Vegan Carrot Cake (GF)


5 from 30 votes
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Vegan Gluten Free Carrot cake that is super moist with a tender crumb and topped with a vegan cream cheese frosting! Made in just one bowl and simple to make! 

vegan carrot cake

I love a good sweet bread or cake- lemon poppy seed cake and strawberry cake are some of our favorites. This moist and fluffy vegan carrot cake is the perfect and wholesome cake to make when you are looking for a classic cake to enjoy for dessert or even an afternoon treat!

Once you realize just how easy this vegan carrot cake recipe is to make, it will be a weekly staple in your household! It uses just one bowl which means a minimal cleanup! Don’t let the lack of eggs or dairy sway you from making this- Even my non-vegan friends are obsessed with it!

How do you make a vegan carrot cake

The easiest and best carrot cake that requires NO fancy mixers or gadgets. The hardest part is waiting for the carrot loaf to cool!

The Ingredients

  • Wholewheat flour– Either wholewheat flour or white wholewheat flour can be used. Use gluten-free flour, for a gluten free version. 
  • Cinnamon– A necessary spice for any good carrot cake recipe.
  • Nutmeg– Gives some warm and nutty flavors to the cake.
  • Sugar of choice– Either brown sugar, white sugar, or coconut sugar can be used. I personally love brown sugar for the subtle molasses flavor. 
  • Milk of choice– Unsweetened almond milk, coconut milk, or soy milk.
  • Oil of choice– Use a neutral flavored oil, like avocado oil, vegetable oil, or refined coconut oil.
  • Pumpkin puree– Gives the carrot cake a moist texture, without the need for butter. You can also use mashed banana. 
  • Shredded carrots– Finely shredded carrots. Use 1 full cup or up to 1 1/2 cups, if you’d prefer a stronger carrot flavor. 
  • Walnuts– Optional, but I love the addition of walnuts in carrot cakes.
  • Raisins– Optional too, but highly recommended. 

The Instructions

Start by mixing together your dry ingredients, before adding the wet ingredients. Fold through the carrots, raisins, and walnuts. Bake in a 9 x 5-inch pan for 45-55 minutes, or until a skewer comes out clean. Let cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cool, frost, if desired.

vegan gluten free carrot cake

How to make vegan cream cheese frosting

Many vegan cream cheese frostings use cashews, but I wanted to make one that was easier and required minimal prep. Using vegan cream cheese makes it so much easier, and mainstream supermarkets stock plenty of options.

If you want a basic vanilla frosting, simply whisk together powdered sugar with non dairy milk and vanilla extract, until the desired texture is achieved. 

To make– 8 ounces vegan cream cheese, 1/2 cup vegan butter, 3 cups confectioners’ sugar (powdered sugar), 1 teaspoon vanilla extract. 

Beat the cream cheese and butter together until creamy. Slowly add the powdered sugar and vanilla extract and beat until your desired texture is achieved. 

Is carrot cake gluten free?

This carrot cake recipe has been tested using a gluten-free flour blend, so can be made gluten-free.

Please take note that I have only tried Bob’s 1:1 gluten free flour– I cannot vouch for other brands. 

Vegan Carrot Cake Storage Tips

  • To store: Carrot cake can keep at room temperature, for up to 5 days, in a sealed container. If you’d like to keep it longer, store in the refrigerator. 
  • To freeze: It’s best to freeze the carrot cake either as a whole loaf or in individual portions. Cover in parchment paper and place it in a sealed container, to avoid freezer burns. It will keep well for up to 6 months.
  • To thaw: Thaw overnight in the refrigerator or at room temperature. 

gluten free carrot cake

More Vegan Cake Recipes

vegan carrot cake

Vegan Carrot Cake (GF)

5 from 30 votes
The best vegan carrot cake that is moist, fluffy, and with a tender crumb! One bowl and easily made dairy free, it uses wholesome and simple ingredients!
Servings: 12 Slices
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes



  • Preheat the oven to 180C/350F. Line a 9 x 5-inch loaf pan with parchment paper and set aside.
  • In a large mixing bowl, add flour, spices, baking powder, and sugar, and mix well. Add your milk, oil, and pumpkin puree and mix well. Fold in your carrots, raisins, and walnuts, and mix until fully incorporated. 
  • Pour the carrot cake batter in the lined pan. Bake for 45-55 minutes, or until a toothpick comes out clean. 
  • Allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cool, frost, if desired.


* To make this gluten-free, sub for gluten-free flour.
** Can substitute this for mashed banana- This will make the bread sweeter too. I used half banana, half pumpkin.
Store leftover carrot cake in a sealed container, at room temperature. It will keep for up to a week. You can also refrigerate it for longer. 
Carrot cake is freezer friendly and will keep well for up to 6 months. 
Frosting recipe is in the body of the post.


Serving: 1SliceCalories: 193kcalCarbohydrates: 31gProtein: 3gFat: 8gSodium: 120mgPotassium: 176mgFiber: 3gVitamin A: 5056IUVitamin C: 2mgCalcium: 84mgIron: 2mgNET CARBS: 28g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. What do you think about using almond flour for this cake
    It looks very good would like to make for Passover
    Thank you

  2. YUM, I love carrot cake—it’s my dad’s favorite type of cake and it’s one of my Top 3 faves! Yours looks to die for. Would you normally pair yours with a sweet cream cheese frosting? Because this cake actually looks so nice just on its own!

  3. 5 stars
    This was amazing! I used almond flour (can’t have gluten) and I used almond oil from a nut butter I had. it was so, so good! Have you attempted gluten-free croissants that are keto friendly without the use of coconut flour? I can’t have coconut either. Keto recipes make gluten-free baking taste normal. Btw, if you use psyllium husk in place of anthem gum your food not only has a nice “poof”, but tastes fantastic! Xantham gum is one of the worst things you can use apparently.