Vegan Gluten-Free Carrot Cake Recipe

What’s your preferred cake? I have a couple of top picks and carrot cake is certainly one of them. Not exclusively is a vegetarian carrot cake tasty, but at the same time it’s very solid and my formula is even without gluten. Carrots contain loads of beta-carotene which is an incredible cancer prevention agent thus bravo. Carrots make the cake wet, they include a pleasant orange shading and some pleasantness.

Do you know any individual who doesn’t care for a flavorful carrot cake? I love it when it’s somewhat under prepared and overly gooey! This sans gluten carrot cake remains new and delicate in the fridge for as long as 4 days, possibly more, however I generally wind up eating it sooner, haha.

Delectable and soggy vegetarian carrot cake. This basic formula is plant-based (without dairy, sans egg), sans gluten, and simple to make! It has a sans sugar icing which is moreover keto-accommodating. A sound carrot cake is ideal for Easter however can be appreciated on some other day.

Vegan Gluten-Free Carrot Cake Recipe

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Recipe by elavegan Course: DessertCuisine: GermanDifficulty: Medium


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Moist, rich vegan carrot cake with a wholesome flavor and gorgeous color. Topped with lemon buttercream frosting and crushed walnuts.


  • Dry ingredients:
  • 1 cup (160 g) white rice flour

  • 1/2 scant cup (50 g) tapioca flour

  • 1/4 cup (33 g) coconut flour

  • 1/2 cup (45 g) ground almonds

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • spices to taste

  • Wet ingredients:
  • 2 1/2 cups (375 g) finely grated carrots

  • 1/2 cup (120 ml) coconut milk canned (lite or full-fat)

  • 1/3 cup (110 g) maple syrup or agave syrup

  • 2 tbsp (28 g) coconut oil melted

  • 2 chia eggs (2 tbsp ground chia seeds + 6 tbsp water)

  • 1 tbsp lime juice

  • 1 tsp vanilla extract

  • Frosting
  • 1/3 cup (70 g) Erythritol or icing sugar

  • 1 1/2 tbsp (21 g) plant-based milk canned (use less if you use icing sugar)

  • 2 1/2 tsp lime juice or lemon juice


  • I recommend measuring the ingredients in grams on a kitchen scale.
  • Line a loaf pan (or use an 8-inch springform) with parchment paper or grease it with a little oil/vegan butter. My loaf pan measures 8x4x3 inches (20x10x7.5 cm). Preheat oven to 375 degrees F (190 degrees C).
  • To make the chia “eggs”, simply mix the ground chia seeds and water with a whisk in a small bowl, set aside for 5 minutes. Also, finely grate the carrots.
  • Meanwhile, add all dry ingredients to a large mixing big bowl and stir until there are no lumps. Then add the wet ingredients (except the grated carrots) to the dry ingredients and stir with a whisk.
  • Next, add the carrots to the bowl and stir with a spatula until the mixture is combined. Transfer the batter to the lined loaf pan.
  • Bake in the oven for about 45 minutes (+/- 10 minutes). It can take longer/shorter depending on the size/depth of the baking pan. The cake is done when a toothpick, inserted into the center of the cake, comes out clean (some attached crumbs are fine). Let it cool.
  • To make the icing, process the Erythritol in an electric spice/coffee grinder until it’s very fine like icing sugar. Mix all icing ingredients in a small bowl with a whisk. If the icing is too thick, add more milk. If it’s too thin, add more powdered Erythritol (or icing sugar). Smooth the icing on the cake, decorate with chopped nuts or seeds of choice. Enjoy!


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