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 CakeLightly 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
4.82 from 227 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 batches flax egg (3 Tbsp flaxseed meal + 7 ½ Tbsp water as original recipe is written)
  • 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 9x13-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. To 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.
*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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  1. Herlinde says

    What an amazingly good carrot cake! I made it for my son’s first birthday this weekend and all the guests loved it.

    I replaced the cane sugar with coconut sugar, used your (heavenly!) cashew buttercream and some homemade marzipan decorations to finish it. One little hiccup: as I made the cake the evening before to save time, the white icing turned yellowish in several places. I covered it up with grated coconut which actually made it look even better in the end :).
    Would you know what the reason for this sort of “oxidation” of the icing could be? I waited about 4 hours for the cake to cool at room temperature before putting the icing, so I guess that can’t be the problem.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Herlinde! Hmm, strange! We wonder if it could be some sort of reaction between the lemon zest and coconut oil? Not sure though.

      • Herlinde says

        Forgot to mention we replaced the coconut oil with another neutral vegan butter. My first guess was the coconut sugar caused it, but as I am very new to baking, I have only limited experience to draw from.

  2. Maja says

    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

  3. Dolly says

    Hi! I am planning on making this for a bday this weekend, and I was wondering if I could potentially double this recipe for two 9 inch pans? Or do you have suggestions for the measurements for two 9inch pans?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dolly, we don’t think you’d need to adjust the recipe for two 9-inch pans. The layers will just be slightly thinner. Hope that helps!

  4. Lindsay Fehrenbach says

    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.

  5. Lydia says

    I’m going to make this for my brother’s birthday – he’s vegan but not gluten intolerant. Can I just replace the gluten free flour with self raising flour? Should I still include the almond flour?

    Thanks
    LS

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lydia, we haven’t tried with those modifications, so we can’t guarantee results. But yes, we’d suggest still including the almond flour. Let us know how it goes!

  6. Laurene L. Lewis Ross says

    Hi, I was wondering if anyone has ever used Aqua Faba instead of flax for the egg substitute?
    Thanks:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laurene, We would recommend a chia egg over aquafaba in this recipe. Let us know if you give it a try!

  7. Reema Farhat says

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

  8. Tara says

    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.

  9. Nicol says

    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

  10. MacKenzie says

    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 :)

  11. Nita Sault says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Nita. We are so glad it turned out well! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Lindsay says

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

      • Lesley De Sanctis says

        I followed the recipe to the letter.
        One exception. I used 3 8″ pans. Cake did not rise. Birthday party tomarrow:(

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Sorry to hear that, Lesley! We wouldn’t expect the pan size to effect the rise. Were your baking soda and baking powder fresh?

  13. Daphnye says

    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. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Daphnye. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  14. Melanie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it, Melanie! Thanks so much for sharing!

  15. Abigail Jacob says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Abigail, thanks for sharing! It won’t rise quite as much as a gluten-containing cake, but it should a little. That’s interesting about the spelt- maybe it’s more dense? We’re not sure what else would have caused the smaller volume and no rise is your leavening was fresh!

  16. Mary Ann says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mary Ann. We are so glad it turned out well! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  17. Juliane says

    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.

  18. Ava says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed it! Thanks so much for the lovely review, Ava! xo

  19. Liz says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Liz! Yes, try creaming more or perhaps let it sit out to soften slightly longer.

  20. Kerry says

    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!

  21. Katherine says

    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.

  22. Josie says

    Hi – Can I sub the applesauce for pureed pineapple chunks (if I discard the juice)? Thank you! I’m so excited to try this recipe! Carrot cake is my all-time fave!!

  23. Tun says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kami, For an applesauce sub, you could try another mashed fruit or veggie purée such as banana or pumpkin. Hope that helps!

    • Bailey says

      What store bought all-purpose gluten free flour can I sub for your DIY? Is there a difference from AP and 1-to-1 gluten free flour? Thanks!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Bailey, there is a difference! We’d suggest 1-1 for best results. Other readers have used Bob’s Red Mill 1-1 Baking Flour with success.

  24. Lisa says

    I’ve made this just as the recipe is and it’s sooo perfect! I’m making again this weekend and wondering if you’ve tested real eggs in place of flax eggs?
    Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Lisa! We haven’t tested it that way, but it looks like other readers have done so with success. We’d recommend doing a search in the comments (“ctrl+f” on a PC or “command+f” on a mac) for more info. Hope that helps!

    • Andrea van Ryzin says

      This carrot cake is SO MOIST AND YUMMY!
      I subbed monkfruit for some of the sugar and added a bit of vanilla and nutmeg.
      Half the recipe yielded 10 cupcakes (350 F for 30 mins) – the cake is so good it didn’t even need frosting! Thank you!!

  25. Yates says

    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

      • Deb says

        Just wanted to add – I think that with the pandemic, people are looking for individual servings so providing recipes with that info will be helpful moving forward! :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Deb, you can change the serving size to 1 and the ingredient amounts will adjust accordingly!

  26. Sani says

    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.

  27. Tiffy says

    Hi there!

    I’m excited to make this. Do you think I can make this a day prior to serving? It’s my husband’s birthday tomorrow, and I’d love to save time by making it today, but I don’t want it to be dry. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tiffy, it’s best when fresh, but should be fine to store at room temperature!

  28. Tyrion says

    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.

  29. Wendy says

    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.

  30. Katherine Lambert says

    Does anyone know whether I can substitute either all the flour or just the gluten free blend for whole meal flour? No one is gluten free in my family and I don’t want to buy a lot of new ingredients. Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katherine, we haven’t tried that, so we’re not sure! Others have had success with all purpose flour though, so maybe try that?

  31. Kristen Carpenter says

    I made this twice in one week because it was such a hit. I followed the recipe exactly and it was amazing. I highly recommend!!!
    I’m making it again for my daughters first birthday, but I’m wondering if I could make these into cupcakes instead of cake. If so what temp would I bake it at and how long?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy it, Kristen! Cupcakes should work- we would recommend using our carrot muffins recipe as a guide for baking.

    • JOAN RAMLER says

      I made this recipe into cupcakes with the only differences being I eliminated 1/4 c of the cane sugar and I thawed some grated zucchini that I’d frozen in the fall and used it in place of the carrot. I baked them 30 minutes but they were still doughy so baked them a full 45 minutes and they were perfect. My husband loved them.

  32. Jalaine says

    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 :)

  33. bee says

    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.

  34. IJM says

    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!

  35. Bella says

    Hi sorry if it’s been asked already. I’d like to make one cake only and I have an 8 inches square silicone pan or a 9 inches square pan. Do I need to make any adjustments?

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bella, we think you would need to use both pans so it isn’t too thick. It could be a two-layer cake!

    • Ines says

      Why not just use half the amounts of all the ingredients so that it’s enough for one layer instead of making the full recipe that makes two layers? I do that often with all types of recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rim, we haven’t tried that, but we think it might work! Let us know if you give it a try!

  36. Andrea says

    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.

  37. Emily says

    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!

  38. Jessica Wyatt says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that happened, Valerie! We wonder if it needed to be baked longer? Did you use our DIY GF flour blend?

  39. mette madsen says

    would it be possible to use white whole wheat flour instead of almond? Any adjustments that should be made?
    I’m not gluten-free but this looks yummy and I don’t have an apple for the other carrot treat recipe on the site. Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mette, we haven’t tried it that way, but it might work. Others have had success with all purpose flour. Maybe start with less and add more as needed to achieve the consistency shown in the photo. Let us know how it turns out!

  40. Julia says

    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.

  41. Carol says

    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!

  42. ashley delvescovi says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed it, Ashley! Thanks so much for the lovely review!

  43. Bettina Nelson says

    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 :)

  44. Hillary says

    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!

  45. Evie says

    Every one of your recipes that I’ve made has been delicious – I can’t wait to try this carrot cake, too. Do you think subbing silken tofu (1/4 cup) for each flax egg would mess up the texture?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks Evie! We haven’t tried that so we aren’t sure if it would work. We would probably suggest only using ~1/3 cup total though. Let us know if you give it a try!

  46. Claudia says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Claudia. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Lulu says

    I’m allergic to almonds. Which flour could I sub for the almond flour and almond milk? I’m looking to make this for Mother’s day. Can’t wait to try it! :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lulu, any non-dairy milk should be fine. For the almond flour, another nut/seed meal might work or more gluten-free flour blend or oat flour! Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alyssa, yes, it looks like other readers have! We recommend searching the comments to see what they have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “all purpose” or “agave”) in the post and comments. Hope that helps!

  48. Angie says

    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!

    • Xylia says

      I made this cake a couple years ago for my sisters birthday and it became my favorite cake. Vegan cakes are hard to find in the wild, but this cake is so moist and delicious that we actually regretted frosting it.
      It’s my go to cake for every event!

  49. Roro says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for sharing, Roro! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  50. Tara says

    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!

  51. Bunmi says

    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.

  52. Greg says

    The taste is awesome. My family and neighbors enjoyed it…I did adapt it a little and would like your take on how to adjust so the consistency is better. My wife has problems with regular flours, refined sugars and some oils. I am learning how to adapt with only coconut, almond or Casava flours. I used only almond and used monk fruit sweetener instead. The consistency was thick and I added some extra flour to thicken more. I cooked it for 50 min and it was still soupy. I ended up cooking it for another 20 min and dropped to 325 for 15 more before it was firm enough to be done. It was dense but tasted great. Any ideas on how to adjust?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Whoop! Thanks for sharing your experience! This will depend on the flours you use, which is sounds like you used ones we haven’t tested with. Not sure what to recommend there!

      • Greg says

        Thank you for the response. I did only use almond flour as the replacement for the flour blend. I do not know the chemistry behind that versus the other flours you used. In your experience, is there a way to adjust using just almond? Or something else? For flour, I only have coconut or casava options if all almond does not work.

        I did share the cake with the neighbors and they loved the taste so well done! I have pointed them to your sight for more.

        • Ines says

          Coconut flour is a lighter weight flour whereas almond flour is heavy, so substituting some coconut flour would probably help decrease the denseness of the cake. I use a little of it (1/4 – 1/2 cup) in some recipes I make and the texture comes out light and fluffy. I think cassava flour density is between coconut and almond, so maybe you could sub some of that for some of the almond flour too.

  53. Jennifer says

    What are the adjustments if I only want to make one 6-inch round? What is an appropriate substitute for Apple sauce?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We would recommend making a 1/3 size batch. For an applesauce sub, you could try another mashed fruit or veggie purée such as banana or pumpkin. Hope that helps!

  54. Ariana Tarkington says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ariana, sorry to hear that! Some readers have reported success with Bob’s and a couple haven’t. It sounds like it could have used additional baking.

  55. Kelly Davis says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you both enjoyed it, Kelly! Thanks so much for the lovely review!

  56. Nicole Madsen says

    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.

  57. Maria says

    I would love to make this cake for my bf’s birthday coming up but we’re not GF. Would it be okay to use 3 cups of AP flour?
    And instead of oil, could I use vegan butter?
    So excited to try this!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Monica, We haven’t tried using all purpose, but some other readers have. We probably wouldn’t recommend vegan butter in this recipe though- oil tends to work better in cakes because it makes them fluffier. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “all purpose” or “regular flour”) in the post and comments. Hope that helps!

  58. Emily says

    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!

  59. Carly McKenna says

    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.

  60. Amy says

    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.

  61. Ally K says

    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.

  62. Linda Plumley Morris says

    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!

  63. Marina says

    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.

  64. Giselle says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Giselle. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  65. Claire says

    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.

  66. Emma says

    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!

  67. Da says

    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!

  68. Kristina says

    So I made this tonight and I baked it for 50 minutes and then inserted a toothpick which came out clean but the stick was moist to the touch. I felt the tops of the cakes and they felt pretty spongelike so I put them back in the oven for an additional 20-25 minutes. I set them out to cool for 15 min and when I cut a slice of the cake I realized it was wet/gooey inside even though the outer layer seemed browned and cooked. What did I do wrong? Halp! (I used Bob’s Red Mill 1 to 1 Flour and half cup of oat flour)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristina, we wonder if it could be the blend of flours used. Oat flour is more dense/spongelike. We’d recommend trying with almond flour and our DIY gluten-free blend next time for best results.

  69. Zora says

    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.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Jen, we haven’t tried this recipe with dates, but maybe purée 1 cup pitted dates with 1/2 – 1 cup hot water until a thick paste is made. Sub that in place of the sugar. Let us know how it goes!

  70. Felicia Raiti-Motherway says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Felicia. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  71. Ariana Tarkington says

    Hi,
    What is the best maple syrup brand to use for this cake? I recently bought 365 Grade A maple syrup but it’s dark not amber do you think that will make a difference. TIA.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ariana, we prefer amber for a more mild flavor. And we typically buy Trader Joe’s, but any should work!

    • Laura says

      Will this work with normal plain flour? Or self raising flour? I also have spelt flour in the cupboard… (vegan and coconut free but not gluten free). Thanks!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Laura, We haven’t tried it, but some other readers have. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “all purpose” or “regular flour”) in the post and comments. Hope that helps!

  72. Karine says

    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…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karine, so sorry to hear that was your experience! So many others have enjoyed this recipe, so were not quite sure what happened. Did you make any modifications?

  73. Heidi says

    Looks like a great recipe. Would I use 3 eggs instead of flax eggs? I don’t need it to be vegan and am intolerant to flax.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heidi, we haven’t tried it that way, but other readers have used 3 chicken eggs with success. Let us know how it goes!

  74. Doreen says

    Going to make this tomorrow for Easter with what I have, so I’ll be substituting the apple sauce with blended overripe banana, and I’ll be using plain flour, I assume this will work?! ??

  75. Erica says

    Couldn’t see any comments about this- would this work ok in muffin tins? I don’t have a cake pan. But I would think it would be ok since some of the other comments were about it being only too soggy if the pan was too big. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erica, it should work! We would recommend using our carrot muffins recipe as a guide for baking. Let us know how it goes!

  76. Julie B. says

    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.

  77. Margaret says

    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!!

  78. Phoebe says

    I’m super excited to make this and I have all the ingredients. But the smallest cake pan size I have are two 9 inch pans. Can I use the two 9 inch pans instead of the two 8 inch pans?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Skyler, that might work. Or maybe in place of some/all of the applesauce? Let us know if you do some experimenting!

    • Tara says

      I’m trying it now with Bobs 1 to 11 and coconut flour. It was really really dry. So I added more almond milk and a little more applesauce. It’s not going well! Middle is soggy and it’s been baking for over an hour. Not sure what I’m going to do now!
      I turned the oven down to 325 and put tinfoil on top of the tins. We’ll see what happens!

    • Lauren St.Jane says

      I use bobs one to one flour with almond flour and each time it comes out perfect! I also use Lankos monk fruit with erithritoil instead of sugar- better for the blood sugar.

  79. Sherri N. says

    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. :)

  80. Lindsey Maddox says

    I googled what I could sub for the potato starch and tapioca flour for the blend. I’m going to use cornstarch in place of the potato starch and either more rice flour or arrowroot for the tapioca flour. How does that sound instead of the spelt flour? Those were the only 2 ingredients I do not have. I’m going to make it with my nephew who I’ve been “quarantined ” with and thought it would be a great cooking class for a 6 year old! I went ahead and rated this since I’ve been making this cake for several years since I stumbled upon you after trying to go vegan. This by far is the most amazing healthy cake I’ve ever eaten. I love all your recipes. I’ll let you know how “cooking class ” goes tomorrow.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsey, We aren’t sure how those modifications will turn out as we haven’t tried it, but might work! Let us know how it goes!

  81. Kristen Jones says

    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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kruti. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  82. Madison says

    Do you think I could make this into a loaf, almost similar to a banana bread? I want to make a smaller version. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Madison, you’d need a pretty large loaf pan and it may have trouble cooking through to the center – maybe divide it into two? And adjust baking time accordingly – it should be pretty similar in two pans, but much longer in 1 pan.

  83. lindsey maddox says

    I have made this cake many, many times and we love it! I do not have all the items to make the the flour blend. Can I use spelt flour instead?

  84. Nicole Madsen says

    I’d like to make this cake for my baby for her 1st bday, but to sub dates for the sugar. I read online that 1 cup of sugar is equivalent to 1 cup of dates. How should I do it? I was thinking of chopping them up really small and then letting them soak in the 1 cup of plant milk to soften….then adding it into the food processor. I know that the cake may not turn out the same. Any suggestions would be soooo appreciated!!! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, we haven’t tried this recipe with dates, but maybe puree 1 cup pitted dates with 1/2 – 1 cup hot water until a thick paste is made. Sub that in place of the sugar. Let us know how it goes!

  85. Aliya Jackson says

    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!

  86. Rebecca says

    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!!

  87. Lauren says

    I don’t have a cake pan. Can I use a loaf pan instead? Think this would be two loaves? What kind of baking adjustments would you recommend? Cheers :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, we think it could have trouble cooking through to the center in a loaf pan. But maybe if you spread it out into 2-3 pans? Let us know if you try it!

  88. ArpT says

    Your vegan cake recipes look delicious. What size are the cake pans? Do you use a specific brand? Thanks.

  89. Suzanne says

    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.??

  90. TheTurbanedMama says

    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 !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  91. Karesha Morant Johnson says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, We haven’t tried it, but some other readers have. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “all purpose” or “regular flour”) in the post and comments. Hope that helps!

  92. sophie says

    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 !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sophie. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  93. Elena Levy says

    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!

    • Maria says

      This cake is a masterpiece. It is up there with beef bourguignon, handmade tortellini or something very exquisite that can only be made with love in your own home.
      I had not attempted to veganize carrot cake on my own because my favorite recipe had 10 eggs…whaaa?
      I made this as directed with the exception subbed brown sugar for cane, walnuts 1/2 cup, raisins 1/2 cup.
      (2) 8 inch layer baked for 40 min.
      This was the most exceptional cake I have baked for at least a decade. Even as a seasoned vegan/gluten free baker I tend to avoid recipies that have multiple flours because it seems tedious. Trust me- this is the exception and worth the effort. I tend to be a cook that uses recipies as a guide, but follow directions on this one. I noted the lack of vanilla- but trusted the process, the end result would have been overwhelmed with the addition.

      So for the frosting- Vanilla! I used the listed vegan buttercream on the post. The stores were out of everything so I relied on Country Crock Plant Butter Sticks. Ok in a pinch, but better out there…these are salty.

      ALL of my kids ate multiple servings. There was nothing left. That is a win.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you enjoy this recipe, Maria! Thank you so much for the incredible review! xo!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karla, that might work! Or you could try agave or honey (if not vegan). Let us know how it goes!

  94. Meredith says

    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. :)

  95. Caity says

    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 :)

  96. Camille says

    Do you think this recipe would work if I used a cupcake pan instead? I want to make it as cupcakes, and I’m not sure if I would need to adjust anything? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Camille, Cupcakes should work- we would recommend using our carrot muffins recipe as a guide for baking. Let us know how it goes!

  97. Sofia says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Interesting! This cake is definitely on the denser side, but it is still fluffy in our experience. As for flavor, did you make any modifications?

  98. Lea says

    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!

  99. Taylor says

    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!

  100. Michele G. says

    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.

      • Pauleen Mara says

        I’m really curious I only have almond flour can I use can I use almond flower for the entire recipe

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Pauleen, we wouldn’t recommend that as almond flour has a different texture than GF all purpose. If you decide to try it, we might suggest reducing the oil since almond flour has a higher fat content than the gluten-free all purpose blend. Let us know if you do some experimenting!

  101. Charise McNutt says

    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!!!??????

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aww, we’re so glad to hear that, Charise! Thanks so much for the lovely review!

  102. Suzanne says

    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 :/

  103. Ivy Razalli says

    Hi, i’m trying to make this using metric measurement but i’m a little confuse on the amount of flour. The DIY GLUTEN FREE FLOUR BLEND recipe amount to a total of 2.5 cups or when converted to metric measurement, shows 406g. In this carrot cake recipe, the amount used is 1 1/2 cups, or when converted to metric measurement, shows 150g. If i were to use the amount on the DIY GLUTEN FREE FLOUR BLEND recipe (2.5 cups = 406g), the amount in gram for 1.5 cups should be 243.6g. Should I use 150g or 343.6g if i’m doing this recipe using metric calculation?

  104. Leanne says

    Hi,
    I really want to have a go at this recipe but I can’t find unsweetened apple sauce as all seem to have added sugar in the usual supermarkets. Can I use one with sugar? Or purée a tin of apple sliced instead?? Any other suggestions for a replacement most welcome ?

  105. Robyn says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, that should work! We aren’t sure on baking time as we haven’t tried it, but maybe start with 15 minutes? Let us know if you do some experimenting!

  106. Margaret says

    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!!

  107. Shiva Family says

    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 :)

  108. Nicoal says

    Excited to make this cake for my partner’s birthday this weekend. I wanted to do a two layer cake in 9 inch circular baking pans. Would I need to double this recipe in order to make enough batter? (Also for the frosting too?)

    Also, can I use monkfruit granulated sweetener instead of cane sugar?

    Please help, thanks! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicoal, we don’t think you would need to double it, unless you want tall slices. We aren’t sure about using monkfruit as we haven’t tried it. Let us know if you do some experimenting!

  109. Becky Heinitz says

    This is the most amazing cake! I’ve made it multiple times in the past as a cake, but I’m wondering, because it’s adapted from the muffins, if the recipe would work as cupcakes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it! Cupcakes should work- we would recommend using our carrot muffins recipe as a guide for baking. Let us know how it goes!

  110. Amira says

    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!

  111. Sally G says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your sweet note and lovely review, Sally! We are so glad she enjoyed it!

  112. Sophia says

    Hi Dana! I love this recipe and I can’t wait to try it, but I have one question regarding the baking powder: I have some packs of baking powder where there’s also some baking soda. Shall I put 3 tsp of that in my cake?
    Thanks
    Sophia

  113. Adri Espi says

    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!!!!

  114. Jamie says

    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!

  115. Des says

    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!

  116. Susanna Osovsky says

    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 ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Susanna! We’re so glad you enjoyed it! xo

  117. Diana Demco says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It won’t rise quite as much as a gluten-containing cake, but it should a little. Did you add leavening agents and were they fresh?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but some other readers have. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “all purpose” or “regular flour”) in the post and comments. Hope that helps!

  118. Hannah Loftus says

    If not gluten-free, what type of flour would you recommend for best results, and would you recommend the same amount?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      In place of the GF blend, you could try spelt or unbleached all purpose (in the same amount as the GF blend).

      • Maria says

        Thanks so much, I’m hoping to make this for my brother’s 30th birthday this weekend as he’s vegan and has requested a carrot cake. Yours looks the best on the internet!

        I’ve seen from other comments that all purpose flour can be used in place of GF blend if not gluten free. Would this be IN ADDITION to the almond flour?

        Help very much appreciated!
        Thanks
        Maria

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Maria, yes, we would recommend using it in addition to the almond flour for best results. Hope that helps! Let us know how it goes!

          • Maria says

            Following my previous question, I made this for my brother’s 30th birthday and substituted regular flour for the GF blend, but I did still add the almond flour as suggested.

            It was FANTASTIC, a real hit. Devoured immediately at his party and lots of positive comments. Thanks again and for the extra advice.

            Maria x

  119. Chloe says

    I’m making this for my husband’s birthday! It’s actually in the oven right now and it smells amazing. I didn’t have almond flour so I replaced it with GF white flour so we’ll see how that turns out!

    Can I make cupcakes out of this recipe? I’d love to make some for my daughter’s nursery teachers!

  120. Andreea says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Andreea. We are so glad you and your friends enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  121. Jess says

    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!

  122. Sharon says

    I can’t wait to make this recipe for my family. Guten free with almond flour sounds great. I have one question. We have found that Erythitol Sugar substitute works well in our recipes. Is it ok to use that instead of the coconut or cane sugar? Thank you and I will tell you how it turns out!

  123. Nina says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! You are very brave! We’re so glad they turned out well and were enjoyed =) Thanks so much for sharing! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We would say bake as instructed and then insert a toothpick and continue baking in 3-4 minute increments until it comes out clean. Hope that helps!

  124. Brianna says

    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 :)

  125. Lisa Jensen says

    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!

  126. Lauren Blankenbeker says

    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

  127. Claudia Dulude says

    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.

  128. Andrea says

    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!

  129. Desiree Olive says

    Excited to try this. I want to use swerve sugar instead of real, do you think it would yield the same result?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! We aren’t sure but we’re guessing it would require half the amount as it’s likely more sweet? Let us know how it goes!

  130. Zsofia Melczer says

    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!

  131. Beth says

    Hi! After searching Hi and Low for a vegan carrot cake recipe, I can’t wait to try this this week! I just wondered though- am I able to swap out the almond flour and gluten free flour for just plain or self raising flour?

    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tried that, but it should work. However, I would recommend keeping the almond flour because it adds a nice crumb to the cake and the flavor is lovely.

  132. Renee H. says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Renee. We are so glad to hear everyone enjoys it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  133. Genia says

    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! ?

  134. Alice F Humphrey says

    Hi just want to know if this rescipe really good and moist just like a regular carrot cake? I have tried others and they said it was moist etc, and I followed the ingredients to the letter, but the cake was not.
    Thank you

  135. Julie Vander Baan says

    Hi Dana, I am excited to try your awesome recipe – I’ve been eyeing this one for a while. I wondered if you think I could make the cakes ahead of time and freeze them until I am ready to thaw, frost and serve them? They would likely be in the freezer for 3 days max. Or is critical to baking the cakes the same day?

    Thanks for all you share, you are an incredible inspiration.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work! We haven’t tried it ourselves, but according to most professional bakers it’s actually ideal to bake ahead of time, freeze and thaw for moist cakes! Let us know how it goes!

  136. Sonia says

    Hi – what size pans did u use for this carrot cake? Looks like 3 6inch pans. I want to use 2 8inch pans. Is bake time the same? I assume everything else is fine.

    Thanks
    Sonia

  137. Jo says

    Can you make this recipe with regular flour if there is no gluten allergy? Will it produce the same results? Do I still need to use almond flour as well?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think all purpose or spelt would work well here! I’d still use almond flour/meal if I were you :D

      Hope that helps! Let us know how it goes.

  138. Alison says

    I made this cake following the recipe exactly and was told by everyone who ate it that it was the best carrot cake they’d ever eaten.

    Only thing is I’m not sure why you said it would only last 3-4 days in the fridge ? this lasted fine for a week for me

    Great recipe! many thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alison, we are so glad everyone enjoyed it! Thanks so much for sharing! 3-4 days is a conservative estimate, but that’s great to hear that it lasted longer for you!

  139. Marisela BC says

    I really want to make this recipe but don’t have flaxmeal to make the flax egg. ..Would aquafaba work? If so what wound be the amount suggested?
    Thank you!

  140. GinxAZ says

    Danger, Will Robinson! This cake is crazy good! I just tasted a corner and now I’m afraid to be left in the same room! Made with all 1:1 flour and raisins, no nuts.

  141. Jill says

    I am not a baker (yet?) but I made this for my husband for his birthday. We were going to a dinner party and I wasn’t going to bring the desert (I was afraid to offer this on a first try that afternoon) but it turned out so beautifully I brought it on a whim. Everyone (except my picky 4-year-old who doesn’t like the texture of shredded carrot) LOVED it. Although I was initially daunted by the list of ingredients, I couldn’t believe how easy it was to make! I don’t know that I was incredibly precise in my measurements and I’m such a novice but it was so, so good. Now I’m planning to make it for a Thanksgiving gathering! Thanks for helping me have yummy success in baking! I’ve only tried making cupcakes from scratch a few times over the years and didn’t have great results until now!
    *** I used cane and coconut sugar and no nuts or raisins

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jill. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Grace, we haven’t tried it, but it should work! We would recommend using the full amount of almond milk called for!

  142. Mikaela Savelkouls says

    Hi! I am wanting to make this cake bigger as the first time I tried it was quite small! If I wanted it to be double the size how should I adjust the recipe? Is it okay to just double it? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yep! We have a function just above the ingredients in the recipe box that allows you to adjust serving size! Just be sure to adjust cook time as needed if altering the size of the pans suggested.

  143. Alysss says

    How would I make this recipe using all purpose flour? I don’t have GF flour blends and just want to keep it simple with all purpose flour.

    Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alyss, we haven’t tried it, but it should work! We would recommend using the full amount of almond milk called for!

      • Marie-Hélène says

        Hi Alysss ! I made this recipe with regular flour (1 for 1) and it turned out fluffy and great ! I even subbed coconut oil for vegtable oil as I didn’t have some on hand and it turned out perfect too! Just goes to show how versatile this recipe is ;)

  144. Melissa says

    Hi! I am planning on making this cake tomorrow, but would like to add raisins. What amount should I add to this recipe, and would it need more liquid to keep it moist?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, we think it would be okay to add raisins without any additional substitutions. Let us know how it goes!

  145. John says

    I do have a question concerning the gluten free flour mixture.
    I have gluten free 1 to 1 baking flour and was wondering if I could use that in place of your gluten free mixture ?
    The ingredients are very similar ; white rice flour , whole grain brown rice flour , potato starch , whole grain sorghum flour , tapioca flour and xanthan gum .

      • John says

        The gluten free baking flour worked quite well .
        I also changed the sugars from 1/2 cup brown sugar and 1/4 cup cane sugar to a scant 1/2 cup cane sugar – the ” taste testers ” will let me know how they like it . I also used the cashew butter cream frosting – I used the whole 13.5 ounce can of coconut cream instead of only 1/2 cup – whoops !! I added more coconut oil -2 tablespoons to compensate . After the second time freezing I put it on the cake – looks quite good now .
        Thanks for the recipes
        John

  146. Hi says

    I don’t have almond meal or almond flour of the gluten free flour blend. Could I sub coconut flour? What if I use whole wheat flour in place of this ingredients….how much would I need ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it’s hard to say. Coconut flour likely won’t work here on its own – it’s too absorbent and dense. As for whole wheat flour, it would probably work if subbing for the almond flour and gluten-free blend 1:1. Let us know if you give it a try!

  147. Kira van den Berg says

    Hi, is there something I could use instead of applesauce? My stomach might not react very good to apple.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, perhaps another fruit puree/mash, such as banana, stone fruit, or sweet potato?

  148. Jenny says

    This is so delicious. I’ve made it twice now. For the dry sugars, I use 1/2 cup coconut sugar and 1/4 cup raw sugar, which is a nice combination. The first time I made it, the flavour was good but the cake was a bit too moist (maybe because I use a slightly different gf flour blend). So, the second time I reduced the plant milk to 1/4 cup (almond milk), which gave a perfect texture.
    Both times I used a 2/3 batch of the Cashew Buttercream Frosting (tangy version, but with lemon juice instead of apple cider vinegar) – so good.
    Thanks Dana for another great recipe. :-)

  149. Ella says

    Hey I was wondering if you think using all spelt flour instead of your flour mix and almond meal instead of almond flour would work okay ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ella, we haven’t tried that, but we think it might work! Let us know if you give it a try!

  150. Sofia Imas says

    I made this for my mom’s birthday the other day and it was a total hit!! She and everyone who tried it loved it!! Everyone was amazed it was vegan :)) We’re still devouring the leftovers hehe. Thank you so much for this recipe, I look forward to trying out your other ones! Love from Cyprus.

  151. Kitty Krell says

    Though I have yet to make this (tomorrow) I wanted to tell you how much I appreciate your suggested substitutions; many newly vegan are in the dark as to what they COULD use. I know a good recipe when I review one and this is 5 star all the way!

  152. Pauline Bouvier-Davis says

    These are great. I make them as muffins and freeze the leftovers. I add pecans instead of walnuts (less bitter) also a bit of unsulphured coconut and sometimes i even add pineapple. Thanks for the recipe.

  153. David G. says

    Dana,

    This is simply THE BEST HEALTHY CARROT CAKE EVER! Comes out great every time and I’ve made it numerous times! The best part is the no-guilt Cashew Vegan Buttercream Frosting!

    When I crave a dessert, this is one of my go-to recipes for a healthy alternative!

    Thank you for working this recipe up to be the BEST!

  154. Sarah says

    I think this may be the best thing I’ve ever baked. This cake is SO GOOD! It’s truly addicting. I made one for myself for my birthday, and my boyfriend and I have been slowly portioning out the frozen leftovers over a few weeks to make it last! Thrilled I get another chance to make one this weekend for a friend and hopefully score more leftovers :)

    Thank you for the amazing recipe! I think it will be my go-to for celebrations of all kinds.