Carrot Cake with Cream Cheese Frosting {Gluten-free, Vegan}
A gluten-free and vegan version of the beloved carrot cake. With simple upgrades from the sweeteners to the flours, it packs more nutrition than traditional recipes. It's so delicious, no one will know it is healthy! Top with roasted pecans for a decorative twist.
Equipment
- 2 (8-inch) round springform cake pans
- box grater
- hand mixer or stand mixer
Ingredients
For the cake
- 4 flax eggs 4 tablespoons ground flax + 8 tablespoons of water soaked for 10 minutes
- 3/4 cup almond milk or dairy-free milk of choice
- 1 teaspoon apple cider vinegar
- 1 1/2 cups almond flour
- 1 1/2 cups chickpea flour or quinoa flour or gluten-free flour of choice
- 3/4 cups coconut sugar
- 2 tablespoons tapioca starch or arrowroot starch
- 3 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut nectar or maple syrup
- 3 tablespoons melted coconut oil
- 3 cups grated carrots from about 3 large carrots
- 1/2 cup chopped walnuts or pecans
For the cream cheese frosting
- 3/4 cup coconut oil room temperature
- 3/4 cup palm shortening or vegan butter room temperature
- 1/2 cup vegan cream cheese room temperature
- 1/4 cup tapioca starch or arrowroot starch
- 1/4 cup plus 2 tablespoons coconut nectar or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray 2 (8-inch) round spring form cake pans with cooking spray.
- In a small bowl, prepare the flax eggs by whisking together the ground flax and water. Set aside for at least 10 minutes.
- In a medium bowl, mix the almond milk and vinegar. Whisk and set aside.
- In a large bowl or stand mixer, mix the almond flour, chickpea or quinoa flour, coconut sugar, tapioca or arrowroot starch, cinnamon, baking powder, baking soda, salt, and nutmeg. Stir to blend.
- To the bowl with the milk and vinegar, add the flax eggs, applesauce, and coconut nectar or maple syrup. Whisk until creamy.
- Pour the wet ingredients into the bowl with the flour mixture, and while beating on medium speed, incorporate the melted coconut oil, continuing to beat until a batter is formed, increasing the speed as needed. Fold in the grated carrots and chopped nuts if using.
- Evenly distribute the batter between the prepared cake pans, smoothing on top with a spatula until it reaches the sides. Bake for45 to 50 minutes until a toothpick inserted in the center comes out clean or the internal temperature reaches between 200° and 205°F. Allow the cakes to completely cool in the cake pans for about 2 hours.
- Make the frosting. In a large bowl, mix the coconut oil and palm oil shortening or vegan butter. Beat with a hand mixer or immersion blender with the whisk tool until fluffy, about 1 minute.
- Add the vegan cream cheese and beat again until blended. Add the tapioca or arrowroot starch and beat again. Add the maple syrup and vanilla and beat until everything is combined, using a spatula to scrape down the sides as you need to.
- Using a spatula, mix the frosting. Frost the cooled cakes immediately or transfer the frosting to the refrigerator for 10 minutes for a denser texture. Spread one-third of the frosting on top of one cake. Place the second cake on top and add the remaining frosting on top and around the sides.
Notes
Storage: Store the frosted cake in a cake keeper at room temperature for up to 4 days or wrap unfrosted cakes tightly in plastic wrap and store them at room temperature for up to 3 days, then frost when ready to serve. The frosting can be made up to 4 days in advance and stored in an airtight container at room temperature. Stir before using.
Serving Tip: If serving on the same day, transfer the frosted cake to the refrigerator for 10 minutes to allow the frosting to set.