Vegan Gluten-free Carrot Cake

Preparation Time: 60 minutes
Recipe & image by Minimalist Baker



  • 3 batches flax egg (3tbsp flaxseed meal + 7 ½tbsp water as original recipe is written)
  • 1/3 cup melted coconut oil(or sub other neutral oil)
  • ¼ cup maple syrup
  • 1 scant cup unsweetened applesauce
  • ½ cup organic brown sugar (or sub coconut sugar)
  • ¼ cup cane sugar (or sub coconut sugar)
  • ¾tsp sea salt
  • ½tsp baking soda
  • ½tsp baking powder
  • 1tsp ground cinnamon
  • 1 cup plain unsweetened almond milk(or other non-dairy unsweetened milk)
  • ½ cups loosely packed grated carrot
  • ½ cups almond flour
  • ½ cups gluten-free flour blend
  • ¾ cup chopped raw walnuts (if preferred, omit, or sub 70g raisins)

Frosting (optional):

  • Vegan cashew buttercream frosting
  • Vegan buttercream frosting
  • Vegan cream cheese frosting
  • Coconut butter or coconut yogurt
  • Coconut whipped cream


  • Preheat oven to 175°C
  • Butter and flour two 8”, one 9x13” or three 6” round pans with coconut oil or vegan cooking spray and dust with gluten-free flour (adjust number/size of pans if altering batch size). Shake out excess. Set aside?
  • Prepare flax eggs in a large mixing bowl. To flax eggs, add oil and maple syrup and whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine
  • Add lesser amount of almond milk (¾ cup) and stir. Add grated carrot and stir. Then add almond flour and gluten-free flour blend and stir. The batter should be thick but pourable. If too thick, add remaining almond milk ¼ cup. If adding walnuts, add at this time and stir
  • Divide evenly among cake pan(s). Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongy, so don’t be afraid of over-baking! The gluten-free blend just takes a little longer to bake. Also, note that the size of pan you use will vary baking time
  • Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling racks to let cool completely


(NOTE: This cake needs to cool completely. It benefits from plenty of airflow, and the flavors develop as the cooling process goes on. If short on time, you can speed the cooling by placing the cakes in the refrigerator or freezer until very cool to the touch)


  • Once cooled, you can serve as is or frost
  • Store leftovers at room temperature, covered, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, it's best when eaten fresh
  • Do note that, if using vegan cream cheese or yogurt in the frosting, the cake should be stored in the refrigerator. From the refrigerator, let set out for 10-15 minutes before serving so it warms a bit and becomes more tender. Let thaw completely from the freezer