, that means a lot☺️
We just ate this! So delicious! Thank you so much!
★★★★★
Woohoo!! I am so so happy it was a success Mandy🤗
I definitely want to try this. I am going to an Easter Day brunch and am going to make it. I saw someone comment on add8ng raisins. So glad you agreed as that was one of the first things I thought about when reading the recipe! Question: what about using date sugar? I’ve used it in other recipes with pretty good success. Thanks for sharing and happy belated birthday!
Hi Kathy! Yes, date sugar will work great here too. If it were easier to find I’d call for it more often, it’s delicious stuff. Enjoy and happy Easter to you 🙂
Natalie,
I made this and it tastes great! However, mine came out a little dense. I am wondering what I might have done wrong.
Hmm was your baking powder old perhaps? Also fresh lemon juice is best and can make a subtle difference. Was the texture mushy, or well defined crumb just not light? Let me know and I’ll see if we can figure it out 🙂
I wouldn’t say mushy – more dry but compact. Maybe I overworked the dough? I used a different oatmeal which was already somewhat fine. Maybe it processed too much? I did use fresh lemon juice. My baking powder shouldn’t be too old – but I can check the package.
When I look at your picture, you see more crumbs. When I cut into mine with a fork it just seems dense. But, like I said, the flavor is great!
I’ve made this today and I love it, like any recipe that is uploaded by you! I love you and your channel, you are a real talented angel!! <3
★★★★★
Woohoo! I am so happy it was a yummy success, Kim. And thanks for the kind words and support–that means a lot <3
Hi, I would like to try this recipe for Easter and I am wondering if I could use a silicone mould to bake it? I don’t have much luck with silicone moulds, cakes tend to be wet, but I have a bunny shaped one and I would love to use it. Also, can I substitute the maple syrup with agave nectar? Thanks a lot!
Hi Raluca! I haven’t ever baked with a silicone cake pan so I can’t say for sure. I’ve used a silicone muffin pan before though and most recipes turn out fine, same as with a metal or glass pan, so I think it’s worth a shot for such a cute bunny cake 🙂 And yes agave will be fine!
Hi! This recipe looks amazing!
Could I just use oat flour instead of using tapioca starch + oat flour?
Thank you!
Hi Maria! You can but the texture will be much more crumbly. The tapioca starch is a binder and what keeps the texture nice without eggs or gluten 🙂
Hi Natalie! I made this cake for Easter and I absolutely loved it! Thank you so much! I was thinking of serving these as cupcakes for a brunch I am hosting – what do you think this would do to the cook time? Thank you!
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Woohoo! I am so happy it was a springy Easter hit. For cupcakes usually 30 minutes is about right, but check them at 25 too because every oven is different. Sounds like my kinda brunch😊
Thank you so much! I will let you know how it goes 🙂
Just gave this recipe a try and wow. I’ve been trying to find the perfect carrot cake recipe for such a long time, and I’m so happy I finally found it! It’s fluffy and a bit moist like a good carrot cake should be, and it’s absolutely delicious. Thank you for making my carrot cake dreams come true! LOVE IT
★★★★★
Wahoo!! I am so so happy this one lived up to your cake dreams haha🥕🍰 Everyone needs a favorite carrot cake in their life, right? Thanks for the feedback and enjoy the rest, Annika🤗
So, carrot cake is my FAVORITE!! For Mother’s Day I was determined to find a healthier version as a treat to myself! I found it in this recipe…thank you so much for this recipe…my youngest son even commented on how good it is. YAY!!!!
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I am so happy this recipe was just what you were looking for and you and your family loved it! What a lovely mother’s day tradition too, I need to start that…any reason to eat more carrot cake hehe🤗🤗
Hi Natalie
I want to make this cake for my birthday, and I wondering if I have to double the recipe ingredients.
I want to make a round one and put some filling in the middle and on top!:-)
Can I make a cake tray that is round and then cut the cake in half once it has cooled down?
I think my tray is about 25cm diameters….And could I use some carrot pulp as well which I would do by my own?Thank you so much for your help
So this cake will fill a 25cm pan, but I don’t think it will be thick enough to cut into 2 layers easily they will be quite thin and may break. I would recommend doubling it and baking in two separate pans, that will make for a good size bday cake and perfect for layering. And yes, carrot pulp (like from juicing I assume?) will work fine in place of some of the shredded carrot. Be careful using only carrot pulp as it does have a lot less moisture so the cake may be a bit drier. Happy baking!
Hi Natalie
Thanks much for your advice:-)
No, I meant like carrot puree sorry.
I will sure also put in some shredded carrots too.
But I don’t have to bake the two cakes on the same time right? Because I only have one tray.
Thanks much
Oh gotcha! Hmm carrot puree could mess up the texture if used in place of shredded carrots. If you want to use it you will need to sub it for some of the applesauce. It will work that way and add extra carrot flavor though, I really like that idea! And yes, you can bake them one after the other 🙂
hi natalie,yes that is what I meant,replace rhe applesauce with the carrot puree instead of for example pumkin puree😊with the shredded carrots,yes that is what I thought more carrot flavor!thanks much😊
Yes that will absolutely work! I’m wondering why I hadn’t thought to try that now ha, love that idea🤗
I have made the batter but I have to go out for a bit. Should I keep the batter in the frog or just leave it out and put Saran Wrap on it? Thanks can’t wait to see how it comes out!
Ah I didn’t see this in time! I hope you put it in the fridge (covered if it’s going to be more than an hour or 2). Just a note though, recipes with baking SODA are best to bake right after mixing, otherwise you may not get the same level of rise. Hope it turned out well!
I did put it in the fridge, but alas it did turn out a little dense and less rise! I am going to bake right away next time. Are there any other factors that wouldn’t allow my cake to be fluffy and rise? It’s so dense!
Oat flour doesn’t make for the fluffiest of cakes, but lots of my readers request it even still. Personally I prefer this carrot cake version: https://www.feastingonfruit.com/vegan-paleo-carrot-cake/ The carrots don’t help with the lightness either, so if you want a much fluffier oat flour cake this vanilla one would be better: https://www.feastingonfruit.com/vegan-vanilla-cupcakes/
thank you i want to try everything now and find my favs (or at least what I can actually bake)
Hi! This cake looks lovely! I’m so excited to make it for my daughters birthday. However, I dont have any starches and I’m curious if I could use eggs instead. Has anyone used real eggs?
Hi! This cake looks lovely! I’m so excited to make it for my daughters birthday. However, I dont have any starches and I’m curious if I could use eggs or flax eggs instead. Has anyone used these options?
I haven’t tried it with egg/flax eggs, and while I do think it will work you will have to tweak the other ingredients a bit since that is quite a bit moisture difference. My best recommendation would be to swap the starch for 2 eggs and reduce the amount of applesauce to 2/3 cup. Good luck!
Hi what can I substitute for the non dairy yogurt I cant seem to find any?
Applesauce would be the next best thing, although the texture will be a bit more sticky/gummy unfortunately. You can make your own nondairy yogurt though if you want, there are many recipes out there for it 🙂
Hi! I’ve made this twice now and am really struggling. The first time I followed the measurements exactly and the batter was super thick, so the second time I used a scale and followed the weights. It is still super thick. Nothing like your video at all. I have no clue what I’m doing wrong. The flavour is lovely, however when I bake it, it is overdone on the top and still mushy in the centre. It feels like I need way more liquid. Could different types of oat flour absorb liquid differently? Any help wohld be appreciated. Much thanks!
Hi Sheileen! I’m so sorry this recipe is being difficult for you. So yes, different types and brands of oat flour can vary in how much liquid they absorb, what kind are you using? It still shouldn’t be such a massive different that a few tbsp extra milk won’t fix it though. Also how thick/watery is your applesauce? That’s the only other ingredient I could think of that could vary quite a bit in consistency. It sounds like you are doing everything right, if it’s not one of those I’m really not sure where the issue is😕 Sorry, wish I could be there in person to help!
Hi! Thanks for the quick reply! I feel like I would have needed another half cup or more of milk. Eek! I’m using Only Oats oat flour (I’m in Canada). Is there a brand you’d recommend? Maybe I could order it online. I feel like the applesauce is pretty standard. Not overly thick. I was wonder if some coconut sugars are drier than others… mine if fairly dry. It is such a mystery. The only other thing I can think of is what if I were to reduce the oat flour? Do you think that would ruin the consistency of the cake? Thanks again for all of your help!
I usually use Bob’s Red Mill oats, or just the Trader Joe’s brand. You could try ordering the Bob’s online, but I’d just try using less flour and see if that works. Hard for me to predict, but it’s worth a try!
Thanks! Does that mean you blend your own oats? I can get the Bob’s up here so could try that. I will also try with less oats and let you know how it works out. 🙂
Yep, I just blend them in the Vitamix until they turn into flour. You do need a high powered blender to get it fine enough though!
Thanks again for all of your help! I will let you know how it turns out. 🙂
Hi! I’m excited to try this recipe. Only thing is my local grocery store doesn’t hold any oat flour! Any good substitutes for this? They do have chickpea flour or gluten-free flour. Would those work? Thanks!
You can grind your own oat flour from oats in a high speed blender. Or I’d try the gluten-free flour! I’ve never worked with chickpea flour, so that may work too, but a GF blend should be fine 🙂
hi do you recommend using the the cup measurements or following the recipe by weight ? i like to make recipes by weight but i find that most bloggers who also list their recipes by weight dont actually test the recipe and it doesnt turn out the same. any thoughts ?
I prefer the weight measurements personally! Whenever I remake my recipes that’s what I go by, I find them much more precise and just easier. I test every weight measurement for every recipe, so you never have to worry about them being inaccurate 🙂
thank you so much for the reply and the info (i have a long list of your recipes that i want to try, & its reassuring to know they have been tested by you ). we are making the carrot cake tonight !
Yep definitely! I hope the carrot cake came out perfect🤗
Just made it and ate it, very delicious indeed! But I think I will use less milk next time, it came out too wet to me. I used my very much cherished homemade apple sauce for this, definitely worth it, thank you for the recipe, the beautiful blog post and video, Much love.
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I am so happy you tried it, Abby!! Oh I love homemade applesauce (the store-bought stuff has nothing on it) so I bet that made it extra sweet and tasty😋 Thanks for the feedback, and I hope the next batch is even better!
I am so very glad that I found your site. My husband had to go on a vegan diet last month to help his liver–no dairy, no eggs, no meat, no ooil, no flavoring or preservative additives. Basically fruits, veggies, nuts, honey, and oats. I had no idea that so much great food could be made just using these types of foods. I have not told him that I found this recipe, because I want it to be a surprise for Easter. I also went on this diet so my husband did not feel left out. My 2 sons were already vegetarians and are changing over as they are finding that these types of foods have much more flavor than storebought. thank you.
Well I am so so happy you found me too, yes there are so many more options that it seems! I hope you and your husband both LOVE this cake, and best of luck with the new diet🧡
Everybody at work loved it ! I recommend having the frosting on top for a while before you eat it than it is at its best !!! Very yummy !
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YAY!! I am so happy it was a success, thanks for the feedback🤗
HELLO,
I AM PLANNING TO MAKE THIS RECIPE TOMORROW, HOWVER I HAVE SOME DOUBTS. REGARDING THE NUTRITIONAL VALUE, IS IT ONLY FOR THE CAKE OR DOES IT INCLUDE THE FROSTING TOO?, ALSO I WAS WONDERING HOW MUCH TIME DOES IT STAY FRESH?
Feel free to do your own nutrition calculations, there are lots of apps out there for that 🙂 And it will last 4-5 days at least covered in the fridge, it just gets drier with time so tastes best when fresh!
Hi Natalie!
I tried to make this with Arrowroot starch and it turned out quite dense. Is it different to tapioca starch? Any other alternatives please?
Thanks!
Vanessa
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Hmm the two are usually interchangeable, so that shouldn’t be the issue. Without egg, a grain-free cake will never be as fluffy as one with gluten or eggs. Can you eat grains? If so maybe try this recipe instead: https://www.feastingonfruit.com/vegan-gluten-free-carrot-cake/
Thanks for your reply back 🙂 Is Arrowroot flour the same thing? That was what I used. I did use milk as well… not sure if that had anything to do with the texture of the cake but the icing was delicious!
Yep, arrowroot flour is the same! And do you mean regular milk instead of nondairy? That should be fine!
Haha ok! Good to know! Thanks for sharing Nat!
Could you suggest any alternative to tapioca/arrowroot/corn starch? Would psyllium husk work?
I cannot think of anything else that I know would work without testing it unfortunately, you will have to experiment for yourself if you want to skip the starch altogether. Good luck!
Can you substitute the yogurt with anything for the frosting?? I don’t have any on hand :/
Coconut cream would work! Or just use like 1/4 cup extra cashews and 1/4 cup nondairy milk 🙂
Thank you!! Can’t wait to try in the morning!!! 😊
Let me know what you think, hope you love it😋
What non dairy yogurt would you recommend?
I use Kite Hill plain almondmilk yogurt for almost all my baking!
Really pleased with this! Both the cake and frosting turned out so tasty! Definitely would recommend!
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I am so so happy it was a success Taryn! Thanks for the feedback❤️
Is there any substitute for the starch? I have no arrowroot or corn starch or tapioca flour. Thanks!
You can omit it, the cake will just be a bit crumbly. Or try adding a couple of flax eggs, but that will make the texture a bit more chewy/gummy. Sorry, no perfect solution here😬
Did you cook the carrots first before adding them to the cake?
Nope! Just shred and press/drain out extra liquid if necessary 🙂
Hey Natalie!
Do you think I could bake this cake in a loaf pan instead?
I do not recommend it, loaf pans are so much smaller aka the batter is thicker so without eggs or gluten its quite tricky to get the center to cook through properly and it will most likely sink after baking. Sorry!
Hi Natalie!
Can I substitute applesauce for oil or mashed sweet potatoes?
Thank you!
Sure! Either would work, the mashed sweet potatoes may make it a bit more dense, but use the same amount. If you swap in oil, reduce the amount to 1/2-2/3 cup or so otherwise the cake will be too oily
Brilliant cake! Just made this but replaced the carrots with parsnips as we have just harvested a load of them from our allotment. I didn’t have the tinned milk so I replaced about 1/3 of it with non dairy yoghurt. I also added Orange zest to the cake, Orange juice to the icing and replaced half of the cinnamon with mixed spice as I heard that they go well with parsnips. Absolutely delicious 🙂
Whoa I love the idea of a parsnip cake, so creative and resourceful! And I bet the orange addition was so delish, perfect for citrus season😋 I am so happy you loved it, thanks for your feedback Anna!
Made the batter but two and half cups of flour ( i used oat and corn starch exactly as you asked) looked much more than on your video and it turned out very thick, i was unable to mix it with anything else except a wooden spoon. I added extra milk. It is already in the oven but does not grow.
Hmm that’s odd, did you measure by weight or volume? Sounds like too much flour too dry, good call on the extra milk. Keep me updated on how it turns out…
This looks so yummy! If I use AP or spelt flour instead of the oat flour, should I also add the tapioca starch or sub that with more flour?
Nope you won’t need the tapioca with AP flour, use just that in place of both. I’d try about 2 1/2 cup and then just add slowly if the batter seems too liquidy!
Hello Natalie,
I have been looking for gluten free and dairy free carrot cake recipe for my best friend. Unfortunately, he cannot have oat flour, almond flour, nor rice flour. Are there any other flours that I can substitute? Please let me know if you have any suggestions. Thank you!!
Hmm so I can’t guarantee what the texture will turn out like with other flowers since I haven’t tested, but you could try buckwheat or cassava. Buckwheat tends to be fluffier but can be a little dry, so start with less than the oat amount. Cassava is a bit more risky, but if you do experiment with that one you won’t need the tapioca. Hope that helps!
Thank you for your reply! I guess I have to experiment and figure out which flour would work better and how much to use it. I hope you will post some recipes in the future for someone like my best friend who is having a difficult time finding a recipe that works for him. =)
Hi Natalie, I just discovered your website. I’m excited to try them out. Today I’m baking this gluten free carrot cake as a trial run for birthday celebrations next weekend. Sadly I have an allergic reaction to cashews 🙁 . Is there a substitution for the cashews in the frosting recipe? I realize whatever is used as a substitute will not mimic the creaminess of cashews but would love to hear your ideas as cashews are not an option…. TYIA. 🙂