1-Bowl Vegan Gluten-Free Carrot Cake

Hi Dana

Just wanted to say I made this cake for my birthday yesterday and it was a massive hit with the family!

They couldn’t believe it didn’t have any wheat, eggs or dairy.

I made it with your tangy cashew cream frosting – omg. It. was. delicious. It did get a bit slipper as I was putting it on the cake – and maybe that’s because the cake wasn’t completely cool, but then popped it in the fridge and it hardened pretty quickly.

It honestly turned out amazing.

Thank you so much x

This recipe is amazing! I used regular gluten free flower instead of the diy blend suggested in the recipe. I used 1/2 cup brown sugar and 1/4 cup coconut sugar. The cake is extremely moist and SO tasty. Highly recommend.

Delicious cake and I loved the vegan cream cheese frosting! Love, love, love. This is a keeper recipe.

This recipe was easy to follow and tasted delicious! I ended up not having enough almond flour and ended up using about a half cup of coconut flour to make up the difference. For the non-dairy milk, I used oat milk, as it was what I had at hand. Both of these tweaks worked great! I used the the vegan cashew buttercream frosting, also an easy and great recipe.

Awesome recipe! Family loved it!

I’m a huge baker, and this has become my go-to cake recipe! May who have tried it says it’s their favorite carrot cake they’ve ever had (all day it’s better than what restaurants make!)
I’d give more than 5 stars if I could

Delicious! I used oat flour instead of the gluten free flour blend and was a little nervous but these turned out FAB. Made them w your tangy cashew frosting. Usually I roll my eyes at all the “even non vegans loved them!” Comments but I think this cake would easily stand up to a traditional carrot cake :)

Outstanding and excellent recipe. Baked this for my daughters birthday. Came out perfectly moist and yummy. I added pineapple tidbits chowed walnuts and raisins. Only one cup of powdered sugar in the vegan cream cheese frosting with a squirt of lemon and a dash of vanilla.

Truly wonderful! I subbed regular sugar for the coconut sugar, and topped with Tofutti cream cheese frosting.

I made it but used eggs. It was delicious!!

This was amazing!! My daughter specifically wanted a carrot cake for her 7th birthday. I looked around and decided to use this recipe. I did everything exactly as it’s explained and it came out sooo good!! My daughter loved it. All the family members that tried it, loved it! I used the cream cheese frosting. We plan on making it again soon. :)

I made this for my husbands birthday and it was a huge success. Perfect for me gluten, dairy and egg free family. Everyone loved it! I iced it with cashew ‘cream cheese’ icing which was also delicious.

I used regular gluten free flour instead of the blend and only brown sugar.

This one is a keeper!

I love minimalist baker and have tried loads of recipes from her. I just made this cake and it tastes delicious. Moist and flavourful. But it didn’t rise at all – not sure why – and it all could have baked in 1 tin. I used 2 8inch squares and the amount of batter I had I could easily have baked it in just 1 8 inch cake tin. This way I have 2 super thin layers. If I hadn’t already greased both tins I would have just baked it in one. My baking soda is not old and the only change I made was I used spelt flour rather than gluten free. Otherwise I followed the recipe exactly.

I made this for a friend’s bday and it was a hit!! I used all coconut sugar since all I had was sweetened apple sauce. I thought cane sugar might make it too sweet. I also cheated and used King Arthur’s Gluten Free Baking Flour. It came out so moist and delicious. This is a keeper!! Thank you.

This cake was amazing! Perfectly sweet and not too heavy. Served it at my mums birthday party and non vegans did not notice it was vegan and everyone loved it. The first carrot cake I could eat more than a slice of without getting sick. I only had one cake pan so i baked all in one and then cut the cake in two 😊 filled and topped it with your delicious tangy cashew cream and fruit. Next time i would only add a little more carrot. Btw I used almond meal instead of almond flour, date syrup and a corn based gf cake flour.

This is probably one of the best recipes I have made! The cake was so moist and flavourful. I’m vegan, however my non-vegan family also loved it. My younger brother keeps asking me to make it again, so this recipe will definitely be getting more uses. I didn’t have any applesauce, but subbed it for some mashed banana and it worked fine. I also used Italian flour instead of GF, which was also fine. This was a great cake!

Absolutely the best carrot cake I’ve ever had, and everyone I served it to agreed. Incredibly moist and flavorful. I did it as two layers with Minimalist Baker’s vegan cream cheese in between and on top (skipped the sides) and it made it even more tasty.

One thing for me to figure out next time is how to prevent the vegan butter from clumping after icing the cake – maybe I didn’t cream it together well enough.

Can’t recommend this cake enough :)

I absolutely loved this recipe and so did everyone who tried it at the party! Followed it exactly. Made sure it was well baked. I used two 9 in. Round pans and ended up whipping up a second batch to add a third layer to the cake (saved the 4th one just for my family!) I made the frosting first and refrigerated for several hours for easier spreading. (I used about 3 cups of the powdered sugar. I don’t like things very sweet, and it was perfect. I don’t understand how others said it was too sweet with even one cup. It had a naturally tart flavor.) The frosting was enough for me, even though I doubled the cake recipe. After refrigerating the frosted cake again, I went over the frosting a second time to smooth it out really well. The cake was beautiful and delicious!

I made this for a family member’s birthday. We didn’t have any flax on hand so I substituted 3 eggs instead. I also accidentally added 1/3 cup too much applesauce. It came out so moist and wonderful! From my picky 95 year old grandfather, to my foodie parents, to a (mostly)paleo sibling and spouse, this recipe hit it out of the park.

Favorite carrot cake recipe! I used Bob’s Red Mill 1 to 1 gluten free baking flour since I didn’t have time to make yours and it turned out beautifully. Easy recipe to follow, so glad I didn’t end up with a sink full of dishes after!
Quyana for sharing :)

Great result! I used Bob’s Red Mill AP gluten-free flour instead of the mix linked to here. I made cupcakes instead of a sheet cake- this made 18 large-ish cupcakes. I baked on 350 F for 35 minutes

Just made this cake for my moms 60th Birthday – it came out amazing and was a huge hit with everyone! Thank you for another amazing recipe.

I made this for my birthday yesterday, did the 9x Forgot the applesauce and subbed a whole banana (it was frozen so I blended it with about a Tbs of almond milk. this was my first time baking with gluten free flour. My friends said: “This is delicious, it’s dense and rich in the right way.” “I love that there’s just enough of it (in a slice).” I concur.
It was a short in height (I’m sure there’s a technical term for this) and very dense, almost a brownie consistency but cakey. I used coconut sugar in place of brown and all spice. . I pulsed some raw walnuts in the food processor to add, grated raw ginger into the batter, and added a tsp of vanilla and butter extract. I iced the cake with a store-bought unintentionally vegan “cream cheese” icing because my area does not have vegan cream cheese in stores.
I would highly recommend grating raw fresh ginger into the cake.

I have been craving carrot cake for some time and was so happy to find this recipe for one that I can eat now that I’ve been diagnosed with Celiac. It was delicious and easy to make! Thank you for another wonderful recipe.

I made this cake for the first time over Easter weekend (yes, that was over a month ago, but my husband and I STILL talk about this cake) and it was AMAZING. My husband is not generally a cake fan, and this has been one of his favorite baked items I’ve ever made. I agree. I left out the walnuts and did not substitute it with anything, I don’t think it needed anything else. I used Bob’s Red Mill 1:1 baking flour instead of MB’s blend. It was perfectly moist, held together well, and the combination of flavors and textures were so good. I used brown sugar and coconut sugar, no cane sugar, and used the coconut whipped cream as the “icing” and it blended wonderfully with the cake. Hope to make this every Easter for the rest of my life :)

This cake came out great! it was dense but overall excellent. I used almond flour and oat flour combo. I also subbed all the cane sugar and brown sugar for 3/4 cups of coconut sugar. We used the cashew buttercream frosting but i took out the lemon because my kids dont like lemons. I would definitely make again.

It’s funny, I’ve made so many of your recipes and this is my first comment. I love pretty much everything I’ve made using your recipes, btw. I had an abundance of carrots so what better way to use them than in carrot cake? This cake turned out amazing. I only made a couple of adjustments: I used maple sugar instead of brown sugar and the sweetness was just how I wanted it. I think using brown sugar would have been too sweet for me. I also was just shy of the amount of applesauce so I threw in a super ripe banana. The moisture level in the cake was fab as a result but there was a little too much banana taste for my liking. Maybe half a banana would have been better. I also skipped the walnuts and added golden raisins instead, which I prefer. I made the cashew cream cheese frosting using Croyo coconut yogurt to top it off. I liked it a little tangier so I added more lemon zest and apple cider vinegar. This cake is a hit! Thank you for the great recipe!

Wow! Blown away by this recipe! I made it exactly as listed, but did use all coconut sugar instead of the brown sugar and cane sugar. It was a bit sweet for me, so I would cut that down to 1/2 cup total coconut sugar next time. BUT, no complaints! It was so moist and the texture was incredible. Even my husband who is such a harsh critic on any GF / Vegan desserts, asked for seconds. (I made cupcakes, baked for about 30 minutes.) I have not had a lot of luck with egg substitutes in recipes, so I was so grateful to stumble upon this recipe and have such a great result. THANK YOU! Excited to try more of your recipes.

Best vegan dessert EVER! I subbed regular flour for GF and baked for 40 min in a 9×13. Iced with your vegan cream cheese frosting (only had 2c powdered sugar on hand and I came out great). Perfectly moist and excellent flavor. I’m rolling through your blog and your recipes continue to be winners! Thank you!

The flavor was good but way too sweet for me (and I like sweets), I may try to remake and add less sugar. And I wish I left it cook linger it was a little too moist in the middle but that’s on me.

This turned out very gummy for me :( I wonder why? Did not use any substitutions…

Thank you, this is a great recipe! Since I have food restrictions I have not attempted to make a carrot cake (my favourite cake) because other ‘free from’ recipes have not necessarily gone down well with the rest of the family. This one was a hit though. I forgot to add walnuts, but in the end it was good as my kids don’t like them anyway. I did not have maple syrup and decided not to substitute as the cake mix was sweet enough without it.

I made this yesterday and it was fantastic! I followed your recipe exactly- and used your GF blend recipe, with exception of having to use all brown rice flour instead of the 1/4 cup white flour. I also added about 1/2 cup chopped walnuts and about 3/4 cup of raisins. I also baked in a 9×13 pan and it took about an hour.
After becoming gluten intolerant, I’ve never found any baked goods that have come out successfully- until now. It was always frustrating and such a waste of time and money. I decided I’d give it one more chance after reading all the reviews and it made for a lovely and delicious surprise. Thank you so much for sharing. I’ll be trying more with your GF blend!

This cake was amazing! My non vegan family loved it! I used organic AP flour instead of GF and I baked in a lg 10×14 pan to make a sheet of it for a trifle style cake, about 30-35 mins PERFECT! Also the cashew buttercream and just added a few dashes of cinnamon to the mix. Thank you, so amazing!

Love this recipe! I used coconut sugar and a lesser amount and it’s still tastey!
I also used Apples instead of carrots for one batch..it took longer to cook but turned out nice. Wholesome :)

I just made this cake for a socially distanced mother’s day celebration and it was a hit! One of the best vegan cake recipes I have found by far. I used the “Tangy cashew “cream cheese” frosting recipe,” and it was delicious – tasted unbelievably like cream cheese frosting! We omitted the maple syrup in the frosting recipe since it seemed to be sweet enough with the coconut cream. So good! Thanks!

I made this today for a special occasion and it was a hit! I subbed 1 cup of boiled sweet potatoes for the applesauce, and chopped candied ginger for the raisins. For the flour, I used 1/2 almond flour and 1/2 Bob’s Red Mill 1:1. This recipe is a keeper!

Used Bob’s Red Mill egg replacer, used all gf flour except 1/4 cup was coconut flour (can’t have almonds) and it was done in 30 min in a 13×9 pan. It’s a bit dense/gummy but tastes nice, not too sweet, and with the cream cheese frosting it’s so good! I haven’t successfully baked in so long. I’d look forward to trying this again with raisins and maybe more cinnamon. Thanks so much for the quick and simple recipe!

I used AP flour instead of GF flour, made muffins and baked for 15 minutes as someone suggested below. Topped with the minimalist baker vegan buttercream frosting. This was probably the best thing I have ever baked! The muffins came out so moist and delicious. The frosting is VERY flavorful. Thank for you for posting this amazing recipe!

I’ve made all of Minimalist Baker’s wonderful cakes & this is our new favorite! I had to sub banana for the applesauce due to fodmaps, but we couldn’t taste the banana at all–just a delicious carrot cake :)
My suggestion for those who have struggled with the baking time is to use smaller pans. After making larger sizes of many minimalist baker cakes, I finally bought three 6-inch rounds and now they bake up easily & beautifully (and more quickly) every time. I weigh the batter in the pan to get them even. The result is the prettiest & yummiest little 3-tiered cake you’ve ever seen/tasted. There’s plenty of cake for our family of 5 plus leftovers which never last long!

This cake is delicious 😋

This was amazing! I made it for my moms birthday and she loved it, and so did I. She actually insisted I make it again a few days later..It was incredibly easy. The cake was moist, delicious and I can’t wait to make it again.

Made it twice and it never cooked thoroughly. So sad I wasted all those ingredients maybe I just don’t have the touch. I used Bob’s 1 to 1 flour so maybe that was it. It cooked fine on the outside but the middle was soggy.

This turned out perfectly. I didn’t have cane sugar, so used regular white granulated sugar. I also added 2 cups of carrots because 1.5 just didn’t seem like enough. This cake was very moist and a little crispy around the edges. Just perfect. I also added a small handful of semi-sweet dairy free chocolate chunks. My friend who is vegan said this was the best carrot cake she ever had. What a Compliment!
For the cream cheese, I used the recipe from Minimalist Baker’s Raw Vegan carrot cake recipe. This was a huge hit and I can’t wait to make it again. You’d never know it’s gluten free and vegan.

I made this cake for my baby’s first birthdayI used all purpose gluten free flour instead of the blend and subbed 1 cup date purée for the maple syrup and sugars. I didn’t add any raisins or walnuts. It definitely turned out dense instead of light and airy… but it was still great! Haha it was NOT smashable! It sure looked beautiful, and I made the cashew coconut icing cream to go with it.

First of all, all of your recipes are wonderful including this one! I did not have cake pans so I made these into cupcakes at 350 for 15-16 minutes and they came out great. I subbed 3 real eggs for flax eggs, coconut sugar instead of cane sugar/brown sugar, and Bob’s Red Mill all purpose baking flour in place of your GF blend. I used the vegan cream cheese frosting and they came out wonderful!

My partner made this cake for my birthday a couple of years ago (having never baked a cake before) and it turned out brilliantly. After giving it a go myself, I can confirm this is a favourite. I used all purpose flour instead of the gluten free flour blend and almond meal instead of almond flour. Turned out perfectly! I opted for the vegan cashew buttercream (cream cheese) frosting, but the vegan cream cheese frosting is also a winner, especially if you’re short on time. Thanks for the wonderful recipe.

This cake made a quarantined easter not so awful. My 8-year-old did everything herself and was super proud. It was delicious. We also did the cashew buttercream – it didn’t turn out the way it looked in the pics, but was still pretty darn good on the cake. Definitely will make both again.

Wow. Ya just make this cake. It’s amazing. Only “problem” is the two of us finished it in less than two days??! The vegan buttercream was perfect on it! Thank you Dana YET AGAIN for another amazing creation.

This is the first carrot cake I’ve made in over two years…since i realized i needed to go completely vegan and gluten-free. My husband and I loved it as much as my old tried and true favorite recipe. Nobody would guess this one is vegan and gluten-free, since it is moist and light. I used your gluten-free flour blend and almond flour, and coconut sugar and sucanat instead of regular sugar. We didn’t even need the frosting. It’s that good! Thank you for sharing!

Amazing!! I wish I could rate it higher!

I make the Apple Carrot Muffins all the time- this recipe is extremely similar, and I have been really craving carrot cake, so I went for it. It did not disappoint! Paired with MB’s cashew buttercream frosting, this cake was a dream.

Hi Dana,
Thank you so much for this recipe. I made this for my birthday and it was delicious :)
Even my husband and son ate it and really enjoyed it, even though the only cake they ever eat is usually chocolate!

This cake is hands down one of the best gf and vegan cakes I’ve ever had! You’d have no idea it was vegan or gf! I served it to my family (who have no special diets) and was worried it might be dry and crumbley, but it is so moist and has the perfect amount of sweetness. I topped the frosting with some coconut flakes and I might have eaten 3 slices for breakfast.

This recipe is AMAZING! My boyfriend said it was the best carrot cake he’s ever had, and he is a true critic (normally hates “healthy” baked goods). Made it with all purpose flour + almond flour and it turned out great!

Chiming in with rave reviews of this fantastic recipe! I made this for our Easter dinner (at LAST! as it’d been on my to-do for ages) and the boys devoured it! Amazing as it was after last night’s dinner, giving it a nibble from the fridge this morning, as it was even *better.*

A few adjustments: As I’m to avoid coconut products and try to tap back on oil where I can, I used Earth Balance with 1 Tbs. of walnut oil to equal the 1/3 c., and I used a springform ring pan. (This did not change the cook time.) I also added a heaping tsp. of ginger and 1/2 tsp. of cardamom, as I like this kind of cake to be kind of spicy. I topped it with the amazing Cashew Buttercream (which I also subbed out the coconut oil with Earth Balance).

I am SO GLAD I finally made this beautiful cake! Thank you!

I made this for Easter and it was delicious. It was so moist, even in high altitude. My whole family loved it and I will definitely be making it again! I made the vegan cream cheese frosting with it and it was good.

I’ve made this several times. One of my families’ favorite cakes! So moist and flavorful!

I made this carrot cake 4 times and it is the best!!! Happy Easter to all of you…it’s baking in my oven today!
Felicia

Very disappointed with the cake and the frosting (cashew base). The taste is not what I expected. It took more than an hour to bake. I would not do it again…

Wow! This cake took me a little longer to make than I expected, but the results are out of this world. I chose to make the vegan cream cheese frosting and my husband had no clue that it was made from cashews.
I did modify the cream cheese recipe by adding A Lot more apple cider vinegar, the current measurements produced a bland taste. Had to also add more maple syrup. If I could post a pic I would because it turned out beautiful. 3 tier with frosting and lemon zest shavings on top which I also included in the frosting.

Wow!!! This cake is amazing and you’ll never know it gf or vegan. Followed method exactly as is and it turned out perfectly! Could not recommend more!!

This cake tastes really good. The only suggestion I have is to not bake it unless you have two equal size baking dishes (better if you use 3, like pictured) becasue otherwise it may come out too soggy. Still tastes amazing with or without the frosting. I would also use a little less sugar (I used all coconut sugar) in the cake, especially if you make the frosting. :)

Do not make this if you’re in quarantine and only live with one other person-you will eat it all!! Seriously, SO GOOD!!! I only had a little almond flour left so I had to sub for coconut flour, it turned out perfect. I made it with your cream cheese frosting recipe. I’ll be making this again!!!

This cake turned out delicious. Thank you for sharing.

I’ve recently discovered you and I’m so very happy I did. Carrot ? cake has always intimidated me, but I was pleasantly surprised at how easy this recipe is to follow. The cake turned out moist and delicious. I made aquafaba whipped topping but the family did not like it. Next time – your tangy cashew frosting! Thank you so much!

I’ve made this several times! I’m actually making it again right now! :) It’s a favorite of my friends and families when I’ve brought the cake to share. I love the layered look of the cake and I usually use the coconut frosting option. Fantastic recipe that was introduced to me by my future sister in law! We are fans!!

The recipe was so easy to follow and all the tips really helped. The cake was moist and so delicious!! Thank you for helping to make my daughter’s birthday extra special with this cake! She said it was the best vegan cake she’s ever had.??

I made this cake last night it came out so moist probably the best vegan cake I’ve ever baked thank you for the recipe. One happy husband !

I made this , absolutely amazing. I had to bake an extra 15 minutes but my cake was super moist. I used some of the batter to make cupcakes. It was gone in 2 days ! Thank you

so yum!!!!!
very easy to make, turned out amazing!!!
i used coconut yogurt instead of apple sauce
added 1tsp nutmeg, 1tsp ginger (so yum with a lil spice)
used almond meal instead of almond flour.
was the best gf cake i’d made in a while!!!
used the coocnut whipped cream recipe for the icing, walnuts to decorate!
a hit with all my house mates! thank you !

Turned out great! Follower all MB Advice on timing and patience. Made a few changes: coconut sugar for all sugar, gf 1:1 flour instead of Almond flour and added canned crushed pineapple! It’s a flatter cake and made two which is the perfect amount for my family. So yummy, moist, not too sugary and carroty!! Yummy!

Girl, you are my hero. I’m making this for my own birthday cake (houseful of boys, I don’t trust any of them to make my cake) and I had zero applesauce. I almost started to fret until I saw that you, of course, have a recipe for applesauce. I think it’s going to be a very happy birthday. :)

I LOVE THIS CAKE!
My friend Charley made this for my birthday, and my friends and I now request her to make it for every birthday. I finally made it myself, and ended up making another one less than a week later because my partner and I ate the whole thing.
I follow my friend’s alterations which are:
include walnuts (I do 1/2 cup)
add 3/4 cup sultanas
add 1/2 teaspoon nutmeg

Thank you Dana !!! Have never made one of your recipes that I didn’t love :)

This was easy to make and got a huge amount of compliments

I just made this for my birthday. It looked very beautiful but, unfortunately, tasted a bit bland. I’ve tried many vegan carrot cake recipes and was disappointed. It felt dense, not fluffy.

I made this yesterday and used regular AP flour. It was one of the first vegan cakes I tried and wow, this recipe turned out so good! Thank you!

Cake is really tasty, I used 1 1/2 cups oat flour instead of the GF flour and it worked well. My only criticism is that it only made 1 8×8 cake pan plus a small individual pie round ( I had two 8×8’s out and probably could have fit the entire batter into one, but I wanted to bring one to work and have one for my partner and I, so that’s why I chose to put a bit into the small pie dish). I followed the recipe to a tee and I see no one else commenting about the batter size, so I don’t what went wrong.
Anyways, v tasty!

This cake is amazing! My adult son is a carrot cake aficionado, lol :-). I made this cake for his birthday and he declared it the best carrot cake EVER! I agree. Easy to make, moist and flavorful. I frosted it with the vegan butter cream frosting (link in the recipe), I used Violife cream cheese and plant based butter sticks from Natural Grocers. I also used oat milk in lieu of almond and added a teaspoon of vanilla. You can’t go wrong with this cake, it’s delicious! Thank you so much for sharing this recipe with us.

This was an amazing recipe and experience ❤️ my daughter made this (she is 11!) By herself and it was so good!!!we all loved it ! It is worth millions of stars and I am so excited to make it again and again for all of our get togethers with fam and friends. Dana you are a true artist!!!??????

Difficult to find the ingredients living in a Swiss ski resort but managed to make it anyway (without the vegan cream cheese unfortunately)
I found it quite heavy, definitely needs frosting, cake without icing is just sad :/

This recipe is amazing! I’ve tried other GF and plant based baking recipes in the past and been disappointed. I found this site about a year ago and have loved every single recipe. I make this as written every time with no modifications or adjustments. Family and friends always ask for the recipe and are shocked to hear that it is vegan and GF! It is the BEST carrot cake I’ve ever had. Thank you!

I made this cake exactly as the recipe stated and it was awesome!!! I used Kite Hill non dairy cream cheese for the cream cheese frosting and it was excellent as well. I am dairy free and gluten free and I served this to my family of 7 who is not, and everyone said it was delicious and a “make again” recipe!!

Thank you so much for this recipe. I have a few vegan friends and I really wanted to make something they could enjoy. I tried this one as cupcakes with walnuts and the basic cashew frosting. It was so delicious, didn’t last long :)

Made this for my birthday and it tastes amazing. Used regular flour instead of gluten free and it still worked out well. Thanks for the amazing recipes!

My boyfriend’s mom has been asking me to make carrot cake for the past year, so for Christmas I whipped up your recipe and brought it to brunch. She’s pretty hard to amuse, and when I unveiled the cake she lit up in a way none of us have ever seen.

I used coconut sugar, golden coconut sugar, and Arrowhead Mill’s gluten free all purpose flour. I folded in toasted pecans, frosted it with your cashew buttercream (!!!!), and topped it with a toasted pecan coconut sugar crumble.

It was absolutely divine and I scored MAJOR carrot cake points :) I’ve been an avid follower for years now as you helped me transition to a plant-based lifestyle with enthusiasm. When I get to rambling about getting down in the kitchen and people ask me where I learned, I turn them to you. Thank you for all that you do and for alllll the guidance and inspiration throughout the years! Happy new year!

This recipe was absolutely delicious! The cake was very moist. I used 3 real eggs and added some coconut and nuts. Like the others I added a banana instead of using applesauce. I baked it in two round pans and it baked in 24 minutes. I did use the almond flour and Bob’s Red Mill 1 to 1 GF flour. Thanks so much for sharing this wonderful gluten free recipe!! I will be making this often!!!!

Just made this cake today, and I gotta admit, I was quite skeptical….vegan AND gluten free? How could that ever taste like “real” cake? Wow. Just wow. It was the most incredible, moist, tasted just like “real” carrot cake and it blew me away! My two teen boys and husband gave it 5 stars, too. Amazing. I reduced powdered sugar in the frosting to just 2 cups (only because it was all I had on hand), but it worked perfectly! Thank you for this fabulous recipe!

Oh man, oh man, oh man… This is SO good! I subbed banana instead of applesauce, and used corn flour for 1/2c of the almond flour but only because I’ve been putting corn flour in everything. Oh and lastly some zucchini I had to use up. You are a gluten-free vegan goddess! Thank you for this recipe. It will be the only carrot cake recipe I use from now on!

Dana! I made this yesterday and this is an exquisite recipe, the taste and texture is every bit as good as it looks.
I’ve been searching and searching for an eggless GF recipe, so eternally grateful to everything you do. Thank you ?

I made this cake for Christmas and I couldn’t be happier! It’s seriously the best carrot cake I’ve had! And yes, I couldn’t tell it was vegan.
I made some adjustments to the recipe as follows, in case it helps anyone:
– did not have applesauce, so I used 2 ripe mashed bananas. It was the most convenient option and it worked beautifully. I recommend it!
– I was out of coconut oil so I substituted rapeseed oil
– I subbed half the amount of almond flour for all purpose and the other half for oat flour
– I subbed the gluten-free flour for spelt flour
It turned out great. Perfect actually. I’m curious to see how it would turn out with almond flour, so I’ll make the recipe in the future with it.
For the frosting, I chose the Cashew Buttercream option. MAJOR WIN!

My cakes never rises, do you know why??

I did this today and it was really appreciated by my friends ? I used regular flour and I used vegan cream cheese with coconut cream for frosting. Thank you for all the hard work you are doing to test the best version of the recipe!

This is delicious! I am impatient with cakes and love to eat some warm out straight of the oven, so saved some mixture to try in ramekin, so I will be able to let other cakes cool. I’ve just tried it and had to rate it straight away-sooo good. I am heading towards plant based baking and have had mixed results substituting eggs for flax eggs so went hunting for new recipe. So glad I found this one! Thank you!!
I only had about a cup of almond meal so used more GF flour, my Gluten-free blend is mainly sprouted buckwheat flour with some rice flour and about 1 tbspn arrowroot. Thankfully had exactly one cup of stewed apples in freezer to use as apple sauce. Oh and I also used coconut sugar for sugars and only about half the amount, perfect!

Just tried out this recipe today with a bunch of preschoolers. We had to make some adjustments because of nut allergies – so we replaced the almond milk and flour with oat milk and flour. Fourteen preschoolers (from 4-5 years of age) all had a hand in helping make the recipe. It was a blast! We were able to get 19 cupcakes from a batch. And they were a huge success! Kids and adults alike enjoyed them. I’m new to a plant-based lifestyle, so I haven’t had a lot of experience baking without eggs or milk, but if every bake I attempt is as delicious as this was I definitely won’t miss them! Thanks so much for the great recipe!

This was delicious! I used regular eggs but followed the recipe otherwise and it was amazingly moist and perfectly sweetened. I used a cream cheese icing with lemon zest as well and it was a crowd pleaser :)

I made the cashew buttercream frosting in the tangy version to put on the carrot cake. It wasn’t quite tangy enough so I added a teaspoon of tahini, which worked very well along with about a teaspoon of lemon juice to bring out that cream cheesy tang. It was great on the lovely carrot cake. Thank you for such great recipes!

Hello Dana! I very much enjoyed this recipe. I made it for my birthday cake and my family loves it. We are not gluten free and I usually have a hard time getting gluten free recipes to win the crowd over, but this one will definitely need to be made again for my gluten free friends. We are a plant-based family and my husband (and kids) frequently check out your website for recipes. This carrot cake takes the cake…. carrot cake that is;) Thanks for all your hard work and creativity.
-Lauren

I have made this scrumptious carrot cake several times. It’s my husband’s favorite and as a side note he’s not vegan nor vegetarian.

Love this carrot cake. I modified it slightly based on what I had in my cupboards. I skipped the almond flour and doubled up on my mix of rice flour, potato starch and tapioca starch, and a wee bit of coconut flour. I used canola oil in place of coconut oil, and used blue agave syrup instead of maple syrup. For the frosting I used daiya brand vegan cream cheese and earth balance.
It’s very moist, a little more dense than an evil gluten carrot cake, but still good texture! Really impressed for my first time doing a vegan carrot cake!

I made this cake now for my 5 years old son for his birthday. But in cup-cakes (baking time was less, around 35 min). The result was fantastic!!! Super tasty, fluffy, flavours in balance. Nobody can says it doesn’t contain wheat, sugar and eggs – the taste is similar. No! It is better! :) I modified the gf flour (1 cup gf oat, 1/4 cup tapioca flour, 1/4 cup brown rice flour). I absolutely recommend, thank you Dana!

I made this cake for a birthday celebration and IT WAS SO GOOD! I’m not vegan but my mom and sister are and they absolutely loved it. The non vegan, non GF family members were also very impressed. Hands do this cake can compete with any carrot cake I’ve had vegan GF or not. I’m super excited to make it again. I’m going to try making it into cupcakes and see how it turns out.

This cake is delicious! I used all purpose flour in place of the GF blend, but used almond flour with it. The cake was moist, sweet and even better leftover! I made the cashew buttercream frosting and felt that they the lemon zest made it tangy enough! The only thing I’ll do differently next time is add more raisins! ?