1. How do you keep vegan gluten-free carrot cake moist?

The secret is fresh, finely grated carrots, applesauce as an egg replacer, and just the right amount of oil. Don’t overbake, and always store the cake in an airtight container to keep it tender.

2. Can I make vegan gluten-free carrot cake without nuts?

Absolutely! Simply omit the nuts or substitute with sunflower seeds, pumpkin seeds, or extra shredded coconut for added texture. The cake will still be rich and flavorful.

3. What is the best vegan frosting for carrot cake?

Vegan cream cheese frosting is a classic choice—tangy, smooth, and pairs beautifully with the spices in carrot cake. For a lighter option, try a coconut whipped cream or a simple glaze.

4. Can I make this carrot cake ahead and freeze it?

Yes! Bake and cool the cake layers completely, then wrap them tightly and freeze for up to two months. Thaw in the refrigerator overnight before frosting and serving.

Vegan Gluten-Free Carrot Cake – 7 Ingredients Only

Name: Vegan Gluten-Free Carrot Cake: The Ultimate Classic for Every Table
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 2 cups gluten-free all-purpose flour blend (with xanthan gum preferred); 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 cup organic cane sugar (or coconut sugar for a deeper flavor); 1 cup unsweetened applesauce; 1/2 cup avocado oil, sunflower oil, or melted coconut oil; 1 teaspoon pure vanilla extract; 2 cups freshly grated carrots; 1/2 cup chopped walnuts or pecans (optional; sub sunflower seeds or coconut for nut-free); 1/3 cup raisins or chopped dates (optional)

Description

A moist, spiced carrot cake that’s both vegan and gluten-free—perfect for birthdays, celebrations, or a cozy day at home. Inspired by Greek family roots and NYC gatherings, this inclusive dessert brings everyone together with joy and flavor.

Ingredients

Scale

2 cups gluten-free all-purpose flour blend (with xanthan gum preferred)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup organic cane sugar (or coconut sugar for a deeper flavor)
1 cup unsweetened applesauce
1/2 cup avocado oil, sunflower oil, or melted coconut oil
1 teaspoon pure vanilla extract
2 cups freshly grated carrots
1/2 cup chopped walnuts or pecans (optional; sub sunflower seeds or coconut for nut-free)
1/3 cup raisins or chopped dates (optional)

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Instructions

Preheat oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper.
In a large bowl, whisk together gluten-free flour blend, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In another bowl, mix applesauce, oil, sugar, and vanilla extract until smooth.
Fold in grated carrots to the wet mixture. Stir in walnuts, seeds, raisins, or coconut if using.
Pour the wet mixture into the dry ingredients. Stir gently just until no flour streaks remain—do not overmix.
Divide batter evenly between prepared pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

For nut-free, use sunflower seeds or shredded coconut, or simply omit. To make cupcakes, fill muffin tins and bake 18–22 minutes. Store leftover cake in an airtight container at room temperature up to 2 days or refrigerate up to 5 days. Unfrosted layers can be frozen for up to 2 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan, Gluten-Free, American

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 16g
Sodium: 210mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg