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Vegan Carrot Cake

Vegan Carrot Cake

Carrot cake is traditionally made with a spiced cake batter as a base, with finely grated carrots and walnut chunks added. It usually is accompanied by a cream cheese frosting, which is honestly my favorite type of frosting for any cake.

How To Make Vegan Gluten-Free Carrot Cake?

I baked the layers in two-9 inch round cake pans lined with lightly greased parchment paper for easy release of cake from the pans. I added applesauce and ground flax seeds for binding. 

Crushed pineapples are added to the batter for a moist carrot cake. add Brown Rice Flour.  You can substitute the brown rice flour with sweet sorghum flour, or use half brown rice and half sorghum flour. You can add walnuts, pecans, or other nuts,  or leave them out if you choose to.

 

 

Recipe Credit: Healthier Steps

Nutrition Facts

  • Servings 12
  • Amount per serving
  • Calories 839
  • Total Fat 52.9g
  • Saturated Fat 34.9g
  • Cholesterol 0mg
  • Sodium 689mg
  • Total Carbohydrate 87.8g
  • Dietary Fiber 5g
  • Total Sugars 59.3g
  • Protein 8.2g
  • Vitamin D 0mcg
  • Calcium 120mg
  • Iron 3mg
  • Potassium 933mg

Recipe Allergies

Instructions

  • 1.For The Cake:
  • 2.Preheat oven to 350℉. Grease 2 nine-inch round baking pans, and set aside.
  • 3.In a large bowl, mix together brown rice flour, almond flour, sugar, spices, baking powder, and salt.
  • 4.In another bowl, mix together coconut oil, ground flax seeds, crushed pineapple, applesauce, and vanilla.
  • 5.Mix dry ingredients into bowl with wet ingredients, and stir to fully combine.
  • 6.Fold in a 1/2 cup of the walnuts, and the carrots.
  • 7.Divide cake batters evenly between the two pans. Bake for about 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • 8.Cool completely before adding frosting.
  • 9.For The Cream Cheese Frosting:
  • 10.Using an electric mixer, beat together cream cheese and butter. While mixer is on low, add sugar and vanilla, beat until smooth and creamy.
  • 11.Keep refrigerated until cake is ready to be frosted.
  • 12.For The Coconut Frosting:
  • 13.Place 2 cans of full-fat coconut milk or cream in the refrigerator overnight.
  • 14.The following day, invert cans. Cut them open, and drain the liquid into a bowl.
  • 15.Scoop the semi-solid coconut cream in a bowl, along with maple syrup, vanilla and almond extract. Process using a hand-held mixer until smooth and peaks are formed, or about 3 minutes.
  • 16.Place 1 of the cakes on a serving platter. Spread frosting of choice on top. Place the other cake on top and spread top and sides with the remaining frosting. Then decorate the sides of the cake with remaining walnuts.

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Ingredients

  • 2 cups brown rice flour
  • 1 cup almond flour
  • 1 1/2 cup coconut sugar, or organic cane sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons cinnamon, ( I used 1 teaspoon coriander + 1/4 teaspoon cardamom)
  • 1/2 teaspoon nutmeg, (optional)
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 2 tablespoons ground flax seeds
  • 1 1/2 cups crushed pineapples
  • 1/2 cup apple sauce
  • 2 teaspoons vanilla
  • 1 cup chopped walnuts, divided (optional)
  • 2 cups carrots, peeled and grated
  • Vegan Cream Cheese Frosting
  • 8 ounces vegan cream cheese, I used Trader Joe's cream cheese
  • 1/3 cup Vegan Butter, I used Earth Balance buttery spread
  • 2 cups vegan powdered sugar
  • 2 teaspoons vanilla
  • 1 teaspoon fresh lemon juice
  • Coconut Frosting
  • 2 14-ounce cans full fat coconut milk, or coconut cream
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 2 cups coconut cream