Gluten-Free Vegan Carrot Cake Recipe

5 from 53 votes

This creamy, moist gluten-free Vegan Carrot Cake is so delicious, you'll want to make it again and again.

Prep Time45

Cook Time45

Decorating Time1 30

Total Time3

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: slices

Calories: 1225kcal

Author: Deborah

Preheat oven to 325F/160C. Soak the baking strips in water, if using. Spray three 8-inch cake pans with cooking spray. Line with parchment paper.
Sieve the flour, baking powder, baking soda, sea salt and spices into a mixing bowl. Whisk together until thoroughly mixed.
Stir in the sugar and finely chopped pecans. Finely chopping the nuts will make the cake easier to cut perfect slices. Whisk again until well-incorporated.
In a separate bowl, add the wet ingredients, except for the carrot Divide the batter between the pans. Weigh each pan and add or take mixture away until all pans have equal weight. for the carrot. Using a fork or whisk, stir until smooth and creamy.
Add the finely grated carrot. Finely grating the carrot will make the cake more moist and easier to slice. Stir until smooth.
Divide the batter between the pans. Weigh each pan and add or take mixture away until all pans have equal weight.
Bake the cakes for 40-45 minutes, or until a toothpick inserted into the center of each cake comes out clean. Transfer to a cooling rack and allow to cool for 10 minutes before turning each cake pan over and gently placing it on the rack to cool to room temperature.

Beat the chilled cream cheese in a medium bowl until smooth. Set aside.
In a large mixing bowl, beat the softened butter and vanilla extract until pale and fluffy.
Add powdered sugar, one cup at a time. Scrape down the bowl and beat after each addition.
Beat in the cream cheese until smooth. Place in the refrigerator prior to frosting the cake for at least 30 minutes for it to set. If you find it's not thick enough, you can add 2 teaspoons of tapioca starch or arrowroot powder to thicken it.

Once the cakes have cooled to room temperature, trim the tops with a cake leveler or serrated knife to make them level.
Place a 10-inch cake board onto your cake turner. Spread a little frosting onto the board and then secure the 8-inch cake board on top of it. Spread a little more frosting onto the 8-inch board, then place the first layer on top of it.
Half-fill the piping bag with frosting and pipe a layer of frosting onto the cake. Add the second layer and add more frosting before adding the third layer.
Trim the sides of the cake if uneven and spread a thin layer of frosting over the entire cake to create a "crumb coat". Pipe another layer of frosting onto the top of the cake. Smooth with the offset palette knife, then chill in the refrigerator for `15-30 minutes to firm up.
Remove from fridge. Spread the remaining frosting onto the sides of the chilled cake and use the offset palette knife to create a smooth coating. To create a pattern, turn the cake on the turntable while holding the off-set palette knife against the side of the cake. Repeat all the way up to the top, one section at a time.
Press chopped pecans around the base of the cake.
Place a 6-inch cake board lightly on top of .the cake before sprinkling the nuts around the edge. Carefully remove the cake board. This will help to create a neat finish. Transfer the cake to a cake stand and serve.

Baking time will vary depending upon your oven. To make sure the layers are done, stick a toothpick into the center of each layer. If it comes out clean, it's good to go. If it doesn't, stick it back in the oven for a few more minutes and check again.
If you like bursts of fruit, you can also add dried sultanas, raisins or pineapple pieces to the batter.
Gluten-free vegan carrot cake should be served at room temperature. If storing in the refrigerator, remove 1-2 hours before serving.
Weigh each cake pan once mixture has been added. Add or take away batter from the pans until the weights are equal.
Beat the cream cheese and chilled vegan butter separately to ensure frosting is lump-free.
Chill the cake in-between adding coats of frosting to create the smoothest finish. Chill again for 30 minutes once cake is completely frosted.
To prevent the knife from dragging the frosting, dip the tip in hot water and tap off any excess water before gently pressing it into the side of the cake. Repeat as needed.
For decorating the top of the cake, place a 6-inch cake board lightly on top of the cake before sprinkling nuts around the edge. Carefully remove the board and you'll create a neat finish.