Go Back
+ servings

Best Vegan and Gluten-free Carrot Cake

This vegan and gluten-free carrot cake is sweet and moist. Served with a cashew cream cheese frosting it's a crowd pleasing recipe for vegan and non-vegan eaters.
Course Breakfast, Dessert, Snack, Sweets
Cuisine gluten-free, vegan baking
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 2 hours 50 minutes
Servings 15 slices
Calories 334kcal
Author Hannah Sunderani


For the Carrot Cake:

  • 3 tbsp ground chia , or flax
  • 1/2 cup + 1 tbsp water
  • 1/3 cup coconut oil , melted
  • 1/4 cup agave
  • 3/4 cup apple sauce , unsweetened
  • 3/4 cup demerara sugar (or raw cane sugar)
  • 1 tsp sea salt
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 3/4 cups almond milk
  • 1 1/2 cups carrot grated
  • 1 1/2 cups almond flour (i.e. ground blanched almonds)
  • 1 1/2 cups gluten-free flour
  • 3/4 cup walnuts , chopped

For the Cashew Cream Cheese Frosting

  • 1 cup raw cashews , soaked overnight and strained
  • 1/4 cup canned coconut milk
  • 1 tsp vanilla extract
  • 2 tsp agave
  • 1 tsp lemon juice
  • 1 tsp apple cider vinegar
  • pinch salt
  • 4-6 tbsp almond milk
  • 1/4 cup walnuts , chopped (optional for topping)


  • Lightly oil and flour a 9-inch bundt pan with coconut oil and dust with gluten-free flour. Shake out excess flour and set aside.
  • Combine ground chia and water in a bowl. Whisk to combine. Wait at least 10 minutes for consistency to become egg-like.
  • Melt coconut oil in a saucepan and add to a large mixing bowl. Add agave, apple sauce, demerara sugar, sea salt, baking soda, baking powder, cinnamon, ginger, almond milk and chia egg. Whisk to combine.
  • Add grated carrot, almond flour and gluten-free flour and mix to combine. (Batter should resemble a normal batter consistency, if too thick add splashes of more almond milk. Mine was perfect using the recommended 3/4 cups almond milk). Finally pour in chopped walnuts and stir.
  • Preheat oven to 175C/350F. Pour batter into bundt pan and bake for 45-55 minutes, or until a toothpick inserted into the cake comes out clean. Remove from oven and let cool for at least 15 minutes before flipping the cake to remove from pan.
  • While you’re waiting for the cake to cool make your icing. In a blender add soaked cashews (strained), canned coconut milk, vanilla extract, agave, lemon juice, apple cider vinegar, and pinch salt. Blend or pulse to combine. Then, slowly pour in 4-6 tbsp almond milk until cashew icing blends into a smooth, creamy and pourable mixture. (I used 6 tbsp almond milk total).
  • Gently pour icing over cake using enough to coat cake as desired (I used about 3/4 of the icing mixture). Optional to top cake with chopped walnuts. Slice carrot cake and serve with remaining vanilla cashew icing.


Calories: 334kcal | Carbohydrates: 33g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Sodium: 315mg | Potassium: 215mg | Fiber: 5g | Sugar: 17g | Vitamin A: 2142IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg