Gluten Free Vegan Carrot Cake Recipe

Name: Gluten Free Vegan Carrot Cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: Brown Rice Flour; Quinoa Flour; 2 teaspoons baking powder; Baking Soda; Ground Cinnamon; Ground Nutmeg; ½ teaspoon salt; 1 teaspoon xanthan gum; Canola Oil; Brown Sugar; Ener G Egg Substitute; Unsweetened Applesauce; Vanilla Extract; 3 cups grated carrots; Crushed Pineapple; 1 cup chopped walnuts; Unsweetened Flaked Coconut

Indulge in this unbelievably moist and flavorful Gluten-Free Vegan Carrot Cake! From the renowned gluten-free vegan cookbook by Susan O'Brien, this recipe delivers a decadent carrot cake experience without any compromise on taste or texture. Perfectly spiced and naturally sweet, it's divine on its own or elevated with a creamy vegan cream cheese frosting (try recipe #419091!). This recipe is perfect for vegan and gluten-free baking enthusiasts seeking a delicious and crowd-pleasing dessert.

Prep Time 25 mins

Cook Time 45 mins

Calories 221.9 kcal

Protein 2g

Rating 5.0 (3 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gluten Free Vegan Carrot Cake

Brown Rice Flour
Quinoa Flour
2 teaspoons baking powder
Baking Soda
Ground Cinnamon
Ground Nutmeg
½ teaspoon salt
1 teaspoon xanthan gum
Canola Oil
Brown Sugar
Ener G Egg Substitute
Unsweetened Applesauce
Vanilla Extract
3 cups grated carrots
Crushed Pineapple
1 cup chopped walnuts
Unsweetened Flaked Coconut

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Gluten Free Vegan Carrot Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Gluten Free Vegan Carrot Cake

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, whisk together 2 cups gluten-free all-purpose flour blend, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon salt, and 1 teaspoon xanthan gum.
In a large bowl, cream together 1 cup vegetable oil and 1 ¾ cups granulated sugar until light and fluffy.
Add 3 tablespoons flaxseed meal mixed with 9 tablespoons water (flax egg), 1 cup unsweetened applesauce, and 2 teaspoons vanilla extract. Mix well.
Grate 3 cups carrots and add them to the wet ingredients along with 1 cup crushed pineapple (drained).
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in 1 cup chopped walnuts and ½ cup shredded coconut (optional).
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 20 minutes.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Frost with your favorite vegan cream cheese frosting (recipe #419091 suggested) once completely cool.