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Vegan Gluten-Free Carrot Cake: The Ultimate Classic for Every Table

Vegan gluten-free carrot cake on cake stand
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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.

  • Author: Imma
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 10-12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, Gluten-Free, American
  • Diet: Vegan

Ingredients

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  • 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)

Instructions

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

Nutrition

Find it online: https://www.cozyfamilyrecipes.com/vegan-gluten-free-carrot-cake/