Vegan Gluten-Free Carrot Cake

This post may contain affiliate links. Please read my disclosure policy.

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | #vegan #glutenfree #gf

This past Friday night was meant for celebrating.

The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection.  Friends gathered from all around the city with chips and salsa and salads and popcorn and laughter and stories to share.  The fire pit was aflame.  The candles were lit on this (gluten free and vegan) carrot cake.

And a very special birthday girl turned the big 3-0.

Friends, meet Stacey.

Stacey Bday

Photo via Bet

I have no idea how I got so lucky in life to cross paths with someone as cool as this birthday girl, but somehow it happened.  And I am totally grateful to know her.  And even more grateful to be able to call her a friend.

Because Stacey’s just great.

Can I tell you why?

Well, she’s clearly beautiful.  She is warm and friendly and goes out of her way to make people feel included.  She’s super smart and perceptive, and pays thoughtful attention to the world and people around her.  She’s an incredible single mom to the most charming, spunky, creative 5-year-old daughter.  She has one of my favorite Instagram feeds ever (with some of the best moments captured of said daughter).  She’s strong and brave and stands up for things and people she believes in.  She has an incredible heart for service and selflessly gives to so many around her. And quite simply, she’s one of those friends who quite simply has a way of bringing out the best in those around her.

Like I said, pretty great.

Oh.  And you see that heart banner in the background?  It’s worth noting that Stacey also just had last-minute minor heart surgery a few days before her 30th b-day (um, whoa), but she was still game to gear up the energy to spend an evening surrounded by friends.  And of course, leave them all feeling extra loved and inspired and awesome in the process.  Per usual.

Anyway, I feel like I don’t tell my friends often enough how amazing they are.  So today on the world wide webosphere, I thought it would be fun to raise a glass to to this friendship and people like Stacey who make this world a more meaningful, awesome place.

Actually, I should raise a slice of this cake I brought for the party that was rumored (and then confirmed) to be her favorite — carrot cake!

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | #vegan #glutenfree #gf

Yes, yes, I know I just posted a carrot cake recipe on the blog last month that looks strikingly similar to this one.  But Stacey and a few friends at the party are all gluten-free, and another friend is vegan.  So I attempted my first vegan and gluten-free cake for the party.

Thankfully, it turned out to be a mega success!

I actually based the recipe off of a new cookbook that was recommended by a friend — The How Can It Be Gluten-Free Cookbook published by America’s Test Kitchen.

I have long been a fan of ATK, and have given away probably 50 copies of The New Best Recipe as wedding presents over the years.  (It is my top recommendation for friends who want to learn how to cook!)  So when I heard that there was a new version explaining their process creating and testing out all sorts of gluten-free techniques, I immediately picked up a copy.  And sure enough, it’s great!  I have experimented with my fair share of GF cooking over the past few years — more for friends, than here on the blog — but I feel like this cookbook is finally giving some concrete answers to some of the science behind the ingredient combos.  Especially about how different flours work together with different main ingredients.

So anyway, if you’re looking for a basic gluten-free cookbook to check out, I highly recommend picking up a copy.  (This is not a paid endorsement — just my recommendation!)

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | #vegan #glutenfree #gf

I made a few tweaks to the recipe to adjust the spices and salt to the levels I prefer for carrot cake.  But then to make it vegan, I also substituted flax eggs for traditional eggs (although chia eggs work too and are more flavor-less).

If you’ve never done this before, it’s a super easy substitution.  Just whisk together 1 tablespoon of (ideally) freshly-ground flax seeds with 3 tablespoons of water until combined.  Then pop them in the fridge for at least 15 minutes.  And once you pull them back out, the mixture should be thick and sticky, which will help bind your batter together just like regular eggs.

(This recipe called for 4 eggs, so I used 1/4 cup ground flaxseeds and 3/4 cup water.)

I also whipped up a vegan “cream cheese” frosting — minus the cream cheese.  (No, not even that fake soy vegan cream cheese stuff.)  I just made a simple vegan buttercream, and added in a little apple cider vinegar and lemon juice.  And voila.  I don’t know how, but somehow it tastes just like cream cheese.  My friends agreed.

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | #vegan #glutenfree #gf

The other main ingredient that’s a non-negotiable in my carrot cakes is fresh carrots.  Yes, the recipe calls for an entire pound of carrots, which you can grate by hand.  Or, if you have a food processor, I highly recommend trying out the grating attachment and letting that little motor do all of the work.  Seriously, mine grated this whole batch in less than 20 seconds.  Brrrrrrrilliant.

I was in a hurry making this cake and forgot to take step-by-step process photos.  But I did make a few little carrot toppers for decor.

Well, I should admit the cake started out simply…

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | #vegan #glutenfree #gf

…and then got a little out of control with this carrot patch.  ;)

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | #vegan #glutenfree #gf

(I apparently love cake toppers, what can I say?)

As pretty as it was on the outside, though, it tasted 100x better on the inside.

I have to admit, I was a little apprehensive about how the gluten-free substitutions would work, especially since the ATK recipe called for half the usual amount of oil for a carrot cake.  But friends, the cake turned out so moist.  And flavorful.  And oh my goodness, that cream cheese knockoff was the perfect icing on the cake.

Thankfully, the birthday girl loved it, which in turn made me extra happy since cooking for friends is kind of my favorite things ever.  Especially when they’re amazing friends like Stacey.  :)

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | #vegan #glutenfree #gf

So now I pass on the recipe to you.  I hope you enjoy it just as much as we did.

Vegan Gluten-Free Carrot Cake -- made with a heavenly (vegan) "cream cheese" frosting | #vegan #glutenfree #gf


Vegan Gluten-Free Carrot Cake

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 60 minutes
  • Yield: 9x13-inch, or a two-layer round (9") 1x


This vegan and gluten-free carrot cake recipe is moist, flavorful, and tastes just like the real deal! Plus it’s topped with a soy-free “cream cheese” vegan frosting that is incredible.



Vegan Gluten-Free Carrot Cake Ingredients:

  • 2.5 cups (12.5 ounces) gluten-free all-purpose flour blend (I used Bob’s Red Mill GF All-Purpose Baking Flour), plus extra for dusting the pans
  • 1 Tablespoon ground cinnamon
  • 1 1/4 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • pinch of ground cloves
  • pinch of ground ginger
  • 1 pound carrots, peeled
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 4 flax eggs (*1/4 cup ground flaxmeal and 3/4 cup water, see instructions below*)
  • 3/4 cup vegetable oil
  • (optional: 1 cup chopped pecans or walnuts)

Vegan Gluten-Free “Cream Cheese” Frosting Ingredients:

  • 8 cups gluten-free powdered sugar
  • 1 1/2 cups (3 sticks) vegan butter or margarine
  • 3 Tablespoons non-dairy milk (I used unsweetened almond milk)
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • pinch of salt


Adjust oven rack to the middle position, and preheat to 350 degrees F. Use cooking spray or butter to thoroughly grease the inside of either:

  1. -1 13×19-inch baking pan, or
  2. -2 9-inch round cake pans, or
  3. -3 8-inch round cake pans
  4. Then dust the inside of each pan with gluten-free flour until the grease is completely covered and no spots of the pan are visible.
  5. In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger together until combined.
  6. In a food processor fitted with the large shredding disk, shred carrots. Then transfer them to the mixing bowl with the flour. Wipe clean the food processor bowl, and fit with the metal blade (in place of the shredding disk). Add the granulated sugar, brown sugar and flax eggs and process until frothy and throughly combined, about 20 seconds. With processor running, add oil in a steady stream. Process until egg mixture is light in color and well emulsified, about 20 more seconds.
  7. Transfer egg mixture to the large bowl with the carrots and flour. Using a rubber spatula, stir the mixture until thoroughly combined. If using nuts, stir them in until combined.

Pour batter evenly into the prepared pan(s). Bake until a toothpick inserted into the center of the cake comes out clean, about:

  1. -30-35 minutes for the 9×13-inch baking pan
  2. -25-30 minutes for the two 9-inch round cake pans, or
  3. -18-23 minutes for the three 8-inch round cake pans
  4. Let cake cool completely in the pan(s) on a wire rack, about 1 hour. Run a knife around the edge of the cake to loosen. Remove cake, if transferring to a different serving platter, and frost as desired.

How To Make Vegan Gluten-Free “Cream Cheese” Frosting:

  1. Combine all ingredients in the bowl of a stand mixer or food processor, and mix until smooth and combined. If the frosting is too thick, add in some extra milk to thin. If the frosting is too thin, add in more powdered sugar to thicken.


**To make the flax eggs, simply stir together 1 Tbsp. flaxmeal (freshly-ground) and 3 Tbsp. of water until combined PER EGG.

(This recipe called for 4 eggs, so you would times those amounts by 4.)

Then refrigerate the mixture for at least 15 minutes, remove and whisk again, and the mixture should be thick and sticky.

*Cake recipe adapted from America’s Test Kitchen.

Be sure to also check out these other carrot cake recipes on the blog:

The BEST Carrot Cake Recipe |

Traditional Carrot Cake with a Cream Cheese Frosting

Leave a Reply

Your email address will not be published. Required fields are marked *

419 comments on “Vegan Gluten-Free Carrot Cake”

  1. Thanks for advice on making cake ahead of time :)

    Do you think I could use King Arthur’s GF instead of Bob’s Red Mill?

    • Sure Anne, we hope you enjoy it! And while we haven’t tried King Arthur’s GF flour, we think it should work fine!

  2. Hey Ali! I’ve made cupcakes with this recipe once before and everyone raved about them. Any thoughts on how Ener-G Egg Replacer would work in this recipe? I’m considering doing half flax eggs, half ener-g in hopes of a slightly fluffier consistency.

    • Thanks Sabra, we’re glad to hear that! We have to say we haven’t experimented with Ener-G Egg Replacer, so we’re not really sure how it would work in this recipe. But! We think it’s definitely worth a try!

  3. I am so happy to find a gluten free vegan cake that tastes so good! I have been trying various recipes as well as mixes, and all are a lot of work and very disappointing. NOT THIS CAKE! I made it 2 weeks ago for my husband’s birthday. It was fabulous! Now I am making it for my Thanksgiving birthday! We love it! I used 3 8-inch pans, just like the picture. I did add some raisins. I also blended the ingredients together in my mixer so they would combine more evenly. It really was perfect! I posted to Facebook and Pinterest. I can’t praise this recipe enough! Thank you so much for creating such a wonderful gluten-free cake!

    • Thanks so much Nancy, that makes us so happy! We’re thrilled that you and your husband enjoyed this so much, we appreciate you sharing! :)

  4. Thank you for this recipe! I would like to do it soon. I was wondering if i would recommend using coconut butter for the icing? 

    • Hi Sandra, you’re so welcome – we hope you enjoy this! We think coconut butter would be awesome in the icing!

  5. Pingback: Guilt-Free Thanksgiving Dishes - Spinach For Breakfast

  6. This looks lovely! I am going to make it for my son’s 6th birthday party next week. Before I take a-go at it I was wondering if there was a reason xanthun gum wasn’t used. Most gf baked goods I’ve encountered calls for it and Bob’s Red Mill gf all purpose flour doesn’t contain in. Should xanthun gum be left out of this recipe?

  7. Can I use coconut oil in place of the vegetable oil? I’m hoping to make this for Christmas and don’t have veg. oil on hand but plenty of coconut!


    • Hi Kelly, you can definitely do that, just make sure it’s melted so it’s liquid. We hope you enjoy!

  8. Hi!! I just wanted to send you a ginormous thank you for this recipe. It has become my go to recipe for special occasions and has turned out perfectly all four times I’ve made it. I’m not vegan, but allergic to gluten and egg so this is perfect for me. I use my own browned butter frosting recipe with it. Also, you should know!!! I really wanted to make an apple cake for a dinner party tomorrow night but couldn’t find a gluten egg free recipe, so I literally made your exact recipe but subbed grated apple for the carrot. It’s cooling right now and looks perfect! So this can easily transform into an apple cake. Thank you so much. 

    • Awww you’re so very welcome Laura, we’re happy you enjoy it! We think that browned butter frosting sounds amazing too. And that’s wonderful to know this translates well to an apple cake as well – awesome! Thanks for sharing with us. :D

  9. I just want to say how thankful I am that I found your recipe. A couple of years ago, my brother asked if I could make a gluten free carrot cake for someone at his work. I started looking up recipes and decided to use yours. I made it, and he took it to work, and everyone loved it. I was so happy because I didn’t really even get a chance to taste it because it was such short notice. I used coconut oil and regular eggs. I also make a cream cheese frosting with it and add walnuts. It’s so great, to be able to make a cake like this for the people who are eating gluten free. Since that first cake, he has come back to me each year for more. This year, he asked for 3. I already made 2, and the last one will be made tomorrow. Now I’m super curious about trying to make a chocolate cake out of this recipe. I’m going to look through your website to see if you have other cake recipes that are gluten free. Thank you so much again for sharing this amazing recipe with all of us.

    • Thanks for sharing Amanda, we’re so happy your brother and his coworkers enjoyed this! Unfortunately we do have one gluten-free chocolate cake recipe, so we hope this helps! :)

  10. Pingback: The 67 Most Pinned Gluten Free Recipes - My Natural Family

  11. Pingback: Vegan Gluten Free Carrot Cake | roodonfood

  12. This looks so good! I was wondering if I could use either almond flour or oat flour instead of the bought flour mix, do you have any advice on how to  make them work?

    • Thanks! Honestly, we have found that an all-purpose mix works best in this recipe. We hope you enjoy! :)

  13. I would love to make this NOW but I need to know how many eggs I use (I’m going for the gluten free, not so much vegan on this), BUT I do have pre-ground flax seed (Golden Roasted Cold Milled Flaxseed). What measurement do I use for the ground?

    • Hi Lizzie, for each egg, mix 1 TBS of ground flax seed (measure after grinding) with 3 TBS of water. We hope you enjoy the cake! :)

  14. I’m looking forward to trying this recipe, but was looking for the non-gf version and noticed the link to it is broken and I couldn’t find the recipe when searching for it either. ?

    • Hi Jess! That’s strange, the recipe is appearing fine for us. Can you still not see it?

  15. Do you know if you can substitute the oil?  I have walnut oil that I like to use for baking.  Thanks!

    • Hi Melissa! We haven’t tried using walnut oil in this cake, but we think it should work (should be yummy too)! We hope you enjoy. :)

  16. When you are dairy and gluten free finding recipes like your carrot cake online is like finding a diamond mine. I was really missing deserts when I found your carrot cake sometime in 2014 and cannot begin to say how many times I’ve made this recipe. I have a garden and we had tons of carrots so I was making this as a carrot loaf even (think zucchini bread). I ended up getting married twice (we eloped without family for the first one because of medical necessity), and the second was the planned wedding with family. I used your recipe for my wedding cake(s – both weddings) and have gotten so many compliments I’ve finally been spurred to try and share how much people love this recipe. I have to say it’s always nice to be able to tell GF haters something they just complimented was GF. Likewise it was so nice to be able to tell wedding guests they can eat cake because it’s GF and dairy free.
    For the cake I use chicken eggs. I’ve used Pamelas GF Artisan Flour as well as my own mix of GF flour with equally tasty results. I have given your website to friends and family that are both nonGF and GF. I will admit with the frosting I don’t really follow the recipe. I don’t think I’ve actually made the frosting the same twice.

    I’ so sorry I can’t figure out how to attach pictures of my carrot cake creations. Thank you from the bottom of my heart!

    • Cynthia, thank you so much for sharing this with us! We are so happy to hear love this cake, and we really appreciate you sharing this recipe with others! :D

  17. Thanks so much for this recipe! I am doing a charity cake sale and wanted to cater for everyone and this recipe looked absolutely delicious and hasn’t disappointed. I ran out of Icing Sugar so had to adapt and make a single layer of buttercream instead but it looks and smells divine. Thanks a million!

  18. Pingback: The Vegan Gluten-Free Carrot Cake – enjoythelittlethingsinlife

  19. This is absolutely amazing and awesome!!!  Delicious cake, and wonderful frosting that can be used with other desserts.  I made cupcakes and baked them about 24 minutes.  Thank you for this!

  20. Pingback: Carrot Cake – Wandering Ways

  21. I am making this for my sister in laws baby shower. She is vegan and a carrot cake lover. Just one question, is the butter melted or not for the icing? It doesn’t state so I would assume no but that is a lot of ingredients to waste if it should be melted. Thanks so much! 

    • Hi Lindsay! No, the butter is not supposed to be melted. We hope you and your sister-in-law enjoy! :)

  22. I made this for Thanksgiving and it was a HUGE hit. Everyone liked it better than the gluten filled desserts others brought :-)  I pulled this back up because I would like to make it again. My only complaint is the frosting was a touch too sweet for me. Any suggestions on reducing the sweetness a bit? 

    • Thanks Heather — we’re glad to hear it was a hit with your family! If you want to make the frosting a little less sweet next time, you can try 6 or 6 1/2 cups of powdered sugar (then check the taste, and add more if you’d like). We hope this helps!

  23. Does the batter is supposed to be dry? I added 1 1/2 coconut milk cup and it is now ón the oven. Tates yummy! 

    • Hi Estefania! The batter shouldn’t be dry — how did it turn out? We hope you enjoyed it!

  24. Pingback: February Link Lovin' - Make Dinner Matter

  25. Pingback: Morotskaka med glasyr – Absolut plantbaserat!

  26. This is an amazing cake and frosting – both are incredibly delicious!! This is the first vegan “cream cheese” frosting I’ve tried to make, and it’ll be my standby recipe from now on (though I don’t actually make cake or frost things that often…). The cake is really moist, tastes great, and following the recipe (and using my food processor for the different steps) worked flawlessly. Thank you for sharing the recipe; I will be sure to pass it along in the future!

  27. Hi! I need to make a small batch of vegan, GF cupcakes tomorrow and was hoping to use this recipe as it sounds delicious! Do you have any suggestions for making the batter and icing mixture smaller?

    • Hi Megan! Doing this whole recipe will give you between 24 and 36 cupcakes, so if you don’t want quite that many, we’d just suggest cutting the recipe in half. We would set the timer for 15 minutes and check them (they may need longer). We hope this helps!

  28. Hi there! I’m hoping to make this cake next weekend but I’m not seeing if it calls for xantham gum – am I missing it somewhere or does your blend already have it? I’m wondering how much I’d need to use. Thanks! 

    • Hi Jade! We apologize for just now getting to your comment! Hmmm there’s no xantham gum in the recipe, not even in the blend. We hope you enjoy! :)

  29. thank you so much! this is the best vegan gluten free cake me and my mum have made in quite a while (all of our other recipes have been failing miserably) It was absolutely amazing, my non vegan dad even said it was the best carrot cake he’s ever had! seriously thank you again :)

    • You’re so welcome Imogen! We’re thrilled that you and your parents enjoyed this! :D

  30. I just made this cake(as carrot cake is my boyfriends favorite) and he said it was the best he had ever had! I used regular white flour and I also forgot the milk, but it still turned out so well..I didn’t make the frosting, just a simple marmalade and fresh squeezed orange glaze for the top! So SO moist and just great! 
    Thank you for such a simple and amazing recipe :-) 

    • We’re so glad to hear that Robyn! Thanks for sharing with us! And the marmalade glaze sounds fabulous—yum! :)

  31. Do you think I should make any adjustments to this recipe if I want to keep it vegan but not gluten free? I want to make this vegan carrot cake for Easter, but I will be sharing it with family members who have high expectations for carrot cake and might be critical.

    I am not sure how the oil to flour ratio will work out if I use all purpose flour. I have all purpose and whole wheat flour at home and do not have the need to buy a gluten free flour blend. In regards to the egg replacer, do you think I should grind up the chia seeds for my egg or keep them whole? I am trying to be resourceful for what I have on hand and also make this delicious looking carrot cake! Thank you!!

    • Hi Kristina! You can actually just sub in all-purpose flour in place of the GF flour blend. And for the eggs, we think you meant to say flax seeds, instead of chia. You want to use ground flax seed/meal. We hope you enjoy!

  32. This recipe is amazing! I made it for my boyfriend’s bday as carrot cake is his favorite. His next birthday is fast a pro aching and he is already asking about your carrot cake. Thanks so much for sharing!

  33. I only have chia seeds at home and I know you mentioned in your post that a chia egg would also work, so do you think there will be a big difference if I use a chia egg in this recipe? I am unsure if I should grind the chia seeds up before or leave them whole if I am going to use a chia egg. Thank you for getting back to me!

  34. Pingback: Healthy Easter Desserts - Spinach For Breakfast

  35. Pingback: Inspirationen für vegane Osterrezepte - Healthy Lena

  36. Pingback: Healthy Desserts for Easter - Spinach For Breakfast

  37. Pingback: easter brunch. – the sugarapple

  38. What if I don’t have a food processor? I have a vitamix blender..? Also, what if instead of granulated white sugar I used sucunat? 

    • Hi Ina! Hmmm, we haven’t tried this in a Vitamix, but we think it should work! We haven’t tried sucunat either, so we honestly can’t say how that would work. However, we think you could definitely use coconut/palm sugar (same amount)! We hope this helps, and that you enjoy! :)

  39. Pingback: Easter Treats - Let's Keep Running

  40. i made this and it was AMAZING!!! thanks for the recipe. :)

  41. Just made for the first time and yo u nailed it!Thank you so much two of my your kids are anaphylactic to common 8 allergies and we are so oooooo grateful! My son was so happy after tasting the icing. The two that do not have allergies were just as delighted. Thank you again!

    • Thanks for sharing Patricia — we’re so glad it was a hit with you and your kiddos! :)

  42. Pingback: Celebrating a Late Easter + Vegan Carrot Cake!  | ESCAPECOLUMN

  43. I’ve made this at least 3 times and its been perfect each time! A really good recipe that I would definitely recommend to friends. The family love it too :)

  44. I finally got to make this and it was a HUGE hit! Everyone absolutely loved it and said it was the best carrot cake they have ever had (vegan or not)! I used all purpose flour and it still came out perfect. The spice blend was amazing and the icing was SO GOOD. I was amazed and nobody could believe it wasn’t made out of real cream cheese. I used a bag of powdered sugar that was 7.5 cups and it still came out incredibly sweet (if you are afraid of a tooth ache, I would recommend decreasing the amount of powdered sugar to taste) but it really was incredible. Thank you for this delicious recipe! I will definitely be making this again and the cream cheese frosting will be my go to recipe!


  46. Pingback: 10 Epic Vegan Cake Recipes | Emilie Eats

  47. i want to try this recipe now !!!

  48. Pingback: piece of vegan cake. – the sugarapple

  49. This looks amazing and it’s vegan. Quick question in very allergic to rice and all nut/ coconut flours. Do you have any suggestions on other flours I could use ? Oatmeal, sorghum tapioca ? Thank you ! 

    • Hi Jennifer! Hmmm, we haven’t experimented with any other flours, but we wonder if you could do a mix of oat and sorghum?

  50. Hellooooo just looking at the recipe, are you sure the icing requires 8 cups of icing sugar?! This seems like a LOT and I don’t think our cup measurements in Australia are any different to yours so I’m quite confused? Thanks! 

    • Hi Sarah! Yep, 8 cups sounds like a lot, but reduces significantly when mixed into frosting. (This is also a big cake!) We hope you enjoy! :)