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A whole frosted vegan cake on a cake plate with roses on top and a red background
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5 from 15 votes

The Best Ever Vegan Carrot Cake (Gluten-Free, Refined Sugar-Free)

This creamy, moist, insanely delicious Vegan Carrot Cake is also gluten-free and refined sugar-free. Made with Bob's Red Mill Almond Flour and a lot of love, you're gonna love it! , 
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 562kcal
Author: Deborah

Ingredients

For the Cake

  • 3 flax eggs (3 tablespoon flax meal + 6 tablespoon water)
  • ⅓ cup melted coconut oil
  • ¼ cup maple syrup Grade A
  • 6 oz organic unsweetened apple sauce
  • 1 teaspoon pure vanilla extract
  • ½ cup coconut sugar
  • ½ cup sugar in the raw
  • 1 teaspoon salt
  • 1.5 teaspoon baking soda
  • 1.5 teaspoon baking powder
  • 1 teaspoon roasted cinammon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon cloves
  • 1 cup vanilla unsweetened almond milk
  • 1.5 cups grated carrots
  • 1.5 cups Bob's Red Mill Almond Flour
  • 1.5 cups gluten-free flour
  • .75 cups chopped raw walnuts

For the Vegan Cream Cheese Frosting

  • ½ cup vegan butter softened; I use Earth Balance
  • 8 oz Tofutti Cream Cheese or other vegan cream cheese
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cream of tartar
  • 3-5 cups vegan powdered sugar
  • 1-2 tablespoon unsweetened vanilla almond milk
  • 0.5 teaspoon sea salt

Instructions

For the Cake

  • Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) . Oil and flour two 8-inch baking pans. Shake out excess. Set aside. 
  • Prepare flax eggs by adding 6 tablespoon water to 3 tablespoon ground flax meal. Place in freezer to firm-up while preparing other ingredients. 
  • To small bowl, whisk together dry ingredients (Bob's Red Mill Almond Flour,  gluten-free flour, coconut sugar, sugar in the raw, baking soda, baking powder, cinnamon, nutmeg, salt). Set aside. 
  • To mixing bowl, add melted coconut oil and maple syrup. Mix together on low speed until well-combined. Add applesauce and vanilla extract and flax eggs. Mix well. 
  • Add dry ingredients to wet ingredients, mix well. Slowly pour in almond milk and continue to mix. 
  • Fold in grated carrots and walnut and mix just until combined. DO NOT OVER MIX. The mixture should be thick, but pour-able. 
  • Pour mixture into cake pans evenly. Drop each pan lightly on counter top to remove bubbles. Bake for 45-50 minutes until golden brown and toothpick comes out clean when pierced into center of cake. 
  • Remove from oven and allow to cool for 15 minutes inside the pans. Then, gently run a knife along edges of cake, invert and place gently on cooling racks to cool. NOTE: this cakes needs to cool completely before frosting. 

For the Cream Cheese Frosting

  • Mix together butter, cream cheese, vanilla, cream of tartar and vanilla until well-blended. Fold in powdered sugar, a little at a time, until your frosting is thick enough. I used all 5 cups in mine but you could probably get away with less.  BE CAREFUL NOT TO OVER-MIX YOUR FROSTING. Stick bowl in fridge to chill until your cake is completely cooled and ready to frost.

Putting it all together

  • Place bottom layer on cake plate. Add large dab of frosting to middle of cake and spread evenly with a table knife. Place top layer and frost top first. Then frost sides. Serve immediately with big glasses of almond milk. Enjoy!

Nutrition

Serving: 1slice | Calories: 562kcal | Carbohydrates: 70g | Protein: 7g | Fat: 31g | Saturated Fat: 9g | Sodium: 638mg | Potassium: 233mg | Fiber: 6g | Sugar: 50g | Vitamin A: 3035IU | Vitamin C: 1.2mg | Calcium: 134mg | Iron: 1.9mg