Vegan Gluten Free Carrot Cake {Refined Sugar Free}

This homemade vegan, gluten free and refined sugar free carrot cake recipe is moist, and delicious, and is made with wholesome plant based ingredients! It can be paired with a smooth vegan cream cheese frosting or served plain, either way it’s a great healthy treat! 

If you’re looking for a healthy carrot cake made from scratch with nourishing gut and hormone balancing ingredients, you need to try this carrot cake. It’s easy to make, low in sugar, full of fiber so it keeps you fuller for longer. It’s guaranteed to impress vegans, glutards, and omnivores, and it comes out perfectly every time!

Egg free

Refined sugar free

Gluten free

Whole foods

Vegan Gluten Free Carrot Cake

Time – 30 minutes preparation, 30 minutes cooking

Makes 1lb loaf cake

To make a double layer cake, just double the ingredients. 

Ingredients

 

  • 1 cup shredded carrot, packed (200g, 1 large carrot)
  • 1/2 cup unsweetened applesauce 
  • 1/4 cup olive oil 
  • 2 tsp apple cider vinegar
  • 2 tsp pure vanilla extract
  • 2 tbsp almond milk 
  • 1 1/4 cups gf oat flour*
  • ¼ cup almond flour 
  • 1/2 cup coconut blossom sugar
  • 3/4 tsp himalayan or sea salt
  • 1/2 tsp baking soda
  • ¼ tsp ground nutmeg + ground clove  + ground cardamom
  • ½  tsp ground ginger 
  • 2 tsp cinnamon
  • optional: 1/3 cup raisins, crushed walnuts or pecans.
*make your own by blending rolled oats in a coffee grinder or blender

 

Vegan Frosting

  • ¾ cup cashews (soaked in hot water for 2 hours)
  • 2 tbsp coconut yogurt
  • 1 tsp vanilla extra
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh orange juice (or more lemon)
  • 6 unpitted dates (or 3 medjool) soaked in hot water
  • splash maple syrup

 

How to make gluten free vegan carrot cake

First, soak your cashews and dates in a bowl covered with hot water. 

Preheat your oven to 350 degrees Fahrenheit. Grease and line an 9x5inch loaf pan with parchment paper or coconut oil. 

If you are doubling the recipe for a double layer carrot cake, prepare two round or square pans instead of one. A doubled recipe will also fit into one 9×13 round pan.

Start by whisking together the first 6 ingredients, and let the mixture sit for 10 minutes. 

In a separate bowl, combine all remaining ingredients together, ensuring no clumps of flour are left. Then combine with the carrot mixture to form a cake batter. 

Pour the batter into the prepared pan, and smooth down with a spatula or spoon.

Bake for 30 minutes in the center rack of the oven or until a toothpick/knife comes out mostly clean.

How to make vegan frosting 

While the cake is baking, make the frosting.

Once cashews and dates have soaked, drain water.

In a high speed blender, combined cashews, dates, coconut yogurt, lemon, orange juice, vanilla, and maple syrup until you reach a smooth consistency

Baking and storage tips

I recommend letting the cake cool for at least 30 minutes to 1 hour before frosting. Because this frosting contains fresh ingredients like cashews and coconut yogurt. If you can wait, the recipe has more flavor and softer texture the next day.