Apr 17, 2019 (Last updated Sep 12, 2021) by Hannah Sunderani
Best vegan and gluten-free carrot cake coming at ya hot! It’s a premium vegan cake mix that gives a sweet, moist and flavourful carrot cake. Served with a cashew cream cheese frosting it’s a crowd pleasing recipe for vegan and non-vegan alike.
I’m really happy to be sharing this blog post with you because this recipe is most definitely the best vegan and gluten-free carrot cake recipe I’ve made. It’s moist, sweet and decadent. With the perfect consistency of spongy and dense. The batter combines gluten-free flour mix with almond flour, which gives the cake a more dense and nutty taste.
I’ve baked this cake in my budnt pan for an impressive looking carrot cake. It’s always a crowd pleaser at gatherings because they’re so impressive and grand. And honestly, it’s no further effort than baking in a regular tin. A wonderful Easter hosting trick if you’re having your loved ones over and you want to wow them.
What I also love about baking this cake in a bundt pan is that the texture is more consistent throughout the cake. Since there is a big whole in the middle of the bundt pan – the cake cooks evenly on the inside and out. Unlike a normal cake pan where the inside often takes much longer to cook.
Baking in a bundt pan especially comes in handy for carrot cake mixtures as they are generally more wet and yields longer baking time. The bundt pan allows the heat to get right into the middle of cake and cook faster from the outside in.
This cashew cream cheese frosting is truly the icing on the cake! No pun intended. But talk about the perfect pairing to this vegan and gluten-free carrot cake.
I really love this cashew cream cheese frosting because it’s ingredients are natural and “cleaner” than a buttercream frosting. A cream cheese frosting pairs so nicely with carrot cake too, and so I wanted to make a dairy-free version to compliment the vegan cake.
Made by blending soaked cashews with coconut milk, agave and citrus it creates a thick and light spreadable cashew buttercream frosting that’s a lovely frosting for this cake, as well as cupcakes, banana breads or donuts. I highly recommend giving it a try.
One thing to keep in mind when baking carrot cake is that the batter is wetter than a traditional cake – and so it takes longer to bake. This recipe took 45-55 minutes to cook, so grab a cup of coffee and a book and enjoy the beautiful aroma of this cake filling your home.
The recipe is also one to feed a crowd. You’ll get at least 12 slices out of the bundt. If you’re a smaller group I’d recommend halving the recipe and cooking in a loaf pan.
Or, if you prefer you can freeze whatever you don’t eat. This carrot cake freezes and thaws nicely. And the same goes for freezing any extra cashew cream cheese frosting.
I’ve chosen to make this recipe gluten-free to appeal to all eaters, but you can always sub the gluten-free flour mix for all purpose flour. Adding the walnuts to the cake is also optional. For me I love that extra crunch! But if you prefer your cake sans crunch than feel free to forgo the walnuts.
If you’re digging this Vegan and Gluten-free Carrot cake you might also like these other classic cake recipes.
I’m always asked what items I like to use in the kitchen. So, I’ve included my favourites for this carrot cake recipe below.
And there we have it. A deliciously moist, sweet and lush vegan and gluten-free carrot cake recipe. With a light and fluffy cashew cream cheese frosting. This recipe is certainly one to add to your Easter baking, especially if you love carrot cake! And it’s a crowd pleaser for both vegans and non-vegans to enjoy. I do hope you’ll give it a try.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.