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The Best Vegan Gluten-free Carrot Cake

April 1, 2020

The Best Vegan Gluten-free Carrot Cake made with simple ingredients like almond flour, gluten-free oat flour and sweetened with coconut sugar! A healthy and easy recipe when the carrot cake craving hits.

The Best Vegan Gluten-free Carrot Cake made with simple ingredients like almond flour, gluten-free oat flour and sweetened with coconut sugar! A healthy and easy recipe when the carrot cake craving hits.

The BEST ever healthy carrot cake is here!

I teased this recipe over on Instagram a couple of weeks ago, and you guys went crazy. I didn’t realize there was so much love over carrot cake! Jord and I are personally huge carrot cake lovers, which is shocking since I love chocolate so much. But carrot cake is truly one of my favorite desserts to enjoy when I want to switch things up.

I love making my Vegan Carrot Cake Bread for a healthier breakfast recipe or brunch to enjoy, but this recipe takes things up a notch.

This Vegan Gluten-free Carrot Cake is the best dessert to bake for any occasion, holidays, random family nights at home or when you are solo and just want to bake and eat something delicious.

Let’s run through what ingredients we need to make this carrot cake:

  • Unsweetened applesauce – This helps make the cake extra moist. I recommend using unsweetened (check the label!) because it is a waste of sugar otherwise and some brands cane extra sneaky adding in unnecessary sugars.
  • Flax eggs – I haven’t tried regular egg but it may work. I use Garden of Life Organic Ground Flax to make mine.
  • Non-dairy milk – any works. Again, check the label for added sugars and even gums because they aren’t needed.
  • Coconut oil – I love using Garden of Life’s Organic Extra Virgin Coconut Oil. I melt it then let it cool for a few.
  • Coconut sugar – this is the only added sugar to this recipe. It adds just the right amount of sweetness.
  • Gluten-free oat flour – any oat flour works as well as spelt flour!
  • Almond flour – I haven’t tested another sub here
  • Cinnamon
  • Chopped pecans – optional but I love the crunch
  • Grated carrots – the main star!

Don’t forget about those epic Zucchini Carrot Cake Muffins from JTGS and that Gluten-free Pecan Carrot Cookie Cake (egg-free +grain-free) and Chocolate Chunk Oatmeal Cookie Carrot Cake Bars (gluten-free).

The Best Vegan Gluten-free Carrot Cake made with simple ingredients like almond flour, gluten-free oat flour and sweetened with coconut sugar! A healthy and easy recipe when the carrot cake craving hits.healthy carrot cake

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The Best Vegan Gluten-free Carrot Cake

The Best Vegan Gluten-free Carrot Cake made with simple ingredients like almond flour, gluten-free oat flour and sweetened with coconut sugar! A healthy and easy recipe when the carrot cake craving hits.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 9 pieces/bars 1x
Scale

Ingredients

  • 1/2 cup unsweetened applesauce
  • 2 flax eggs (2 tablespoons Garden of Life organic flaxseed + 5 tablespoons water)*
  • 1/3 cup Garden of Life organic coconut oil, melted and cooled
  • 3/4 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut sugar
  • 1 1/2 cup gluten-free oat flour*
  • 1/3 cup almond flour*
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup chopped pecans
  • 3/4 cup shredded organic carrots
  • Frosting if desired (I used this one)

Instructions

  1. Preheat oven to 350 degrees and grease an 8×8 baking dish with oil and/or line with parchment paper
  2. Whisk together applesauce, eggs, oil, milk and vanilla
  3. Mix in coconut sugar, flours, baking powder and cinnamon until smooth and creamy
  4. Fold in carrots and pecans then add to baking dish
  5. Bake in oven for 25-30 minutes
  6. Allow take to cool for a few minutes then ice and enjoy

Notes

****I haven’t tested subs. Please sub at your own risk 🙂

**Store leftovers in airtight container for 5 days or freezer for longer

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

58 Responses

  1. Can you please add a “search” option to your website. It is difficult to navigate the recipes.

    Thanks. Be safe.

  2. I just started trying your recipes, and I am so excited to continue through this lock down. Thank you for being a bright spot in my day! I have noticed that you use a few different substitute flours amongst your recipes. If I wanted to stock up my pantry so that I can consistently bake your recipes, which flours should I have? Almond, coconut, and oat?
    ‘Berg 2013 🙂

      1. I’ve made these twice already – so yummy! I have a nut allergy so I subbed the almond flour for brown rice flour (same amount), eliminated the pecans, and used actual eggs instead of flax eggs. Held together well and was enjoyed by everyone, including my picky husband – so thank you!

  3. Just made these and they are divine! Thank you so much! Now I’m dreaming of doubling the recipe and it turning it into a layer cake…!

  4. Just made these and they are divine! Thank you so much! Now I’m dreaming of doubling the recipe and turning it into a layer cake…!

  5. I’ve made so many of Rachel’s recipes and this is by far one of my favorite! I made it yesterday and it’s already almost gone. I’ll definitely be making this one again

  6. Made this twice already! Both times with eggs and it worked! The second time I made two circular cakes and stacked them for easter!

  7. This was delicious!! I substituted pecans with walnuts, and coconut oil with butter and it was great. Thanks for a great dessert that was satisfying and not too sweet!

  8. I used this recipe to make 12 carrot cake donuts instead of bars and it turned out FANTASTIC. So much flavor without being too sweet and great texture.

    I topped half with a peanut butter glaze and shredded coconut too 🙂

  9. Delicious! I subbed flax eggs with real eggs, pecans with walnuts, and applesauce with one banana. I also added raisins because carrot cakes need raisins 🙂 would love to see recipes for homemade frostings

  10. I subbed pumpkin puree for the applesauce, sprinkled the top with nuts instead of inside the cake (for the picky “no-nut” eaters), and used 1 1/4 cup oat flour, 1/4 cup brown rice flour, 1/3 cup almond flour, 2 regular eggs, added nutmeg and ginger and I used 1/2 tsp baking soda plus two teaspoons of apple cider vinegar. Lots of changes but it’s what I had on hand. It turned out lovely, thanks so much for a great starting base recipe!

  11. Delicious! Forgot to buy apple sauce and used canned pumpkin instead. It turned out great! A new favorite I’ll be making again and again.

  12. Hi Rachel. This recipe looks amazing. Wondering if you could recommend any other healthier brands of icing. I am having trouble finding the one linked currently available in Canada. Thanks!

  13. Hi there! Super excited to try this recipe out this weekend! I do not have unsweetened apple sauce on hand. but i do have 2 jars of carrot baby food. Would that work to sub carrot baby food for the applesauce? Would i need to add more sugar to the recipe if I did due to apple sauce adding natural sugar?
    Thanks! 🙂

    1. great question!! tbh i have never used baby food for anything! since im sure it is similar consistency that may work?! but i’d recommend mashed banana over that for flavor if that is possible.

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