This vegan gluten-free carrot cake is moist, tender, perfectly spiced, and crowd-pleasing – especially topped with a (refined sugar-free) citrus glaze or vegan cream cheese frosting!
Why You’ll Love This Recipe
Easter is around the corner, and I’m in full-on carrot cake mode. I’ve already shared several ‘healthier alternatives,’ like my sugar-free carrot cake and no-bake carrot cake balls. Still, this ultra-moist, refined sugar free, gluten-free vegan carrot cake is one of my all-time favorites. Who says healthy can’t be delicious?!
This better-for-you vegan and gluten-free cake is just proof you really can have it all: flavor, texture, and a boost of fiber, and nutrients. It’s easy to make, too – you only need a few bowls and your pick of pan—round for a fancy finish or a loaf for ease (scroll down for pics!). Optionally, top it with a tangy citrus glaze or decadent vegan cream cheese frosting… It’s sure to disappear fast!
The Ingredients and Substitutes
- Carrots: Always use fresh; avoid dry, packaged shredded one.
- Gluten-free flour: I use a blend of rice flour (white or brown), tapioca starch (or cornstarch/arrowroot), and coconut flour. Check the recipe notes for substitutes.
- Ground almonds (almond flour): Or ground seeds/nuts like sunflower, cashew, walnut, or hazelnut.
- Spices: Add cozy depth with cinnamon, ginger, cloves, and nutmeg.
- Oil: I use coconut oil, but any neutral oil (like canola or vegetable oil) works well.
- Chia eggs: (or flax eggs) A simple blend of ground chia + water makes a thick, gelatinous binding egg replacement for vegan carrot cake.
- Maple syrup: or another liquid sweetener – brown rice syrup, agave nectar, etc. Brown sugar/coconut sugar may work, but you might need a little extra milk.
- Dairy-free milk: Full-fat coconut milk gives a super tender texture, though lite coconut or other plant-based milk (soy milk, homemade oat milk, almond milk) work too – just be sure to add a bit more oil to make up for the lower fat.
- Frosting: Optionally, use my dairy-free cream cheese frosting or a lighter citrus glaze (powdered sugar/erythritol + lemon juice + plant-based milk).
A complete list of ingredients with measurements and nutrition facts is in the printable recipe card below.
Recipe Variations
- Dried fruit: Add up to ½ cup of raisins, sultanas, dates, apricots, pineapple, etc.
- Pineapple: Add ½ cup well-drained crushed pineapple and reduce the carrots accordingly.
- Orange zest: (or lemon zest) for citrusy brightness.
- Mix-ins: Add ½ cup vegan chocolate chips, shredded coconut, and/or chopped nuts (walnuts, pecans, almonds, etc.)
- Alternative topping: i.e., vegan lemon frosting, coconut whipped cream, or vegan marzipan will taste delicious with this gluten-free and vegan carrot cake.
How To Make Vegan Gluten-Free Carrot Cake
- First, whisk the ground chia and water in a small bowl and set aside for 5 minutes to gel/thicken.
- Meanwhile, finely shred the carrots (using a box grater or food processor grating disk) and grease or line an 8×4-inch loaf pan (or 8-inch round pan). Also, preheat the oven to 190°C (375°F).
- Next, whisk all the dry ingredients in a large mixing bowl. Add the wet ingredients and stir until combined.
- Fold in the carrots and pour the batter into the prepared pan, smoothing the top.
- Bake a vegan carrot cake loaf for 50-60 minutes or a round 8-inch cake for 35-40 minutes. It’s ready when it has a few cracks and a toothpick/ skewer inserted in the middle comes out clean (or with a few moist crumbs).
I prefer mine ever so slightly under-done for a gooey center.
- Leave it to fully cool on a cooling rack. Meanwhile, prepare the frosting/glaze (if using). Spread the frosting over the cake, optionally decorate with nuts/seeds or marzipan carrots, slice, and enjoy!
Enjoy it on birthdays, Mother’s Day, baby showers, afternoon tea, and anytime!
Storage Instructions
Store: In a paper towel-lined airtight container at room temp for 2-3 days (without frosting) or in the fridge for 5-7 days.
Freezer: Freeze this vegan and gluten-free carrot cake whole or sliced, with or without frosting, in plastic wrap for up to 3 months. Thaw in a fridge overnight or on the counter for a few hours.
FAQs
Can I make muffins?
I’ve already shared a recipe for healthy carrot cake muffins (also gluten-free). To try it here, though, divide the batter into muffin liners and bake for about 25 minutes.
Can I reduce the amount of oil?
You can sub a portion of oil with unsweetened applesauce, but I don’t recommend replacing it all, to avoid negative textural changes.
Baking Times for Loaf vs. Round Pan
I’ve baked this dairy and gluten-free carrot cake in an 8×4-inch loaf pan and an 8-inch round pan. The baking time for the loaf pan is 50-60 minutes and for the round 8-inch pan 35-40 minutes.
Top Recipe Tips
- Don’t use too much flour: I highly recommend measuring ingredients by weight.
- Use fresh carrots: They taste better, are much fresher, and can be finely shredded.
- To adjust carrot texture: Finely shredded carrot melds into the cake. Medium shreds provide more ‘bite’. Adjust as preferred, or even use a blend.
- For speedy prep: Shred the carrots with a food processor disk in just seconds.
- Monitor the cake: You can bake this gluten-free vegan carrot cake recipe in a loaf tin or round/square pan- which take different baking times (see FAQs). Test with a skewer for doneness—avoid over-baking to keep it moist.
More Gluten-free Vegan Cake Recipes
- Vegan gluten-free coffee cake
- Vegan lemon cake
- Hazelnut and date cake
- Gluten-free vegan coconut cake
- Vegan peanut butter chocolate cake
- Avocado chocolate cake
If you try this vegan gluten-free carrot cake recipe, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.
Vegan & Gluten-Free Carrot Cake
Video
Ingredients
Dry ingredients:
- 1 cup (160 g) white rice flour (see notes)
- ½ scant cup (50 g) tapioca flour (see notes)
- ¼ cup (33 g) coconut flour (see notes)
- ½ cup (45 g) ground almonds (see notes)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- Spices to taste (see notes)
Wet ingredients:
- 2 ½ cups (375 g) finely grated carrots
- ½ cup (120 ml) canned coconut milk (see notes)
- ⅓ cup (110 g) maple syrup or agave syrup
- 2 Tbsp (28 g) coconut oil melted (see notes)
- 2 chia eggs (2 tbsp ground chia seeds + 6 tbsp water) (see notes)
- 1 Tbsp lemon or lime juice
- 1 tsp vanilla extract
Frosting
- ⅓ cup (70 g) Erythritol or icing sugar
- 1 ½ Tbsp (21 g) dairy-free milk (use less if you use icing sugar)
- 2 ½ tsp lemon or lime juice
Instructions
- I recommend using a kitchen scale to measure the ingredients in grams for best accuracy. And don’t forget to check out the video for step-by-step visuals!
- First, whisk the ground chia and water in a small bowl and set aside for 5 minutes to gel/thicken.
- Meanwhile, finely shred the carrots (using a box grater or food processor grating disk) and grease or line an 8x4-inch loaf pan or 8-inch round pan. Also, preheat the oven to 375°F/190°C.
- Next, whisk all the dry ingredients in a large mixing bowl. Add the wet ingredients and stir until combined.
- Fold in the carrots and pour the batter into the prepared pan, smoothing the top.
- Bake a vegan carrot cake loaf for 50-60 minutes or a round 8-inch cake for 35-40 minutes. It’s ready when it has a few cracks and a toothpick/ skewer inserted in the middle comes out clean (or with a few moist crumbs).Leave it to fully cool on a cooling rack. Meanwhile, prepare the frosting/glaze (if using).
- To make the icing, blitz the Erythritol in a spice/coffee grinder until it’s super fine, like powdered sugar. Whisk all icing ingredients together in a small bowl. If it’s too thick, add a splash more milk; if too thin, add more powdered Erythritol (or icing sugar). Spread the frosting/icing over the cake, optionally decorate with nuts/seeds or marzipan carrots, slice, and enjoy!
Notes
- Coconut flour: I don’t really recommend swapping it, but if you want to, just remember that coconut flour soaks up a lot of moisture. You’ll need to use at least ½ cup of another flour, like almond flour, to replace it—sometimes even a bit more, depending on the texture of your batter.
- White rice flour: You can use brown rice flour instead. Sorghum flour might work as well. Also, regular flour or spelt flour should be fine.
- Tapioca flour/starch: You could use cornstarch, potato starch, or arrowroot flour.
- Ground almonds (almond flour): You can use any other ground nuts/seeds (e.g. hazelnuts, cashews, walnuts, sunflower seeds, etc.) instead of ground almonds.
- Canned coconut milk: If you don't like the taste of coconut, I would suggest using your favorite plant-based milk with the addition of 3 tablespoons oil.
- Maple syrup: Any other liquid sweetener like brown rice syrup, agave syrup, etc. is fine.
- Coconut oil: Can be replaced with canola oil.
- Chia eggs: Flax eggs should be fine too.
- Check the step-by-step photos above in the blog post.
- 2 tsp of cinnamon
- 1/2 tsp of ground ginger
- Optional spices: Nutmeg, ground cloves to taste
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you use Pinterest, feel free to pin the following photo:
Hi Ela!
Happy Holidays!
Thank you for your beautiful recipes. I am wondering, what can I use instead of the coconut oil? Where I am there is no coconut oil. Besides Coconut oil and the sweetener for the frosting, I have everything else!
Thank yoU!
Hello Michelle and happy holidays!
You could use any other oil, for example sunflower seed oil or grapeseed oil or vegan butter. Let me know how it will turn out. 🙂
Hi Ela, insdead of Erythritol What can I use but also not sugar? I am not baking so it New to me)
Thank you)
Hello Eleni, you can use Xylitol as well. Other than that I don’t know of any other options. Hope this helps 🙂
Why is there no walnuts used in the recipe?
I used ground almonds, but feel free to use walnuts instead 😉
Great recipe. Ate it this morning as breakfast without frosting but with homemade nutbutter. Great and only for the smell in the kitchen you would make it !!!
Very glad to hear that, Stefanie. 🙂 And yes I agree, the smell in the kitchen is amazing, haha 🙂
Thank you for sharing this wonderful recipe Ela! I baked the cake and he has become so perfectly “juicy” and super delicious. I’ll definitely bake this cake again because THIS IS THE ABSOLUTLY BEST CARROT-CAKE EVER 🙂
Thank you for this wonderful feedback Hanna! It makes me so incredibly happy that you enjoyed my recipe. Sending you much love 🙂
Hi, it’s me again! I said that I couldn’t wait until I could try making another one of your recipes, didn’t I? So today, I tried making this amazing carrot cake – and it truly lived up to my expectations 😀
Just as I did for the banana bread, I tried making it while substituting the rice flour for quinoa flour and the tapioca for potato starch (by weight), as well as using lemon juice instead of lime juice, and using only baking powder instead of both that and baking soda, as that is what I had at hand, and I am happy to say that it still turned out really scrumptious :3
I don’t think I grated my carrots quite as finely as you did, but I still found it to be very lovely and utterly delicious 🙂 The texture was just perfect, and the taste was simply heavenly! I didn’t try the frosting out (yet at least), but that seems very nice as well 🙂 I will probably post a picture or a few tomorrow of it onto Instagram, so that you can see it for yourself 🙂 I didn’t have time to eat it before it went really dark here today, so I wanted some better lightning before I take more pictures, haha xD
Thank you so much for sharing the recipe, and I look forward to trying out even more of them in due time 🙂 Hope you’ve had a lovely day, and best wishes into the future, Ela, as well as whoever else might be reading this :)! Oh, and if there’s anyone here who hasn’t tried the recipe yet, it is definitely a must, so just go for it 😀
Oh wow, you are so amazing! Thank you for this awesome feedback, it makes me so happy. I knew that tapioca starch can often be substituted for potato starch but I never tried it out. I am really excited that the quinoa flour also worked in this recipe, that’s awesome. Now I am looking forward to see how your carrot cake turned out, I will check out your Instagram tomorrow. 🙂 Thank you once again for writing such a thorough review and for being very suportive. 🙂
I tried this recipe and it was rally amaizing. My family asked me to bake it again. The best vegan cake I’ve ever had ☺ thank you
Hi Eszti, yay I am so happy you like my recipe! Did you use all ingredients like stated in the recipe or did you change some of them? So glad your family also liked the cake 🙂
Bei mir ist der erste Versuch leider katastophal schief gegangen 🙁 Stäbchen Test schien zu passen (40 Minuten), ich nahm ihn raus, lies ihn abkühlen – holte ihn aus der Form: zack innen noch total wabbelig.
Also dachte ich mir gut probier ichs nochmal für 20 Minuten. Wieder abkühlen lassen – raus: wabbelig.
Nun ist er im Müll… Schade. Das Karotten raspeln war echt fürchterlich D:
Vllt probier ichs die Tage nochmal als Muffins und mit weniger Karotten oder Kokos.
Hallo Franziska, da muss wirklich irgendetwas schief gegangen sein. Ich habe den Kuchen inzwischen schon mehrfach gemacht und er ist immer gut geworden. Auch bei Instagram kamen bisher nur positive Rückmeldungen. Hast du denn alle Zutaten genauso verwendet wie sie im Rezept stehen, sprich selbe Mehlmischung wie ich (160 g Reismehl, 50 g Tapioka, 33 g Kokosmehl) oder hast du eine andere Mischung verwendet, falls ja welche? Ich würde gerne herausfinden an was es lag. Freue mich über deine Rückmeldung.
Die Mehlmischung konnte ich spontan leider nicht so umsetzen, wir hatten stattdessen rein Dinkel-Vollkornmehl. Ich habe leider auch erst im Nachhinein gesehen, dass unten Gramm-Werte für Mehl gewesen wäre, drum gabs gewogene Werte für den Rest – und Tassenwerte für das Mehl. Vermutlich war es einfach zu wenig, oder das falsche Mehl.
Aber es wird morgen einen weiteren Versuch geben! 🙂
Ja dann lag es wirklich an der Mehlmischung und nicht an meinem Rezept. Gerade Kokosmehl ist sehr schwierig zu ersetzen, denn es speichert extrem viel Feuchtigkeit. Ich hoffe mit der “richtigen” Mehlmischung klappt es besser. 🙂 Anstelle von Kokosmehl muss entweder die doppelte Menge eines anderen Mehles verwendet werden oder aber der Anteil an Flüssigkeit heruntergeschraubt werden. Deswegen empfehle ich ja meine Mehlmischung in meinem Rezept, da es mit der schon mehrfach gut bei mir (und anderen) geklappt hat 🙂
I made this cake today and I absolutely LOVE it!!! it’s so fluffy and yummy!! and it’s so easy to make! thanks so much for sharing this recipe, Ela!! 🙂
Hi Adriana, thank you very much for letting me know that you made my carrot cake and loved the recipe! Makes me very happy 🙂
I’ll start with the flavor being great. I subbed coconut for the almond. But something seemed off. I used a scale but the rice flour seemed to weigh more than a cup. Maybe my scale was off. It was really dry going in and very light. Again flavor was good. I’ll give it another go with same ingredients next time as you used before making subs.
Do you meat desiccated coconut or coconut flour? More coconut flour won’t work instead of almond flour, as it’s too drying.
I used coconut flour. Makes total sense now. It absorbed all the moisture makes total sense now. I was hoping it would work bc I was out of almond flour. I don’t use coconut often so getting used to it again. Thanks!!!
Thanks for getting back, Susan. 🙂
Such a gorgeous carrot cake, Ela! It’s going on my never ending “to make” list 🙂 Have a great week!
Thank you very much Nisha! Awww I also have a “never ending to make list”. So funny. 🙂
Ahhhh this recipe was amazing, I’m not to sure if I baked it long enough (a skewer came out nice and clean after poking the cake) but it was just so nice and I don’t think gooey is the right word but the texture was just to my liking! To be honest ever since you posted that first picture of the cake on your instagram I had been checking your page to see if you posted a recipe yet & I baked it that very same day I saw the recipe. Sooooo worth the wait! I finished the cake all by myself in a matter of 4 days – probably shouldn’t have done but again, so worth it.
The only change I made was that I used plain coconut sugar instead of that fancy stuff for the icing but it worked out perfectly 🙂
Awwww thank you so much for your wonderful feedback!!! I am really excited that you liked my recipe. Did you make a photo of your cake? I would love to see it.
Such a creative recipe Ela, you are so good at these cakes! I came looking for the cupcakes but I was distracted by this glorious post. Thank you for sharing sweetie! Dee xx.
Aww thank you very much Dee! You are such a sweetheart, thank you for stopping by. Have a wonderful weekend 🙂
I love carrot cake Ela and this looks wonderful! That frosting looks so creamy and dreamy and so smooth! I didn’t see your note at first on your recipe and I was wondering where the spices were, lol! Glad to see them on there! Carrot cake to me definitely needs all those yummy spices and your version looks wonderful!
Thank you so much for your kind comment, Brandi! I am glad you like my carrot cake recipe. And yes I agree, these spices are a must. 🙂
My bday is next month and I hadn’t even given a thought to cake flavors up until now but after seeing this gorgeous carrot cake all I can think is I need to make it because it is absolutely one of my top favorite flavors too!! Lime juice instead of lemon, I’ve never seen that before. Any reason you chose the less expected citrus? I’m sure it tastes delicious, I am curious to try it now. And the frosting is uber dreamy???? Absolutely beautiful Ela!
Awww Natalie, thank you very much for your sweet comment! I chose lime juice simply because I cannot buy lemons here (not kidding). When exactly is your birthday? My birthday is also next month, on March 7th. I would love to see your carrot cake version.
This cake looks sooooo amazing! Carrot cake is my favourite. The frosting looks perfect too! Such a beautiful recipe <3
Thank you so much sweetheart! So glad you like my recipe 🙂 Enjoy your weekend ❤️
I am so sorry the center was still raw. Did you make a toothpick test? Did the batter have a similar consistency as the batter in my video? Maybe your carrots were very juicy and the cake just needed more time in the oven.
Delicious cake! The ingredients are simple and the preparation method is easy. I will surely make it again, and other recipes from this blog.
Thanks a lot for your positive feedback, I am glad you like my recipe ????
Freue mich aufs Ausprobieren 🙂 DANKE!!!!
Nichts zu danken, ich hoffe der Kuchen wird dir schmecken liebe Lena ????
Das sieht so saftig und lecker aus, Ela!! Und ist auch von den Zutaten her recht einfach gehalten – wird definitiv bald mal ausprobiert 😀 Wird wahrscheinlich auch mit normalem Dinkelmehl problemlos funktionieren, oder? Das verwende ich am liebsten ^^
Hallöchen liebe Karin! Vielen Dank, freut mich sehr, dass du mein Rezept ausprobieren möchtest. Dinkelmehl könnte klappen, ich verwende es jedoch nicht, da ich auf Gluten verzichte. Bitte probiere es aus und gib mir Bescheid, ob es funktioniert hat ????
I can not wait to try your Recipe ! That frosting looks amazing and so much healthier being refined sugar free ???? What a perfect carrot cake this is .. Thank you so much for sharing so we can enjoy this too <3
Thank you Kirsten! Yes I am so happy that the refined sugar free frosting turned out so great. I hope you will like the carrot cake in case you try out my recipe. Much love ❤️
Como puedo recibir las recetas en español?
You could try Google translator 🙂
Tolles Rezept! Ich werd den Kuchen auf jeden Fall ausprobieren wenn ich wieder zu Hause bin!
Oh wie lieb von dir Eva, vielen Dank, das freut mich sehr. ❤️