1-Bowl Vegan Gluten-Free Carrot Cake

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Three-layer Vegan Gluten-Free Carrot Cake decorated with flowers and chopped nuts

Happy birthday to me. Happy birthday to me. Happy birthday to me… Happy birthday to me!

Hey, guys. It’s my birthday and I made myself a cake, ’cause that’s how I do.

The wait is over – let’s make cake!

Stirring shredded carrots into a mixing bowl filled with gluten-free vegan carrot cake batter

This cake is simple, requiring just 1 bowl to make! Plus, it requires basic ingredients you likely have on hand right now.

The recipe is adapted from my Vegan GF Carrot Apple Muffins, but it needed some tweaking to get that cake-like texture.

I tested this recipe for 3 days straight (oy) until I finally ended up with this perfected version. I served it to friends (non-vegan and non-gluten-free folks) and none of them could tell that it was special-diet friendly. Score!

Round baking pans with freshly baked Vegan Gluten-Free Carrot Cake

The base of the cake is coconut oil, applesauce, flax eggs, maple syrup, and almond milk. Organic brown sugar and cane sugar add the perfect amount of sweetness while leaving the cake light and fluffy. And for gluten-free flours, I went with almond flour and my go-to gluten-free blend.

The result is a light, airy, fluffy carrot cake that retains its moisture without being mushy (the ultimate goal). Once cooled, it’s frosting time!

Spreading delicious vegan frosting onto Gluten-Free Vegan Carrot Cake
Lightly frosted Vegan Gluten-Free Carrot Cake decorated with fresh flowers and chopped nuts

For frostings, I included several options. After taking a vote on Twitter, it seemed many of you wanted to see both a vegan buttercream and a cashew buttercream. But guess what? I provide 6 frosting options below!

For my cake, I went for classic Vegan Cream Cheese Frosting – I couldn’t resist. But really, any of the options would be amazing! Just depends on how creative and healthy you want to be.

Slice of Vegan Gluten-Free Carrot Cake on a parchment paper square

I hope you all LOVE this carrot cake! It’s:

Tender
Fluffy
Moist
Perfectly sweet
Carrot-packed
& Insanely delicious

This would make the perfect birthday cake or cake for summer celebrations, wedding showers, cookouts, and beyond! It’s insanely flavorful, rich, moist, and undetectably vegan and gluten-free. Those who are gluten-free will be happy to know there isn’t any oat flour in this cake. I also included nut-free, oil-free, and refined-sugar-free options in the notes.

If you’re into cake (who’s not?), be sure to check out our other cakes: Vegan Birthday Cake, The Best Vegan Gluten-Free Chocolate Cupcakes, Vegan Chocolate Hazelnut Cake, Vegan Funfetti Cupcakes, Vegan Pumpkin Cake, Vegan Pumpkin Roll, Vegan Apple Gingerbread Cake, and Gluten-Free Zucchini Cake!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Inside view of Vegan Gluten-Free Carrot Cake on a cake stand

1-Bowl Vegan Gluten-Free Carrot Cake

Amazing carrot cake made in 1 bowl! Simple to make, insanely moist and flavorful, and undetectably vegan and gluten-free!
Author Minimalist Baker
Print
Cake platter with half of a Vegan GF Carrot Cake topped with Cashew Buttercream Frosting
4.80 from 306 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 Weeks
Does it keep? 3-4 Days

Ingredients

CAKE

  • 3 Tbsp flaxseed meal (to make flax eggs)
  • 7 ½ Tbsp water (to make flax eggs)
  • 1/3 cup melted coconut oil* (or sub other neutral oil)
  • 1/4 cup maple syrup
  • 1 scant cup unsweetened applesauce
  • 1/2 cup organic brown sugar* (or sub coconut sugar)
  • 1/4 cup cane sugar* (or sub coconut sugar)
  • 3/4 tsp sea salt
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 3/4 – 1 cup plain unsweetened almond milk* (or other non-dairy unsweetened milk)
  • 1 1 /2 cups loosely packed grated carrot
  • 1 1/2 cups almond flour* (I didn’t test with almond meal, but I think it would work)
  • 1 1/2 cups gluten-free flour blend*
  • 3/4 cup chopped raw walnuts* (if preferred, omit, or sub 1/2 cup (70 g) raisins)

Instructions

  • Preheat oven to 350 degrees F (176 C). Butter and flour two 8-inch, 1 9×13-inch, or 3 6-inch round pans with coconut oil or vegan cooking spray and dust with gluten-free flour (adjust number/size of pans if altering batch size). Shake out excess. Set aside.
  • Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. To the flax eggs, add oil and maple syrup and whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine.
  • Add lesser amount of almond milk (3/4 cup or 180 ml as original recipe is written // adjust if altering batch size) and stir. Add grated carrot and stir. Then add almond flour and gluten-free flour blend and stir. The batter should be thick but pourable. If too thick, add remaining almond milk 1/4 cup or 60 ml as original recipe is written // adjust if altering batch size). If adding walnuts, add at this time and stir.
  • Divide evenly among cake pan(s). Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking! The gluten-free blend just takes a little longer to bake. Also, note that the size of pan you use will vary baking time.
  • Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely.
  • NOTE: This cake needs to cool completely. It benefits from plenty of airflow, and the flavors develop as the cooling process goes on. If short on time, you can speed the cooling by placing the cakes in the refrigerator or freezer until very cool to the touch.
  • Once cooled, you can serve as is or frost! For frosting, you have several options! See options above.
  • Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it’s best when eaten fresh.
  • Do note that, if using vegan cream cheese or yogurt in the frosting, the cake should be stored in the refrigerator. From the refrigerator, let set out for 10-15 minutes before serving so it warms a bit and becomes more tender. Let thaw completely from the freezer.

Video

Notes

*If avoiding oil, sub extra applesauce. The cake may not be quite as moist and may not bake up as nicely, however, so proceed with caution.
*I used brown and cane sugars because they provided the best texture (fluffy and tender) for the cake. I also tested with coconut sugar, and although it was sweet enough, the texture was more dense. But, if coconut sugar is preferred, it still turns out well!
*If almond/nut-free, sub the almond milk for rice, hemp, or light coconut milk. And sub the almond flour for another nut/seed flour (such as hazelnut, sunflower seed, or brazil nut). If you can’t tolerate nuts or seeds, try subbing more gluten-free flour blend or oat flour. And omit the walnuts or sub raisins.
*I used my go-to gluten-free flour blend. If subbing your own blend, know that the results may vary. You can also use an equal amount of our NEW Minimalist Baker Gluten-Free Flour Blend for the gluten-free flour in this recipe.
*Recipe adapted from my Vegan Carrot Apple Muffins.
*Nutrition information is a rough estimate calculated without frosting.

Nutrition (1 of 12 servings)

Serving: 1 slices Calories: 316 Carbohydrates: 35 g Protein: 6.2 g Fat: 18.8 g Saturated Fat: 6.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 147 mg Fiber: 4.4 g Sugar: 20.1 g

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My Rating:




  1. Helen says

    Can we use carrot pulp from the juicer instead of grated carrot? Would this mean adding water, & if so, how much? Thank you! :)

  2. Snigdha says

    Hi Dana, thank you for all your wonderful recipes and drool worthy pictures. Can i possibly make this only layer as I am not too big on frosting. Should I just halve all the ingredients?

  3. Candice Noonan says

    I made this yesterday and used unbleached white flour in place of the gluten free flours that the recipe called for along with. (I used 1:1 ratio white flour to gluten free flour) I also subbed Grapeseed Oil for the coconut oil. For the icing, I made the cream cheese version.

    It tastes AMAZING!! And honestly, I’m not a huge fan of carrot cake. My husband and I both noticed that the cake itself was a little more dense/fudgy than a traditional carrot cake texture but we both liked that aspect.

    A couple tips would be to use the extra 1/4 cup of almond milk after adding in the flour. I’m not sure if it’s just because I used non-gluten free flour, but the cake batter was very thick and not pourable unless adding that extra bit of milk. For the cream cheese frosting I used “Follow Your Heart” vegan cream cheese, and I was kind of in a rush so I took it straight out of the fridge and used it. (It worked really well!) I highly recommend using a mixer to beat the frosting. I tried whisking it by hand but it wasn’t going well. It took probably 4 mins or so for me to really get a good consistency after the sugar was added in. This frosting was literally the “icing on the cake!” Haha but seriously it tastes incredible!

    Hope this review helps! Thank you Dana for creating this recipe and happy belated birthday!

  4. Annika says

    Thank you SO much for the perfect carrot cake recipe!!!!! I am not vegan nor gluten free but this recipe seriously blew all others out of the park! Its perfectly dense and tastes really luxurious. And SO easy to make – the recipe is not intimidating at all! I made your vegan cream cheese frosting and, again, it tasted better than any other cream cheese frosting I’ve had in my life. My advice to people making that frosting is to be sure to add enough powdered sugar – I didn’t, and the cakes slid around and made somewhat of a gooey mess BUT it didn’t matter because the taste and texture were so perfectly on point. I’m interested in using the recipe for cupcakes, is there anything extra you’d recommend doing? Thanks again for all the awesomeness!

  5. Sue says

    Happy Belated Birthday! I avoided this post because the picture was so gorgeous I knew I’d eat too much of it! Loved reading everyone’s comments. Thanks for giving us another wonderful gift on your birthday :) Hope you had an amazing day.

  6. Aria Smith says

    Belated happy birthday Dana, I love carrots; it’s so yummy and delicious, thanks for sharing such a good and easy recipes.

  7. Yaël Krinsky says

    Hey Dana,
    Would it be totally problematic to use honey, date sugar or maple syrup instead of the brown sugar and cane sugar? I know the consistency is totally different but thought I might give it a whirl.

    Thank you!

    Yaël

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You can substitute other sweeteners of choice. Just know that if wet, they may thin the batter. And if dry, they may thicken the batter. My primary suggestions would be stevia, more brown sugar, or honey if not vegan.

  8. Chantal says

    Hope you had the best birthday! Your cake is beautiful, and the recipe is great! I have an allergen-friendly blog (freshisreal.com) and would love to try your cake recipe with some modifications. I’ll let you know how it goes. Thanks for sharing!

  9. Amber says

    First – Happy birthday!! Second – Is there any way I can magically transport this cake to my kitchen right now!?! It looks SO FREAKING GOOD. I cannot wait to try this recipe. And I am obsessed with it being gluten free!!! Thank you SO SO much for sharing this recipe! I may have to literally go and make it right now. I’m only half kidding. lol. But really. Thanks again so much for sharing this one!
    xxxo -Amber

  10. Hanusia says

    Just made this cake for a potluck at work tomorrow and it turned out so amazing!!! I only have one 8-inch square pan (#college) so I made that amount of cake, and used the rest of the batter for cupcakes. I also added some coconut flakes for even more texture, and used a mix of almond meal and oat flour instead of almond flour (because almonds are hella expensive and again, college student here). For the frosting, I was going to make your cream cheese frosting but needed to accommodate a soy-intolerant friend and the (soy-free) Kite Hill cream cheese was out of stock. So, instead I made your vegan buttercream recipe, and added some lemon juice to give it that tangy flavor. I also added some whipped coconut cream to make it extra fluffy. To me it tastes just like cream cheese frosting; I’m super pleased! Also happy birthday Dana! I use your recipes many times per week and I so appreciate your creativity and dedication!

  11. Kate says

    This cake is delicious, but I am more impressed by the texture than the taste! I find a lot of gluten free recipes will taste good, but disappoints when it comes to texture. This cake is perfectly balanced in flavor, with a lovely moist, yet not too dense crumb. As always I am very happy with the results I have whenever I make one of your recipes Dana. Thank you!

  12. Shannon says

    Made this approximately an hour after it was posted ha! Wonderful recipe! Turned out perfect and I can’t stop going to the refrigerator and getting more bites. We are not gluten free, so I used half and half mixture of oat flour and whole wheat pastry flour. So moist and the texture is amazing. I used your Vegan buttercream frosting and oh goshhhhh. We can’t get enough! Thanks for always posting practical, delicious recipes that I don’t have to go out and buy weird ingredients for :)

  13. Ashley says

    We loved this recipe!! The texture was perfect, moist and fluffy, not too dense. Will definitely make again!

  14. Nathalie says

    Amazing recipe…as always. I now have friends and family that are buying your cookbook to turn vegan after tasting your delicious recipes. It’s a revolution based on the revelation that Vegan tastes amazing and is truly satisfying!

    Do you have a recipe for custard? Or are you planning are making one? Would be amazing for fresh fruit pies.

    Nathalie

  15. Kelli @ Hungry Hobby says

    Happy Birthday! Carrot cake or funfetti cake were always my favorite on my birthday too! Over the weekend we had crappy dry gross normal carrot cake from a hotel in vegas and it was so gross. Now I want real carrot cake with wholesome ingredients!

  16. Elizabeth says

    Woah! Such an amazing cake. It’s delicious and fluffy and simply perfect. I added 2/3 cup each walnuts and raisins to the batter and I thought it added the right amount of crunchy and sweetness. I also used coconut sugar as the only sugar in the recipe, and it was sweet enough for me. For the frosting I made the tangy cashew cream cheese frosting which paired very nicely with the carrot cake. I already have people asking if I can make it again for them!! So good.

  17. Jaci Allen says

    I have loved the recipes I have tried on your blog. I haven’t, though, tried any with coconut oil. A recently published article in USA Today highlighting the American Heart Association’s advice to not use coconut oil due to its high saturated fat content (which elevates bad cholesterol levels) is enlightening.
    I am wondering if extra virgin olive oil could be substituted for coconut oil in your recipes.

  18. Gina Marie says

    Happy Birthday Dana!! Leo Season! I am a Virgo-Leo cusp (August 23rd) so I claim this season as well lol
    This looks absolutely divine! I am going to try this with spelt flour. I have had good look baking with spelt flour in muffins so I am hoping it works with this recipe as well. I also am going to try this with local carrots at the farmers market I love local produce ;-) I will report back how it turned out.

  19. Lesley says

    Happy Birthday!
    This cake was SO freakin GOOD!!
    Mine came out really ugly compared to your beautiful photos, but no one cared. Served it to 4 people and everyone raved about it. Also, no one could believe it was vegan and gluten free. I used your cream cheese frosting recipe which was excellent, but I think Tofutti brand probably turns out best. My store didn’t have that today so I got another brand which I had used once in a cheesecake and it didn’t turn out the same as when I used Tofutti the previous times.
    Every single recipe I make from your website or your book comes out amazing! I know you test each one until it’s perfect! Thank you so much for all you do!

  20. Jordan says

    I made this tonight. Ever since going vegan almost a year ago I had yet to find a good carrot cake until now. Carrot cake is my favorite and I thought I was doomed to never eat it again after going vegan but this recipe changed that for me. I followed the recipe as written except I added vanilla extract to the batter. I used trader joes gluten free flour and trader joes almond flour and it worked perfect! The cake came out super moist and light. I frosted it with the cream cheese frosting mentioned here and it was fantastic! 10/10 would recommend anyone make this. I guarantee no one will guess that it’s gluten free or vegan. Thanks so much for the recipe!!!

  21. Lydia says

    Dear Ms. Shultz,

    I want to make this cake without sugar (even coconut sugar). What can I sub instead of the maple syrup, brown sugar, and the cane sugar? More almond flour?

    I hope you had a lovely birthday.

  22. themindfulmelon says

    I have this in the oven right now and it smells SO GOOD! I am pretty stoked about only having one bowl to wash as well!

  23. Annika says

    I used Bob’s mill almond meal/flour (dunno why they call it both) and had a just enough of a Bob’s mill gf flour mixture so not quite the same as yours (it didn’t have coconut flour in it – I see your other comments about not using coconut flour so I thought it would be ok); and I used pecans. I was weighing to the gram. Two eight inch rounds. I grated my own carrots, maybe they were too wet?

  24. Annika says

    So bummed. After an hour and twenty in the oven, it’s still gooey – in no way did I achieve light and airy. I’m not a baker so I’m sure I screwed up somewhere, and no idea how to remedy it. :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Strange! Did you sub any of the ingredients? Also, what size pans did you bake it in?

    • Kamila says

      I am in the same boat :( I subbed flax eggs for regular eggs I used 9inch pans. I used two cups of apple sauce. The recipe stated scant amount, but each cup has 113grams of apple sauce. I was wondering if I should have only used 1 cup?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can substitute other sweeteners of choice. Just know that if wet, they may thin the batter. And if dry, they may thicken the batter. My primary suggestions would be stevia, more brown sugar, or honey if not vegan.

  25. Julie Wedam says

    Happy Birthday Dana!
    Gelukkige verjaardag from Julie and Stijn in Belgium :)
    I hope you have a great birthday :)
    Thank you so much for sharing this recipe.
    My husband loves, loves, loves carrots so this is perfect for him :)
    While I have a major sweet tooth ( I love you chocolate recipes) my husband likes very particular things. Carrots are one of his favorite foods in the world – when he was growing up he had a lot of stomach problems and carrots were always something he could eat- so his mom called him the carrot king :)
    I can’t wait to make this for him :)
    Thanks again !

  26. Claudia Anaya says

    I made this last night and it was DE-LI-CIOUS!! I need to work on the frosting (i chose the vegan cream cheese frosting)… it came out a little runny but still so good. My vegan and non vegan friends just absolutely loved it! Thank you!!

  27. Liane says

    Happy Birthday
    Thank you for all your amazing recipes. Love the simple way you present them.
    You are the gift.
    Have an amazing Day
    Liane

  28. Tony says

    Happy birthday you Dana. Sorry for the late wish. I wish you all the best. And more strength and knowledge so that you would continue to teach us more on minimalist cook, especially, 100% plant base delicious stuffs.

    My birthday is coming soon and I am also going to make this cake. You are invited. xoxo

    Happy happy happy birthday, Dana

  29. Doreen says

    What is the maple syrup for since you already use brown sugar in the recipe?
    I’m from the UK and I tend to find recipes from across the pond very sweet.
    Is the maple sweet purely for sweetness or does it have another function in the making of this cake?
    Ta.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It adds another wave of flavor, and also reduces the amount of brown sugar. But feel free to experiment and cut back if you want!

  30. Tanja says

    Hello Dana,
    I live in the south of France and it’s not easy to find apple sauce over here. Can I replace this?
    Thanks
    Tania

  31. Maria says

    Happy birthday Dana! Love all your recipes :) Going to try this using half all-purpose and half whole wheat flour. I don’t like my cakes too sweet so wondering if I could cut the sugar in half? Thanks a million!

  32. Giada says

    Happy Birthday, Dana!! I hope you have a wonderful day :)
    Could you sub dates for the walnuts? Thank you. Looks delicious!

  33. Laurie says

    Happy Birthday, Dana! Hope you’ve had a great day. Can’t wait to make this beautiful cake!! Thank you for all you do. :-)

  34. Rivy says

    Happy birthday Dana!! This blog you have made is amazing!and it is my favorite blog eveer! you inspire me! You made me bealive I can do all the things I want and live a life doing what I love! By combining all my passions. So thank you for being awesome, and you, and just being here to share these delicious recipes to make our life’s yumier and more colorful ?!P.s made the cake and it was delish!!!and worked just as you said It would! lots of love ❤❤???

  35. Marina says

    Happy Birthday!
    Do you think I could use gluten free all purpose flour only? Or at least sub it for your mix? I can use almond meal/flour as I have both.
    Thank you!!

  36. Arunima says

    Hey Dana! Happy birthday!! This cake looks awesome. And oh btw we share the same birthday on 7/24
    I have my exams going on but will make it this weekend ?

  37. Maureen Mulvaney says

    Happy Birthday Dana! It’s my birthday, too! I can NOT wait to make this cake, as the Vegan GF apple carrot muffins are a staple in my house (I always have a stash in the freezer)!! Hope you had a lovely day, and here’s to a year ahead filled with great food , and pleasant surprises!!

  38. Nancy Warnica says

    Happy Birthday, Dana!
    You are an inspiration for healthier and happier eating. Keep it goin’ girl!
    Cheers
    Nancy

      • Shirley Thompson says

        I so wish I had read the comments first! I ran out of almond flour and substituted 1 c. of coconut flour…it absorbed so much liquid that the batter looked like crumbly cookie dough. I added an additional cup of apple sauce and an additional half cup of almond milk to smooth it out. It’s in the oven right now and smells amazing. Hope I’m not baking a brick! More frosting! Thanks for your great recipes.

  39. Niki Hare says

    Happy Birthday!! I got so excited by this one that I set to it straight away, even if it meant creating compote from dried apple rings. In fact I got so excited I made a double one :-O , really I am quite horrified with my greediness as well as the pressure the vegetables in the fridge put upon me. (USE ME, USE ME, PLEAEEEESE USE ME NOW!!!!!) My whole life is controlled by the veggies in the fridge, I have dreams about carrots left to shrivel when they could have done wondrous things.
    So wishing you a lovely relaxed day, and sending good wishes and thanks from all of us that smile when a new recipe arrives amongst the work emails.

  40. Madeleine says

    Happy Birthday! What are the garnishes on top? It looks wonderful! I am excited to try this recipe!

  41. Saily says

    Happy Birthday Dana !
    Your Birthday Cake, like all of your recipes looks delicious and i will be making a right mess in the kitchen asap.
    Best wishes,
    Sally.

  42. Maria Galloway says

    I’m so making this TODAY!!!! I’ll need to replace the applesauce with something else though (my son is allergic to apple products but is okay with fresh apples. Weird, I know). I’m thinking a grated apple, Vegan butter.
    Curious if you tried either while you were creating this recipe?

      • Maria Galloway says

        Yum! Yum! Yum!
        We made this tonight, my son (21yrs old) said “it’s f***in’ amazing!”. ?

      • Teresa says

        What about using jarred carrot baby food instead of applesauce or in addition? My regular carrot cake uses jarred baby food & it adds great flavor & moisture!

  43. Danielle says

    Happy Birthday! Your carrot apple muffins are divine, so I cannot wait to try this. Our little guy turns one on Friday – time to bake a cake!

  44. Julie says

    want to make this tomorrow! looks amazing and carrot cake is my favorite! Would this work with a low gluten flour, like spelt? Along with the almond flour?

  45. Chrischal says

    HAPPY BIRTHDAY!!!!!
    I am wondering if it is possible to make this cake with Organic Coconut Flour?? Or Organic Barley Flour? Thanks!!!

  46. Stacey Knecht says

    Happy birthday, Dana!
    Just bought your cookbook (“Everyday Cooking”) and it’s already one of my favorites.
    Enjoy every last bite of that cake…
    Stacey

  47. Sherry says

    Happy Birthday! I used to LOVE carrot cake, but my partner hated it. Then I had to go gluten free. Partner died, and you have concocted this great looking recipe–time to move forward and celebrate your BD!

    • Malcolm says

      Usually semantics, to some, almond flour is smoother and without the almond skins (white/ off white/ yellowish) and almond meal is with the skins and can be a bit chunkier (spotted with dark brown dots)

  48. John says

    Happy Birthday. Leo the Lion, huh. Luv ’em! Nearly as much as your most excellent recipes! Gemini here, so a pretty good match. Nearly married a Leo once. Regret not doing so too. Anyway…Best vegan food ever. Thanks!

  49. carlos at Spoonabilities says

    Happy Birthday to you!!!!!
    Have an awesome day!
    Beautiful cake and love the color, composition, everything!

  50. Maeva @ Cook A Life! by Maeva says

    Happy birthday Dana!
    I rarely comment (shame on me) but I love what you do and have already tried some of your recipes and love following your Instastories, also with your funny husband ^_^
    This cake seems insane and insanely simple, I’m not completely vegan but I love how your make it be easy. I’m definitely going to make this cake (and come back comment about it!).
    And the pictures, love them, as always!…
    Cheers from France :-)

  51. Melissa Thurnhofer @ So Much Yum says

    Hi Dana! I’ve been so excitedly waiting for this recipe ever since your Stories on Instagram!
    Question… Do you know if regular ol’ gluten-y flour (AP and/or whole wheat pastry) be used as the flour for this recipe with acceptable results? My body doesn’t tolerate almonds very well, and my husband prefers the taste/texture of gluten-y flours, ha ha.
    Thanks! :)

  52. Arunima says

    Hey Dana! Happy birthday!! This cake looks awesome. And oh btw we share the same birthday on 7/24
    I have my exams going on but will make it this weekend ?

  53. Dawn Tyers says

    Hope you enjoyed a brilliant birthday Dana. I love your recipes – they always work, without fail. Thank you so much.

  54. Jessica says

    Happy Birthday!

    This just proves what an amazing person you are! All the greats are born in July! The birth of our country, You, Me! And in Utah we set off fireworks for your birthday! You should come check it out! Happy Birthday! And thanks for the gorgeous recipe!

  55. Christina says

    It’s your birthday but you’re giving us a wonderful gift. I love carrot cake and your site! Happy birthday!!

  56. Jessica says

    Happy Birthday!

    I like to put pineapple in my carrot cakes. Can you suggest any modifications I might need to make? I’d like to keep the applesauce.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You might be able to sub some of the walnuts for pineapple. Or, maybe you can sub half the applesauce for pineapple.

  57. What Mum Loves says

    Happy Birthday! May all your dreams come true!
    I am not a fan of carrot cake, but I think I will give it a last go and bake it your way <3

  58. Andrea - Anniepannie.nl says

    Gefeliciteerd from Holland! I wish you a very happy birthday. This cake looks amazing! I’m doing your food photography school now and the pictures of this cake are sooo nice! Thanks for sharing.

  59. Rebecca @ Strength and Sunshine says

    Happy birthday! SO glad you’re celebrating with carrot cake! My FAVORITE :D

  60. Nicole says

    Happy Birthday Dana, I am glad you do what you love and that we can benefit of your talent ! Always great to follow you and cook your delicious recipes! ???????.

  61. Orliande says

    Happy birthday to you. Happy birthday to you. Wishing you continued happiness and blessings. ?????? ? ? ?.

    Thanks for giving us such good easy recipes.