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
4.81 from 326 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 1:1 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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  1. Charlene says

    Made this for my husbands birthday-its his favorite cake. We went GF/DF awhile ago for health reasons and also try to cut down on processed sugar. I pretty much live on this site now-its made the transition so easy! Was afraid we wouldn’t be able to enjoy our favorites (like carrot cake) but OMG I think this one is even better than traditional recipes! Turned out perfect, and insanely delicious even with a few substitutions due to what I had. Used the coconut sugar option and subbed date sugar for the cane sugar. Used half applesauce and half crushed pineapple because I didnt have enough applesauce. Received rave reviews! Thank you for all you do MB!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad our recipes have been helpful, Charlene. Thank you so much for your kind words and lovely review! xoxo

  2. DONNA S says

    Love this recipe! Turns out great. Question is can the carrot be swapped out for something else? Maybe Pumpkin or zucchini?
    Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Donna, possibly zucchini, but we would suggest squeezing it out well so it doesn’t contribute too much moisture.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Donna, we think pear purée, canned pineapple, or (dairy-free) yogurt might work. Let us know if you try it!

  3. Melissa says

    Holy. Cow.
    I made this into cupcakes for a birthday party today where we had lots of allergies and intolerances to account for. I’ve been baking gluten free for years (hubby has Celiac) but had never attempted vegan cake or cupcakes. These blew my mind!! And everyone at the party was floored when I said they were vegan and gf because they were so good. I used King Arthur 1:1 GF flour, and I apparently didn’t have enough applesauce so I ended up using a combo of applesauce, mashed banana, and coconut oil for the amount of applesauce. I was able to get 34 cupcakes by making 1.5x the recipe, baked at 350 for 35 minutes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad they were a hit at the party, Melissa. Thank you for the lovely review and for sharing your modifications! xo

  4. Sonja Bow says

    Hello! This is my favourite cake and I make it a lot, I always follow the recipe to a T and I make my own almond meal at home and use olive oil! It’s always what I have down but lately my cake has been coming out like wet and raw, I made it for my birthday and it happened then I remade it the next day and it was fine! Then I made it again yesterday and it was wet and raw again! I always use a normal sized cake pan and it’s fine! I cooked this one for 2 hours lol! I’m just wondering if you would know what’s up? As i would love my cake to start coming out perfect again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sonja, Sorry to hear it’s giving you trouble! That is odd that it’s working some times and not others! We assume you’re using the same baking powder each time? We ask because it can expire, which could cause the cake to not rise and be dense. If that’s not it, then it sounds like for some reason it’s ending up with too much liquid to flour. We’re not sure why!

  5. Alysha says

    This was a big hit at my 2-year-old’s birthday party, among adults and kids alike! I made the dairy-free and cane-sugar free version. It was moist and delicious!!

  6. Sandy Marks says

    Hi

    Dont have any 6″ cake pans. Do have 8″ and 9″ cake pans and a loaf pan (about 9 x 5″)

    Any suggestions, please?
    Thanks
    Sandy

  7. Sandy Marks says

    Can we use 3 cups of Bob’s Red Mill instead of the other 2 flours?

    How many eggs could we use to substitute thr flax eggs?

    Thank you

    Sandy

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandy, we wouldn’t recommend only using Bob’s because it will be too dense. Almond flour helps create a cake-like texture. You could replace the flaxseed meal + water with 3 eggs – we haven’t tested with this modification, but other readers have reported it works!

  8. Sonja Bow says

    Hello!!!! I just want to TELL YOU THAT
    THIS IS MT FAV SWEET EVER
    I make it anytime there’s a birthday or I just want to , or I have a sad friend or a sick friend! Everyone loves it so much! Even so I had one friend eat half my birthday cake 😂 Thankyou for creating this Cake! Your the best :)

    -love from Sonja!

  9. Teresa says

    Awesome! I didn’t have any applesauce, so we will see how this turns out. It’s finished it looks good. I also had to sub flour for cassava instead of almond. But consistency seems great.

  10. BarbP says

    I made this as a Bundt cake and just used vegan/coconut Redi Whip to garnish. Pretty good; my guests were happy with it. Strangely, it didn’t seem as “carroty” as I thought it would with the generous amount of carrots the recipe called for and (though I often think recipes for baked goods are too sweet) I probably would have upped the sweeteners a bit. But quite good, and great to be able to throw a cake together so quickly. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Barb. Sorry to hear it wasn’t quite what you were hoping for!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sindhu, we haven’t tried it, but other readers have mentioned subbing the GF all purpose with regular all purpose with success. We’d suggest starting with slightly less and adding more as needed. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tori, we haven’t tried it, but think the texture would be too dense. Let us know if you do some experimenting!

  11. KeaH says

    I so want to make this for my daughter’s engagement party but am wondering is you have any thoughts on using only gf flours, no nut based flour? My daughter is allergic to nuts.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kea, we have some nut-free recommendations in the notes section below the recipe. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Bummer! Sorry that happened, Kira. It’s possible it was either underbaked or the flour wasn’t a good fit for this recipe. What gluten-free blend did you use?

  12. Claudette Payne says

    Oh My! It tastes like a real gluten, dairy and egg loaded carrot cake! I am in heaven! This is actually better than any carrot cake I’ve made, even pre-dietary restrictions. I made it exactly as written except used pecans instead of walnuts. And frosted it with the cream cheese frosting, using Violife vegan cream cheese and Country Crock vegan butter. Thank you for this recipe.

  13. Kim says

    Hi there, just found this recipe. It looks wonderful! I’m just wondering if anybody substituted bobs red mill flour, 1 to 1 for the flour mixture? Thanks so much

    • Ozzy says

      IT WORKS PERFECTLY! AND THE RECIPE IS PHENOMENAL. JUST BAKED IT TODAY AND USED COCONUT SUGAR ALL THE WAY! THE RESULT WAS STUNNING.

  14. Deborah Ketelsen says

    I don’t bake much, but this recipe was SUPERB!!!!! I took it to a baby shower with lots of other cakes, and word spread how good it was and there wasn’t a drop left. For the Applesauce I had used something I canned from our garden which was Plum, Rhubarb and Apple Sauce. Instead of Almond Milk I used Coconut Milk (carton) sweetened with vanilla. I am attending a Birthday Party this weekend and all my friends asked me to make it again :) Thanks for sharing this. My only suggestion is that it takes a bit longer to prepare, half hour or I am slow, lol!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed it, Deborah! Thank you for the lovely review and for sharing your modifications! xo

      • jaime hausler says

        Thank you. That does help! Now I know to half the recipe. I’ve made this nearly a dozen times already; you’d think I should know this.

  15. Heidi Keating says

    Love this recipe! No one would guess it is gf or eggless. I did sub olive oil, crushed pineapple, added 1 tsp allspice. I made as cupcakes for 30 min at 350. Perfect. I am opting not to ice them, delicious on their own.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Heidi!

  16. Kaitlyn says

    Great recipe! Love everything Minimalist baker makes! I used a gluten free flour with xanthan gum, which made it a tad gummy, but barely noticeable.

  17. Missy says

    I found this recipe a couple years ago. I have made it for my birthday cake every year since. It freezes well. It is amazing! I never miss the dairy and eggs with this cake. I frost it with the vegan cream cheese frosting in the links listed under the “Frostings (optional)” section. I plan on making it for the rest of my birthdays. :-) It is extremely moist and delicious! It is difficult, but I usually make this the day before my birthday so it is good and cool to frost and enjoy on my birthday!! Thank you for the recipe, Minimalist Baker.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you SO much for the lovely review, Missy! We’re so glad you’re enjoying it! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maggie, we used three 6-inch cake pans when making this recipe, so no adjustments needed :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maggie, we haven’t tried it, but other readers have mentioned subbing the GF all purpose with regular all purpose with success. We’d suggest starting with slightly less and adding more as needed. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Corinne, this recipe is very moist and the gluten-free flour helps it rise and remain fluffy. We haven’t tried it with oat and suspect it might make it too dense or gummy. Hope this helps!

  18. Luisa says

    We made this cake using avocado oil. It was a success! Moist and delicious. We used the (vegan) cream cheese topping. We had tried other recipes before but this is the one we liked best. Thank you 🌸

  19. Sim Lall says

    I wanted to make this for my dad, but I want to reduce the amount of sugar.

    If I don’t add in the sugars but keep the maple syrup, will the recipe still work out?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sim, the sugars provide structure and sweetness. We wouldn’t recommend omitting them because the cake will likely turn out dense.

  20. Gina says

    I was skeptical about this recipe tasting undetectably vegan and gluten-free but it is 100%. I don’t like flax seeds so I used Bob’s Redmill egg replacer, and it came out perfectly. Very flavorful, very moist, and truly undetectably vegan AND gluten-free. I tried a different cashew frosting because I didn’t account for the amount of time it took to prepare. It was fantastic on this carrot cake. This recipe is a keeper!

    • Sarah says

      Hi! I can eat eggs, so do you think it would be okay to sub real eggs for flax eggs here? Or would that mess up any ratios? Thank you! I’m excited to try this for a friend’s birthday party!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Sarah, we haven’t tested it, but other readers have had success using 3 eggs instead of the flax eggs. Let us know how it goes!

  21. Deea says

    Hi! Can you please tell me what I could substitute the applesauce with? (I have no problem with oil)
    Thanks a lot!

  22. Margaret says

    I made this cake today substituting crushed pine apple for apple sauce; it’s delicious! (The batter was not quite thick enough so I added 2 tablespoons of potato starch.) Thank you so much for THE best recipes!

  23. Mack says

    So delicious! I did the vegan cream cheese frosting with it but added lemon zest to it and it was amazing – I’d highly recommend the lemon for the frosting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katrinna, we haven’t tried that in this recipe but we think it might work. Let us know how goes if you give it a try!

  24. tanja says

    Hi!
    I am about to make this cake for my sons birthday party with his friends. It looks so yummi!
    Can you tell me which frosting you used for the cake on the pictures?

    Best wishes
    Tanja

  25. Jennifer says

    I was so happy with how this cake turned out! So tasty, moist and delicious!! I made the vegan cream cheese icing too and it was yummy! 😋

  26. Juli says

    Absolutely fabulous!! I followed the recipe exactly plus I added 1 tsp allspice, used coarsely chopped walnuts and added 3/4 cup raisins. Both the vegans and non vegans at the party raved!! A keeper!

  27. Anna says

    This recipe was perfect! I follow it almost exactly – even made the suggested DIY gluten free flour blend – but did sub avocado oil for coconut. This cake held together better than gluten cakes I’ve made and the texture was incredible. I made the cream cheese frosting to go along with it. Everyone loved this cake, including several non-vegans and gluten eaters. Thanks for the great recipe!!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Adele, Coconut flour has a different texture, flavor, and is more drying than almond flour. Check the comments (by using command/ctrl + f) to see if anyone else has had success!

  28. terri says

    I want to make this tomorrow! However, I am allergic to almonds. Can the recipe be made successfully with just a blended gluten free flour? If so, what is your preference? Thanks in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Terri, we wouldn’t recommend that as the texture would be more dense. We’d suggest cashew flour or another nut flour. Hope that helps!

  29. Janay says

    Love this cake recipe! Was wanting to turn them into cupcakes but wanted to ask baking time for that?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Janay! We’d suggest baking ~30-35 minutes and using a toothpick to check for doneness. Hope that helps!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Diane, we haven’t tried it but it should work. You might want to start with less as it can be more absorbent than gluten-free flours.

  30. As says

    I only have sweetened applesauce. How much of the sugars do I need to reduce? Not a fan of super sweet cakes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there! We don’t think the sweetened applesauce will affect it too much. Let us know how it goes!

  31. Carly says

    Can I sub agave syrup for the maple? My husband is allergic to maple (some Canadian, eh? 😅😆) and I can’t use honey because it’s a test run for my baby’s 1 year cake smash.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carly, we haven’t tested it with agave, but it looks other readers have with success. Hope that helps!

  32. Lorraine Cole says

    This was delicious!! I ended up subbing oat flour for the almond flour just because that’s what I had on hand. Left out the walnuts because my daughter is allergic, used Bobs Red Mill GF blend flour, topped it with vegan cream cheese frosting, and the whole family loved it! Thank you for sharing!
    Note–The flour I used was not the 1:1 mix, so I did add the recommended amount of xanthan gum to the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your family enjoyed it, Lorraine! Thank you for sharing your experience! xo

  33. Maia says

    This was pretty tasty and texture was good. I made the buttercream icing and did miss the cream cheese taste. Next time I will try that one.
    I used real eggs as I am not vegan and used 3 (although I read in the comments that the chef recommends 2.

  34. Paige says

    I’m an experienced baker and wanted to make this for Easter. I followed the instructions to a T with no substitutions. After an extra 45 minutes of baking, it is still completely raw in the middle.

    Such a waste of ingredients – so disappointing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Paige, we’re so sorry that was your experience! Would you mind sharing what brand of GF blend you used?

  35. Elise says

    I make a carrot cake every year for Easter (and sometimes birthdays and anniversaries too!) bc I adore carrot cake. But being gluten free, every year I try a NEW recipe, because the last one wasn’t quite perfect… Well, after making this recipe, my search for the perfect carrot cake is over!!!

    …I did make a couple tweaks tho ;)
    1. I used a cupcake pan, this recipe made ~exactly~ 24 cupcakes
    2. I subbed the applesauce for canned crushed pineapple, bc somewhere along the way I decided carrot cake needs crushed pineapple?!
    3. I added 1-2 tsp of pumpkin pie spices, bc I like it extra “spicy”

    Thank you for an amazing gluten free carrot cake recipe!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds DELISH! Thanks so much for the great review and for sharing your modifications, Elise. So glad this recipe is a winner for you!

  36. Julia Michaelson says

    Hi! Could you sub apple sauce for mashed bananas?? We have a ton of old bananas we want to get rid of😂

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia! We suspect it might make the cake too moist, but we aren’t sure! Let us know how it goes if you give it a try.

  37. Jenn says

    I have a heavy duty Wilton flower and basket mold – this cake will be my first time using it – any suggestions on oven timing? PS Im a huge fan and greatly appreciate your blog!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenn! It really depends on the size of your mold, if it holds all of the cake batter we’d suggest baking for the full time, possibly longer if your mold is deeper than an 8 inch round. Hope this helps!

  38. Julia says

    Hi! I was wondering–did you create/test this using weights/metric measurements? Or standard American measurements? I just wondered if the conversion option at the top of the recipe is based on your actual testing or if it’s just an automatic conversion from the web. Thanks in advance! Looks yummy :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia, we create recipes using standard US measurements and then convert to metrics using data we gathered (which includes both measuring and comparing to product labels). Hope that helps!

  39. Tracy says

    Do you think making these in cupcake form would be troublesome or mess with the texture or cook time? I have your cookbook and follow all your recipes and have loved everything I’ve made! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tracy! We haven’t tried this recipe in cupcake form, but other readers have had success with it! We’d suggest baking ~30-35 minutes and using a toothpick to check for doneness. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eden, it might be okay, but it could turn out more dense and not as fluffy because of the baking powder.

  40. Beth S says

    We used 3 cups namaste perfect flour blend, grape seed oil, and white ripple milk (my daughter is nut free). I also made them in muffin tins so we can freeze them for her. Baked for 40 minutes. These turned out SO WELL! Now I’m wondering if I can replace the white sugar with honey. Something to try next time. Thank you for this wonderful recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review, Beth. We haven’t tried this recipe with honey so we aren’t sure if it will work, but let us know how it goes if you give it a try!

  41. Oscar says

    Loved the recipe and I loved how it came out, incredible flavour. Only thing was a bit dense/stodgy. Is there a way to make it fluffier and more sponge like?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Oscar, did you make sure to let it cool fully before slicing? Is it possible your baking powder was old? If neither of those is the issue, you could try playing around with adding some potato starch in place of the GF blend as it tends to make GF baked goods more dry and fluffy. Hope that helps!

      • Wendy Rainbow says

        I have the egg replacer powder. Your recipe asks for 3 flax seeds. How many eggs does that equal.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Wendy, we haven’t tried this recipe with egg replacer so we aren’t certain it will turn out the same. If you try it, we’d suggest using the equivalent of 3 eggs. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Daniella, We’d suggest baking ~30-35 minutes and using a toothpick to check for doneness. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tiffany, we haven’t tried that, but other readers have mentioned subbing the GF all purpose with regular all purpose with success. We’d suggest starting with slightly less and adding more as needed. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Natalia! Yes, a half batch should fit well in a loaf pan… but it will need to bake for longer to cook through, and we aren’t positive if it will bake in the center if it’s that thick. Perhaps an 8×8 square dish would be better? Let us know how it goes!

  42. RunningPath says

    This is a great recipe and I came back to your site to find it because it’s very good. I have made it as written and also with pineapple.

    But while this used to be my favorite recipe site, and I’ve bought your cookbook etc., I really can’t use the website anymore and rarely recommend it to others. I understand you need ad revenue and totally support that, but the autoplay video ads are quite difficult. Ad blockers are now basically required to view your site (and don’t always work on my iPad rather than a PC); static ads are no problem, it’s the video ones that cause trouble. And the worst is actually your own autoplay YouTube videos from your recipes. Not only do they stop any music or radio from playing, they also repeatedly cause the page to jump around and reload. There are only so many screenshots of recipes (my only obvious solution) I want in my photostream.

    Again I understand the financial need for ads. But it’s really a shame how impossible the website has become to view.

    Thank you for your continued excellent recipes. (I’d totally pay to subscribe to an ad-free page of yours btw)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy our recipes! Thank you for your honest feedback and sorry for the inconvenience. We always try to optimize for user experience, while also having ads to keep the content free and high quality. We’ll look into the video issue and see if we can figure out what’s causing it to jump around. Have you tried using a different browser?

    • Wendy says

      I used this with the regular egg replacer powder. Then I didn’t have either of the gluten free flours so I just replaced it with regular whole wheat flour. Didn’t work well. The dough was just too think. So I added some more almond milk and it still wasn’t smooth enough. So I added some more apple sauce. That finally made it the right texture. Then when I finished the cake I was just disappointed that it wasn’t carroty enough for what I like. Is that something different between carrot bread and carrot cake?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Wendy, sorry to hear it didn’t turn out well with those changes. Depending how much almond milk and applesauce you had to add to compensate for the difference in texture, it’s possible that contributed to it being less carroty.

  43. Sherri says

    Hi Dana, I was wondering what your thoughts on for swapping out apple sauce and using pineapple instead. I m making this for my friends birthday and she loves carrot cake with pineapple

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sherri, other readers have reported doing that with success! Let us know how you and your friend like it! xo

  44. Woan says

    Hi. Just wanted to know what frosting option is best for piping and decorating for an informal wedding carrot cake.

  45. Steven says

    I don’t know what i did wrong. Somhow the cake’s texture was like i put sand in it. Like small little tiny crunchy rocks.
    I don’t know because the walenuts are fine when eating them and i removed the skin from the carrots and washed them.
    Can it be the braun sugar ?
    I would like to try this again and make it right.

  46. Ann McCoy says

    Any chance you can create a vegan gluten free persimmon cake or muffin? Now that I baked your over the top carrot cake and know 1st hand how sensational cake can be I’m hoping to bake something with persimmons. I planted a tree 10 years ago that today is bursting with fruit. I am not a baker partly because I never tried your vegan gluten free recipes. I’m going to give it a go using your carrot cake as a way to start my persimmon experiment AND if you have any pointers I sure would appreciate hearing them. Happy Holidays🎄

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds like a fun idea! We will add persimmon cake to our recipe ideas list! Let us know how it goes, Ann!

  47. Bridget says

    Hi, if I want to sub the gluten free flour blend with all purpose flour, do I sub 1:1. So, 1.5 cups all purpose flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bridget, we haven’t tried that, but other readers have mentioned subbing the GF all purpose with regular all purpose with success. We’d suggest starting with slightly less and adding more as needed. Let us know how it goes!

  48. Ann McCoy says

    I made this as a birthday cake in September while visiting family in Houston. This cake was hands down over the top sensationally delicious. I couldn’t tell the difference between this gluten free vegan fluffy moist carrot cake & a non vegan gluten free cake. I was in shock, I want to eat cake again!!! And everyone else including some neighbors were mutually shocked, we were all in agreement in seconds it was that delicious. Can’t thank you enough for creating a gluten free cake that is out of this world, over the top, sensationally delicious! Getting ready to make another one this weekend, trying the cream cheese frosting this time. Happy Holidays!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! This is so wonderful to hear. Thank you so much for the lovely review, Ann! So glad everyone enjoyed the cake!

  49. Lili says

    This cake is truly amazing! If I need to increase the servings, could I double the recipe and use 2-3 x 9″ tins with a longer bake time?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      As the recipe is written, it calls for 2, 8 inch pans. If you double the recipe, you’ll want to bake it in two batches or in 4 pans total. Unfortunately we don’t think that the cake will bake all the way through if the pans are too full, even with increasing the time. Hope this helps!

  50. Desiree says

    Hi
    I made your one bowl vanilla gf cake recipe for daughters birthday it was delicious wouldn’t that same recipe work here? Just add carrots and walnuts? Ty

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Desiree! We haven’t tried that and we aren’t sure if it would work. This recipe is specifically made to work with the added ingredients, especially carrots, which tend to add a lot of moisture to cakes. We’d suggest making this recipe as written if you want a carrot cake, but let us know if you try it the other way!

  51. Rachel says

    Wow, wonderful outcome! Decided to make this at the last minute, used 3 real eggs, Bob’s 1:1 gluten free flour, and did the three 6″ layers. The cake was delicious. There was the slightest after-taste that only I could discern: could this be too much baking powder and baking soda? Everyone else at the party loved it. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel! If there was a slight bitterness or metallic taste, that could definitely be the baking powder or soda. We always use Rumford aluminum free baking powder to help avoid that as much as possible. So glad everyone still enjoyed!!

  52. Katherine says

    Is it normal for them to sink a little in cupcake form? I made two batches. First batch baked for 35 mins second batch was for 45 mins. First batch sank a lot. Second one not as much but still happened. Flavor was great but just not sure if the baking time or consistency was right

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmmm, is it possible that your baking powder/soda is old or expired? We find that ours doesn’t work as well even if it’s just old and hasn’t officially expired yet. That said, this cake is very dense and moist by nature, so it seems fairly normal that they wouldn’t rise too much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura! We haven’t tried it, but it might work. Let us know how it goes if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it! We’d suggest baking ~30-35 minutes and using a toothpick to check for doneness. Hope that helps!

  53. Donna Schaffer says

    THE BEST VEGAN GLUTEN FREE CARROT CAKE RECIPE EVER!!!!!!
    Thank you so much for this recipe and all of your recipes!

  54. Lara says

    I’m an avid baker and I had such high hopes for this recipe given all the glowing comments. Made it as per recipe and baked it for 50 minutes. After cooling it still felt raw and heavy when I was frosting it – but not having made it before I trusted that it must be fine as I had baked it according to recommended timing. Mistake. I brought a completely raw and undercooked cake to a birthday dinner.

    I am home again now, re-baking it, and it’s already been in the oven for another 40 minutes and still looks raw.

    For me – a definite fail unfortunately

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lara, we’re so sorry to hear it didn’t turn out well for you! Did you make any modifications? What gluten-free flour blend did you use? Or is it possible your baking powder is expired?

  55. Christel says

    I tried making this two layers by putting in two cake tins and it did not rise at all. Was so thin there was no point going through the effort of making the icing. Disappointed

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christel, so sorry to hear it didn’t turn out well. Is it possible your baking powder is expired? Or did you modify the flours? What gluten-free blend did you use?

    • Nuna says

      Hi,
      I had the same issue and the cake was a bit stodgy too. Wondering which gf flour you used and if you tried again to figure it out?

      Let me know.